Seasonal Espresso

£8.50 

  • Seasonal Espresso
  • Seasonal Espresso

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Flavour Profile

Honey, Tangerine, Sherbert

Origin

Honduras

Region

Macala, La Paz 

Varietal

Icatú, Pache & Catuaí

Altitude

1500 masl

Processing

Washed

Farm

Finca El Naranjo

The Story

Summer is here and what better way to celebrate than with the latest addition of our Seasonal Espresso Version 2. Our latest and greatest coffee is super sweet and balanced, travelling all the way from Macala in Honduras.

Our goal with the seasonal espresso is to develop fantastic and innovative single origin roasts that work well with shorter milk drinks but are talking points as espresso. 

We've been witness to some truly extraordinary coffees in the seasonal espresso; our continued emphasis on farm-to-roaster relationships ensures we see the best quality, seasonal coffees coming from the same farms every year.

The Farm Details

Don Oscar is a one the founding members of COMSA, a coffee producers' association in the Marcala Region which aims to achieve economic, social and environmental objectives as a strategy for poverty reduction and the promotion of sustainable development. Coffee has always been an integral part of the Argueta family heritage, with Don Oscar's father producing coffee for 20 years before gifting his first small plot of land to him in 1979.

Extending his own production over the subsequent years the Finca El Naranjo project goes back more than 20 years where, overgrown with wild grass, only a single orange tree grew. Convinced that the healthy orange tree would have more fertile soil surrounding it Don Oscar re-worked the land, planting Icatú, Pache and Catuaí. Organic farming practice is a deep passion with Argueta family also maintaining fruit, vegetables and cattle to regenerate the land and diversify their sources of income.

After a fortuitous meeting in London with a representative of these Marcala co ee producers, we cupped through a number of lots from this harvest. So impressed by the quality of these samples and the background of the COMSA project we set about working together to bring some of this coffee back to London.

Just in time for the height of summer, we have a zesty espresso with tasting notes of tangerine and soft honey. In milk; creamy vanilla, marmalade and toffee.

Brewing:

Matt says

Use a recipe of 18g in to 40g out over 29-30 seconds to bring out the balanced, tangerine and syrupy body for espresso. Sweetness develops in milk, reminiscent of a vanilla cheesecake! Perfect for a sunny morning flattie!

 

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