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Amora: Cherry Zest Coffee (Medium Roast)
A single origin Guatemalan medium roast, 12 oz of whole bean. Bourbon, Typica and Caturra, washed. Black cherry, citrus and cocoa.
$27.99
$34.99
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Made in USA
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Description
Amora Cherry Zest is a single origin medium roast with citrus acidity over a deep cocoa base, rounded out by black cherry and a soft fudge finish. A spirited cup that zings with brightness, then settles into something deep and satisfying. It never feels heavy.
The beans are grown in the volcanic soils of Guatemala's high altitude regions and washed for clarity, which is what gives the cup its clean, fruit forward character. Bourbon brings a sweet, balanced profile with red fruit and chocolate. Typica adds clean structure. Caturra delivers the bright, citrusy lift.
Specifications
Ingredients:
100% Arabica whole beans
Varietals:
Bourbon, Typica, Caturra
Manufacturer's country:
USA
Regions:
Guatemala, Huehuetenango and Antigua
Product amount:
12 oz / 0.8 lb / 340 g
Gross weight:
13.5 oz / 0.8 lb / 383 g
Roast:
Medium
Process:
Washed
How to Brew
Start at about 1 gram of coffee to 16 grams of water, and grind to suit the method. For a single pour over that is roughly 22 g of coffee to 350 g of water at 200 F, 93 C, over about 3 minutes.
Go up on the coffee if the cup tastes thin, down if it tastes harsh. There is a table further down the page with a grind, a ratio and a time for pour over, French press and drip.
Shipping & Guarantee
Roasted in the USA and shipped from the US in 3 to 5 business days. Free US shipping on orders $50+ and on all subscription orders.
Subscribe and save takes 5 percent off every order. Skip a delivery or cancel from your account at any time.
Not happy? Contact us within 30 days of delivery.
Safety Information
Whole roasted coffee beans. Do not use if the packaging is damaged or already open. Store in a cool, dry place away from direct sunlight and moisture. Contains caffeine. Keep out of reach of children.
Amora: Cherry Zest Coffee (Medium Roast)
Three ways to brew it
Where to start with each method
These are starting points, not rules. Use more coffee if the cup tastes thin and less if it tastes harsh.
| Method | Grind | Coffee to water | Water | Time |
|---|---|---|---|---|
| Pour over | Medium fine, like table salt | 22 g to 350 g | 200 F, 93 C | About 3 minutes |
| French press | Coarse, like breadcrumbs | 30 g to 450 g | 200 F, 93 C | 4 minutes, then press |
| Drip machine | Medium, like sand | 60 g per litre | Machine sets it | Machine sets it |
All three ratios are roughly 1 part coffee to 15 or 16 parts water, which is the range most roasters work from.
In the cup
Why it tastes the way it does
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Grown high
Huehuetenango and Antigua both sit at altitude, and beans that ripen slowly build more sugar and hold more acidity. That is where the brightness in this cup starts.
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Three varietals doing three jobs
Bourbon brings red fruit and chocolate. Typica brings clean structure. Caturra brings the citrus lift. The black cherry note sits on top of all three.
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Washed, not natural
The fruit is stripped off before drying rather than left on. Washed coffees read clean and bright. Natural ones read heavier and more jammy. This is the first kind.
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Medium roast
Roasted far enough to build the cocoa and fudge depth, not so far that the citrus gets cooked out of it. It is not a smoky coffee.
After it arrives
Keeping the beans fresh
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Cool, dark and dry
A sealed container in a cupboard, away from the stove and the window. Light and heat dull a roast faster than time does.
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Grind as you go
Ground coffee loses most of its aroma within a few days. Whole beans hold for weeks. That is the whole reason this ships as beans.
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Not the fridge
A fridge is damp and full of smells and coffee picks up both. If you are going to freeze anything, freeze a bag you have not opened yet.
What is in the bag
Five things worth knowing before you brew
- Single Origin Guatemala The lots come from Huehuetenango and Antigua, two high altitude growing regions in Guatemala.
- Three Varietals Bourbon for sweetness, Typica for clean structure, Caturra for the bright citrus edge.
- Whole Bean, Not Ground The bag holds 12 oz, 340 g, of whole beans. You will need a grinder.
- Washed Process The fruit is removed before the bean is dried, which is what keeps the cup clean and the acidity clear.
- 30 Days To Decide If the roast is not for you, contact us within 30 days of delivery.
Good to know
Questions, answered
Is this whole bean or ground?
Whole bean. The bag holds 12 oz, 340 g, of 100 percent Arabica beans, so you will need a grinder.
Is it flavoured coffee?
No. Cherry Zest is a tasting note, not an added flavour. The only ingredient is 100 percent Arabica whole beans. The cherry comes from the beans themselves.
Where is the coffee from?
Guatemala. The lots come from the Huehuetenango and Antigua growing regions, and the beans are roasted in the USA.
What does it taste like?
Bright citrus acidity over a cocoa base, with black cherry and a soft fudge finish. It is a medium roast, so it is not smoky.
How much coffee should I use?
Start at about 1 gram of coffee to 16 grams of water. For a single pour over that is roughly 22 g of coffee to 350 g of water. Go up if the cup tastes thin, down if it tastes harsh.
Which brew methods suit it?
Pour over, French press and drip all work. The table above gives a grind, a ratio and a time for each.
Is it decaf?
No. It is regular caffeinated Arabica.
Is it vegan and gluten free?
There is nothing in the bag but roasted Arabica beans, so yes on both counts.
How does the subscription work?
Subscribe and save takes 5 percent off every order and it ships on the schedule you pick. You can skip a delivery or cancel from your account.