As we relentlessly refine our green coffee sourcing and buying program, we continue to push for more seasonality in 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 coffees from the most recent harvests. Nonetheless, it’s our goal to preserve a general flavor profile and style so that they remain consistent and reliable. 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 and 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 January 28th 2019 are as follows:
Los Santos (Guatemala / Washed) - Harvest Season: Early Spring 2018 - Back for year two and very comfortably settled into the blends at this point in the year. We source this coffee through Luis Pedro Zelaya Zamora and his mill in Antigua, Guatemala - Beneficio Bella Vista. Los Santos is a blend of coffees from farmers in the Chimaltenango region. This is a clean and classic Guatemalan coffee flavor profile - red apples, chocolate, brown sugar, brown spice.
Fazenda Passeio (Brazil / Natural) - Harvest Season: Late Summer 2018 - This is the first year we’ve purchased this coffee, but it always comes highly recommended from our importer friends at Trabocca. The Vierira Ferreira family farm is located in the southern part of Minas Gerais, and they have been producing coffee now for three generations. It’s boasting a creamy body and juicy acidity - chocolate, almond butter, nougat, grape, cherry.
Fazenda Passeio will be around for about a month as we await our fresh crop Brazil selections to arrive from Fazenda Ambiental Fortaleza. Though you can expect another blend component change in mid March, the flavor profile should remain very similar!
bell’s Blend - 67% Los Santos / 33% Fazenda Passeio
With Los Santos taking the lead, bell’s blend is absolutely remaining consistent in it’s trail mix flavor profile. This coffee is providing a deep brown sugar sweetness, mild apple apple acidity, and lots of chocolate flavors. The Fazenda Passeio adds a touch of complexity with hints of dried berries. Overall, it’s tasting super clean and sweet and highly drinkable - we’re tasting chocolate, brown sugar, vanilla, almond butter, apple pie, pear, dried berry. If under extracting, you can expect a very lackluster cup - dominant nutty flavors, lack of sweetness, thin body, grassy. If over extracting, you’ll find that the chocolate flavors become overly dark/bitter/drying and mute any other subtleties. bell’s is tasting great with milk! The flavors work harmoniously to become even denser and sweeter - hazelnut, vanilla, marzipan, marshmallow.
Espresso Savio - 50% Los Santos / 50% Fazenda Passeio - These two coffees are playing very nicely together at a 50/50 ratio! Both bring different types of acidity and sweetness to the blend, producing a saturated and complex flavor profile. Fazenda Passeio provides both a heavy nut butter body and a bright cherry juice acidity. Los Santos is filling the spaces in between with super clean hints of chocolate, vanilla, and brown sugar. With the slightly higher percentage of Fazenda Passeio here, in comparison to bell’s, we’re finding that Savio has a denser body and brighter, fresh berry flavors. The ideal extraction should produce a shot with a thick body, long aftertaste, big sweetness, and juicy acidity - cherry, grape, apple, chocolate, brown sugar, hazelnut, vanilla. If under extracting, you’ll find that the coffee is far too citric acid forward - puckering, tart, lemon, lime, green apple, short finish. If over extracting, you can expect any fruit flavors to be buried underneath a good amount of bitterness - intense, cherry medicine, roasted nuts, raw cacao, dry finish.
We’ve found that this blend excels with a little less water than we used for our previous Savio rendition. This puts more focus on the heavy body and saturated chocolate/vanilla/brown sugar sweetness, which we’ve found tastes best with all of our milk drinks here in the cafe.
Brew temperature - 200 F
If using a lower pressure pre-infusion:
Coffee to total yield ratio - 1 to 2.16
Time - 33 to 34 seconds
If using 9 bar pressure the entire shot:
Coffee to total yield ratio - 1 to 1.95
Time - 27 to 28 seconds
19 grams coffee / 41 grams espresso yield / 6-8 s pre-infusion / 34 s total time
TDS - 9.33 / EXT - 20.97%