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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 unique microlots, which is always in season. 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.
This season, we’ve paired a coffee from Brazil with a coffee from Burundi, one natural, one honey. The Brazilian coffee brings sweetness, smooth chocolate undertones, and mellow acidity, while the Burundi coffee adds a touch of citrus and a soft floral sweetness. Together, they create an approachable yet dynamic coffee, combining chocolate-like comfort with layered complexity.
This season’s profile highlights Milk Chocolate, Stonefruits, Caramel as the dominant notes.
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At Blommers we follow coffee from the source to the cup. We work directly with farmers who know what they are doing and roast in a way that keeps the original flavour intact.
Alles wat we verkopen, van malers tot brewers, hebben we zelf getest. In onze ontwikkelruimte werken we dagelijks met de apparatuur, zodat het advies dat we geven is gebaseerd op ervaring en niet op een specificatieblad.