Classic blend
Blend details
80% Brazil
Cerrado Mineiro
Variety: Yellow Catuai
Process: Natural
20% Ethiopia
Yirgacheffe
Variety: Heirloom
Process: Washed
Roast profile by Marco Purini
Roasted on Probatone 5
The espresso has been part of the Italian culture for decades and the fame of that compact, creamy and full-flavored cup has been spread all around the world.
That was our inspiration to create our “classic blend” but improved thanks to high-quality green coffee beans and a proper roast style.
To create it, we sourced two fresh-crop lots of Arabica coffee, specialty grade, developed a roast curve in order to enhance all the origin’s characteristics and then blended together to create a creamy and sweet espresso, with a juicy citric acidity balancing the taste of the cup, and notes of dark chocolate, dried nuts and caramel.
Suggested recipe
Always make sure to use a recipe based on the basket dimension.
For a 17gr basket, we suggest:
18gr in
36gr out
25 seconds of extraction
Water temperature 93.5°C
Water quality 125-175ppm
Brazil Pau
The major compound of our blend comes from the Cerrado Mineiro region, a world-renowned high-quality coffee-producing origin, the first “Designation of Origin” in Brazil.
This certification guarantees the origin of the beans, a minimum altitude of 800 masl, a minimum quality of 80 points (based on SCA cupping scoresheet) and good agriculture practices.
The Yellow Catuai variety is a hybrid between Yellow Caturra and Mundo Novo, developed by Instituto Agronômico de Campinas in Brazil. This variety is well-known for its small dimension but rich yield.
After being picked, these cherries are naturally processed and dried on patios as a whole to increase the texture and sweetness in the cup.
Ethiopia Acacia
The minor compound of our blend is a fully washed coffee from Ethiopia selectively picked by hundreds of smallholder farmers from the Guji and Yirgacheffe region. Coffee is depulped and washed by hand in cement canals at community washing stations. After fermenting in water to loosen the mucilage, wooden paddles are used to fully wash the coffee. Coffee is then placed on raised beds to dry in the sun.
The variety is called “heirloom” referring to a group of Arabica coffee plants whose variety may not be easy to ascertain, as there are thousands of different varieties growing wildly.
The combination of those beans processed as written above creates a bright, sweet and fruity cup.