The Roast Of Christmas Future 2026
Black Tea, Caramel, Citrus
Own a Sage or Baratza appliance?
| Roast Level | Medium Roast |
| Coffee Type | Single Origin |
| Brew Method | Espresso & Drip or Filter |
| Tasting Notes | Black Tea, Caramel, Citrus |
| Process | Washed |
| Varietal | Castillo |
| Country | China |
| Region | Asia |
| Elevation | 1300 - 1300 m |
Roaster Notes
The coffee undergoes a straightforward washed process. The cherries are harvested by hand from the surrounding villages and then pulped to remove the skin, fruit, and mucilage. The remaining coffee is left to dry-ferment for 18 hours before being passed through narrow channels of flowing water to sort the parchment by density. Finally, it is laid out on drying patios and left to sun-dry for around 10 days. The result is a cup with tasting notes of citrus, black tea, and caramel.
200 Degrees
The Meadows, Nottingham
200 Degrees Coffee's aim is simple, they want everyone to drink better coffee. They ship only the finest green beans from Rainforest Alliance farms back to the UK where they're roasted at 200°C to give a full bodied, smoother taste, hence the name. 200 Degrees Coffee was founded by Rob and Tom, who met while studying engineering at the University of Nottingham. The pair founded the company in 2012 in response to their frustrations with the standard of coffee and service from suppliers. Fast forward to today and they've built a veritable coffee empire, comprising of over 20 distinct coffee shops and 7 barista schools, all dotted across the midlands and north of England. Take your coffee experience up several degrees with their exceptional beans.
