CORE OF ESPRESSO
Brazil, EthiopiaFarm: Various
Region: Various
Altitude: Various
Variety: mix
Processing: Natural / washed
Flavor notes: dried apple, whipped cream, dark chocolate
Cupping score: 83
Best for: Espresso
AciditaLow
IN STOCK
Dispatched on the day of roasting
ALWAYS FRESH COFFEE
Roasted Mon, Tue & Thu
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Depending on location
coffee
needs time
You can drink this coffee as soon as it arrives. However, we recommend waiting a while for it to reach its peak quality and, ideally, brewing it as an espresso three weeks after roasting.
For this coffee, the optimal date is
Core of espresso is our permanent base blend, created from two quality espresso roasted coffees. The two ingredients of this product are selected to form an ideal flavour combination, suitable for literally every espresso lover, because it is a conservative blend with no strong acidity. You don’t have to be afraid to offer this coffee to people who have not yet encountered the fruity flavours of the best selections. What’s more, we also roast this coffee in such a way that it is also best extracted in automatic espresso machines. It is therefore an excellent coffee that can become an entry into the flavour-rich world of select harvests.
At the same time, with this coffee we also accept the challenge that quality should meet the best possible price. This has become increasingly difficult in recent months, as world coffee prices have skyrocketed. Even though it is our cheapest product, we still apply the same quality control and the same search for the best possible roasting recipe as we do for higher priced coffees. You don’t have to worry about consistent quality with any of our products.
Currently, the blend is composed of natural processed Brazil and washed Colombia.
mix
natural / washed
A basic espresso blend in which our aim is to find coffees that together create an easy to prepare espresso where sweet notes prevail over acidity. And we think we’ve really succeeded.
In the blend, you’ll find a combination of naturally processed Brazil which adds density and creaminess. And washed Ethiopia which mellows the espresso and adds a dried apple sweetness. The espresso tastes best in a 1 : 2 ratio with a time of around 30 seconds.
You will find in it the sweetness of crucifers, a creamy mouthfeel and a taste of dark chocolate at the end. We used the same recipe for the milk and the coffee in it tastes like milk chocolate with nuts.