These countries show off some of the best elements of coffees from the Americas. They both have all the richness you would hope for in a blend, but with lots of natural sweetness and fruity complexity.
Guatemala & Peru
Bold & Sweet
We searched high and low for those beans that suited a little extra time in the roaster, and this is the end result. Coffees from the Americas make up the backbone of any great blend. Their deep chocolate notes punch through, making them a great choice with or without milk. It's no wonder that the Great Taste Award judges praised Daybreak for its "thick body and very satisfying finish"!
Washed / Extended Fermentation
Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the felsh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. In areas of Guatemala, this fermentation is often extended to create more complexity. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.
Daybreak ticks all the boxes: it's moreish and satisfying, with just the right amount of body. Dig a little deeper, and you'll find a pairing of coffees that we have spent countless hours working on, each bringing their own nuances to the table.
18g in, 40g out. Extracted in 30(±3) seconds.
16g coffee, 250g water. Total brew time = 2 minutes
Great Taste Award Winning
If you're after something just a little bit more bold than usual, without being over the top and dark - Daybreak is the answer. It's rich instead of mellow, but doesn't lose any of the natural sweetness of the coffees it's made of.
Daybreak has won in the Great Taste Awards for two years in a row, with the judges loving its "thick, chocolatey notes" and "lovely tight intensity".
Everyone's setup is unique, but here are some good starting points.
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