The Flavor Profile
A satisfying blend of regular Latin American and Indonesian coffees blended with Swiss Water Process decaffeinated coffees with notes of rich dark chocolate, sweet dried fruit, and dense brown sugar.
EXCLUSIVE
BLEND
Echo Canyon Half-Caff
$20.00
Dark Chocolate
Brown Sugar
Dried Fruit
For those seeking a little caffeine trip without going pedal to the metal, Echo Canyon is it. This half-caff blend still goes full-throttle on flavor without gunning it to the finish line. Make drip, French press, or pour-over—Echo Canyon does it all with a little less buzz.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Dark Chocolate
Brown Sugar
Dried Fruit
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"A half-caff blend that still rings true."
Green Coffee Quality Control Specialist
Choose Your Brew
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
French Press
- Warm up the press by rinsing it with very hot water.
- Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
- Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
- Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
- Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
- Press At 4:00, you are ready to press. Firmly push the press all the way down.
- Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
