Modus

It’s been a couple of years since having Jesus’ lot on rotation for the Dom – this year his multi varietal lot is tasting very pronounced, big, and sweet. This is the type of 'blend' we prefer.

Lots of texture in the cup, plenty of deep and approachable flavours but plenty of nuance and complexity due to his precise approach to the processing. You can maybe call it an anaerobic washed? Jesus is also part of the Cafe Colis Resistencia group out of Guatemala who we’ve been working and buying from for almost 8 years now.

What went into the washed process from picking... Cherries are harvested right at max ripeness and fermented for 12 hours, then transferred to the eco depulper and for a second 24 hour fermentation in sealed plastic bags. Last, the lot is dried for 2 weeks first under direct sun and the last few days under a nylon-covered tunnel to slow the drying down.

Broadway 🤙

Full seasonal selection avail. for both espresso and pour overs ✨

Find the new menu at both shops.