Moonshot

Blend Composition 70% Brazil Bossa Nova 30% Chelbesa

Roast Profile: Medium

Taste Notes: Malted Milk Chocolate / Toasted Nuts / Sultana

The roasting philosophy behind the Moonshot blend is to amplify the textural experience, bringing you a moreish, full bodied cup. Designed with milk, or milk alternatives in mind, we have created a balanced, smooth coffee with a flavour that is intense, yet easy-going.

Brazil Bossa Nova/ Cerrado | natural | 950 masl | mixed varietals

Bossa Nova regional blend comes from Cerrado, a vast tropical savannah in the centre of Brazil that spans across almost 2 million square kilometres. It is recognized as the most biodiverse savannah in the world with approximately 10,000 different plant species.

The land was long considered unsuitable for agriculture, until advances in science in the late 1990’s discovered the correct land management and fertilisation techniques for industrial agriculture in the region. Today, Cerrado is one of the most productive coffee regions in Brazil for consistently high-quality coffee.

Many of these farms are part of ‘Volcafe Way’, a unique, responsible sourcing strategy run by our importer Vocafe, focused on generating profitable sustainability to farmers, support on social and environmental challenges and a focus on data and best practices for measurable results.

Ethiopia Chelbesa | natural | 1950 - 2200 masl | Medium 

Ethiopian naturals are always a highlight of our offering and very popular for a reason. This one is particularly special. Packing a fruity punch, this bold and beautiful natural is full bodied enough to be versatile- Brew as a filter or espresso, black or with milk, Chelbesa really delivers.

Chelbesa is one of the finest coffee producing areas within the famous Gedeb Woreda. Known for its dense layered semi-forest vegetation, encompassing false banana trees as well as shade-grown coffee trees, Chelbesa is a great example of excellent coffee growing agro-ecology. The soil In this area is particularly fertile, iron rich, red brown in colour and with high acidity content.

In 2019, SNAP Specialty Coffee built their new wet mill in a small hamlet called Danche within the wider Chelbesa Village with the hope of exclusively purchasing red cherries from the local farmers. Their ambition became a reality after completion of the project. The fermentation tanks of the wet mill were built using ceramic material which will help bring clarity to the flavour of the coffee that they process, as well as help speed up the fermentation through the heat retained by the ceramic.

This lot consists of the produce of 495 smallholder farmers delivering their cherries to the mill. This particular lot has been processed as a traditional natural from the cherry deliveries that constitute the second part of the harvest.

Cherries are received and sorted with the help of a series of floatation tank that separates all floaters (under ripe cherry) and immature cherry, during the process of flotation the cherry gets cleaned with fresh water before being placed on raised African drying beds for a period of 28 to 35 days.

Espresso Recipe:

Dose 18g

Yield 36g

27-31 seconds extraction time