MOSS THEORY

Roaster Notes

Moss Theory is a light-roast peaberry from Kerehaklu Estate in Karnataka, given an extended anoxic ferment and dried as a natural. The cup is syrupy and layered, and clean for all that. Golden mango comes first, pink guava opens as it cools, and raspberry closes. Brew it as pour-over, 15 g to 240 g of water at 92 °C, or pull it as espresso once the bag has rested 12–14 days. We would not put milk on it. The fruit is the point, and milk covers it. A limited lot, roasted to order in New Delhi.