Moonlight

50% Brazil — Cachoeira (Natural)
From the Capebe Cooperative in Sul de Minas, this coffee brings structure, body, and deep sweetness. Expect notes of plum, hazelnut, and baker’s chocolate, with a rich, low-acid character.

50% Peru — Roger Chilcon Lot 2 (Washed)
Roger Chilcon’s microlot adds complexity and balance to the blend. Grown at high altitude and processed with care, this lot brings dark toffee, cocoa, and raisin notes, along with gentle fruity undertones.

Expect a deep, comforting cup with flavors of dark chocolate, speculoos, brown sugar and a creamy texture. The Peru adds a subtle fruity lift to the heavier, chocolatey body of the Brazil, making it a rich yet balanced coffee that performs exceptionally well as espresso or with milk.

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:
We pull our espressos on a Linea Mini R, with water around 120 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 18g in, 38g out in about 27–30 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, a medium-coarse grind size, and water at 88°C.

• 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 50g of water in a circular motion.

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

Enjoy the coffee!