The Slim is the largest member of the BWT table water filter family. With a capacity of 1.8 litres of filtered water, it is perfect for families.The Slim is, needless...
Origin: Caicedonia, Colombia Altitude: 1570-1850 masl varietal: Pacamara process: Natural Flavor notes: berries, grape, dark chocolate, cherry Suggested for Pour over and Immersion: 1:15 Coffee to Water Ratio Fermentation Manual and...
Cafec Paper filter is a rising star of a cone-shaped filter made by Sanyo Sangyo in Fukuoka, Japan. "Abaca" , also known as "Manila Hemp" is known for its strength-...
Origin: Huila, Colombia Altitude: 1700 masl varietal: Sudan Rume process: Natural Flavor notes: pink champagne, red grape, papaya, rambutan Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio...
Origin: Cauca, Colombia Altitude: 1570-1650 masl varietal: Typica process: Washed Flavor notes: red fruits, floral, blackberries, brown sugar Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio This...
A collaboration with Palpitate Nation. Inspired by a word hunt puzzle that's synonymous with coffee; keep you sharp, takes time to do but totally worth it in the end! Available...
The DECEMBER Coffee Dripper is an adjustable pour over coffee dripper with four levels of flow adjustment. This allows you to grind the coffee at the optimal coarseness for the best flavor...
Origin: Yirgacheffe, Ethiopia Altitude: 2050-2200 masl varietal: Heirloom process: Washed Flavor notes: jasmine, bergamot, citrus, white cherry, apple black tea Suggested for Pour over: Coffee to Water Ratio: 1:16...
Origin: 50% Brazil Santos Natural / 50% Vietnam Dalat Washed
Flavor notes: dark cherry, panela, dark chocoalte
Suggested for Espresso, Americano, Long Black
1:2 Coffee to Water Ratio
Origin: Rio Verde, Quindio, Colombia Altitude: 1550-1750 masl varietal: Geisha process: Washed Flavor notes: red apples, berries, peach, lavender, bergamot Suggested for Pour over and Immersion: 1:16 Coffee to Water Ratio...
A 2-hour tasting class introducing you to the world of specialty coffee, tasting different coffee origins and processing methods, and how to describe flavors in coffee. *needs at least...
