We love how simple this blend is:
It’s a bit of a throwback to 5-10 years ago when espresso blending was the science of “adding interesting flavours to a Brazil base”. On paper this blend obeys that formula, but certainly not for the sake of tradition! This blend is all about using fresh ingredients of impeccable quality. Continue Reading
Brazil is the largest coffee producer in the world.
Its growing regions are at modest altitudes of around 900-1300m asl.
Most of Brazil’s is crop is prepared by “natural” processing, where the cherries are dried whole and the beans are only separated from the fruit once fully dry. If this drying stage doesn’t happen quickly and evenly, the beans take on a dirty and/or musty flavour. Skilfully done natural-processing increases the body and richness of a coffee, yielding buttery, fruit and chocolate notes.
I am very happy to say that this is a stellar example of a natural from Brazil.
We’ve just landed this excellent Colombian coffee! It’s got dark caramel sweetness, superb aromatics, and a mouth-watering fruity acidity.
It’s from the southern region of Huila – well known for producing some of the most exciting Colombian coffees. Surrounding the town of San Agustín there are about 50 coffee-farming families that have formed the Asociación Los Naranjos de San Agustín. They are a quality-focused group, which is why they caught the eye of our supplier. This is what you’d call a relationship coffee – a great example of our supplier working with farmers in improving their livelihoods through producing quality coffee. Continue Reading