Description
Tasting notes of chocolate, shortbread, and orange.
WASHED & NATURAL PROCESS | ARABICA & ROBUSTA | 900-1650masl
A long standing espresso blend that is great with milk, and has plenty of punch. Notes of chocolate, shortbread and orange.
For those seeking a bold and certified coffee experience, our specially crafted blend is designed with espresso enthusiasts in mind. It is formulated to produce a rich crema and complement large milk-based beverages. With a touch of Robusta, this blend is forgiving and imparts a classic biscuity taste. While it may not be categorized as a specialty coffee, it is still worth your consideration.
Robusta coffee is a different type of coffee plant and bean to the more commonly found Arabica. It is a vital ingredient in making blends, due to it’s more punchy and cutting nature. Espressos need to have some substance, and the inclusion of Robusta in this blend makes it a sure thing.
Fairtrade – Fairtrade coffee is a top priority. Coffee farmers and the overall supply chain have not always been honoured by the later stages in the chain, but we’re proud to be a part of the solution.
Organic – The healthier and more economical wholesale coffee option!
The Growing Regions
Blending coffee for wholesale and events use is a technique for achieving a specific taste and profile of the coffee. This particular blend is a mash-up of the below origins:
Indian coffee is mainly cultivated in the southern regions of Karnataka, Kerala, and Tamil Nadu. It is recognized for its unique flavor characteristics, which commonly include spicy, earthy, and chocolatey undertones. India grows both Arabica and Robusta coffee beans, with a considerable amount being cultivated in shaded areas to promote biodiversity. The nation is renowned for its monsooned coffee, a process in which beans are exposed to monsoon winds, resulting in a distinct mild flavor profile with reduced acidity. Indian coffee is well-suited for a range of brewing techniques, including espresso and filter coffee.
Indonesian coffee is well-known for its bold and robust flavors, characterized by earthy, spicy, and occasionally smoky undertones. The most popular varieties hail from regions such as Sumatra, Java, and Sulawesi. Sumatra coffees, including Mandheling and Lintong, are recognized for their mild acidity and full-bodied nature, often boasting chocolatey and herbal notes. Java coffees are typically smooth, with a delicate sweetness and less earthy tones. Sulawesi coffees often present intricate, deep flavors with hints of dark chocolate and spice. These unique profiles make them a favorite choice for espresso and French press brewing methods.
Ethiopian coffee is renowned for its varied and intricate flavor profiles, frequently showcasing lively acidity and floral, fruity, and wine-esque undertones. The main coffee-producing areas in the country consist of Sidamo, Yirgacheffe, and Harrar, with each providing distinct features. Sidamo coffees are recognized for their rich body and lively citrus hints.
Honduran coffee is becoming known for its exceptional quality and varied flavor characteristics, which frequently include hints of chocolate, caramel, and tropical fruits. These beans are cultivated in regions such as Copán, Marcala, and Santa Bárbara, benefiting from ideal growing conditions like elevated altitudes and nutrient-rich soil.