Each Cold Brew Kit contains four compostable mesh bags, each filled with 3oz (85g) of coarsely ground coffee. All you need is a jar, lid, water, and some time. Each bag makes up to 24oz (700ml) of coffee concentrate, 96oz (2.8l) per Cold Brew Kit.
To make cold brew coffee concentrate
- Place coffee-filled mesh bag in a clean quart jar or pitcher.
- Add 3 cups (700ml) water and cover (can be placed in refrigerator or brewed at room temperature).
- Wait 12-18 hours.
- Remove and compost/discard the mesh bag with coffee grounds.
- Add ice, water, milk, and/or ice cream to taste (or heat for hot coffee drinks).
- Concentrate can be stored in refrigerator up to two weeks.
We encourage you to experiment! Find more cold brew information and tips at wanderlustcoffees.com/coldbrew.
Medium body and acidity, with herbal and citrus undertones, and a lingering finish, from the Marcala region. The coffee beans are organically grown and fairly traded, and air roasted in small batches in Lancaster, Pa.
Co-op: Cafe Organico Marcala, S.A. (COMSA)
Grade: SHG EP
Region: Marcala, La Paz
Altitude: 1,250 – 1,600 M above sea level
Varietal: Catuai, Caturra, Lempira, Pacas
Honduras is located in the heart of Central America, with Guatemala to its northwest, El Salvador to its southwest, and Nicaragua to its southeast. It has a broad expanse of Caribbean coastline to its north and its southernmost part opens into the Gulf of Fonseca, part of the Pacific coast. Its terrain includes coastal coastal lowlands (on both costs) as well as plains/sierras in the north, but the bulk of the land is forested highlands. It is in these highlands where Honduran coffee is grown.
Coffee came to Honduras in the 18th century but was not a significant crop. As transportation in the country improved, coffee growing increased. In the 21st century the amount of coffee grown in Honduras increased dramatically. The altitude in the Marcala region affects how quickly coffee beans ripen, giving them more time (because of the cold nights) to sweeten. Coffee from the Marcala region of Honduras is some of the highest quality coffee in the country, and Marcala was the first area in Central America to gain Protected Designation of Origin status (a hard-to-achieve regional label that recognizes and protects indiginous agricultural products, and all production/processing/preparation must happen within that region).
COMSA (Cafe Organico Marcala, S.A) is located in the La Paz department of Honduras. It is a cooperative of organic farmers that began in 2000 and became FTO certified just 6 years later. The co-op consists of more than 1,500 producers growing their coffee at about 1,250 meters above sea level. The co-op producers hand-sort their cherries, enhancing the quality of the drinking experience. The co-op prides itself on the quality of its coffee, as well as its commitment to social justice, responsibility, and education.