Porch Session Blend

This blend and roast profile was specifically designed for cold brewing to maximize extraction potential and balanced flavor. This is a medium roast with sweet notes of milk chocolate, caramel and coffee cherry. Brew it hot, brew it cold, it's good all around. Terroir Information – Blend Producer/Farm Emilio Lopez Diaz Finca El Manzano/ Fazenda Cachoiera de Grama Region Santa Ana, El Salvador/ Alto Mogiana, Brazil Altitude 100-1500 masl Cultivar(s) Red & Yellow Bourbon, Pacas Harvest Method Hand Picked (Selective)/Mechanically Processing Method Cherry sorted at wet mill, fruit-dried (natural) Drying Method Patio and mechanical Export Grade SHG-EP Natural/NY 2/3   Our Recommendations for making cold brew: Brew Ratio: 12oz coffee per 1 gal of cool fresh water Grind: Medium-Course (French Press) Procedure: Combine coffee and water in preferred cold brew maker (we like Toddy and OXO) Make sure to gently stir/fold the coffee into the water breaking up all dry clumps Let steep at least 16 hrs, we prefer 24-32 hrs total After steeping, let the liquid fully drain E Voilà! You have an amount of cold brew concentrate ready to pour over ice, or mix with a little cream and syrup for refreshingly sweet treat. The concentrate will store well in the refrigerator for up to a week. Want to Class it up? Try mixing a Cold Fashioned    Ingredients: about 6oz cold brew concentrate 1/4 oz simple syrup (we prefer Pink House Alchemy Cardamom) 2 dashes aromatic bitters (we like Pink House Bitters) Build drink in rocks glass filled with large ice cubes. Stir to mix and chill. Garnish with orange peel and amarena cherry