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3 origin blend
BiscuitBrown SugarDark ChocolateHoney
Off-Trend Espresso
£10.50 – £32.50£8.13/250g
Available in:Cafetiere,Espresso,Filter,Whole Bean
Coffee Type:Blend
Process:Washed
80stone Coffee Roasters
| Format | Price | /250g |
|---|---|---|
| 250g | £10.50 | £10.50 |
| 1kg Best | £32.50 | £8.13 |
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No fads, no trends, just traditionally delicious and simply accessible.
Off-Trend is simply a darker version of our Heavy Bag, with those same beans, but utilising a roast profile that adheres to the traditional approach, yielding a bold taste that comes out full bodied and thick. We enjoy this coffee mainly as an after-dinner digestif, or in a larger cappuccino. This coffee is quite forgiving and can give solid results when brewed with a domestic espresso machine.
Currently featuring:
80% Cosagual, Honduras (washed)
20% Aprocassi, Peru (washed)
COUNTRY: Honduras
LOCATION: Gualsince, Lempira Department
PRODUCER: Cooperativa Cosagual
PROCESS: Washed
CULTIVAR: Catuai, IHACafe-90
ALTITUDE: 1400 – 1600 masl
HARVEST: November – March
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Cosagual mission is to promote development process in families dedicated to agricultural production with gender equality and in harmony with the environment, providing services with responsibility, efficiency and commitment to their cooperative members. They are also certified by Fair Trade and Organic.
The coffee harvest takes place between November and March. Only the mature cherries are picked to ensure the best possible cup quality. The harvest is carried out and transported on the same day to the cooperative wet mill.
The centralization of the wet mill reduces the impact on the environment, through a more efficient use of water and better management of coffee by-products (pulp and honey waters).
COUNTRY: Peru
LOCATION: San Ignacio, Cajamarca
PRODUCER: Aprocassi
PROCESS: Washed
CULTIVAR: Catimor
ALTITUDE: 1200 – 1900 masl
HARVEST: April – September
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Aprocassi’s history goes back to 1997 when San Ignacio families were in conflict with a Canadian mining multinational whose activity would have a massive impact on the ecosystem. This opposition was backed by the Catholic church and farmers alike, who envisioned a more sustainable future for themselves. With this in mind, reverend Humberto Tapia Días created an association to provide an alternative for the area’s economy based on organic agriculture. Aprocassi was born in March 2000 and became a cooperative later in 2010. The cooperative develops social and environmental projects.
COUNTRY: Guatemala
LOCATION: Various
PRODUCER: Union Vegetal, local growers
PROCESS: Washed
CULTIVAR: Bourbon, Catuai, Caturra & Typica
ALTITUDE: 1300 masl
HARVEST: October – February
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Guatemalan coffee is recognized worldwide for its quality. Guatemala was the first coffee producing country in the world to establish a denomination of origin system to characterise its eight producing regions. It is the 10th largest coffee exporter in the world.
Guatemala SHB EP is sourced from various farms located more than 4,500 feet (1,372 meters) above sea level.
Coffee cultivated at these altitudes matures slowly and grows to be harder and denser than beans grown at lower elevations, creating the strictly hard bean (SHB) with inherent consistency and rich taste attributes.
COUNTRY: Peru
LOCATION: San Ignacio, Cajamarca
PRODUCER: Aprocassi
PROCESS: Washed
CULTIVAR: Catimor
ALTITUDE: 1200 – 1900 masl
HARVEST: April – September
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Aprocassi’s history goes back to 1997 when San Ignacio families were in conflict with a Canadian mining multinational whose activity would have a massive impact on the ecosystem. This opposition was backed by the Catholic church and farmers alike, who envisioned a more sustainable future for themselves. With this in mind, reverend Humberto Tapia Días created an association to provide an alternative for the area’s economy based on organic agriculture. Aprocassi was born in March 2000 and became a cooperative later in 2010. The cooperative develops social and environmental projects.
80% Cosagual, Honduras (washed)
20% Aprocassi, Peru (washed)
A roast that unashamedly sticks to what classic darker espresso was all about – but this time it actually tastes good. A hefty, syrupy textured body, with notes of bitter dark chocolate, black treacle, and digestive biscuits in the finish.
The Espresso recipe that we suggest is:
Dose: 18 Grams
Extraction time: 22 sec – 27 sec
Espresso weight: 32 – 34 grams
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