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Single Origin Coffees Blended for Espresso

Single Origin Coffees Blended for Espresso

$24.00

Impressions: Smooth, Caramel, Fruit. A brilliant combination of some of our single-origin coffees roasted to perfection separately, then thoughtfully blended to recreate the balanced, crema-laden espresso more common in a northern Italian coffee bar. Delicious as a pour-over too. The current blend consists of 70% Peru Cajamarca,  20% Ethiopia Guji Hambela and 10% of the top-rated Uganda robusta to enhance mouthfeel and prolong crema duration.
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TASTING NOTES

  • Sweet
  • Chocolate
  • Caramel
  • Berry

ROAST LEVEL


Origin Data

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ABOUT THIS COFFEE:

The beans we use for our espresso blend change with the harvest season. It is always blended from two or three of our Top 1% single origin coffees. Espresso is usually best at least 3 days off roast and will continue to pull wonderful shots out through 15 days post-roast. You will need to adjust your grind just a tiny bit finer each day that the coffee degasses. We find that shots of our blend taste best at a 1:2 ratio (16 grams of coffee pull to a 32 gram shot) at 203 degrees. The shot should complete as close to 23 seconds as you can manage

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