Description
A rich full flavored cup, great for espresso or Americano. This coffee is chocolaty and sweet with a slightly nutty base, moderate acidity and a full body, with just enough kick to get through those milky drinks.
We have added the perfect amount of robusta to raise the caffeine level and add great crema.
Make sure to let it set up for 12 or more hours – this cup will gain significant flavor.
I like to roast this one a little darker, a full city + to a French roast.
Version 2 Notes: Hard times for sourcing Brazil coffee, which is the base to our original espresso blend. We have a couple fresh shipments arriving by the end of May and will bring back the original recipe when it does. In the meantime, we have been playing and tweaking for an alternative. We have landed on switching the base coffee to Honduran Org. Comsa, a very semi-sweet chocolate base note at fuller roasts, a bit less neutral tasting. Less nutty but just as rich, some will even like it better. Keep in mind, although it is similar to the original it will taste and roast a bit different. Just touching 2nd crack is an easy and tasty roast point to start dialing it in.
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