We have been busy behind the scenes perfecting our next venture into espresso blending and present to you 'Chameleon' - but don't worry this coffee certainly doesn't 'blend' in with the rest but it does change from time to time.
Our latest instalment is a blend of a washed El Salvador and a washed Kenya that provides a rich chocolatey body, with sweet notes of plum and blackcurrant. Expect bursts of caramel and fruit when enjoyed with milk.
Tasting Notes: Chocolate, caramel, plum and blackcurrant
The ideology behind this blend is to combine coffees that create an exciting, complex flavour profile that is fruit heavy and packs a punch. We wanted to create a blend that contrasts our more traditional but much loved, Casa Espresso Blend.
Make sure to watch this space as, like a Chameleon, this blend is subject to change. We will be periodically altering the components to keep you on your toes, so expect fruit forward Africans, funky, natural South Americans and all-round delicious espressos.
Component 1 - EL SALVADOR - Las Mercedes
Farm: Finca Las Mercedes
Varietal(s): Bourbon, Pacamara, Pacas and Marsellesa
Process: Washed
Altitude: 1350 - 1700 MASL
Region: San Salvador, Volcan
This delicious washed El Salvador has long been a key component of our Casa Espresso Blend and is now providing even more deliciousness in Chameleon. It's also incredible as a single origin with notes of red apple, chocolate and caramel. Altogether, a coffee that deserves your attention - so stand up and salute it.. a stunner!
The Aguilar family have been growing coffee on their farm Las Mercedes on the north-eastern slope of the San Salvador Volcano for six generations. The estate reaches altitudes of 1700 MASL. Such heights, combined with the availability of rich volcanic soils and excellent farming techniques, results in the high quality of this coffee.
Farming
The coffee cherries are picked at their optimum ripeness and are transported to the nearby Tuxpal mill for processing. The washed coffee is held in fermentation tanks for 12 hours and is then sun dried on clay patios for over 14 days. The drying period is vital to the generation of a rich full body and clean cup. The farm and mill's dedication in cultivating varietals that result in the best cup profile allows them to access better price ranges and produces some of the best coffees out there, it's a win-win!
Component 2 - KENYA - AB Ichamama
Country - Kenya
Region – Nyeri, Central Highlands
Farmers – Othaya Farmers Co-operative Society
Process – Washed
Altitude - 1750 MASL
Varietal – Batian, Ruiru 11, SL28, SL34
Tasting notes - Orange, blackcurrant, banana bread and plum
If you've ever visited our roastery, you'll know we adore the complexity of African coffees. We have loved this Kenya Ichamama AB as a single origin, so it seemed only natural to bring its garlands of flavor to the blend. It's a full bodied coffee that brings notes of plum and blackcurrant with a background of spicy banana bread and zingy orange. Just lovely if you like well-defined coffee that is exceptionally fruity, this will most likely be your cup of tea …er...coffee...
The Othaya farmers co-operative society consists of 676 farmers that cultivate their beans in the Nyeri region, spanning an area of 128.4 acres. The Nyeri region lies between the Eastern base of the Aberdare mountain range and Western slopes of Mount Kenya. The high altitudes in which the coffee is grown, combined with seasonal rainfall, fertile soils and cool nightly temperatures, provides the ideal terroir for cultivating high quality coffees. The lower temperatures allows the plants to mature more slowly, producing high density beans with high acidity and complexity.
Once ripe, the farmers pick the cherries and bring them to the Ichamama washing station for processing. The pulp of the cherry is removed and the beans are left to ferment for 12-48 hours, depending on climatic conditions. The beans are then washed, removing any mucilage. The beans are then left to dry slowly on raised beds for 2-3 weeks, until they have reached a moisture content of 10-12%.
The coffee is then rested in its parchment for 3 weeks at the Othaya dry mill. Once rested the beans are hulled, cleaned and graded, ready for shipping.
So what are you waiting for? Karma get your Chamele-on!
