New Coffee From Mexico + Flash Brew Iced Coffee Recipe

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NEW COFFEE: MEXICO RANCHO BONITO We taste: chocolate, citrus, graham cracker This outstanding Mexican coffee comes to us from Finca Las Vegas, a coffee farm (in Mexico) that borders the Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. The reserve contains Mesoamerica's largest continuous cloud forest and is a refuge for thousands of plant and animal species. The farm is owned by Elizar Vázquez Pérez and has 6 hectares planted with organically grown coffee plants. This coffee is an exemplary specialty Mexican coffee with hints of chocolate and citrus. Our medium roast level brings out hints of graham cracker and a brown sugar sweetness. Buy Mexico Rancho Bonito SQ1 ICED COFFEE RECIPE: FLASH BREWED Flash Brewed Iced Coffee: Brew a hot coffee concentrate and add cold water to cool and dilute. Depending on the coffee you use, flash brewed coffees tend to have a little more acidity than cold brew. Lots of folks appreciate the fruity nuances and "sparkly" flavor profile as well as the convenience of brewing a batch in ~5 minutes compared to the 12-24 hour time frame required for cold brew.   Basic Recipe: Weigh out your coffee. (Use either twice as much as you'd normally use or the same amount of coffee you always use, but half as much water.) Grind coffee for your brewing method. (You can use an auto-drip brewer, french press, pour over, etc.) Brew using your normal amount of water (if you have twice the amount of coffee) or use half the amount of water (if you're using your normal amount of coffee). Once it's finished brewing, dilute your hot coffee concentrate with cold water. We use a 60/40 ratio to allow for some natural dilution when the brew is poured over ice and/or if adding cream. (60% concentrate to 40% cold water) Shop Now