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Highlights
“Coconut Cream Blend is sold as unroasted green coffee: a blend of a new Guatemala and a new Colombia, the latter from Good Brothers' friends at Kawa, the producer behind their Cotton Candy, Strawberry and Lemon coffees. According to Mario at the farm, the coconut character is entirely natural — no flavoring additives — and comes out of the processing rather than an added syrup. The roast profile notes suggest a medium roast, 11.8% weight loss from 9.5% original moisture, dropped 59 seconds after first crack, which is what you would be aiming for if you roast this green lot yourself. Good Brothers describes the cup as an Almond Joy: creamy coconut, toasted almond and milk chocolate with a hint of ripe pineapple and a citrus-like zest, the coconut staying in the background rather than dominating. They recommend 198 °F or lower for both drip and espresso, pour-overs drawing down in three minutes or less, and resting 10-15 days for filter, two to three weeks for espresso.”
