**HELP US GET YOUR GRIND JUST RIGHT** To ensure you get the perfect extraction at home, we need a little help from you. If you’d like us to grind your coffee, please include the following in your Order Notes: For Filter Brewing: Tell us your specific gear (e.g., V60, Aeropress, Chemex, or Cold Brew). Each method requires a different precision to taste its best. For Espresso: Please provide the make and model of your machine. This helps us calibrate the grind to suit your equipment's specific pressure and basket style. **A NOTE ON FRESHNESS & QUALITY** We want you to experience our coffee at its peak. Please keep in mind that whole beans are like a time capsule for flavor. Once ground, the increased surface area accelerates oxidation, leading to a faster loss of those delicate aromatics you love. Because pre-ground coffee is a customized product: All grind requests are considered **FINAL SALE** and are **NON-RETURNABLE**. Unless otherwise assessed by our team to proceed to exchan
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sweet tamarind, mango, honey like sweetness, vibrant acidity, juicy body
Producer: Cafe Granja La Esperanza Location: Valle del Cauca Farm: Las Margaritas Variety: Geisha Process: Natural Altitude: 1,580 - 1,850 masl
brewing guide
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TEA-TO-WATER RATIO: 1:5
WATER TEMPERATURE: 95°C-100°C
STEEP TIME: 10~15 Hours
Let it brew/steep for 10-15 hours using boiling water at the start. (Can also be steeped on top of stove fire, for about 20-30 mins. And then keep aside to let it immerse for about 2 more hours)
Strain the tea and dispose tea.
Weigh the strained cascara drink that was produced.
Per 150mL, use 20mL of Sugar Syrup, also use 1pc of 150ml Schweppes Ginger Soda (or any other sweet soda you prefer). Increase or decrease the syrup and soda as per taste liking.
(For example, after straining, there was 850mL of cascara liquid, divide it by 150. There's 6 servings. So mix 120ml of sugar syrup in that batch. Add only the Soda per serving cup before serving.)
Mix evenly. And taste. Add flavoring syrups as per your liking.
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