The Bloom (Fermented Filter Roast)

Most filter coffee tastes like coffee. This one doesn't — anaerobic fermentation pulls out ripe berry, citrus and honey notes you'd expect from a good tea, not a bag of beans.

The cherries are fermented whole before drying, a slower, riskier process than most roasters bother with, because it's the only way to get this kind of fruit-forward complexity into a filter cup. Anaerobic natural lots like this are still rare on Australian shelves — most "specialty" filter coffee plays it safe with a washed process that's clean but forgettable.

If your morning pour-over has gone quietly boring, this is the roast that makes people ask what you're drinking — and then ask where they can get some too.

V60, pour-over — a clean, bright cup that shows off this roast's fruit and floral character.

1. Grind medium-fine, rinse your filter.
2. Bloom with 30g water for 30–45 seconds, swirling gently.
3. Pour the remaining water in slow circles, finishing by 2:30–3:00 total.

Based on a 15g dose per cup (our V60 recipe above), here's roughly how long the 250g bag lasts:

The Bloom's citrus and floral character pairs well with lighter, brighter food:

• Fresh fruit, yoghurt and granola
• Citrus-based pastries — lemon or orange cake
• Soft, mild cheeses
• Plain croissants or buttery toast