Nutty, Spicy & fruity, reminiscent of Christmas cake, easy to dial in for espresso.
This is a mix of 100% Arabica speciality coffee beans from Sumatra, Ethiopia & Honduras and a very high quality Indian Robusta, which blend brilliantly to produce a smooth yet powerful, tasty & well-balanced coffee.This is perfect for espresso, it will also work well for cafetiere, stove top, and espresso-style, standard "instructions method" Aeropress.
These coffee beans are grown at altitudes of 900-1600mm, the Arabica varietals are Ateng, Bourbon, Catuai, Caturra, Djimmah, Forest, Kaffa, Limmu & Pacamara, the Robusta is Indian Cherry.
The processing methods are Galling-Basah, Natural processed and Washed, and the Speciality Coffee Association score of the Arabica coffees used is 84, 84.5 & 83.
How it Tastes
This is a punchy coffee, but it’s not a wallop across the chops type of punch. There are definite fruity notes there, with an overriding background kick of spices and nuts.
Coffee tasting is subjective, and it depends how you’re brewing it too of course, and how good an extraction you manage to achieve, but this is quite a forgiving blend, so it’s fairly easy to work with, and most people will get lovely fruity & spicey notes from this without too much faff.
Sumatra, Honduran & Ethiopian Arabica + Indian Robusta
This is a blend of three Arabicas with a small amount of Indian cherry Robusta to just amplify things slightly, but without taking it into the realms of burnt rubber!
If you’re looking for a forgiving blend which is easy to work with, with most brew methods, this is a decent bean to go for, and it’s really nicely balanced between punch and flavour.
