A hot new roasting company from Copenhagen could become a household name in the next few years. Riding that fine line between really sweet and developed and really light- we think this profile really pleases both our ultra-light loving coffee friends as well as some more traditional light roast friends. This coffee was one of the favorite greens that Sensei brought in this year—and is one of our favorite Peruvian coffees we’ve tasted this year.

Coarser grind sizes and longer ratios (1:17-1:18) have worked well for us. We like how soft the cup is at below boiling temps (205 has been ideal)

Three Marks has become a staple roaster in Spain over the last several years, and we are excited to feature coffee from them again for the first time in about 4 years. This coffee from the famous Los Pireneos in El Salvador is on the slightly more developed side for a Roastful box- but we think it rides that light/medium line pretty well and is a nice sweet coffee for a morning cup/change up from the other two lighter coffees in this box.

Grinding a bit finer than the Sensei here will probably work pretty well because you’re probably going to want to go with a slightly tighter ratio (1:16 or so). At its fresh state (at the time this is being written) this coffee tastes a bit more nuanced at 205 than at lower temps- but as it ages a bit more you may want to drop closer to 200.

First time Roastful-boxer! Duck Rabbit’s brand has been trending upwards for sometime now, but they are no “new” roaster- they’ve been doing this thing for a while now, and their expert level roast profiles are a testament to that. We always enjoy a great Chiroso- and this spikier acidity present in this coffee will compliment this box really well alongside the round/sweet Three Marks and the more soft, floral Sensei.

Boiling temps with this one! Push extraction to round out the pointed acidity present here in this coffee and play around with different ratios.