Choose & brew
Start with how you brew. Or follow your curiosity into co-fermentation.
Filter
Corazón de Jesús brings tropical fruit, peach and praline notes to a light-roasted filter coffee. Enjoy it black; let the cup cool a little and notice how the flavour changes.
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Rinse the paper filter and warm the brewer. Weigh 15 g of coffee and 250 g of water.
Grind medium-fine just before brewing. Add the coffee and gently level the bed.
Wet all the grounds with a little hot water, let them bloom, then pour slowly and evenly.
Let the water drain. Taste before changing anything; adjust the grind or ratio one at a time.
A starting point, not a fixed recipe. Adjust to your coffee, water and equipment.
Back to the three choices ↑Espresso
Guaxupé is our Brazilian choice for chocolate, caramel and nut notes. Medium roasted for espresso, it also makes a comforting cappuccino or flat white.
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Warm the machine and cup. Choose a dose that fits your basket; grind freshly and finely.
Distribute evenly and tamp level. Start near a 1:2 coffee-to-drink ratio, for example 18 g in and 36 g out.
Taste and adjust the grind gradually. For an automatic machine, follow its dose and grind controls.
Enjoy black or add freshly steamed milk. Clean the equipment after brewing.
A starting point, not a fixed recipe. Adjust to your coffee, water and equipment.
Back to the three choices ↑Infused & Co-fermented
This is a processing family, not a third brewing method. Both coffees below are light roasted and suited to filter preparation.
Coffee ferments alongside added ingredients such as fruit during post-harvest processing. Fermentation changes the environment around the seeds and can create a particularly expressive cup. “Infused” is a broader, inconsistently used term: the disclosed process matters more than the label.
Washed, natural and honey coffees can all involve fermentation without added fruit. Fruit-like tasting notes do not, by themselves, mean a coffee is infused. Post-roast flavouring adds flavour after roasting; co-fermentation takes place before drying and roasting. Washing removes fruit material—it does not create infusion.
Washed coffees often emphasise clarity and acidity; natural and honey processing can bring more fruit character, sweetness or body. Co-fermentation can create more pronounced or unusual aromas. These are tendencies, not guarantees: origin, variety, roast and brewing also shape the cup.
THE FLAGSHIP · 200 G
Colombia, Huila · Castillo. The roastery lists honey processing, carbonic maceration and red-fruit co-fermentation. Expect pudding, marshmallow, vanilla and strawberry notes. The exact fermentation recipe and timing are not published.
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YOUR FIRST DISCOVERY · 250 G
A blend of washed Kenya Kiambu, co-fermented Colombian Scarlet and washed Colombian Papayo. Sweet red-fruit and tropical notes; an approachable way into this style. Only part of the blend is co-fermented.
Discover this coffee ↗Brew with the filter method above. Try it black, allow it to cool and compare aroma, sweetness and finish. Adjust one variable at a time.
Filter ↗
Ripe cherries are selected and defects removed. Sorting methods vary by producer.
Washed removes fruit material before drying; natural dries the whole cherry; honey dries depulped seeds with some mucilage retained.
Microorganisms transform sugars. Co-fermentation introduces additional ingredients. Carbonic maceration uses a CO₂-rich environment; exact protocols vary. Stages may overlap.
Coffee is dried with careful moisture control, then rested and stored. Conditions depend on the process and climate.
Remaining dried layers are removed and green coffee sorted. Roasting develops the flavour before the beans reach your brewer.
Grind freshly, use good-tasting water and choose the recommended brewing method. Origin, variety, processing, roasting and brewing all shape the cup.
