Sunburn. - Summer Edition

This Red & Yellow Caturra lot undergoes 48–60 hours of anaerobic fermentation, then begins a slow, careful drying process. First, the cherries are sun-dried on raised beds until they hit 30% moisture, then finished with low-temp mechanical drying to reach 16–18%. After a pre-stabilization stall to lock in flavor, the coffee is stabilized for 45 days in GrainPro bags. The result is a clean yet intense expression of natural processing, a tropical fruit-forward profile with clarity and complexity.

Sunburn. is juicy, bright, and refreshing: bursting with guava, papaya, and blood orange, balanced by a crisp pomelo finish. It’s vibrant without going overboard, think fresh juice, not fruit syrup. The acidity is zippy but integrated, making this a go-to summer coffee for hot mornings or chilled afternoons. Brew it as a filter, or flash it over ice, either way, it brings the heat.

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 goal.

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 17.5g in, 41g out in about 23–25 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, water at 95°C and a medium-coarse grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 0:45 – Pour 50g of water in a circular motion.
• 1:10 – Pour 50g of water in a circular motion.
• 1:35 – Pour 50g of water in a circular motion.
• 1:50 – Pour 50g of water in a circular motion.

Total brew time should be 2:00 to 2:00.

Enjoy the coffee!