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Used in our cafe, this is our flagship Espresso blend designed to change with the seasons.
This year’s summer blend has aromatics reminiscent of marzipan, toasted hazelnuts and a hint of licorice. Its sweet and rich on the palate, with peachy mouthfeel and acidity. The three origins we have chosen integrate beautifully once blended, making a smooth yet definitely robust espresso. There’s plenty of body to cut through milk – whilst this is lighter and more delicate than our winter blend, it’s no fairy!
Brasil BSCA
BSCA stands for Brasilian Specialty Coffee Association, and they have selected the best green coffee from a variety of farms and blended them together to create an uber-Brasilian! This bean gives the blend its body and mouthfeel, aka “the backbone”.
Guatemala Finca Nueva Granada
This single estate from the Nueva Granada farm in western Guatemala is what’s called a “hard bean”, meaning it is incredibly dense and flavorful, due to being grown at very high altitude. This bean provides the marzipan and sweet fruity notes to the blend, as well as a gentle acidity.
Ethiopian Limu
This bean acts as a “foil” to the other two origins, as its extra-low acidity rounds off the tang from the Guatemalan whilst adding sweetness and complexity to the Brasilian backbone. Thus harmony is created!
