Espresso blend: Brasil Fazenda Rainha, pulped natural Arabica 35%; Guatemala Antigua Los Volcanes 20%, fully washed Arabica , El Salvador Santa Teresa 20%, fully washed Arabica; India Parchment 20%, fully washed Robusta ; Ethiopia Sidamo 5%, fully washed Arabica

Beans: Bourbon, Cattura, Typica

Roasting profile: Medium ( all the coffees are roasted separately, and then blended)

Taste profile: This espresso blend has the full body, natural sweetness of dark chocolate, with a delicate, refreshing fruity note at the beginning.

It starts with a fruity note and aroma of toasted almonds, develops rich sweetness of cocoa, forest fruits with a long finishing aftertaste of caramel toffees and dark chocolate. The cocoa and chocolate tones are especially showcased in milk drinks with fine and mild fruity notes. This blend we recomend for espresso, „moka“ pot and traditional preparation in relation to fine or coarse grinding, and we certainly recommend it for espresso.

Recipe for espresso: 8.5g – 9g coffee; temperatue: 92.5C – 93.5C; time of extraction: 25“-30“; Volume: 25-30ml. Different machines extracts coffee on different ways, so this recipe should be taken as starting point and develop it and adjust it according to the outcome and personal preferances.

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