Epoch X: Frosted Toffee

We're welcoming Frosted Toffee back to our shelves, and that can only mean one thing: it's officially cozy time.

Frosted Toffee is our seasonal name for a coffee we look forward to all year: a single-farm natural from Fazenda Lagoinha in Carmo de Cachoeira, in Brazil's Minas Gerais. The farm covers 203 hectares, 120 of them planted in coffee, and partners Carlos Canellas and Matheus Avelar have spent years moving it from commercial production into specialty. This is our third season buying from Lagoinha through Cofinet, and every year the coffee keeps getting better.

This lot is Yellow Catuai, grown at 1,000–1,100 metres. After harvest, the cherries dry whole on the farm's patios for 72 hours. Drying in the fruit is what builds the deep, candied sweetness this coffee is known for.

You end up with a cup that tastes like the season: buttery toffee up front, warm honey sweetness through the middle and a smooth, silky finish. We think of it as Epoch 6 in its most elevated form: balanced, comforting and easy to love, with enough depth to make you slow down and notice.

It's the coffee for snowy mornings, a full pot on a weekend, or the mug you wrap both hands around.

Tasting Notes: Toffee · Honey · Smooth (silky body, balanced and sweet)

Details:

• Origin: Carmo de Cachoeira, Minas Gerais, Brazil
• Producer: Fazenda Lagoinha (Carlos Canellas & Matheus Avelar)
• Altitude: 1,000–1,100 masl
• Varietal: Yellow Catuai
• Process: Natural, patio-dried 72 hours
  

Brewing tip: Frosted Toffee is easy to brew well. For pour-over, try a V60 at 20g to 320g water (1:16) at about 92°C. Brazils from this altitude extract easily, so a slightly cooler, coarser brew keeps it sweet. It's also an excellent batch brew: the toffee holds up beautifully in a full pot