Rested Coffee

About This Coffee

These coffees from previous roast dates closer to their peak extraction time, 2-3 weeks. After roasting, our beans are given a little breathing room to rest, usually for a week or two, so their natural oils and flavors can fully develop. This “resting period” allows the coffee to release excess CO₂ from the roasting process, and strengthen the bonds between the coffee beans' cellulose structure. Leading to a smoother, less brittle grounds, and more balanced cup with greater sweetness and depth