Dark Chocolate, Vanilla and Cloves
We created this blend because we knew we wanted something – a coffee that was roasted darker and developed for longer, but nothing devoid of character and sweetness. The blend is built on two strong origins: Brazil and Ethiopia. We chose Fazenda Santa Barbara as the base of the blend as it provides great body and flavours of dark chocolate and burnt caramel, while retaining a lot of its lovely nutty finish. To complement it, we chose a natural processed coffee from Sidamo, Ethiopia – developing it for longer to lend the blend a sweet, spicy, and cooked fruit character, adding to the complexity. Overall, while the coffees are roasted dark, we took care not to overdo it – given that the Brazilian component is rather soft, any less care and attention given would result in an overly ashy, bitter, and burnt profile. Similarly, if the Sidamo was pushed too far, it would not display any of its sweet character and would be a dull comparison. This coffee has incredible depth and body – filled with richness that will keep you warm for hours, yet not possessing excessive bitterness and astringency. It is balanced off with sweetness that is reminiscent of Vanilla. An ode to coffee of old, and a nod to our friends who enjoy a double ristretto with their Caffe Lattes.
Sustainably grown and ethically produced, lovingly roasted and caringly packed, then sent to your doorstep within a week of roasting.
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