Cauca Espresso Blend 250 g

Description

A blend of two washed lots from Cauca rather than a scatter of countries: one from Inzá for sweetness and body, one from Piendamó for the acidity that keeps a milk drink from going flat. Same department, same harvest, different farms.

Roasted medium-dark for espresso. Cocoa and toffee run through the shot, red plum shows up on the finish, and there is enough sugar to hold its shape in a flat white without tasting of burnt caramel.

Dialling in: 18 g in, 38 g out, 27 to 30 seconds at 93 °C. If the shot runs sour, add two seconds before you touch the grinder. Rest it eight days off roast — pulled too fresh it gasses and channels.

Whole bean, 250 g, valve bag with the roast date on the back.