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ESPRESSO ROAST (DARK)

DARK CHOCOLATE, CARAMEL, WALNUT

ROAST PROFILE

Our Head Roaster Elizabeth Furth says: "The name for our Americas coffee came about as its components are 50% Peru and 50% Brazil.The beans of both origins are pre-blended before entering the roaster. This has the potential to make their journey a little tricky, because the Peru is a washed coffee and the Brazil a natural.
However, as it happens the two different beans cosy up quite nicely in the roasting drum. We still need to be careful when applying heat, respecting their inherent qualities which seem to blend perfectly together. They make a delicious, comforting, chocolaty hug in a mug... ideal both as a milk based drink, or as an americano or espresso."
ROASTERS RECOMMENDED RECIPE - ESPRESSO

Brew Method: Espresso Machine

Grind Size: Fine

Coffee: 19g

Extraction Time: 30 seconds

Output Weight: 40ml espresso 

Enjoy a house espresso full of body and flavour! 

You can find more details on this brew method in our brew guides.

COFFEE COMPONENTS

50% BRAZIL SERRA NEGRA

REGION | SOUTH MINAS

SPECIES | ARABICA

PROCESS | NATURAL

VARIETALS | BOURBON, TYPICA, CATUAI

ALTITUDE | 900 - 1200 MASL

This coffee, a blend from our export partners Carmo Coffees, is milled at a state-of-the-art processing facility in Pocos de Caldas & provides a rich chocolate and nutty flavour profile.  

 

50% PERU JUMARP

REGION | CAJAMARCA

SPECIES | ARABICA

PROCESS | WASHED

VARIETALS | CATURRA, BOURBON, PAICHE, TYPICA

ALTITUDE | 1000 - 1800 MASL

JUMARP is a coop located in the Amazonian Andes in northern Peru. The coop were formed by 35 small farmers in 2003 and now has over 236 coop members. The coop has recently invested in wet mill, storage, and cupping lab infrastructure with speciality coffee premiums used to supply members with fertilisers and hands-on training through on-farm visits.