Blossom Pavlova

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Bold
  50
• Clean
  25
• Floral
  25

Roasted to order — 300g packs ship within 24 hours, 1kg packs within 1–2 working days of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Ethiopian Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources., Dark-Roasted to Keep Its Florals Blossom Pavlova is a single origin Natural Ethiopian coffee taken to a dark roast that protects its delicate floral and fruity character. Expect chocolate glaze, white strawberry and orange blossom with a dessert-like meringue sweetness — full-bodied and very low in acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. Made for anyone who wants a smooth dark roast with real personality. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Chocolate Glaze · White Strawberry · Orange Blossom Full-bodied and creamy with a dessert-like meringue sweetness, very low acidity and a smooth custard finish. Coffee Details Origin Ethiopia Processing Natural Roast Level Dark Tasting Notes Chocolate glaze, white strawberry, orange blossom, meringue About This Coffee Ethiopia is the birthplace of arabica, and its naturally processed coffees are prized for exactly what you taste here: bright fruit, floral aromatics and a syrupy natural sweetness. Drying the cherries whole in the sun lets the fruit sugars settle deep into the bean — the source of that strawberry-and-blossom character. Most roasters lose that delicacy when they push a coffee dark. We took the opposite path: a careful dark roast that builds chocolate depth and bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. while protecting the florals underneath. The result is a rare thing — a dark roast that still tastes unmistakably Ethiopian. How to Brew Blossom Pavlova Espresso 1:1.5 ratio (e.g. 18g in, 27g out) to push the floral aromatics forward Filter 1:14 ratio at 93°C for a clean, fruit-forward cup If the cup tastes sharp or thin, grind a little finer; if it turns bitter or muddy, go coarser and let the chocolate and body settle. How Much Coffee Is in a Bag? A 300g bag brews roughly 20 espressos or strong cups at around 18g each, and a 1kg bag gives you about 65 — enough to live with this coffee through plenty of mornings before deciding it is a regular. The 2 × 300g option sim