CHERRY, WHITE SUGAR
& RASPBERRY

MARKET BLEND

Espresso

CHERRY, WHITE SUGAR
& RASPBERRY

This winters Market Blend sees the pairing of two first time coffees in the roastery from projects that our buying team have been working on over the course of this past year.

More info
Regular price £9.50

350g Whole Bean

  • Component 1

    55% El Diamante, Nicaragua

  • Component 2

    45% Rugali, Rwanda

  • Process 1

    Washed

  • Process 2

    Washed

This winters Market Blend sees the pairing of two first time coffees in the roastery from projects that our buying team have been working on over the course of this past year.

The base of this coffee, from Nicaragua, is a fully washed, 100% Caturra lot nicknamed the ‘Reds’ due to the careful picking practises employed on El Diamante. This extra attention to cherry selection has yielded some of the most even and ripest cherry that we’ve ever seen and an incredibly sweet and complex cup profile.

Paired with the ‘Reds’ is a deliciously complex washed Rwandan coffee from a brand new washing station in Western Nyamasheke, one of Rwandans most well known growing regions. Sourced through our partners at Raw Material this is Rugalis first season receiving cherry from neighbouring smallholders. Dubbed ‘Amahoro’ which translates roughly as ‘peace’ in Kinyarwanda, this lot is compromised of A1 density beans only.

A1 lots are made up of the largest and densest beans that are separated during the washing process. Once the coffee is depulped and fermented it is siphoned into a series of serpentine channels where fresh, clean water runs over the parchment, removing the last of any sugars left over from fermentation. Additional agitation is needed to get the parchment squeaky clean this is provided by teams of workers who push the coffee back against the flow of water with specially constructed wooden paddles. The lightest and least dense beans float to the surface and are pushed along with the current of the water whilst the heaviest beans sink and are pushed along the channels floor against the flow in the opposite direction. After several energetic passes the A1 and A2 densities are roughly settled at opposite ends of the serpentine.

 


Brewing Guide


Brewed at a ratio of 2:1 this espresso delivers a rich, silky body with an elegant aftertaste. Packed full of juicy red fruit notes balanced with an intense white sugar sweetness; we’ve found that the best starting point to unlock these flavours is with a slightly lower dose of 18gm aiming for a 35gm yield over a 30 second extraction.