This is our current seasonal espresso blend. Right now the blend is composed of 3 different lots of coffee from 3 different origins:
The current components of the espresso are:
60% El Majahual (El Salvador)
40% Capetillo Y Anexos (Guatemala)
From the El Majahual you can expect a buttery almond cherry tart
followed by a lovely toffee
sweetness.From Capetillo you will
find juicey blackcurrant, blackberry fruit notes with a touch
of
raspberries and honey. In milk this coffee is lovely and the toffee
and buttery notes are
really highlighted and turn into a lovely fruit
flan sweetness.
This Red and Yellow Caturra lot is an extremely pleasing coffee with intense creamy caramel, toffee and vanilla notes and sweet milk chocolate, in the finish there is a soft stone fruit like quality that reminds us of apricots and juicy plums.
This is the fourth consecutive year we have roasted this coffee from the Juan Ticona's family farm, Colonia San Juan,located just outside of Canton Entre Rios, in the caranavi region of Bolivia.
This coffee is exceptionally lively with subtle floral tones that lead into fruity notes of grapefruit and stewed apples and in the finish there’s a hint of vanilla and cinnamon.
This 100% Red Bourbon lot is from the Dukundekawa Musasa Coop in the Ruli sector of the Rushashi District in Rwandas North-west. The Musasa Coop is one of Rwandas largest cooperatives with 1,815 members, the Musasa Coop has worked very hard to ensure that only the best quality coffees are produced, this one is no exception!
For more information about Square Mile Coffee Roaster visit: www.squaremilecoffee.com
