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Late Harvest Roast, Single Origin Coffee | Noosa Black

Late Harvest

Our Late Harvest roast is primarily sourced from the final harvest of the season, usually completed in early summer. It is a favourite with our commercial customers for its full-bodied flavour.

 

 Full-Bodied

Flavour Profile

Rich ● Berry ● Caramel

Citris acidity, cocoa body, long finish

Recommended for

  • Commercial Espresso
  • Stovetop Espresso
  • AeroPress
  • Drip Filter
Grind
Beans
Espresso
Plunger
Percolator
AeroPress
Drip Filter
Size
250g $2
500g $12
1Kg $30
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Noosa Black Late Harvest

 

Late Harvest inspired by tradition

Our Late Harvest roast honours the oldest known method of Ethiopian coffee processing, but with a few modern era tweaks. The late harvest fruit is allowed to fully mature on the tree, allowing it to use all the sugars within the pulp as it drys, concentrating the flavours and giving a more full bodied flavour profile and experience.

We extract the coffee bean from the dried pulp and sun dry the beans to the optimum moisture content without any further processing or washing. In this way we maintain the maximum amount of flavour. 

The parchment of our Late Harvest beans have a slightly darker colour due to the concentrating effect of the sugars as the fruit dries on the tree. This coffee has good mouthfeel and balance with some woody, earthy, cocoa and nutty notes, some sweetness and a reasonable length of aftertaste.

 

 
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Noosa Black's Peaberry roast is popular with home-brew coffee makers. It's a unique roast made from peaberry beans that are separated during processing\n to be given special treatment by our master roaster.

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Our Sunshine coffee is made using the red cherry at optimum ripeness and prepared using the traditional wet process (pulping, soaking and rinsing) and\n sun dried for 7 - 10 days.

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Our award-winning* Wantima roast is a medium-bodied pleasant cup with delicate flavours of caramel honey sweetness. Wantima is great in cold drip iced\n coffees in summer.

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Our Late Harvest roast honours the oldest known method of Ethiopian coffee processing, but with a few modern era tweaks. The late harvest fruit is allowed\n to fully mature on the tree, allowing it to use all the sugars within the pulp as it drys, concentrating the flavours and giving a more full bodied\n flavour profile and experience.

\n

We extract the coffee bean from the dried pulp and sun dry the beans to the optimum moisture content without any further processing or washing. In this\n way we maintain the maximum amount of flavour. 

\n

The parchment of our Late Harvest beans have a slightly darker colour due to the concentrating effect of the sugars as the fruit dries on the tree. This\n coffee has good mouthfeel and balance with some woody, earthy, cocoa and nutty notes, some sweetness and a reasonable length of aftertaste.

\n

 

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