caramel brittle | cigar leaf | dutch cocoa
My love for coffee started in Italy. This blend is a pilgrimage back to the birthplace of that love, a homage to my memory, now seen through a more contemporary lens.
The roast is taken deep into medium, but not so far that dark, bolder roast notes overshadow origin. I have developed a caramelly sweetness while avoiding any char. The acidity has been softened and rounded. Some weight has been added to the body. The fruit notes have been turned toward chocolate and ripe quince without losing their clarity and balance. This blend is sweet, earthy and syrupy with ripe stone fruit at the centre and a long, chocolate-layered finish.
The base essence of the blend comprises a sweet, rich, cocoa-toned estate coffee from El Salvador and a superfine natural robusta. For me, Uganda robusta is the best in the world – it has intensity and softness. To the blend, it brings a creamy mouthfeel and great body, as well as a malty, almost caramel-popcorn undertone that makes robusta so uniquely itself.
A monsooned arabica from India brings an earthy chocolate note to the blend, as well as a mellowness that tempers the cheerful acidity of the highlight in the blend: a rich, full-bodied Colombia from the Bucaramanga region, famed with its more rounded, sweeter cup profile – perfect for espresso.
Origin: El Salvador, Uganda, India, Colombia
Selection & processing: monsooned arabica, natural robusta (dried on the cherry), washed sun-dried arabica
Varietal: caturra, catuai, heirloom robusta
Roast: Full City
Preparation: espresso/flat white/stovetop