Bag Size: 12 oz (340 g)

Roast: Medium-Light Roast

Origin: El Salvador

Elevation: 1,500 MASL

Varietal: Tabi

Process: Washed

Roaster Tasting Notes: Pecan, Caramelized Sugar. Yellow Fruit

We Tasted: Toffee, Graham Cracker, Plum

Coffees are roasted on Mondays and Thursdays and ship within 3 business days.

Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn't want to do it. 

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duck-rabbit coffee is a roaster based in Cleveland, OH, dedicated to offering some of the world’s most incredible, interesting, rare, and exotic coffees.

We find this coffee to be very versatile and the French press brew method is a standout. 

Pour-over (Fellow Stagg)
Ratio:  17g coffee to 285g water/1:16.76
Grind:  3 2/3 on Ode (Gen 2)
Water temp: 206
Technique: Pre-rinse filter, bloom with up to twice the dose weight, at 30 seconds pour to total weight of 200g, after that drains pour to final weight of 285g
Brew time: 2:10   

Aeropress 
Ratio:  18g coffee to 200g water + 20g post brew (220g total water)/1:12.22
 rind:  4 2/3 on Ode (Gen 2)                   
Water temp:  206                   
Technique: Inverted, pre-rinse filter, bloom with 50g water and stir (3-5 seconds), at 30 seconds pour to 200g total weight, at 1:15 stir and cap, at 1:45 slight swirl, flip and press, complete press around 2:00, and then add 20g more water to brew.   

French Press                   
Ratio:  24g coffee to 300g water/1:12.5                   
Grind:  8 on Ode (Gen 2)                   
Water temp:  206                   
Technique:  Pour to 300g (takes about 30 seconds with an EKG), at 1:30 stir thoroughly (about 12-15 seconds) at 4:30 press and pour   

Espresso (Flair 58)                   
Ratio: 18g coffee to 36g water/1:2                  
Brew time: 38 seconds                   
Water temp: 205, HIGH                   
Technique: Start with 10g pre infusion, then ramp up to 7 bars until espresso weighs 20g, slowly pull back pressure until espresso weighs 36g