Harbour Espresso Blend

Description

Two washed Peruvian lots, one from Cajamarca and one from Amazonas, taken to a dark roast and blended in equal parts. We built it for the customers who told us plainly that our house espresso was too sweet for them, and they were not wrong about what they wanted.

The cup is dark cocoa, walnut and molasses, with the bitterness sitting where it belongs at the back rather than across the tongue. Washed lots hold their structure at this roast level better than naturals do, which is why the blend does not tip into ash the way a dark Brazilian can.

Dialling in: 18 g in, 40 g out, 25 to 27 seconds at 91 degrees. Run the temperature lower than you would for the house blend; a dark roast extracts fast and the extra heat only pulls out the harsh end. It stands up to a long black and to sugar, and in a cappuccino it still reads through the foam.

Whole bean, resealable bag with a one-way valve, roast date on the back.