Description
Region: Veracruz, Mexico & Santos, Brazil (The Salfordian Blend)
Altitude: 1200-1400 masl
Process: Washed
Taste notes: Cocoa Nib, Caramel, Vanilla
Perfect for: Cafetiere & Espresso
The Salfordian Blend
From: £6.50
The Salfordian Blend, version II. Full-bodied & sweet, but with a vanilla and cocoa finish.
With the Chanchamayo (Peru) beans taking a seasonal break in Autumn/Winter 2020, we have been busy playing about with new roast profiles for The Salfordian Blend. The new Mexican La Laja coffee (RFA certification) has gone down a treat, eliciting particularly juicy notes on filter. Using this coffee, and going slightly darker (195/6 finishing temp for those coffee nerds!) has given it a fuller body and brought to the fore those caramel notes – even cocoa nib and vanilla undertones. Here, we have found a nice balance with this (75%) and the Brazilian Santos (25%) which is used in crowd favourite The Rialto, giving you a medium-dark roast to die for.
Check out our selection of coffee brewing equipment to compliment this fine blend.
Additional information
| Weight | 240 g |
|---|---|
| Grind | Moka Pot, Pour Over, Bean, Aeropress, Espresso, Filter, French Press/Cafetière |
| Weight | 240g pouch, 500g pouch, 1kg pouch, 2kg pouch |
Sharon –
“Lovely coffee, but I like it a little darker” was the feedback from my mum who is the coffee drinker.