#espressoblends

Espresso blending is a technique that optimizes the body, aroma, and flavours of single origins in order to create new tastes. The goal of espresso blending is to produce a cup of coffee that is superior to each single component alone. All our coffee is 100% specialty grade Arabica; we chose to work with responsible organisation such as Cafe Imports, Trabocca, Sustainable Harvest, and other companies with ethical trade in the specialty coffee industry. We also purchase our green beans directly from source, and participate in Cup of Excellence auctions from time to time to bring in the best coffee for our clients. 

Single-origin Espresso blends:

Nala 

REGION: Africa ROAST PROFILE: Medium dark Flavour profile: Dark chocolate, floral, honey, and Muscat-like notes

A special blend crafted by our team to recreate the best flavours of African coffee beans all year round for the use milk-based beverage. When done in espresso, this blend showcase a great symphony of mild orange tanginess, medium-light mouthfeel, strawberry and blueberries taste, ending with a caramelised sweet note. In milk beverage, its berry notes and floral aroma stands out like fresh rose bouquet, sweetened with orange blossom tanginess that feels light on palate while not losing its medium body.

Named after Nala, The Queen of Pride Rock, this blend also has a more matured quality after resting for 3 weeks post-roast; a great showcase of the sought after and much valued wine-like taste, floral aroma, and subtle lemony tang.

Naranja Novio 

REGION: Latin America ROAST PROFILE: Medium dark Flavour profile: hazelnut, velvety chocolate, delicate orange, hints of cinnamon

When nutella meets orange and present itself as coffee? Such is the flavours goal for this blend. Its delicate orange tang creates a mouthfeel that surprises coffee connoisseurs. A blend created with the cultural flavours of coffee in mind, it’s a rich yet bright cup that goes well with any beverage.

Miel Manzana

REGION: Latin America & Africa ROAST PROFILE: Medium dark Flavour profile: honey, cinnamon, spices – like a liquidised apple crumble with caramel drizzle on top.

This crowd-favourite is full bodied, giving the necessary “oomph” on mouthfeel while not losing the essential tanginess of specialty coffee. An aromatic blend that captures drinkers’ imagination, this is a favourite for both home baristas and corporate clients with its versatility in home brewing, espresso, and cold-brew. 

Its espresso is rich with molasses-like sweetness, ending with a sweet floral apple note. In milk beverage and cold-brew, its cocoa-like body shines through, complementing with caramelised notes that make it taste like an apple crumble coffee, without the calories.

New Espresso Blends:

Modern Italian Blend (5% Specialty Robusta) Staying true to Italian tradition of “Miscela” (blend) that includes estate Robusta, this blend is created to honour the daily espresso-drinking tradition and customised to pack a punch while keeping distinct yet complex flavours for drinking. Full-bodied with dark chocolate and brown sugar flavour that headlines when tasted, with a mix of African beans that brings in a delicate floral aroma and aftertaste.

REGION: Africa, South America and Indonesia Estate Robusta PROCESS: washed, natural, semi-washed ROAST PROFILE: full city (medium dark)

Flavour profile: nutty, chocolate, citrusy with hints of rose

Pairs with: butterscotch, red velvet cake, fruit tarts

Tropical Tangerina

Specialty Arabica coffee blended in balance for its medium body and bright palate as both espresso and milk coffee drinks. Its orange medium-dark chocolate taste shines through when this blend is prepared with milk for latte or cappuccinos. Perfect on its own as well as dessert pairing.

REGION: Latin America and Asia PROCESS: washed, natural, semi-washed ROAST PROFILE: full city (medium dark)

Flavour profile: sweet chocolate, cinnamon, earthy, with tang & sweetness of tangerine

Pairs with: caramel cookies, marble cheesecake, lemon chiffon

Papua New Guinea Premium Blend Coffee cultivation in Papua New Guinea began with seeds imported from Jamaica’s renowned Blue Mountain region in 1937. This heritage is not lost in today’s Papua New Guinea coffees, which have flavour profiles that still exhibit similarities to the older style Jamaica Blue Mountain coffee: a creamy body, marshmallow sweetness, fruity tang and a lingering warm cinnamon finish.

REGION: Kainantu, Goroka, Mount Hagen and Wahgi Valley PROCESS: washed, natural, semi-washed ROAST PROFILE: full city (medium dark)

Flavour profile: buttery, milk chocolate, with hints of cinnamon