In order to maintain freshness, usually dispatched within 4 to 5 days
Hermetic Coffee Roasters
B4 Espresso Blend
250g
whole beans
B 4 – Espresso Blend – Medium Roast This decently rich espresso blend is the latest addition to our lineup. Roasted slightly darker than our B2 blend but lighter than our B1 and B3 blends. It's quite full-bodied, chocolatey and almondy—rounded off by notes of caramel, cinnamon and cocoa. Plus it has a very mild acidity. Neat or in milk-based drinks, both work perfectly. The B4 is suitable for all types of preparation, from stovetop coffeemakers to portafilter machines to fully automatic espresso machines. Enjoy! Flavour profile: Chocolate, dark chocolate, caramel, almond, cocoa, cinnamon. Full-bodied, rich and a very mild acidity. Brewing advice for a double espresso on portafilter machines: Coffee grounds: 17 g Water temp: 92 °C Shot time: 28 sec Beverage weight: 36 g Tip: Distribute grounds evenly to avoid channeling. Use filtered water for better results. Beans should degas 6 days from the roast date. More info on this coffee: Part 1: 30 % Tarrazú, Costa Rica – fully washed, SHB EP This fully washed coffee originates from the Tarrazú region, located south of the capital San José, renowned as one of Costa Rica's premier coffee regions. Grown at altitudes ranging from 1,200 to 1,800 meters above sea level, the coffee thrives in soils enriched with volcanic ash and benefits from a temperate climate reminiscent of spring. The proximity to the equator and the Pacific Ocean means the region experiences only dry and rainy seasons without extreme cold or hot periods throughout the year, fostering the cultivation of high-quality coffees. Region: Tarrazú, Costa Rica Growing altitude: 1,650 m.a.s.l. Arabica variety: Caturra & Catuaí Processing: Fully washed Flavour: Almond, caramel, tea-like, white grape Body: Light Acidity: Very smooth Part 2: 20 % Las Amapolas, Huehuetenango, Guatemala, Central America Region: Huehuetenango Growing altitude: 1,350+ m.a.s.l. Arabica varieties: Typica, Bourbon, Caturra and Catuai Harvest period: January–April Milling process: Washed, European Prep (hand sorted) Flavour: Dark chocolate, caramel, slightly fruity, sweet Body: Syrupy, light Acidity: Light, citric, juicy Huehuetenango is one of Guatemala’s three non-volcanic regions, as well as its highest and driest under cultivation, making it one of the best for coffee production. Hot air currents sweep up from the Plains of Tehuantepec in Oaxaca, Mexico, and mix here with cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allows coffee to be cultivated at up to 2,000 meters. Due to its extreme remoteness, nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it easier for producers to set up mills. These geographic conditions help create exceptional coffees with distinct acidity and fruity flavors. SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1,350 meters. EP (European Preparation) means the green coffee was hand-sorted to remove any defective beans and foreign material. Four producers from the Huehuetenango region contributed to this coffee: – Lety Anzueto, from Finca Isnul in La Democracia; – Lety Perez, from Finca Buenos Aires Huixoc in La Democracia; – Rene Perez, from Finca La Reforma, in Cuilco; – Willy Perez, from Finca Las Americas and Finca San Antonio, both in Agua Dulce. Part 3: 50% Toucan, Cerrado, Brazil Cerrado Minero is a region in the state of Minas Gerais in southeast Brazil. The coffee production in this region is high thanks to the relatively flat landscape and ideal climatic conditions. The coffee is known for its intense aroma and its nutty and slightly sweet cup profile. Region: Cerrado Minero, Minas Gerais Growing altitude: 1,000 m.a.s.l. Arabica varieties: Mundo Novo, Catuaí, Caturra Processing: Natural Flavour: Milk chocolate, nougat, roasted hazelnut Body: Full Acidity: Smooth
