TANGERINE, CHERRY
& MARZIPAN

MARKET BLEND

Espresso

TANGERINE, CHERRY
& MARZIPAN

With three outstanding fresh crop arrivals in the roastery, spring is a perfect time to be reblending the Market Blend.

More info
Regular price £9.50

350g Whole Bean

  • Component 1

    60% Mbeya, Tanzania

  • Component 2

    20% Minas Gerais, Brazil

  • Component 3

    20% Nyamasheke, Rwanda

  • Process 1

    Washed

  • Process 2

    Natural

  • Process 3

    Washed

The backbone of this blend is formed by a delicious lot of coffee, Tweega AA, which we sourced in the late Autumn on a trip to Mbeya, Tanzania to meet with the exporters Tembo.

Speciality coffee in Tanzania is usually associated with the well established Northern Highlands and large privately owned estates bordering Kenya and Rwanda; although, this Northern hegemony is beginning to be challenged with exciting and innovative projects in other parts of the country.

Tembo, who are based in the South West Highlands of the country, have been doing some incredible work over the past three years to change the perceptions and raise the quality of coffee processing throughout the Mbeya region. Educational programs and an extremely knowledgeable and committed team of professionals continually work hands on to help smallholders produce the best coffee that they can. Agronomic advice is offered for free and local collection points advertise the prices at which the various grades of parchment coffee is currently being purchased at. Tembo’s pricing structure is pitched well above Fair Trade minimums and the volatile NY ‘C’ market, ensuring a better

Blended with the Tanzanian Tweega are two lots from origins that are well established as part of our buying schedule, Brazil and Rwanda. The Presente do Sol from Brazil delivers a fresh fruity accent to the blend with just a hint of macadamia. Whilst the Rwandan Kilimbi adds a further layer of complex, spicy fruit and just a little acidity to lift the blend and complement the fruit notes of the Tweega.

 


Brewing Guide


We’ve been brewing this espresso with an initial starting dose of 18g looking for a yield of around 35g with an extraction time of 35 secs. Whilst this recipe has been working best for us in the roastery it should only ever be used as a rough guide. Slightly different times and yields can produce some ever so slightly but delicious variations on this seasonal espresso. Expect to find plenty of fruit in the cup and a long delicious almond sweetness that pairs well with milk or stands alone.