30% Honduras SHG Arabica

• An extra fine coffee grown above 1500m in the Honduran mountains by the La Central cooperative, an exporting coop established in 1997 to further the infrastructure and technology available to its farmer members. A mixture of Caturra, Catimor, Bourbon, Catuai and Typica, this is a great sweet and nutty Central American.

20% Indian Plantation A Mysore Arabica

• Grown on the Badra Estate in the Karnataka region of South Western India, near Bangalore. The Badra estate is a family run piece of land growing exceptional Mysore coffee, among the best in the world. Mild and creamy with notes of marzipan and vanilla in the finish.

30% Ethiopian Mocha Sidamo Arabica

• From the heart of Ethiopia, Sidamo is a region in South Eastern Ethiopia, and is renowned for growing some of the finest Ethiopian coffee. Rich and chocolaty with distinct dark berry notes in the finish, this coffee is grown by thousands of small holder farmers, each giving a large amount of TLC to the beans they produce.

20% Ugandan Screen 18 Robusta

• Added to bring depth and body to the blend, this is a very high quality Robusta, with a mild, inoffensive flavour profile as favoured in Robusta coffees by roasters. Full, rich and earthy, this coffee is grown in a 300km radius around Lake Victoria, where it basks in the hot African sun, developing its flavour slowly as it ripens.

Flavour Profile

• A darker roast and the presence of rich, bold Robusta coffee gives this blend a distinctive Southern Italian style. However, with the inclusion of sweet nutty Honduras, mild and creamy Mysore and chocolaty fruity Sidamo, this blend is superiorly well–rounded and balanced, perfect for a large milky drink or a short intense espresso.

Brewing Info

• Ideal Brew Temperature – 92–94 degrees
• Brewing Notes – A slightly bitter blend if over extracted, keep shot times at 25 seconds or below to keep the blend well rounded and balanced.