Aty Zarkeiwin
Named with the blessing of Aty Zarkeiwin, this blend acknowledges the work and achievements of women coffee cooperative members across the organic coffee growing world. A sweet, round, and smooth brew packed with fruity notes of orange, peach, red apple and grape. We have blended three origins to create a balanced but fruit-forward blend best brewed as a filter or plunger. Brewing with a little less coffee in the ratio to let jasmine florals and subtle high notes shine.This speciality coffee blend has a medium body and a nice muscovado sugar finish.
Available Sizes & Prices
250g: $20.63
500g: $39.00
1kg: $75.00
Prices updated:Brewing Guides
Hario Switch
if sour: make grind 1–2 clicks finer and/or raise temp 1–2°C; if bitter: make grind 1–2 clicks coarser and/or lower temp 1–2°C
Brewing Steps
- 1. Bloom with 40g water (92°C) for 30 seconds — gently saturate all grounds and let CO2 release
- 2. Pour to 120g by 0:45 — slow, concentric pours to build head; give a gentle stir (2–3 swirls) at ~0:50
- 3. Pour to 240g by 1:30 — finish pour slowly, place lid and let steep until 2:00; at 2:00 open Hario Switch to drain
- 4. Total time and serving: total immersion ~2:00, drawdown ~15–30s (finish ~2:15–2:30). Serve immediately.
Pro Tips
- 💡 Best technique: use the Switch to full immersion for 2 minutes — this highlights the orange/peach sweetness; pour in 2–3 pulses rather than one flood to control extraction.
- 💡 Key factor: grind and contact time — keep grind consistent and hit the 2:00 immersion. Slightly longer or finer extraction will push muscovado/bitter notes; shorter or coarser will emphasize bright fruit.
Sour → grind 1–2 clicks finer, increase temp 1–2°C, or extend immersion by 15–30s. Bitter → grind 1–2 clicks coarser, lower temp 1–2°C, shorten immersion by 15–30s or reduce agitation.
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