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Espresso Blends Update

I am pleased to announce an update to the premium and espresso blend with a new recipe, with coffees rotating in and out.

Has Bean Espresso Blend

This blend contains just a little robusta, 10%, to give it a gentle caffeine boost and help the crema formation. I like them both the premium and the espresso blend and they each excel in their own way. It’s really a matter of whatever suits you. Some like a little robusta for crema and base, choosing the regular Espresso Blend, whilst others prefer the Premium Blend containing only arabica. El Salvador La Fany for acidity, sweetness (30%) then we have Guatemalan El Bosque Red Bourbon(30%) for a little spice mouthfeel and fruity acidity and then we have the Brazil Inglaterra Acaia(30%) which gives body and depth while adding to the sweetness. , and the 10% robusta.

Premium Espresso Blend

This blend differs slightly to the ‘Has Bean Espresso Blend’ in that it contains 100% arabica beans. I like them both and they each excel in their own way. It’s really a matter of whatever suits you. Some like a little robusta for crema and base, choosing the regular Espresso Blend, whilst others prefer the this one containing only arabica. El Salvador La Fany for acidity, sweetness (33.3%) then we have Guatemalan El Bosque Red Bourbon(33.3%) for a little spice mouthfeel and fruity acidity and then we have the Brazil Inglaterra Acaia(33.3%) which gives body and depth while adding to the sweetness.

would love to hear your thoughts on the change, probably the biggest we have ever done with 100% estate coffees and the first time there is no Indonesian in there. The thinking is that the acaia will do a good job of replacing it. I’ve been trying this for a while to make sure I was happy and I think its our best espresso yet.

4 Comments

  1. They sound great to me, Steve. Guess I better taste them!! Can’t beat those recipes. Guess I better get that crop update over to you tomorrow!! I think that you are going to like it.

  2. I thought you may like it mr coffeehunter 🙂 Good news is they taste as good as they sound 🙂

  3. I thought the Cachoeira would always be part of your manin espresso blends, big changes indeed! I’ll have to try some.

  4. I think the Acaia give it some body and sweetness because of the natural and pulp natural processing its been drinking very well.

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