PAPER MOON

Roaster Notes

Guji, Ethiopia. Blueberry and chocolate, roasted medium light. Paper Moon is a natural process Arabica, roasted to Depth 36. The cup runs blueberry, dark chocolate and brown sugar. Brew it as pour-over, filter or AeroPress. It wants a filter, a scale and a little patience, and it is not an espresso coffee. Start with 15 g to 250 ml of water at 93 °C, medium-fine, about 2:45. Taste it black the first time. If it is sour, grind finer. If it is bitter, grind coarser.