Kestrel Ridge is the roast we hand a skeptic who thinks all coffee tastes the same. Charged at 195°C, dropped at first crack plus forty seconds — any longer and the jasmine note that makes this lot worth the price starts to cook off into generic “fruity.”
This is a roast built to be brewed carefully: pour-over or a light-roast-capable espresso profile, not a drip machine left on a warming plate for two hours.
