Best brewed 15–49 days post-roast. This time allows for the gas compounds, absorbed during the roasting process, to leave the coffee. Brewing too early may result in missing out on the coffee’s best flavour.
Matched by flavor, origin, and process, not by rating.
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Colombia, Mexico, Brazil, Peru, Nicaragua, Uganda, Burundi · Washed, Thermoshock, Anaerobic, Natural
