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    Let us know how you like to start your morning with Stitch #stitchcoffee

    Colombia, Finca El Paraíso 92 (Geisha)

    Taking freshness to the next level, we decided to go one step further and developed our most sustainable packaging yet. We are putting the best high end coffees in this next level packaging.

    Our special launch gift to you: each can comes with a reusable silicone lid*. 

    Tasting Notes: Passion Fruit, Watermelon & Floral

    Country: Colombia
    Region: Piendamo, Cauca
    Variety: Geisha
    Process: Thermo Shock
    Altitude: 1750 MASL
    Producers: Wilton Benitez

    ABOUT THERMO SHOCK:

    Wilton and his two brothers own and operate Granja Paraíso 92 in Piendamo, Cauca, Colombia. With a background in chemical engineering, Wilton is the brains behind the coffee processing and experimentation, and his brothers each attend to the farm and the development of bespoke machinery used in their facility.

    A mixture of 95% ripe cherries and 5% semi-ripe cherries undergo a process called Thermo Shock, which develops a distinct flavour profile and aroma during fermentation.

    First, Wilton ferments the cherries in anaerobic bioreactors for 52 hours, using a yeast microorganism called safAle BE-134 (commonly used in the fermentation of beer). Next, Wilton completes a hot (40 Degrees C), then cold (12 Degrees C) washed immersion of the cherries, followed by a 48 hour controlled drying.

    All Stitch Coffee Cans are 100% recyclable (label inclusive).

    BREWING GUIDE:

    Espresso
    Brew Ratio: 1:2.8
    Dose: 22g
    Beverage Mass: 62g
    Contact Time: 28-32 seconds
    Temperature: 95°C

    Filter
    Brew Ratio: 1:17
    Dose: 15g
    Water: 255g
    Temperature: 97-100°c
    Bloom: 30g (40 seconds)
    Pours: 2 (including bloom): 30g, 225g
    Pour Time: 1:30
    Draw Time: 2:30

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