MEDIUM - DARK
Sierra Depth
Milk chocolate, Raspberry, Toasted Hazelnut, and Soft Spice
| ORIGIN | BRAZIL, ETHIOPA AND SUMATRA |
| PROCESS | WASHED / NATURAL / WET HULLED |
| ROAST | MEDIUM - DARK |
| PROFILE |
BOLD / FULL-BODIED |
ABOUT THIS COFFEE
Sierra Depth is designed to deliver intensity without sacrificing balance. Brazil forms the foundation with a smooth, chocolate-forward base, Ethiopia introduces subtle complexity, and Sumatra adds weight and depth—resulting in a structured and powerful cup.
WHY THIS BLEND WORKS
Brazil → chocolate base, smooth structure
Ethiopia → complexity, subtle fruit notes
Sumatra → body, depth, long finish
The result is a bold, grounded coffee with a strong presence in every sip.
BEST FOR
Espresso and milk-based drinks
French press and strong drip coffee
Those who prefer bold, low-acidity profiles
BREW INSTRUCTIONS
Step Instruction
 |
Heat water to 195–200°F (90–93°C) |
 |
Grind coffee (medium for drip, slightly coarser for pour-over) |
 |
Use a 1:15 ratio (1g coffee : 15g water) |
 |
Pour slowly to maintain clarity |
 |
Brew for 2.5–3 minutes |
 |
Enjoy immediately |
For espresso → aim for 25–30 second extraction
For more intensity → use slightly finer grind
Pairs well with milk for a balanced, creamy cup
| ORIGIN | BRAZIL, ETHIOPA AND SUMATRA |
| PROCESS | WASHED / NATURAL / WET HULLED |
| ROAST | MEDIUM - DARK |
| PROFILE |
BOLD / FULL-BODIED |
ABOUT THIS COFFEE
Sierra Depth is designed to deliver intensity without sacrificing balance. Brazil forms the foundation with a smooth, chocolate-forward base, Ethiopia introduces subtle complexity, and Sumatra adds weight and depth—resulting in a structured and powerful cup.
WHY THIS BLEND WORKS
Brazil → chocolate base, smooth structure
Ethiopia → complexity, subtle fruit notes
Sumatra → body, depth, long finish
The result is a bold, grounded coffee with a strong presence in every sip.
BEST FOR
Espresso and milk-based drinks
French press and strong drip coffee
Those who prefer bold, low-acidity profiles
BREW INSTRUCTIONS
Step Instruction
|
Heat water to 195–200°F (90–93°C) |
|
Grind coffee (medium for drip, slightly coarser for pour-over) |
|
Use a 1:15 ratio (1g coffee : 15g water) |
|
Pour slowly to maintain clarity |
|
Brew for 2.5–3 minutes |
|
Enjoy immediately |
For espresso → aim for 25–30 second extraction
For more intensity → use slightly finer grind
Pairs well with milk for a balanced, creamy cup
