"CASA": Single Origin Espresso Blend - 100% Arabica - GREAT TASTE AWARD 2020
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CASA - Single Origin Espresso Blend - 100% Arabica
Our single-origin Casa Espresso Blend has been awarded a UK GREAT TASTE AWARD in September 2020.
This is what the judging panel said about our coffee: "There are some wonderfully pronounced toasted peanut flavours in here, evocative of Pad Thai. Smooth, well balanced and gentle milk chocolate flavours run into the finish. Clean and pleasant."
60% Brazil: Cachoeira
40%: El Salvador: El Borbollon
We've worked hard to perfect our iconic blue label Casa. Given that speciality coffee is all about seasonal harvests, we can confidently reproduce our taste profile with Brazilian and Central American Arabica beans.
We use for the base the incredible Yellow Catuai Arabica coffee varietal from the Cerrado region. (Read more about them on the "NERD ZONE" tab above). This Brazilian bean has an amazing honey sweetness with milk chocolate and hazelnut notes, yet the punch needed to cut through milky espresso-machine based drinks. So, its the ideal base for our Casa Espresso blend. It's also ideal as a stand alone single origin, for those of you who like extra body in the cup.
As its bezzy mate, we've chosen the typical chocolatey flavours of an El Salvador Arabica. It's a Bourbon varietal, a favourite of ours and a delight to roast. Honestly, we're spoiling y'all with this unbeliveable house blend. (Don't take my word for it though ... just look at what you're saying on the REVIEWS tab above!)
SCA Score - Brazil 86+ / El Salvador 91+
So what's our objective? We want...
- A coffee that's got the boldness through an espresso machine as an unadulturated espresso, yet has the body and punch to compliment all milky drinks
- A blend of 100% single-origin Arabica beans that tastes amazing, without any hint of the astringency you'll find with Robusta coffee
- To remain committed to using farms whose produce is fully traceable. With this provenance, we can rely on an excellent crop from each harvest. And in this way, we can reproduce a consistent roast profile and keep you smiling
- A taste profile that has good balance, a full-mouthfeel, with nutty and dark chocolate notes and a refreshing berry finish
Brew Method: Made to measure for an espresso machine. If you have a home espresso machine, then our "blue label" is an essential companion. It's also absolutely cracking to use with a stove top - see our range of Bialetti - a great way to start the morning that keeps to a tight budget. And because we roast fresh at least once a week, you'll get the very best our of this amazing 100% Arabica blend. As we say in Cumbria: “Champion”.
For more information about the beans, click on the "Nerd Zone" tab about ... you geeks, you!
REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER -
Casa - Espresso Blend
Component 1 - BRAZIL: Cachoeira
Origin: Brazil
Region: Minas Gerais
Altitude: 1100 masl
Varietal: Yellow Catuai
Process: Natural Fermentation
Notes: Milk chocolate, hazelnut and a strawberry fruit punch.
SCA score – 86
We're delighted have directly sourced a fantastic Rainforest Alliance Certified Brazilian bean. Working closely with Danilo's fazenda, we picked a beautiful of Brazilian coffee, with typically distinctive deep chocolate and hazelnut notes and touch of fruit finish.
Fantastic for espresso based drinks in particular and for those who like a full-bodied and beautifully balanced Arabica coffee. It's fantastic through an espresso machine, stove top and as a pour-over. It’s incredibly versatile, so can be brewed in many ways, yet has the complexity of a high-end single origin. It's a delight to roast and we have a year's supply of it, so your espresso will be very consistent.
Danilo is the owner and manager; his first harvest was in 79/80 crops. The success led him to develop the activity and growth of the explored area, acquirement of new farms and introduction of new harvest technologies. Nowadays the producer counts with 490 hectares of coffee plantation, which are carefully assisted by him, his son and the quality control team.
The producer is associated with cooperatives which, in many ways provide information on the coffee market, quality, and courses. For the past two years, the farmer has concentrated countless efforts on the improvement of the production processes and management. Danilo has always shown concern for the environment and has always taken care of nature, today he adds more than 186 hectares of nature reserve.
At the present, plans are been executed in order to certify the properties, to learn more on how to preserve the environment and to produce a 100% sustainable coffee.
The tradition of coffee production has been in the Family since the twentieth century. Mr. Barbosa ancestors, his great-grandparent Elias Barbosa passed it on to his grandparent Claudio Barbosa de Paula and from him to his father, Jairo Barbosa de Paula and now Mr. Barbosa works with his generation, his sons Vítor Marcelo and Sergio Ricardo.
When I say family business, I mean husband, wife, father, son, and daughter in law all working together, so the office is like a big home where everybody shares the same dream, supports each other, learn and grow together, the office is located in Carmo do Paranaíba, Estate of Minas Gerais, where the team is composed of ten people, cooperating to deliver the best coffee.
Component 2 - EL SALVADOR - El Borbollon
Farm: La Reforma & Santa Maria
Varietal(s): 100% Red Bourbon
Processing: Fully washed and sundried on clay patios
Altitude: 1,400 to 1,500 metres above sea level
Owner: The Alvarez Family
Town: Santa Ana
Region: Santa Ana Volcano (Apaneca-Ilamatepec)
Country: El Salvador
Total size of farm: 55 hectares total
Area under coffee: 51 hectares total
Prizes: Reforma: 3rd – El Salvador COE, 2011
Cup Profile: Chocolate, demerara sugar, raisin - Score 91.72
The Alvarez family has been growing coffee in El Salvador for a century and over four generations. Their award-winning farms are located on the lush green hills of Santa Ana, in the west of the country, whose rich volcanic soils and mild climate provide ideal conditions for growing coffee. The beans, which comprise El Borbollon, come from two small neighbouring farms - La Reforma and Santa Maria. They are manually picked and collected in traditional hand-woven baskets from December until March. Only the best, fully mature coffee cherries are selected.
Finca La Reforma and Finca Santa Maria were established by Rafail Alvarez in 1892 on the rich, humid slopes of Santa Ana Volcano. Originally from Colombia, Don Rafael came to the region with some of his best coffee seeds and began a new legacy of coffee production. Four generations later, the Alvarez Diaz brothers manage the farms, which are planted exclusively with red burbon variety coffee trees, despite recent upheavals with leaf rust.
El Borbollon mill is managed by Eduardo Alvarez, whose father passed down his technical skills. Of the 15 high-altitude farms, 10 have won places in the Cup of Excellence and 4, including La Reforma the COE Presidential Award for scores of over 90 points.
Coffee beans are pulped without water and then fermented for 16 - 20 hours until peel fermentation is achieved. The coffee is then washed in clean, fresh water to remove the mucilage. The parchment coffee is then placed onto the expansive patios and dried in the sun and regularly turned by hand.
Clay patios are used as they have superior endothermic properties (absorption of heat) than concrete and thus regulate temperature much better. The coffee beans are dried for 9 to 10 days in this way and the slower drying time seems to improve the cup quality.
The meticulous attention to detail shown at every stage of production - from harvesting to wet milling to cupping - has enabled the family to continue through the struggles of the past 20 years.
