Tasting notes: praline, blackberry, candied lemon
Roast degree: 2/5
Country: Mexico & Kenya
Regions: Oaxaca & Kirinyaga
Community: Santa Maria Yucuhiti & Thirikwa
Coop and Wet Mill: Sierra Mixteca & Gakuyu’ini
Altitude: 1700-1900 masl
Varieties Mexico: Typica, bourbon
Varieties Kenya: SL-28 (90%), SL-34, Ruiru, Batian
Fermentation: 12-48 hours
Blending coffee is all about balance, and you want to create a completely new experience that still can remind you of the two coffees separately! This allows us to create a brand new coffee without buying a completely different green coffee lot.
This blend pairs the fruity side of the Kenyan to a more chocolaty finish coming from the Mexican. The combination is surprising and tasty.
Our curiouser blend will change often as our coffees come in and out of the menu, while also following the seasons and availabilities, so stay tuned for a new experience every time!
|V60||23 g||1:16||370 g||3:00 to 3:30 min|
|Chemex||42 g||1:16||670 g||4:30 to 5:15 min|
|French Press||23 g||1:16||370 g||3:30 min|
|Espresso||18 g||1:2.1||38 g||26 to 32 sec|