Fermentation Lab - Santa Maria - 250g

A smooth, polished cup: milk chocolate, dried peach, and hazelnuts over a creamy body with tidy medium acidity. It is built to hold steady under milk, so your flat white comes out sweet with no sharp finish.

The variety is Red Catuai from the Santa Maria growing region at 1,100 meters, natural processed, and that process is where the fruity sweetness in the cup comes from. The roast is medium, so pull it short and concentrated as espresso or build milk drinks on it, from flat white to latte. Start at 18 g in and 36 ml out in about 28 seconds, and grind fresh for every shot.