BOURNE

bourne is a natural-processed caturra from the loja region of ecuador, roasted by café infiltrado. natural processing means the coffee dried inside the whole fruit, which concentrates sugars and gives the cup a fuller, sweeter character. expect milk chocolate and dark chocolate as the dominant flavors, layered and consistent rather than sharp or acidic. that sweetness and body make it well suited to filter methods like pour-over or batch brew, though it will pull cleanly as an espresso too. a medium-coarse grind and water around 93°c will keep the chocolate notes clear without bitterness.