Peru Warmikuna Women's Coffee G1 Washed SHB/EP

My goal is to always offer multiple medium roasts in my coffee lineup, which forces me to ask, “What makes this one different from the others, yet familiar enough for people to want to try it?”

This coffee steps one foot outside of what most might expect from a classic medium roast - warm, sweet, and balancing moderate bitterness and acidity. Beyond that, sitting next to more ‘brown food’ coffees (think caramels, chocolates, toffees, baked goods, and other brown things), I wanted to offer a fruitier noted coffee didn’t scare away everyday medium roast drinkers, which most people are.

Here's what's in the cup: dried apricot, in a bready kind of way. Brown sugar leads the sweetness with a hint of molasses, so it tastes richer than plain white sugar without going full molasses. The chamomile adds a spiced-tea quality that makes the cup feel fuller than its medium body would suggest. It was one of my toughest roast recipes to nail down, but it landed dead-set at medium, with enough complexity to be interesting and enough coziness to be a daily driver. I really love this coffee, and I hope you do, too.