In the cup: Hazelnut, caramel & cocoa
If you want to know what we’re about, our Original Espresso is where you start. The beginning, end and backbone of our coffee offering, the Original Espresso is at the forefront of everything we do here at the roastery. Seasonal changes see twists and turns in the journey of this product, and yet the mission is always the same – an accessible and flexible coffee. Always sweet, always big-bodied and always with a subtle fruit note.
As seasons come and go, coffees inevitably change. The climate, soil, weather and farming practices all have a great impact on flavour. Therefore, each crop is rigorously tested and tasted, and new coffees become part of the blend on an 8-12 monthly cycle. This is so we can offer better and better coffee each year, whilst maintaining reliability and ultimately, great tasting coffee.
First up, the Colombian Marianela, one of our longest partnerships, delivering a rounded stone-fruit flavour to the cup. Next, a honey processed lot from the Urrutia estate in the foothills of the Santa Ana Volcano, El Salvador. Shade grown, organically fertilized bringing a unique sweetness. The final part, the delicious Guatemalan El Fogon.
Good with milk. Good without. The balance of hazelnut, caramel and cocoa makes for an unbeatable yet reliable espresso staple. Through milk, this coffee becomes smooth toffee and malted milk chocolate, still with a subtle red fruit sweetness. Always roasted on Bertha, our hand restored Probat Coffee Roaster.