Dark chocolate, toffee sweetness, fruity edge, smooth
Our house espresso is a modern take on a classic. It’s a blend of two distinctive coffees, which combine to produce an espresso with a deep, rich chocolatey body, pronounced toffee sweetness, a complex fruity edge, and a hint of bittersweet cocoa at the finish. It’s well balanced and combines beautifully with milk, where it adds punchy caramel, smooth milk chocolate notes and gets even sweeter.
The blend changes a few times a year, in order to best make use of changing coffee seasons in different parts of the world, but the sweet & smooth character of the blend remain the same. We roast more of this than any other coffee, and it's a great intro to who we are and what we're about.
65% Brazil Gerezim Estate, Yellow Catuai, pulped natural process
30% Colombia Huila Saladoblanco, Caturra & Catuai, fully washed process
Grown by our friends the Caixeta family, who have been farming coffee in Brazil for 160 years, this pulped natural lot from Machado in southern Minas Gerais give the espresso its deep rich chocolatey base, with a little punch from the pulped natural processing method. We roast it fairly light to keep the majority of the natural flavours, but drag out the roast time a little to give a pronounced creamy body and caramel character.
The estate lies at an altitude of 1,000-1,250 metres above sea level, with deep soils rich in organic matter. Workers at the farms have fair wages, are given good housing and the family are always looking to develop the ecological, educational and sustainable principles that lie at the heart of the farm’s philosophy.
Huila state is one of the great Colombian coffee growing regions, and we've sourced several coffees from here in the past. This is a blend of coffees from small farms around Salado Blanco, Operapa and Pitalito, processed via the fully washed method. It brings some fruit (melon sweetness, lemon acidity) and lashings of caramel to the blend.