Immersion beans roasted in Bangladesh

good

The shop also names AeroPress for this washed light roast.

good

The shop recommends French press (and moka pot) as manual brews for this blend.

good

Full-bodied cup language matches immersion brewing.

good

Full body is at home in French press.

good

Full body and molasses sweetness should work in immersion.

good

Filter-oriented fruit and chocolate should still work in immersion.

good

Heavy body and a smooth mellow finish hold up in a press.

good

Comforting caramel cup works as immersion.

good

Filter roast fruit-floral character still works as a slow cup brew.

good

Balanced medium roast should make a clean press or cup brew.

good

Balanced body and clean finish should hold in immersion without turning muddy.

good

Full body and low acidity hold up in a press or cup brew.

good

Heavy molasses body should fill a press or cup brew.

good

Earthy malt and body hold up in a press or cup brew.

good

Honey and silky chocolate should stay sweet in immersion.

good

Chocolate and stone fruit should stay round in immersion.

good

Chocolate-nut spice holds up in a press pot.

good

Chocolate-almond sweetness should hold in immersion without the shop naming a brew method.

good

Medium body and caramel-chocolate sweetness should make a clean press.

good

Heavy molasses body should fill immersion.

good

Medium body and honey-caramel sweetness should make a clean press.

good

Fruit and silky molasses should still show in immersion.

good

Toffee-nut sweetness should make a rounded press.

good

Sweet chocolate-berry body is friendly as French press or cup.

good

Sweet berry-chocolate profile stays clear in immersion brews.

good

Medium body and a clean finish should hold in a press without turning muddy.

good

Lots of body and chocolate-caramel sweetness work in immersion.

good

A thick, earthy cà phê cup is a natural fit for phin-style or press immersion.

good

Full chocolate-nut sweetness holds up in French press or cup brewing.

good

Medium body and natural sweetness from pulped-natural processing hold up in a press or cup brew.

good

Creamy finish and caramel sweetness should hold in a press.

good

Chocolate-caramel-hazelnut body should make a sweet, heavy press.

good

Smooth body and chocolate sweetness should make a clean press.

good

The shop's smooth finish should keep a fruit-forward press from turning sharp.

good

Full body and cocoa-cedar sweetness should hold in a press without turning thin.

workable

Comforting dark-chocolate cup can work as a press, but it is sold as espresso roast.

workable

Fine as a dark cup brew, roast-forward.

workable

Workable as a very strong cup brew, with more bitterness than most people want in a press.

workable

Workable as a very strong cup brew, with more bitterness than most people want in a press.

workable

The chocolatey, nutty profile with subtle fruit can be used for immersion, but this is not a shop recommendation and no roast information is given.

workable

Everyday brewing includes a cup brew, with espresso as the named use.

workable

Can make a heavy cup brew, but it is sold as espresso.

workable

Workable as a strong cup brew, but the shop sells it for espresso.

workable

Usable as a strong dark cup, dominated by roast.

workable

Fruit-forward light roast can muddy in a long steep.

workable

Berry-chocolate notes can work in a press, with less clarity than pour over.

workable

Workable as a strong cup brew, but it is sold as an espresso blend.

workable

Heavy intense cup can work as a press.

workable

The chocolatey and nutty profile can be used for immersion, but this is not a shop recommendation and no roast information is given.

workable

Silky mouthfeel and caramel can work in a press, with less floral clarity than pour over.