Cold brew season is here — and not all coffees are created equal when it comes to brewing cold. After years of roasting single-origin beans and obsessing over flavour clarity, we've put together our definitive guide to choosing the right coffee for your summer cup.
Why Origin Matters More in Cold Brew
Cold brewing strips away the heat that can mask or mellow certain flavour compounds. What you're left with is a remarkably honest expression of the bean — which means origin character shines through (or falls flat) far more than in a hot brew.
This is great news if you're working with high-quality single-origin coffees. It's less forgiving if you're not.
Our Top Picks for Summer 2026
🇬🇹 Guatemala Finca Filadelfia — The Cold Brew Classic
Tasting notes: Dark chocolate, brown sugar, subtle citrus finish
Why it works cold: Filadelfia's natural processing gives it a full, syrupy body that holds up beautifully over ice without turning thin or watery. The chocolate notes deepen when brewed cold, making it an exceptional base for iced lattes or straight cold brew over ice.
Brew tip: Use a 1:8 coffee-to-water ratio, steep for 18–20 hours in the fridge, and serve over large ice cubes to slow dilution.
🇧🇷 Brazil Ipanema Yellow Bourbon — The Crowd-Pleaser
Tasting notes: Hazelnut, caramel, milk chocolate
Why it works cold: Yellow Bourbon varieties are naturally low in acidity, which makes them incredibly smooth and approachable as an iced coffee. If you're introducing someone to specialty coffee this summer, this is your gateway bean.
Brew tip: Works brilliantly as a Japanese-style iced pour-over — brew directly onto ice for a bright, concentrated cup in under 5 minutes.
🇵🇪 Peru Chachapoyas Decaf — The Surprising Star
Tasting notes: Stone fruit, floral, clean finish
Why it works cold: Grown by small-scale farmers using sustainable practices in the cloud forests of northern Peru, Chachapoyas is a lighter roast with delicate florals that cold brewing preserves exceptionally well. Hot brewing can sometimes rush past these subtleties — cold brew lets them linger.
Brew tip: Try a shorter steep of 12–14 hours for a lighter, more tea-like cold brew. Serve black over ice to appreciate the full floral complexity.
Quick Brewing Reference
| Method | Grind Size | Ratio | Steep Time | Best For |
|---|---|---|---|---|
| Cold Brew (immersion) | Coarse | 1:8 | 18–20 hrs | Rich, concentrated |
| Japanese Iced Pour-Over | Medium-fine | 1:15 | ~4 mins | Bright, quick |
| Iced Cafetière | Coarse | 1:12 | 4 mins + chill | Easy, full-bodied |
A Note on Roast Level
For cold brew specifically, we recommend medium roasts over light or dark. Light roasts can taste thin and overly acidic when cold; dark roasts can turn bitter and ashy. Medium roasts hit the sweet spot — enough body to hold up cold, enough brightness to stay interesting.
All three coffees above are roasted to our house medium profile, developed specifically to balance clarity and sweetness across brewing methods.
Ready to Brew?
Whether you're a cold brew devotee or just starting to explore iced coffee, summer is the perfect time to experiment. Grab a bag of Guatemala Finca Filadelfia or Brazil Ipanema Yellow Bourbon and give your cafetière a rest for a few weeks.
Have a cold brew tip or a favourite summer recipe? Drop us a message — we'd love to hear how you're brewing.
