Sipi Tangwen

Sipi Tangwen is a specialty Arabica coffee produced by smallholder farmers in the Tangwen community. The cherries undergo a 72-hour anaerobic fermentation before being dried whole, a process that encourages pronounced fruit character while retaining the sweetness of the natural process. This lot presents notes of guava, tropical fruit and plum, creating an expressive and fruit-forward cup.

SIPHON BREW

Ratio: 1:15–1:17 coffee to water, full round, bright and clear/clean taste.
Coffee: 20–24g
Grind: Coarser medium
Water: 300–330ml

Water goes in the bottom chamber or globe (hot water if you wish to speed up the process).
Rinse the cloth filter.
Clip the string at the bottom of the glass tube on the top chamber.
Fit the chambers together.
Wait for the water to rise to the top chamber.
Gently add the ground coffee to the hot water and start the timer.
Make sure the coffee is submerged in the water.
Gently stir the top of the puck/crust.
After 30–40 seconds, stir the slurry with 4–6 turns.
Turn off the heat source. Use a wet cloth to reduce the heat.
Once the coffee draws back into the bottom chamber, pour it from one jug to another repeatedly to help it cool down.
Serve and enjoy. Remember, this is one of the hottest brewing styles, so take your time and let it cool a bit before drinking.