Origin: 60% Peru, 30% Brazil, 10% Ethiopia
Process: Natural & washed
Varietal: Mixed
Taste Notes: Nectarine, maple syrup, bourbon biscuit

Odyssey blend v3 has landed

Peru has long been my favourite origin for espresso, so I always knew I wanted to create a version of Odyssey with Peruvian coffee at its core.

Odyssey v3 is actually a blend of 4 coffees, with the Peru component being a blend in itself, consisting of 50% Chirinos and 50% San José de Lourdes, (two neighbouring districts in the San Ignacio province). In the cup, Chirinos brings depth and a punchy body, while San José de Lourdes layers in sweet fruitiness and a silky texture.

To complete the picture, I added 30% Brazil Santa Cruz to round out the body and give the espresso enough presence to shine through milk. Finally, 10% naturally processed Ethiopian Guji Megadu lifts the sweetness and transforms the stone fruit character into pure, juicy nectarine.

Safe to say, this is the best Odyssey yet

Espresso recipe:

18g coffee in
36ml espresso out
30-35s brew time

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