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98 Freestyle

from $24.95

Single Origin Peruvian - Limited Release

Apricot • Passion Fruit • Orange Blossom

Clean, bright and fruit-forward. Apricot sweetness leads into the acidity of fresh passion fruit with alight orange blossom finish.

Extended fermentation gives the cup a lovely depth with preserving its clarity. Easy to drink, hard to replace.

Single origin. Limited quantity. When it’s gone, it’s gone!

Coffee Origin & Processing Details

Coffee Breed: Typical, Caturra

Crafting Method: Washed (Extended Fermentation)

Origin: San Ignacio, Cajamarca, Peru

Elevation: 1700-1,800 MASL

*See brewing guidelines below - preferences may vary but this is how we like it!

Espresso

Built for sweetness, body and balance. We’re looking for the Apricot to lead, with passion fruit adding an acidity and orange blossom bringing a clean citrus lift through the finish.

20 g IN / 42–44 g OUT
24–26 SEC
REST 9–11 DAYS

Filter

Built for clarity and brightness. We’re looking to highlight the apricot and passion fruit first, with a lighter body and clean acidity, while the orange blossom settles underneath as a smooth, lingering citrus and sweetness.

20 g COFFEE / 280 g WATER (1:14)
92°C
4:30–4:45

Size:

Single Origin Peruvian - Limited Release

Apricot • Passion Fruit • Orange Blossom

Clean, bright and fruit-forward. Apricot sweetness leads into the acidity of fresh passion fruit with alight orange blossom finish.

Extended fermentation gives the cup a lovely depth with preserving its clarity. Easy to drink, hard to replace.

Single origin. Limited quantity. When it’s gone, it’s gone!

Coffee Origin & Processing Details

Coffee Breed: Typical, Caturra

Crafting Method: Washed (Extended Fermentation)

Origin: San Ignacio, Cajamarca, Peru

Elevation: 1700-1,800 MASL

*See brewing guidelines below - preferences may vary but this is how we like it!

Espresso

Built for sweetness, body and balance. We’re looking for the Apricot to lead, with passion fruit adding an acidity and orange blossom bringing a clean citrus lift through the finish.

20 g IN / 42–44 g OUT
24–26 SEC
REST 9–11 DAYS

Filter

Built for clarity and brightness. We’re looking to highlight the apricot and passion fruit first, with a lighter body and clean acidity, while the orange blossom settles underneath as a smooth, lingering citrus and sweetness.

20 g COFFEE / 280 g WATER (1:14)
92°C
4:30–4:45

Watermelon brewing guidelines

The guidelines below are guidelines, and they may need to adjusted based on your individual taste preferences and the specific equipment you are using. This brewing process can be subjective and may require some fine-tuning to achieve the perfect cup of coffee tailored to your preferences.

Espresso Brewing Instructions

  • Dry Dose: 20g

  • Wet Dose: 40g

  • Extraction Time: 23-24 seconds

  • Rest Days: 9-10 days

For a delightful espresso, ensure a dry dose of 20g, a wet dose of 40g, and an extraction time of 23 – 24 seconds, creating a perfect balance of boldness and smoothness. Let the beans rest for 9-10 days after roasting to capture their full essence.


Pour Over/French Press Brewing Instructions

  • Dry Dose: 20g

  • Ratio: 1:15

  • Temperature: 92°C

  • Time: 2 minutes 30 seconds

For the perfect pour-over or French press experience, use a dry dose of 20g, a brewing ratio of 1:15, a temperature of 92°C, and a brewing time of 2 minutes and 30 seconds. This method brings out the bean's nuanced flavors and creates a flavorful, aromatic cup every time.