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Moonlight

Moonlight

€11,00
€11,00
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Brazil & Indonesia | Natural & Wet Hulled | Chocolate Fondant, Molasses, Candied Pecan

The Story

The Components

The Cup

Recipes

From the very beginning, Moonlight has been a cornerstone of our offering — a modern interpretation of a darker roast, created for those who crave depth, sweetness, and low acidity without compromising on quality. It fills a gap we rarely see in specialty coffee: a comforting, chocolate-forward profile made with traceable, ethically sourced beans.

This new iteration keeps our trusted Brazilian base — a natural Catuai from Fazenda Daterra — for its round body and deep chocolate sweetness. We’ve blended it this time with a wild card from Sumatra: a wet-hulled lot from Kokowagayo, the first and only women-owned and women-managed cooperative in the Gayo Highlands. The result is intense, syrupy, and rich — chocolate fondant, molasses, and candied pecans in every sip.

Sweet, bold, and endlessly comforting — this is Moonlight reborn.

Brazil — Fazenda Daterra Monte Cristo (Natural)
Located in Minas Gerais, Brazil, Daterra is one of the country’s pioneers of sustainable and quality-driven coffee. The estate’s focus on technology and environmental care creates beautifully clean and balanced naturals. The beans dry directly on the tree, enhancing that warm chocolaty taste and velvety body that anchors this blend.

  • Varietals: Catuai, Acaia
  • Altitude: 900–1000m
  • Process: Natural
  • Region: Cerrado Mineiro, Minas Gerais

Indonesia — Kokowagayo Women’s Coop (Wet Hulled)
From the Bener Meriah region of Aceh, this lot comes from the Kokowagayo Cooperative — a pioneering women-owned and women-managed group working to empower women farmers in Sumatra. Their commitment to quality and equality shines through this unique coffee, bringing molasses sweetness, cacao intensity, and spicy undertones to the cup.

  • Varietals: Tim Tim, Bourbon
  • Altitude: 1300–1600m
  • Process: Giling Basah (Wet Hulled)
  • Region: Bener Meriah, Aceh

This version of Moonlight is deep, sweet, and bold. Expect rich notes of chocolate fondant, molasses, and candied pecans, with a full-bodied texture and minimal acidity. Perfect as espresso or paired with milk, it’s an indulgent, warming coffee for winter mornings and cozy nights alike.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goals.

Espresso:
Brewed on our Linea Mini, with water around 120 ppm and a Mahlkönig X54 grinder.
We recommend 18g in, 38g out in 27–30 seconds.

Filter coffee:
Brewed on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We recommend 15g of coffee, a medium-coarse grind size, and 88°C water.

  • 0:00 – Pour 50g of water and let it bloom for 45 seconds.
  • 0:45 – Pour 100g of water in a circular motion.
  • 1:30 – Pour the final 50g of water.

Total brew time should be 2:15 to 2:30.

Enjoy the coffee!

Country & region: Brazil, Minas Gerais & Indonesia, Aceh
Processing: Natural & Wet Hulled
Varietal: Catuai, Acaia, Tim Tim, Bourbon
Altitude: 900–1000m & 1300–1600m
Sourced through: Falcon Coffee

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