SEASONAL ESPRESSO BLEND
SKU:
SGD18.00
SGD18.00 - SGD60.00
per item
Finca Los Pinitos 70%
Huehuetenango - GUATEMALA
Typica variety | Washed process
Kianjogu 30%
Nyeri - KENYA
SL28 & SL34 varieties | Washed process
Chocolate fudge, currant jam with light citrus notes. Medium to full bodied with low acidity. This coffee produces delicious and sweet espressos. It is a great option for stove top, french press and cold brew.
Huehuetenango - GUATEMALA
Typica variety | Washed process
Kianjogu 30%
Nyeri - KENYA
SL28 & SL34 varieties | Washed process
Chocolate fudge, currant jam with light citrus notes. Medium to full bodied with low acidity. This coffee produces delicious and sweet espressos. It is a great option for stove top, french press and cold brew.
This season's opening act promises to be a crowd-pleaser. Well-balanced with a defined jam-like sweetness, this is one espresso we can't wait for you to try. It is made from a blend of Guatemalan from Finca Los Pinitos and Kenyan from Kianjogu.
70% of the blend comprise a typica varietal from Finca Los Pinitos located in the municipality of Huehuetenango, which sits on the Sierra de Los Cuchumatanes, the highest non-volcanic mountain range in Central America. The farm lies at high altitudes of between 1800 - 2100 metres above sea level. At this elevation, the coffee cherry is allowed to mature slowly giving the coffee its distinct sweetness and fruity flavours.
The balance 30% is from Kianjogu, produced by various smallholder members of Rutuma Farmers' Cooperative Society, in the Nyeri county – Kenya. This region is distinguished by its red volcanic soil, rich in phosphorus and organic matter, which together with a moderated bimodal rainfall make the region ideal for producing high quality coffee.
The cup delivers chocolate fudge, currant jam with light citrus and floral notes. With milk, you will enjoy its caramel, black grapes, and cherry sweet notes.
70% of the blend comprise a typica varietal from Finca Los Pinitos located in the municipality of Huehuetenango, which sits on the Sierra de Los Cuchumatanes, the highest non-volcanic mountain range in Central America. The farm lies at high altitudes of between 1800 - 2100 metres above sea level. At this elevation, the coffee cherry is allowed to mature slowly giving the coffee its distinct sweetness and fruity flavours.
The balance 30% is from Kianjogu, produced by various smallholder members of Rutuma Farmers' Cooperative Society, in the Nyeri county – Kenya. This region is distinguished by its red volcanic soil, rich in phosphorus and organic matter, which together with a moderated bimodal rainfall make the region ideal for producing high quality coffee.
The cup delivers chocolate fudge, currant jam with light citrus and floral notes. With milk, you will enjoy its caramel, black grapes, and cherry sweet notes.