Delicate fruity notes of blueberry and raisin are complemented by a digestive and ginger sweetness. Excellent black or through milk.
50% Ethiopia Yirgacheffe washed
30% Ethiopia Yirgcheffe natural
20% Brasil Serra Rica
Cultivar: Yellow Bourbon, Heirloom
Process: Natural, Washed, Double Pass Processes
Altitude: Range of 1800 - 1950m asl
These Brazilian and two Ethiopians coffees come together beautifully in this blend to give a robust and transparent brew that works as well for espresso as it does for a pour over.
Brazilian Irmãs Pereira is a high quality focused coffee farm lying in the heart of one of Brazil's most recognised and awarded growing areas, the Mantiqueira hills. Now in the second generation of ownership since it's planting in the 1970s the has been a beacon for quality and sustainability for many years. Before being renamed Irmãs Pereira (The Pereira Sisters) to represent the sisters' joint management, the farm won several awards in the Cup of Excellence programme under it's original name Fazenda do Serrado. The commitment to quality that led to these awards continues and the quality produced on the farm represents the very best that Brazil produces.
We've looked at a lot of Ethiopian natural coffees this year and this one really stood out as an excellent offering. It was sourced through the large centralised EXC platform that deals with most coffee in Ethiopia, and is the first time Artisan have bought coffee from this zone, just to the south-west of Yirga Cheffe town. We have kept the roast light to preserve the clarity of cup and let the ripe fruit flavours roll out, particularly blueberry, raspberry and mango. Delicate floral aromas of elderflower begin to sparkle as the coffee cools and a black grape acidity balances this very sweet coffee together with a delicious, long lasting finish.
Espresso
Ratio - 1:1.9
Dose - 18.5g
Yield - 35g
Contact Time - 32s
Group Head Temperature - 92°C
Pump Pressure 7.5bar
Hipparchus of Nicaea (180 – 125 BCE), also known as "the father of trigonometry." Hipparchus was the first to tabulate the corresponding values of arc and chord for a series of angles. We think he was also a barista supreme great in latter art.