Elevating coffee. Bringing people together.
Noct. Coffee Shop
4807 Main Street, Vancouver BC V5V 0E4
Mon - Fri 8am to 3:30pm
Sat - Sun 9am to 4:30pm
Size — 150g
In stock
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Shipped within 3-5 business days
One of the stars of our cupping session. This was a coffee that was delicate, floral, and so so sweet! Almost everybody during the cupping session stopped and noted that this was one of their favourite coffees during that table. It has sweet honey and green tea notes along with some delicious juicy fruit notes that develops as the coffee cools.Co-fermentation process:
The Gesha Ducuara coffee process begins by picking the cherries, followed by a 24-hour pre-fermentation process in cherry. They then undergo depulping and a 72-hour period of aerobic fermentation at a controlled temperature. After that, they are dried on canopies for 72 hours. Finally, they are stabilized at ambient temperature and stored in GrainPro bags to enhance flavors.
Recommended Brew Method:
Noct Hario Switch Recipe:
Ratio 13.63:1Coffee to Water: 16.5g to 225g final yieldWater Temp: 93°CBrew Guide(Rough guidelines):Please use this recipe that we have developed as a guideline to enjoy our coffee. It serves as a starting point for you to adjust and tinker with for your taste.
0:00-0:45: Closed Switch 50g Bloom, gently swirl to level coffee 0:45-1:15~: Open Switch add 75g Water1:15-1:45~: Open Switch add 75g WaterRemove switch, bypass add final volume of water to yield until 225ml of final weight.
Recommended Minimum Rest:
9-14 Days
Importer: Forest Bean We Paid (Green Cost): $19.93/lb before moisture loss and processing
