TIER 1 Tier 1 coffees are our highest price point coffees. The increased price reflects our much higher purchase price of the green coffee, which correlates to higher consumer demand, lower supply, and increased or unique sensory attributes. In other words, the price of these coffees reflects their rarity, exceptional cup quality, and increased flavor complexity. This increased flavor complexity for this coffee comes as a result of the labor intensive processing methods at origin. Selective cherry picking and selective yeast inoculation to fine-tune clarity and structure. Drying is slow, shaded, and on raised African beds to ensure even dehydration and stable water activity. For those interested in SCA (Specialty Coffee Association) cupping scores, these coffees will consistently be in the higher-80’s to lower 90’s, which are classified as “excellent” to “outstanding.” The cupping score for this coffee was 86.26. For perspective, less than 10% of all coffee harvested worldwide is specialty-grade coffee with a minimum SCA cupping score (sensory analysis) of 80/100. Less than 1% of specialty-grade coffees are estimated to be Tier 1 coffees. LIMITED QUANTITY We only have 33 pounds of this coffee. FLAVOR PROFILE (What we taste) As a light roast, this coffee is very floral and fruity. We taste tropical fruits. Using a scale of 0-10, the cup profile has a higher level of sweetness (7-8), moderate acidity (5), a medium body (5), and no bitterness. As a medium dark roast, this coffee retains its pronounced floral notes but the tropical fruit notes become very mild. This is a very balanced coffee that is really enjoyable to drink. Using a scale of 0-10, the cup profile has a higher level of sweetness (7-8), lower acidity (2-3), a heavier body (7), and no bitterness. RECOMMENDED BREWING METHODS As a light roast, we have only brewed it as a filter and immersion but will in time experiment with it as espresso. As a lighter roasted coffee, we recommend starting with a water temperature between 201-208F depending on brew method as lighter roasts are more prone to under extraction. If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or decrease the amount of ground coffee or water used to increase the extraction. If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences. Common ratios are 1:15 to 1:17. If you decide to brew it as espresso, we would recommend using a higher water temperature (e.g., 203-205F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but experimenting with longer and shorter ratios until you find the balance of flavors you prefer. As a medium-dark roast, this coffee is versatile and is great brewed as filter/drip, immersion, cold brew, and espresso. We recommend starting with a water temperature of 198-201F depending on the brew method as darker roasts are more prone to over extraction. If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used. For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences. Common ratios are 1:15 to 1:17. For espresso, we would recommend starting with a water temperature of 200-202F and a 1:2 ratio, but be open to experimenting with smaller and larger ratios to find the balance of flavors you prefer. ABOUT THIS COFFEE Producers: Finca La Senda | The Perez Family Count