Our debut coffee from Elkhill, a group of estates spanning 1500 acres, this anaerobic washed lot comes from their first year of specialty cultivation. It brews balanced cups with layers of fruit and spice, and a subtle hint of nuts. Ripe cherries, harvested at elevations between 457 to 1067 MASL, were fermented for 36 hours. Next, they were washed then slow-dried on raised beds for nearly 18 days to preserve their character. Roasted to a medium profile, the result is a cup that opens with the aroma of brown sugar and roasted almonds. Each sip is reminiscent of orange, brown spice, and roasted hazelnut, and ends in a lingering, orange zest-like finish. Our roasters recommend brewing this coffee as an espresso, a cold brew, or using a Moka Pot. It tastes great black and also works well with milk. Recommended Resting Period: 11 Days

Our debut coffee from Elkhill, a group of estates spanning 1500 acres, this anaerobic washed lot comes from their first year of specialty cultivation. It brews balanced cups with layers of fruit and spice, and a subtle hint of nuts. Ripe cherries, harvested at elevations between 457 to 1067 MASL, were fermented for 36 hours. Next, they were washed then slow-dried on raised beds for nearly 18 days to preserve their character. Roasted to a medium profile, the result is a cup that opens with the aroma of brown sugar and roasted almonds. Each sip is reminiscent of orange, brown spice, and roasted hazelnut, and ends in a lingering, orange zest-like finish. Our roasters recommend brewing this coffee as an espresso, a cold brew, or using a Moka Pot. It tastes great black and also works well with milk. Recommended Resting Period: 11 Days