Dark Roast 🟤🟤🟤🟤🟤
From the Mysore District of India, grown between 1000 and 1400 meters above sea level, the beans are picked and exposed to the Monsoon winds between June and September. During this time the beans are regularly raked and turned over. The beans absorb moisture, increase in size and turn a pale golden colour before being sorted by hand. Dark roasting gives a smooth coffee with a slightly spicey, winey finish.
Best brewed in a cafetiere or filter.