Endless Summer specialty coffee bag – Ethiopian single origin roast
ENDLESS SUMMER
Endless Summer specialty coffee bag – Ethiopian single origin roast
ENDLESS SUMMER
ETHIOPIA

ENDLESS SUMMER

HOUSE ESPRESSO

BRAZIL NUT · ALMOND · DARK CHOCOLATE
A smooth and balanced Red Catuaí from Jhone and Tarcísio Lacerda at Sítio Santa Rita in Brazil’s Caparaó region. Rounded in body, with a sweet, nutty finish.
£16.00
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Tax included. Shipping calculated at checkout.

Pairs well with
  • Freshly roasted · Next working day dispatch
  • Worldwide shipping
  • Carbon-neutral packaging · 100% recyclable bag
  • Letterbox-friendly parcel for small orders

Producer:Jhone & Tarcísio Lacerda
Farm:Sítio Santa Rita
Region:Caparaó, Brazil
Variety:Red Catuaí
Elevation:990 masl
Process:Pulped Natural

Sítio Santa Rita is a family-run coffee farm in Brazil’s Caparaó region. Jhone and Tarcísio Lacerda are part of the fourth generation of their family to work with coffee, bringing together experience in the fields with a continued focus on quality and flavour.

Jhone began studying coffee grading and tasting in 2008, later becoming a Q Grader and establishing a tasting lab at the farm. Today, Tarcísio works closely with the plantation, while Jhone focuses on quality and the development of their coffees.

Brew Guides

Starting points, not rules. Weigh everything, time everything, then change one variable at a time until it tastes the way you want it.

Espresso
Use our Espresso grind
Dose 18 g
Yield 36 g in the cup
Time 28–32 seconds
  1. Grind 18 g into the basket. Distribute evenly and tamp level.
  2. Start the shot and the timer at the same moment.
  3. Stop when the cup reads 36 g. Weigh it — crema makes volume unreliable.
  4. Check the clock. Running fast? Grind finer. Running slow? Grind coarser. Change one setting at a time.

Espresso is the one method that really needs dialling in on your own grinder. Our pre-ground Espresso is a starting point rather than a finished recipe — if you own a grinder, buy whole beans.

Pour Over · Orea V4 Narrow
Use our Pour Over · Aeropress grind
Dose 20 g
Water 340 g filtered, 94 °C
Time 3:30
  1. Rinse the paper filter with hot water and discard the rinse water.
  2. Add 20 g of coffee and level the bed.
  3. Bloom. Pour 50 g, just enough to wet every ground. Wait 40 seconds — the bed will swell and release CO2.
  4. Pour in slow circles up to 150 g.
  5. As the bed is nearly dry — not fully drained — pour again to 250 g.
  6. Final pour to 340 g. Let it draw down.
  7. Aim to finish around 3:30. Faster? Grind finer. Slower? Grind coarser.
AeroPress
Use our Pour Over · Aeropress grind
Dose 15 g
Water 230 g, 92 °C
Time 2:15
  1. Rinse the filter, cap it and assemble the AeroPress upright on a sturdy mug.
  2. Add 15 g of coffee.
  3. Pour all 230 g of water and start the timer.
  4. Stir five times, then insert the plunger just enough to seal.
  5. Steep until 1:30.
  6. Press slowly — around 30 seconds. Stop as soon as you hear the hiss.
French Press
Use our French Press grind
Dose 30 g
Water 500 g, 94 °C
Time 8:00
  1. Add 30 g of coffee to the pot.
  2. Pour all 500 g of water and start the timer.
  3. At 4:00, break the crust with a spoon: three gentle stirs.
  4. Skim the foam and floating grounds off the surface and discard them.
  5. Leave it to settle until 8:00.
  6. Pour gently, resting the plunger on the surface rather than pressing it down. This gives a much cleaner cup.

The same grind makes excellent cold brew: 100 g coffee to 1 litre of cold water, 16 hours in the fridge, then strain.

Three things that matter

  • A scale and a timer beat any amount of intuition. Consistency is what lets you improve.
  • Grind as close to brewing as you can. Aroma starts leaving within minutes.
  • Sour and thin means under-extracted — grind finer. Bitter and heavy means over-extracted — grind coarser.