The flagship brew - now as pods. Bringing the best of Colombia and Brazil with notes of nuttiness, spice and all things nice. Shoes off at the door.
Roast / Medium
Taste / Taste / Caramel, Spice, Almonds
Variety /
Process /
Altitude /
Quality Score /
Unavailable
The optimal resting time for freshly roasted specialty coffee can vary depending on the brewing method. Here's a breakdown for filter and espresso:
For filter coffee, which includes methods like drip, pour-over, and French press, the flavors tend to be more delicate and nuanced. Allowing a bit more time for resting helps these subtleties to develop fully.
Espresso brewing, due to its high pressure and short extraction time, can be more sensitive to CO2 levels. A longer rest period ensures the CO2 has adequately degassed, leading to a more stable crema and balanced shot.
Remember, these are guidelines and personal taste preferences play a significant role. Experiment within these ranges to find the perfect rest time for your coffee.
Freshly roasted specialty coffee retains its peak flavor and aroma for a limited time after roasting. When you receive your coffee, check the roasting date printed on the bag - it's your freshness indicator. To savour Wilby's at its best, consider these handy guidelines:
A coffee cupping quality score is a standardised method to evaluate the attributes of a coffee sample. During a cupping session, various aspects such as aroma, flavour, acidity, body, and aftertaste are assessed and scored on a scale, typically from 0 to 100. This score helps determine the overall quality of the coffee, with higher scores indicating superior quality. Cupping scores are essential for identifying the best beans, guiding purchasing decisions, and providing valuable feedback to coffee producers.
You'll notice that each of our coffees boasts its own unique tasting notes, and here's the best part - there are absolutely no added flavours or additives in our coffee. It's pure 100% Arabica beans.
When we talk about flavours, we're describing the delightful tastes we discern during our cupping sessions. These can range from hints of chocolate and orange to even notes reminiscent of sherbet! These flavours arise naturally from how the coffee is grown and processed.
