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Filter & Espresso Roast

Father Sheepmas | Warming Figgy Pudding & Brandy Butter

Father Sheepmas | Warming Figgy Pudding & Brandy Butter

£15.00
£15.00
Sale Sold out
Size
Wholebean or Ground
Shipping calculated at checkout.
Roast Level
6
Fruitiness
7
Sweetness
6
Body
9
Brew with
aeropress iconTastes awesome made with an Aeropresscafetiere iconEnjoy this coffee with a Cafetiéreespresso iconThis coffee is great for Espresso!pour over iconThis coffee makes a tasty Pouroverstovetop iconThis coffee works perfectly with Stovetop methods
Merry Sheepmas! 


This winter, enjoy the comforting taste of Lost Sheep Coffee's Father Sheepmas Festive Coffee, featuring flavours of mince pies, mulled wine, Brandy Butter and Figgy Pudding. Perfect for both espresso and filter drinkers, it's the ideal festive beverage to share with friends and family.

 

WHERE?

Origin: The Arctic

Region: The North Pole

Farmers: Saint Nicolas and Elf Bernard

Altitude: 9,000 MASL

WHAT?

Varietal: Red Nose Kartika

Process: Natural Candy Cane Process

Cupping Notes : Warming Mince Pies, Brandy Butter & Figgy Pudding

Cup Score : 87.50

 

WHY?

We meticulously roast all our coffee beans in small batches, ensuring the highest-quality beans for your brew. To guarantee optimal freshness, we roast daily from Monday to Friday. Our beans are always freshly roasted and ready to be savoured.

 

More about this coffee:

Origin: Uganda
Region: Rwenzori Mountains
Washing station: Agri Evolve
Varietals: SL14, SL28
Process: Natural extended Anaerobic Fermentation
Altitude: 1800MASL
Cupping Score: 87.50

For this process, Agri Evolve has used only ‘delayed cherries’ which are dark red in colour.

These cherries are fully sundried on raised African beds in a thick layer using a bit of heaping. This is normally done when the cherries harden over a period of 2-3 days. After the heaping processing the coffee is spread out again in a thin layer, being turned regularly until pods are fully dry, which takes between 2 and 3 weeks. The dried cherries are then taken to be hulled, graded and colour sorted to remove defective and damaged beans.
This longer fermentation, gives this coffee an intense kick of fruit and booze like a good Christmas pudding!
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