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- Moonbat Blend
Like it’s name suggests, we strive to make this blend a little left-of-center. We do this by combining coffees that are approachable and sweet, with just enough liveliness to keep things interesting. By using a roast profile that emphasizes sugar-browning, we showcase a classic full-bodied style of coffee while still leaving room for the uniqueness of each origin to show through. Seasonally updated like the rest of our offerings, with the same transparency we have based our reputation on.
Our latest version of Moonbat is a blend of thirds, with coffees from the regions of Huila, Colombia; Western Highlands, Papua New Guinea; and Cajamarca, Peru.
ORIGINS: Colombia, Papua New Guinea, Peru
REGIONS: Huila, Western Highlands, Cajamarca
PROCESS: Fully washed
NOTES: Black Cherry, Dark Chocolate, Baking Spice
NOTES ON BREWING
In the roaster, we develop Moonbat a little further to allow the natural sugars of the blend components to come to the forefront, keeping it approachable and easy to brew, while still vibrant enough to stand on its own, with or without milk. As a pour over, in order to bring out a touch more acidity, we recommend having a slightly longer pour time. With the Aeropress, a slightly slower plunge will result in a little more clarity in the cup. Expect a faster drawdown than with lighter coffees, so extend the pour time if you need to, to keep your total contact time within the right parameters. We find it to be a forgiving coffee on all brew methods, so play around!
SUGGESTED BREW SPECS
Brew Ratio of 1:16.6.
Water at 203°F.
4 minute brew time.
25g of medium-fine ground coffee. 400g water at 205°F.
60g bloom for 45 seconds.
Total pour time: 2:30.
Total brew time: 3:20.
32.5g of medium ground coffee : 500g water at 205°F.
65g bloom for 50 seconds.
Total pour time: 2:35.
Total brew time: 3:45.
16g of fine ground coffee.
220g water at 205°F.
55g bloom for 30 sec.
Paddle incorporate at 20 seconds. Total immersion time 1:20. Slowly plunge to 1:55.