Morning Husk
Ethiopia · Guji · washed
Apricot, bergamot, and a finish like sweet black tea. Picked for slow Saturday pour-overs.
€14 / 250 gAdd to bag
Ember & Husk is a small-batch roastery in Porto. Twelve kilos at a time, drum-roasted over beech wood, rested seven days, never rushed.
Every lot is bought direct from the farm, roasted to its own curve, and stamped with the day it met the drum.
Apricot, bergamot, and a finish like sweet black tea. Picked for slow Saturday pour-overs.
Panela, red plum, cacao husk. The roast our espresso machine refuses to give up.
Molasses, cedar, a whisper of smoke from the beech fire. Built for moka pots and deadlines.
Grind 18 g medium-fine, just before the water is ready. Never earlier — aroma is a currency you spend once.
Pour 40 g of water and watch it dome and sigh. This is the roast releasing a week of rest in one breath.
Pour in lazy circles to 300 g. If it looks meditative, you are doing it correctly.
A flat bed of grounds means an even cup. A crater means you got excited. Both are forgiven.
Coffee opens as it cools, like wine the other direction. The third sip is the honest one.
Ritual beats recipe. Same chair, same cup, slightly better every single morning.