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Roast Level: Dark
| Profile: Purple (Extra Bold)
Tasting Notes:
Baking Spices, Dark Chocolate, Burnt Sugar
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Tasting Notes: Baking Spices, Dark Chocolate, Burnt Sugar
Peru:
Country: Peru | Region: Namballe | Importer: Red Fox | Producer: Several Smallholder Farmers | Processing: Washed | Altitude: 1,600–1,800 MASL | Varietal: Caturra, Catimor, Pache, Bourbon | Mill/Washing Station: On the Farm
Country: Papua New Guinea | Region: AAK | Importer: Crop to Cup | Producer: AAAK Co-op | Processing: Washed | Altitude: 1,400–1,615 MASL | Varietal: Typica (90%), Caturra (10%) | Mill/Washing Station: On the Farm
Our average cupping score: 85.75
About the Producers
This blend is a combination of three coffees that we have featured as single origin offerings in previous months. All of these coffees taste great on their own — and come together to form a cohesive and delicious dark roast blend. From Peru, the Namballe is grown by smallholder farmers who prioritize environmental stewardship. The Papua New Guinea AAAK Cooperative is comprised of 48 smallholder farmers. In Ecuador, Leopoldo Andrade and Ligia Merizalde grow the rare Sidra varietal. This blend has strong notes of chocolate and caramelized sugar and is perfect for anyone who enjoys a smooth, sweet dark roast coffee.
What makes this coffee stand out
This blend is a combination of three coffees that we have featured as single origin offerings in previous months. All of these coffees taste great on their own — and come together to form a cohesive and delicious dark roast blend. This blend has strong notes of chocolate and caramelized sugar and is perfect for anyone who enjoys a smooth, sweet dark roast coffee.
Pour over recipe:
Ratio: 18g coffee, 320g water | Grind: Medium | Water: 198F
0:00 80 g (bloom) 0:30 200 g 1:00 320 g 3:30 Target brew time
