SUMMER BLEND 250g
Summer Blend is the results of the encounter between two complementary origins: natural Ethiopia and washed Guatemala. This is a seasonal specialty blend with a bright and delicious profile, a lively but never tiring acidity and a rounded and juicy body. In the cup, fruity notes emerge, with a bright acidity supported by a sweet finish. A blend designed for summer: lively and ready to drink.
Scheda caffè
PAESE: Etiopia - Guatemala
REGIONE: Yirgacheffe - Huehuetenango
VARIETÀ: Heirloom, Caturra, Bourbon
ALTITUDINE: 1550 m asl
PROCESSO: Natural, Washed
TOSTATURA: Medium-Light
SENTORI: Red currant, apple, brown sugar
Perché sceglierlo?
Choose the Summer Blend if you want to experience the best of summer in a cup. The fruity and floral notes of natural Ethiopia and the balanced sweetness of washed Guatemala balance perfectly, offering a refreshing and satisfying drink. Excellent hot, but also extraordinary as a base for cold extractions and summer cold brews.
Scopri di più sul caffè
- Info sulla varietà:
Heirloom refers to a group of traditional Ethiopian varieties, not always genetically classified. These plants express an extraordinary aromatic diversity, often floral and fruity, with lively acidity and great complexity. They form the basis of Ethiopia's most iconic wines and greatly enhance the terroir.
Caturra is a natural mutation of Bourbon, selected for its compact plant and high yield. In the cup, it offers clean and balanced profiles, with good acidity and moderate sweetness. It's a very popular variety in Latin America, prized for its versatility and sensorial clarity.
Bourbon is one of the most important historical Arabica coffee varieties. Known for its natural sweetness and good balance between acidity and body, it offers rounded and approachable profiles, often characterized by notes of chocolate, ripe fruit, and caramel. It is a versatile variety, expressing its terroir well and amenable to various processing methods.
- Info sul processo:
In the natural process, cherries are dried whole, with the pulp still attached to the seed. This allows for greater interaction between fruit and bean, resulting in sweeter, more intense, and ripe flavors, often characterized by fruity notes and a more enveloping texture. It's a traditional but delicate process, requiring great control.
In the washed process, the fruit pulp is removed immediately after harvesting, and the coffee is fermented in water before drying. This method favors aromatic purity, flavor precision, and the recognition of terroir, highlighting acidity and fresher, more defined notes. It is ideal for aromatic varieties and elegant profiles.
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