13th Birthday Blend

Origin

Tasting notes

Character

• Bright
  50
• Sweet
  25
• Comforting
  20

This celebratory blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. brings together 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. lots from Stanmore, Orchardale, and Riverdale Estates in Yercaud, along with a washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. lot from Unakki Estate in Chikmagalur, which forms the base. Its flavour profile takes us back to the Black Forest cakes many of us celebrated birthdays with during our teen years. Opening with the aroma of honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. and strawberries, the cup has a medium-high 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. and a round mouthfeel. You'll notice notes of strawberry, chocolate, cherry, and pear, followed by a lingering finish of chocolate-covered strawberries. This blend brews well across a range of methods, including espresso, AeroPress, French Press, Moka Pot, and Pour Over. Equally enjoyable black or with milk, it lends itself to a wide range of recipes. Recommended RestingRoast 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. Period: 10 Day