Back to Roast Radar
2 origin blend
CaramelMilk ChocolatePeachPraline
Burbot
£13.50 – £39.50£9.88/250g
Available in:Whole Bean
Coffee Type:Blend
Process:Anaerobic,Pulped Natural,Washed
Northern Cobbler
| Format | Price | /250g |
|---|---|---|
| 220g | £13.50 | £15.34 |
| 1kg Best | £39.50 | £9.88 |
Tasting Notes: Milk Chocolate, Praline, Peach, Caramel
Info
The Brazilian element to our house blend is a pulped natural which is machine harvested before the grades are separated and then pulped removing nearly 1005 of the mucilage. After this, it is then left to dry on the patio of 7 - 10 days being regularly turned. The coffee is then left to rest for 30 days before being hulled and then delivered to the cooperative.
The Ethiopian coffee is first depulped, then fermented for 24-36 hrs depending on the temperature. Fermentation happens in concrete basins topped with water. It’s a low oxygen but not completely anaerobic environment. Next it was washed and floaters/defects removed. Then 8-15 days on raised, covered drying beds followed by rest time in the warehouse to stabilize the coffee and reach the correct moisture level.