Christmas espresso blend - gift tin 300g

Flavour

Christmas Espresso blend of selected coffee beans is typical for the uniqueness of four single origin arabicas. By roasting each of them separately, we have achieved an extraordinary harmony of flavours. This specific roasting method can be recognised by the colour of the blend (there are both lighter and darker beans), and by its unmistakable taste. On a solid base of dark chocolate, vanilla and cinnamon (evoking a winter atmosphere), the fresh flavours of blueberries, blackcurrants and oranges develop gently. It leaves a pleasant, balanced, multi-layered mouthfeel. This espresso blend is suitable for all types of espresso preparation.

You can also achieve interesting results using a Chemex or filter.

Origin of the coffee

If we were writing a book, it would be a tetralogy. In the case of the Espresso Christmas coffee bean blend, it would have four chapters. In each, we would introduce you to one Arabica. To begin with, we roasted each variety separately and to a different degree. We roasted them many times and repeatedly. Tasted them, set them aside and tried again, until all the selected arabicas formed one beautiful flavour chord.

The espresso blend prepared this way differs from the so-called espresso Italian blend (its beans are very dark - the roaster prepared each variety of coffee at the same time, at the same temperature, for the same amount of time) by the presence of different coloured beans. We chose the four single-origin coffees very carefully. It reflects the typical winter days - you can recognise the scent of frosty mornings and warm afternoons under the duvet. Enjoy a limited edition inspired by a time of year when there is so much to discover and nature is asleep.

First, imagine the Dominicana AA Juncalito Arabica from the high mountains of the Dominican Republic. It is known to produce truly great coffee but in small quantities. Local farmers only venture out into the inaccessible terrain a few times a year to check, replant or harvest the bushes. They do not use artificial fertilisers or sprays because they would not take them that high. Therefore, Dominican coffee achieves the quality of organic coffee (although there is no confirmation of this fact yet). More than the stamp, we will be interested in its taste. This coffee is pleasantly sweet, even though oranges and grapefruit play a major role in its flavour. They are slightly accentuated by an aftertaste of chocolate, so the result is harmonious and complex.

The second in the bunch is Java Jampit A/WP-1X Estates, an Arabica that has flown in from the east of exotic Java. The volcanic soil and the equatorial sun have given it a rich flavour and conscientious processing of the highest quality. Also, this variety is grown in the hills, farmers only pick the ripe fruit, and because Java is not yet fully electrified, much of the local production is based on traditional handwork. And the results are excellent! The coffee is sweet and has traces of chocolate and velvet vanilla. Its aroma shows a slight spiciness.

Where did the cinnamon flavour come from in the espresso blend? India Monsoon Malabar AA Grade (the third arabica) has a subtly earthy, spicy cinnamon flavour. That is what grows in the hills of the Indian coast, where farmers plant cardamom, cloves and cinnamon. It is processed with a special monsoon process that brings out the unmistakable flavour in the beans.

And finally, Congo Kivu. This Arabica wonderfully balances the whole espresso blend. It adds spiciness and notes of dark berries and oranges, and its sweet fruity aftertaste is unforgettable. It is a variety from a small family farm in the eastern regions of the Democratic Republic of Congo. The coffee plants grow in a mountainous area, so they receive sun and wind during growth. Cool, wet nights are replaced by hot days. These conditions give the local coffee an exceptional flavour.

Composition

Dominicana AA Juncalito

Java Jampit A/WP-1X Estates

Monsoon Malabar AA Grade

Kongo Kivu