This coffee has, those sort of, like, dried apricot, cantaloupe, agave, and bittersweet chocolate flavor notes. It does lead to a little bit more of a, like, modern experience, but it tastes really traditional in the way that it finishes off with that chocolate. For the recipe, we decided to do nineteen gram dose at twenty four seconds with about a forty eight gram yield.

This is just a really classic sort of espresso recipe. It was really, really enjoyable. I think this coffee will allow for like a really wide range of people to enjoy it and want to taste it and pick it up. We enjoyed this coffee both on board and espresso equally, so I hope you get to pick this up and enjoy it on espresso as much as we did.

Everyone, let's talk about this coffee from Rwanda. It is from the Konzu station, and this is our natural offering. So currently, we also have this coffee, in a wash process as well. So this natural process just means that the cherry has been sort of left on the coffee to process that way.

And it is just a little bit more of like a full experience. The flavor note on this one is dried apricot versus the or the washed one, sorry, is just apricot. So it's just a little bit of like a richer experience while you're drinking. While we were brewing, we found that heavy agitation is key for this coffee as to not let it get sort of too muddled and too much of that experience from naturals.

Sometimes they do tend to be a little bit of a fuller body experience. So that heavy agitation really helps us get that really nice sweetness and acidity. It finishes off with a really nice bittersweet chocolate. Again, if we don't get that heavy agitation, you're gonna find yourself getting into of like maybe an unpleasant chocolate note at the end.

So I hope you guys can pick this up and maybe both and experience if you enjoyed the wash or the natural a little bit better. Enjoy.