Prepaid Subscription - Beyond Blend

This product is to sign up for a 3 month prepaid subscription which automatically recurs every 3 months.

Beyond Blend - Sticking to our belief in seasonality we have modelled the Beyond similar to the Embassy blend. After few different attempts and combinations, we believe we have found the current sweet spot. A compelling mix of two Colombians; a washed bright and clean washed coffee from Jairo Arcila's Santa Monica farm, complemented by a sweet and complex honey anaerobic process coffee from smallholders in Aponte, Nariño. We've also recently added a third component into this blend; Nyeri, a washed Kenyan.

What is Beyond? - When we think of the word “Beyond” we think about the possibility of something that is greater than the current.  For us, it represents the countless flavours that origins have to offer which are yet to be revealed to us. Currently served as our black espresso offering, Beyond blend was created not by choice but with what was available at the time. With the combination of global climate change and global pandemic, coffee producing origins have been presented with numerous difficulties in production and shipping. These difficulties have had a direct roll on effect to us as coffee roasters which has resulted in what we now call Beyond.

Flavour Profile - Dark Berries, Caramel, Mandarin

Process - Washed and Honey Anaerobic

If you would like to know more about the coffees we have provided some more in-depth information in the tabs below, alternatively we are always happy to chat!

The Origins

Colombia Santa Monica

Process - Washed

Produced by Jairo Arcila, this coffee is harvested with strict criteria regarding ripeness of the cherries. They are floated and hand sorted to remove any defect cherries - this is an effective way to find any defects as they float while the good cherries sink.

Once sorted, the cherries are then fermented underwater for 30 hours, pulped, then gently washed and dried in temperature controlled conditions until the ideal moisture content is reached.

This microlot is 100% Caturra; this variety is originally from Minas Gerais in Brazil, and is a natural mutation of Red Bourbon. The plants are grown in volcanic ash soil at 1450-1500 MASL in temperatures between 18-28c.

Colombia Aponte

Process - Honey Anaerobic 

This honey processed coffee is grown by smallholders from the rural town of Aponte, Nariño, who are members of La Cooperativa de Cafes Especiales de Nariño. The locals of Aponte are indigenous Inga people, historically related to the Inca - Aponte was once the northernmost point of the Incan empire, which stretched down through neighbouring countries Peru and Ecuador.

Once the cherries are picked following strict ripeness criteria, they are exposed to a dry anaerobic fermentation period of 40 hours. The cherries are then pulped at each farm’s wet mill, or “micro-beneficio”, and placed on drying beds without being washed at temperatures under 35 degrees until ideal moisture content is achieved. This leaves a layer of mucilage on the coffee, similar-looking to sticky honey - hence the name of this processing method. 

Kenya Nyeri

Process - Washed

This crop was grown by various smallholder farmers from the region. Once the cherries are picked, they are sorted and pulped, fermented overnight to remove the mucilage, then washed and graded before bing dried on raised beds for 8-14 days, until the moisture content reaches 9-11%. Almost all coffee grown in Kenya is processed through the fully washed method.

The varieties grown by the farmers of Nyeri are mainstays in Kenyan coffee; SL28 and SL34 were adapted from Tanzanian varieties by Scott Laboratories to enable farmers to combat difficulties with crops that were rife in Kenya, such as coffee berry disease, coffee leaf rust and droughts, whilst maintaining a high quality cup. The success from their initial research paved the way for more lab-crafted varieties - the most impressive being Batian, providing a high yield of coffee cherries in a shorter time than most other varieties, combating coffee cherry and leaf disease, as well as having a delicious cup profile.

Recipe

This is a good starting point for all of our espresso coffees. Adjust Accordingly to your own preference

Ground Coffee: 20g Espresso 

Weight out: 25g 

Contact Time: 25-30 Seconds

Recommended Brewing Age