In our approach to creating blends, we start with a particular flavour profile we want to create. Once this flavour profile has been defined the design process starts, and we start sourcing coffees from our reliable partners. Next, we start cupping a large number of coffees to select those which have the characteristics we are looking for.
For our Espresso No.1 we wanted to create a vivid and modern blend of the highest quality with a fruity and chocolaty flavour profile. Therefore, we searched for a stable and reliable component in combination with a unique microlot, which is always in season. This microlot is updated every 3 months. As a result, the coffee remains fresh and vivid and will have even more aroma. Nonetheless you will have a year-round and consistent flavour profile, because of the way we designed our Blends.
In our roastery both coffees are roasted separately and mixed afterwards in order to highlight their specific characteristics. However, we do roast them to the same solubility level for even extraction. This makes the Espresso No.1 highly suitable for fully automatic and semi-automatic espresso machines.
Currently we have selected a Pulped Natural processed coffee from Brazil and a unique and Natural processed microlot from Honduras. The coffee from Brazil is produced by Tarcízio Aldo Zugliani and has a sweet, chocolaty and nutty profile. The coffee from Honduras is produced by the famous Marysabel Caballero, is fruity and funky has a rich and creamy mouthfeel. Together the result is an accessible, but vivid coffee with both fruity and chocolaty flavour notes. This season, strawberry, mango and chocolate mousse are the predominant flavours.
|Region||Mantiquieria de Minas|
|Producer||Tarcízio Aldo Zugliani|
|Flavour Notes||Strawberry, Mango, Chocolate Mousse|