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A new and unusual Costa Rican offering from Chicago’s Metric, this coffee was fermented with cinnamon in an oxygen-free environment, resulting in an intense fruity sweetness. Metric found cherry juice, cacao nib, and gingerbread: a combination of striking and comforting notes that will appeal to experimental and natural process lovers alike. We tasted cinnamon, pineapple cider, and baked apples, with a juicy grapefruit acidity, a punchy body, and a hard candy finish. Boozy!
Bag Size: 10.5 oz (300 g)
Roast: Medium-Light
Origin: Tarrazú, Costa Rica
Elevation: 1650 MASL
Varietal: Catuai and Caturra
Process: Cinnamon Anaerobic
Roaster Tasting Notes: Cherry Juice, Cacao Nib, Gingerbread
We Tasted: Cinnamon, Baked Apple, Pineapple Cider, Hard Candy
All coffees are roasted to order and shipped in 1-3 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. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Since their beginnings as a wholesale roaster and retailer in Chicago's West Fulton neighborhood in 2013, Metric is now a Certified B Corp with the cafe space of their dreams. They deliberately source coffee from only five countries, maintain long-term relationships with their producer partners, and create the Source Code podcast about transparency in the specialty coffee industry.
Pour-Over Recipe
Dose: 18g coffee ground coarse
Total Out Weight: 270g
Bloom: 40g for 45 seconds
2nd Pour: At 1:20 mins, pour to 135g
3rd Pour: At 2:15 mins, pour to 205g
Final Pour: At 2:45 mins, pour to 270g
Total Brew Time: 3:40 mins
Roast: Medium-Light
Origin: Tarrazú, Costa Rica
Process: Cinnamon Anaerobic
Varietal: Catuai and Caturra
A new and unusual Costa Rican offering from Chicago’s Metric, this coffee was fermented with cinnamon in an oxygen-free environment, resulting in an intense fruity sweetness. Metric found cherry juice, cacao nib, and gingerbread: a combination of striking and comforting notes that will appeal to experimental and natural process lovers alike. We tasted cinnamon, pineapple cider, and baked apples, with a juicy grapefruit acidity, a punchy body, and a hard candy finish. Boozy!
Bag Size: 10.5 oz (300 g)
Roast: Medium-Light
Origin: Tarrazú, Costa Rica
Elevation: 1650 MASL
Varietal: Catuai and Caturra
Process: Cinnamon Anaerobic
Roaster Tasting Notes: Cherry Juice, Cacao Nib, Gingerbread
We Tasted: Cinnamon, Baked Apple, Pineapple Cider, Hard Candy
All coffees are roasted to order and shipped in 1-3 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. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Since their beginnings as a wholesale roaster and retailer in Chicago's West Fulton neighborhood in 2013, Metric is now a Certified B Corp with the cafe space of their dreams. They deliberately source coffee from only five countries, maintain long-term relationships with their producer partners, and create the Source Code podcast about transparency in the specialty coffee industry.
Pour-Over Recipe
Dose: 18g coffee ground coarse
Total Out Weight: 270g
Bloom: 40g for 45 seconds
2nd Pour: At 1:20 mins, pour to 135g
3rd Pour: At 2:15 mins, pour to 205g
Final Pour: At 2:45 mins, pour to 270g
Total Brew Time: 3:40 mins
