Beans

good

Full body and molasses sweetness should work in immersion.

good

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

good

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

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

Toffee-nut sweetness should make a rounded press.

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.

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 it is sold as an espresso blend.

workable

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