No introduction needed for Diego Bermudez, world renowned producer and processing expert. We selected this coffee this month due to its crisp acidity, one that is stone fruit forward, as well as an herbaceousness commonly found in Castillo yet highlighted by the thermal shock processing method.

This coffee is pretty soluble, and also very sweet! It wouldn’t be a bad idea to stretch the ratios out past 1:17, closer to 1:18 or even beyond that if you’re using a Tricolate or Pulsar. Longer ratios will accentuate a more delicate and peachy profile.

Were big variety people over here at Roastful- we love to be able to try different/new varieties and compare/contrast how they taste with other varieties. Though SL28 isn’t by any stretch of the imagination a “new variety”, it is one that is less common to see grown in a country like Colombia. This coffee is a great opportunity for us to taste how slightly different processing and terroir will affect this coffee- one not uncommonly found in the Kenyan coffees we drink.

This coffee is also very soluble- I’ve enjoyed brewing this coffee at both long and short ratios, it’s extremely versatile. At longer ratios you may get more of that grape-like acidity, while at shorter ratios it may be perceived as more berry-like with a lot of dense, purple fruits.

The top US roaster on the top 100 list makes its way into the box this month. We're no strangers to Sey- in fact the team at Roastful bonded over drinking Sey coffee together in a local cafe. This delicate and floral washed Ethiopian will balance really well with the more process forward coffee from Diego Bermudez and dense SL28 from Maria Rodriguez.

This one is a bit more challenging. Both roast profile and density of green coffee make this one a bit more challenging- though I will say I’ve had much success with using a Melodrip at the end of my brew using multiple 10 gram pulses and allowing those to drain completely through. It’s a longer brew time, but you’ll maintain a brew with less bypass this way, and hotter, fresh water from every pulse. You also could use something like the Sibarist Filter or our personal favorite Aji filter which will allow for much quicker brew times.