Seasonal

Seasonal

chocolate wafer

green grape

jasmine

This second iteration of our Seasonal Espresso has features on of our favourite Yellow Catucais, with an Anaerobic Natural process. The washed Rwanda in the blend rounds out the body and biscuity character from the Brazil, delivering honey-like sweetness and florals.

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ANZAC biscuit

grape must

dried apricot

Our Seasonal espresso blend sits right between our Looper and Strider blends in roast level, with a similar focus on texture but more aromatic clarity and a little brighter acidity. The first iteration was based on the delicious Santo Antonio pulped natural Yellow Catucai, the second iteration was the same cultivar, also from Brazil, but processed differently – Anaerobic Natural.

We were approached by Fredy who was importing some delicious fresh washed coffee from Papua New Guinea, and knew it would make a sterling 3rd offering of our Seasonal espresso blend.

Composition:

55% Togoba (W)

45% Dikitu (AN-NAT)

The anaerobic Ethiopia in the blend adds aromatic highlights to the intense sweetness from the Wahgi coffee, delivering toffee-like sweetness and complex florals.