• Sea Turtle 2 Lb
  • Sea Turtle 2 Lb
  • Sea Turtle 2 Lb
  • Sea Turtle 2 Lb

Sea Turtle 2 Lb

$55.00

Here's a solid, well-rounded blend recipe using widely available green coffees — designed for a balanced light-to-medium-light daily drinker.

What to Expect in the Cup

  • Aroma: caramel, mild floral, light chocolate
  • Flavour: brown sugar sweetness, gentle citrus brightness, clean cocoa finish
  • Body: medium — not thin, not heavy
  • Acidity: present but soft, not sharp
  • Finish: clean, slightly sweet

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  Micro-roasted luxury coffees crafted with passion, precision, and a touch of obsession.

Our proprietary roasts and signature blends showcase rare and exceptional coffees.

  Flavor lives in the bean until you're ready for it. Grind it fresh and something opens up.

Less packaging, longer shelf life, less waste. Just a little intention—for a better cup.

  CONWAY'S BLUE FUND - Supports marine life.

From the big blue marble to the reefs below -- our mission connects every cup to the ocean we share.

  DELIVERY - We roast, pack and ship every other week.

Your order will be added to the next roast drop.

In the Cup The most refined and approachable. Soft floral notes, clean citrus, warm hazelnut, and a gentle honey sweetness that runs throughout. Nothing loud, nothing sharp — just a beautifully composed, easy-drinking cup. The finish is clean and slightly nutty.

Body & Feel: Medium-light. Smooth and clean. Acidity: Mild and polished — barely noticeable. Best Word for It: Effortlessly smooth. Best for: Anyone who wants quality without intensity. A true daily drinker.

Preparation Tips

Drip / Filter Machine

The most forgiving method for this blend. Use 1:16 ratio (1g coffee to 16g water). Water temperature 91–93°C (196–200°F). Avoid cheap paper filters if possible — a gold-tone reusable filter lets more body through. Don't keep the pot on a hot plate; pour into a thermal carafe immediately to preserve the sweetness.

Pour-Over (V60 / Chemex / Kalita)

Where this blend truly shines. 1:15 ratio. Water at 92–94°C (197–201°F). Bloom with twice the weight of water for 30–45 seconds — this is important with lighter roasts as they release more gas. Pour slowly and steadily. Total brew time 3–4 minutes. The Kenya variant especially rewards pour-over.

AeroPress

Use 1:13 ratio for a concentrated, full-flavoured cup. Water at 88–90°C (190–194°F) — slightly cooler suits the AeroPress well and tames any brightness. Steep 1.5–2 minutes, press slowly over 30 seconds. Great for the Peru and Honduras variants.

French Press

Use 1:15 ratio, coarse grind. Water at 93°C (199°F). Steep 4 minutes exactly, then press and pour immediately — don't let it sit or it turns bitter. The Brazil-forward body in this blend works beautifully in French press, giving a rich, fuller mouthfeel.

Espresso (for the adventurous)

Pull this blend slightly longer than usual — aim for a 1:2.2 to 1:2.5 ratio in 28–32 seconds. Grind finer and dial in patiently. The Costa Rica and Honduras variants work best as espresso. Expect a bright, sweet, caramel-forward shot rather than a classic dark espresso character. Outstanding as a flat white.

Universal Tips

  • Grind fresh. Pre-ground coffee loses most of its character within 20–30 minutes of grinding. A burr grinder makes a significant difference.
  • Water matters. Filtered or low-mineral water (around 150 ppm TDS) is ideal. Tap water with heavy chlorine will dull the sweetness.
  • Rest your roast. Wait at least 3 days post-roast before brewing. Day 5–10 is peak flavour for this roast level.
  • Store it right. Airtight container, away from light and heat. Don't refrigerate. Use within 4–6 weeks of roast date.

  • Weight
    2 lb
  • Grind
    Whole Bean