As we continue to refine our green coffee sourcing and buying program, we continue to push for more seasonality on our menu. Our blends are no exception to this rule. Just like the single origin lineup, the components that make up these mainstay blends periodically change throughout the year to cycle in fresh crop coffees. Nonetheless, it’s our goal to preserve a general flavor profile and style. For both our Espresso Savio and bell’s blend, this means a main focus on sweetness and balance. These two things are on our minds when dialing in any roast profile; however, we feel it’s even more important for our blends because they should be less about highlighting unique origin characteristics and more about being easy drinkers across any and all brew methods or ratios. It’s our aim for both of these blends to be complex and exciting enough to be enjoyed black, yet rich and balanced enough to withstand any milk additions. As you’ll see below, the blends will often share the same components but in differing ratios. The new blend components and compositions as of the beginning of April are as follows:
Components used:
Mulish (Ethiopia / Washed): This is a new coffee for us that we’ve sourced through our long-time importing partners, Trabocca. Mulish is the name of the washing station where the coffee is processed in the Guji zone of Ethiopia. The roast is developed slightly more than our single origin Ethiopian offering - again, instead of highlighting the bright berry acidity, the goal is to balance that out with more sweetness in the form of sweet brown sugar flavors.
Mountain Mogiana (Brazil / Natural): This is another new coffee for us that we’ve sourced through our friends, Fazenda Ambiental Fortaleza - the same people that we’ve purchased all of our ‘FAF’ coffees from in the past, including this year’s Boa Vista Valley. Mogiana is the name of the region surrounding FAF’s personal farm, and Mountain Mogiana is a blend comprised of the families’ coffees living in this area. We’re loving this coffee for it’s creamy body and nut butter sweetness.
Blend compositions:
Bell’s Blend: ⅔ Mountain Mogiana & ⅓ Mulish - Mogiana takes the lead here, allowing classic nutty and chocolaty coffee flavors to shine. The Mulish adds complexity by bringing a small boost of acidity to the blend. Overall, we are tasting things like almonds, hazelnuts, caramel, and dried berries.
Espresso Savio: ⅔ Mulish & ⅓ Mountain Mogiana - With Mulish as the main component, this blend is extremely clean and juicy. Meanwhile, the Mogiana keeps everything grounded with a thick and hefty body. Overall, we’re tasting things like brown sugar, chocolate, cherries, and plums.
Espresso Recipes:
Brew Temperature - 200.2 F
If using a lower pressure preinfusion…
Brew Ratio ~ 1:2.2
Brew Time ~ 35 seconds
If using 9 bar pressure for the whole shot…
Brew Ratio ~ 1.2
Brew Time ~ 28 seconds