Our Winter Blend shows off the adaptability of the red bourbon varietal. A natural from El Salvador and a washed from Rwanda combine to delicious effect.
Warm spices, caramelised citrus and sticky raisin flavours combine for a festive cupful of winter cheer.
Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the flesh 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.
The natural process requires skill and attention to get right. The ripe coffee cherry is picked and left out to ferment in the sun, turned regularly so that no mould grows. The enzymatic reactions that occur here sink right into the seed (or bean), and leave you with a coffee that's full of funkiness and complexity.
The process historically was common in places with less water available, but you'll see it all over the world these days, in producer's quests to find wild results in their lots.
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Winter Blend has it all: it's moreish and satisfying, with a velvety body, caramelised fruit and sticky sweetness.
WINTER BLEND
18g in, 40g out. Extracted in 30(±3) seconds.
16g coffee, 250g water. Total brew time = 2 minutes
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Everyone's setup is unique, but here are some good starting points.
We love how the world of coffee changes with the seasons. If you like this, take a look at some of our suggestions here - you might just find your new favourite.
Brazil
Tasting Notes:
Apple brandy • Nutmeg • Chocolate
From £10.50
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Tasting Notes:
Dark Chocolate • Malt • Treacle
From £10.25
Intensity:
Rating:
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Brazil
Tasting Notes:
Chocolate • Toffee • Walnut
From £8.75
Intensity:
Rating:
Tasting Notes:
Chocolate • Hazelnut • Caramel
From £8.75
Intensity:
Rating:
