We had Harry on the Drank it! Podcast back in January and were able to learn more about the highly respected Moonwake coffee over on the west coast. One big takeaway, these guys are some of the biggest nerds we have in the industry, in the best way possible! Harry is the greenbuyer for Moonwake and one of the coffees he’s purchased for the menu is this wonderful, clean field blend (with a lil geisha thrown in there) from Peru that we’re excited to get to feature this month.

Here are some general tips on how to brew this coffee

Brew temp: 200
Grind size: Fine
Ratio: 1:17
Rest time: 2 weeks

Roasted by our good friend Matt Patch, former Head Roaster at Junto and Patch coffee, this coffee is exemplary of the coffees we expect from him. A lively, fruit forward geisha, this coffee stood out to us with how well rounded and sweet it is. Matt is picking up right where he left off, roasting stunning coffee!

Here are some general tips on how to brew this coffee

Brew temp: 205
Grind size: Fine
Ratio: 1:16
Rest time: 3 weeks+

One of our favorite roasters from Canada makes their way back into a Roastful box. We saw this washed single variety Batian hit their menu and we knew we wanted to share it with you- an uncommon single variety lot from Kenya!

Here are some general tips on how to brew this coffee:

Brew temp: 195
Grind size: Fine
Ratio: 1:16-1:16.5
Rest time: 1 week