Good morning, and welcome to day 10 (!!!!) of the WBB Advent!

Today we have Doe and Fawn, a company I haven't had in a loooong time, but just knew I had to include in the calendar and the blog series. I used to feature Doe and Fawn over on my old blog so it feels like a little full circle moment for me to have them included in my blog relaunch. 

So, who are Doe and Fawn?

"At Doe & Fawn we are united by a love of great coffee and an appreciation of the people whose extraordinary effort goes into creating it."

They have a very clever bag system too (sage: versatile, friendly, approachable coffees, pink: rarer and more adventurous coffees, copper: limited releases)

The coffee

Ninga

Origin: Burundi

Variety: Red Bourbon

Altitude: 1600-2000MASL

Process: Anaerobic Natural

Tastes: Choc Ice, Berry Compote, Raisin

Let's Brew!

For all coffees when tasting I used a 18g/225g recipe, which I feel really brought out the best in so many of the coffees I picked for the calendar (if you have a physical WBB advent, you have 22.2g (of course I had to include angel numbers) to play around with)

Were back with the weird analogies, this coffee tasted like what I imagine a robin sitting on a branch enjoying some delicious juicy berries. 

I immediately got cranberry, which made me feel all kinds of christmassy, those bright berries also had a hint of dark chocolate undertones, super sweet and super bright, with the slight raisin notes coming through as it cooled more and more. An easy drinker this one! 

Want to try this coffee for yourself?

Click Here

See you tomorrow for Day 11! 

WBB x