Spring Coffee

SPRING COFFEE

• 70% Indonesia Kerinci Natural
• 30% Kenya Kiambu Peaberry

I wanted to create a fruity and floral theme for our Spring Coffee.

I’ve achieved this by using our wonderful natural from Kerinci – Indonesia to form the foundation of this blend as it features a prominent floral character via the peach iced tea note. Whilst I would usually steer clear of using a heavily processed coffee as a base in a blend due to their high impact flavour, our Indonesia Natural is very mellow and agreeable.  

I found this paired well with East African coffees due to their blackcurrant character. When blackcurrant and peach are combined, a mango note can be created as I’ve learned in my perfume making endeavours. The mango is sunny, floral and tropical making it perfect for the springtime theme.

My running theory for this is that our Indonesia’s creamy, lactonic peach and candyfloss-esque strawberry have combined with the butterscotch note from our Kenya Peaberry, creating the illusion of cream soda. 

I’ve found these unexpected effects will often occur when two or more components of vastly different terroir and processing are combined, as the lack of synergy between the profiles lead to big flavours being smashed together with unpredictable results.

Our New Spring Coffee is best when brewed as a pour-over/filter due to the refreshing, tea-like experience these methods provide and reflect the relaxing, lounging and social nature of post winter.

Will Greavner – B&S QC & Head of Sensory. UK SCA Cup Tasters Champion 2025

RECIPE

• Brewer: Plastic V60 (02)
• Paper: Hario, Bleached
• Grind: 650-700µm / Mahlkonig EK43 – setting [9] / BW&S Website – select [medium] grind
• Preheat all equipment
• 17g to 250g water @97°c
• 70g bloom for 40 secs
• +80g water
• @1:30 +100g water