The Long Hour
Description
A dark roast for the long morning.
Brazilian, Mexican, and Guatemalan Arabica — Bourbon, Typica, and Caturra varietals grown between 900 and 2,000 meters. Roasted in small batches in Oregon. Third-party tested.
Tasting notes of dark chocolate, caramelized sugar, and full body. Brews well in a moka pot, French press, or drip.
Roasted and shipped within seven days. Whole bean only.
Storage
Store in a cool, dry place away from direct sunlight. Keep sealed between uses. Best consumed within 30 days of the roast date.
brew guide
Moka Pot — 1:7 ratio. Medium-fine grind. Low heat.
French Press — 1:15 ratio. Coarse grind. 4 minute steep.
Pour Over — 1:16 ratio. Medium grind. 3–4 minute brew.
Full guides at drinkmarlow.com/brew