V60 Pourover
- RATIO
- 1:17
- DOSE → YIELD
- 22g → 374g
- GRIND
- Medium
- TEMP
- 205°F
- TIME
- 3:30 total
Peach • Mango • Basil • Honey
OUR SIGNATURE ROASTS
Swipe to explore our signature roasts.
ETHICALLY SOURCED
Partnering with farms that prioritize people and planet.
ROASTED IN SMALL BATCHES
Every roast is crafted with care to bring out the best in every bean.
FRESHNESS GUARANTEED
Roasted to order and shipped fast. Always peak flavor.
LOVE IT OR IT'S ON US
Not 100% satisfied? We'll make it right. That's our promise.
UNDERSTANDING THE CUP
We score three things for every bean—body, acidity, and sweetness. Here's what each one means when the cup hits your mouth.
BODY
4 / 5 FULL
The weight of the cup. Low body feels like tea; high body coats the mouth like whole milk.
ACIDITY
5 / 5 TROPICAL
Brightness, not sourness. Acidity is why flavors pop. A coffee with no acidity tastes flat; too much overwhelms.
SWEETNESS
5 / 5 TROPICAL
How much dessert is in the cup. All specialty coffee is sweet; the question is how much.
REST & STORAGE
We roast to order. That's how it should be — but it means our coffee needs a minute before it hits its stride. Rest the beans 7 to 14 days before brewing. Coffee is best after it has off-gassed and developed its flavor. Open a bag the day it lands and you'll taste a coffee that hasn't finished getting dressed.
Good for up to 3 months if you keep it airtight at room temperature. Go by flavor, not roast date — if it still tastes like coffee should, drink it. If it starts tasting flat or bland, it's stale.
Headed out of town or stocked up for the long haul? Freeze it. In an airtight bag, beans keep indefinitely in the freezer. Thaw fully before grinding — no exceptions — and grind the day you brew.
QUICK TIP
Air, light, heat, and moisture are coffee's enemies. Airtight, cool, and dark is your coffee's happy place.
THE FARM & THE SOURCE
BREW GUIDE
Use fresh, filtered water. Adjust to taste and your equipment.
HOW WE ROAST IT
Standard charge for the lighter Ethiopian bean.
Cracks slightly later than Madriz at a hair higher temp.
Pushed deeper than our 18% origins to build body and milk-friendly sweetness.
Longer roast that lets the anaerobic complexity build slowly.
Same loss as Madriz despite the longer profile.
WHY IT HAS HIGHER DTR
Pushing development to 20.33% DTR is a deliberate move — the anaerobic fermentation gave us layers of peach, mango, basil, and honey, and the longer time on heat lets each note build instead of sharpening into something harsh. The Ethiopian heirloom varietal holds the extra development without flattening, which is what makes this profile work specifically for Chelchele. The result is a cup with milk-friendly body and sweetness that still keeps its origin character vivid.
4.8/5
SHIPPING SPEED
We roast Tuesdays, ship Wednesdays. Standard delivery takes 3-5 business days. Expedited shipping available at checkout.
SUBSCRIPTION INFO
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PAIRS WELL WITH
@Mescalitocoffee