We’ve enjoyed this coffee, with its red fruit and citrus notes, as a pour over first and foremost. For a V60, pre-rinse the filter and grind 15g coffee as fine as table-salt. Bloom with 50g of 96c fresh, soft water & a stir. At 30s begin to pour to 250g for a 1:16 ratio, finishing at 1:45. Stir the top of the slurry in a circle twice and allow to draw down, aiming for 2:30-3m total brewing time.
Storage: Once opened, reseal bag with a clip and store in a cool, dry place.