In order to maintain freshness, usually dispatched within 4 to 5 days
Hermetic Coffee Roasters
B2 Espresso Blend
250g
whole beans
B 2 - espresso blend - medium roast This nutty medium roast espresso blend has been with us from the very beginning. It's easy to brew, is great as a pure espresso shot and makes an awesome flat white. Hazelnutty, malty notes, dark cherry flavors and some grapefruit, green apple and blackberry aromas pair with dark chocolate and cinnamon flavors. Flavour profile: Red grape, dark cherry, malty notes, grapefruit, cinnamon, green apples, blackberry, dark chocolate flavors. A nicely balanced medium roast espresso blend. Brewing advice for a double espresso on portafilter machines: Coffee grounds: 19 g / 0,67 oz Water temp: 92 °C / 197,6 °F Shot time: 30 sec Beverage weight: 38 g / 1,34 oz 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: 5 % Mandheling, Indonesia, Sumatra - semi-washed, grade 1, organic Sumatra Mandheling is grown on the lofty, volcanic slopes of Mount Leuser, near the port of Padang in west-central Sumatra 900-1600 meters above sea level. The coffee is wet-hulled and sun-dried which is the traditional Sumatran method of coffee processing called "Giling bashah". In the cup it has a medium to rich body, a winey acidity, herbal and spicy notes with flavors of chocolate and tobacco. Region: Sumatra, Indonesia Growing altitude: 900 – 1.600 m.a.s.l. Arabica variety: Typica Milling process: semi-washed Flavour: dark chocolate, anise, almond, tobacco, blackberry Body: full Acidity: smooth, winey Part 2: 10 % Las Amapolas, Huehuetenango, Guatemala, Central America Region: Huehuetenango Growing altitude: 1,350+ m.a.s.l. Arabica variety: Typica, Bourbon, Caturra and Catuai Harvest period: January–April Milling process: washed, European Prep Flavour: dark chocolate, carmel, 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. Currents of hot air sweep up from the Plains of Tehuantepec, in Oaxaca, Mexico, and mix here with the cool air descending from the Cuchumatanes Mountains, creating a microclimate that’s protected from frost and allowing coffee to be cultivated at up to 2,000 meters. Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills. Still more fortunately, Huehue’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavors. SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1,350 meters. (This term is also synonymous with SHG/Strictly High Grown, a classification that’s higher than HB.) EP (European Preparation) means that the green coffee was sorted by hand 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; and —Willy Perez, from Finca Las Americas and Finca San Antonio, both of which are in Agua Dulce. Part 3: 85% Toucan, Cerrado, Brazil: Cerrado Minero is a region in the state of Minas Gerais, which is situated in the southeast of the country. 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 variety: Mundo Novo, Catuaí, Caturra Processing: Natural Flavour: Milk chocolate, nougat, roasted hazelnut Body: full Acidity: smooth
