Espresso - Footprints

Origin

• 🇧🇷 Brazil
• 🇨🇷 Costa Rica

Tasting notes

Let us introduce our new espresso blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. - Footprints. The name is borrowed from one of our absolute favourite jazz compositions with the same name, first released on Wayne Shorters album Adam's Apple in 1966. We love the name since it reflects our love for music as well as our firm belief that every part of the production chain has an impact on the final cup. Every part is important, everyone leaves a mark, everybody leaves a footprint. This has been a work in progress for many years and the time has now come to say farewell to Red Clay and Silent Shout. Although we have enjoyed working with two blends we have decided to focus on one from now on. Footprints is a smooth, rich and elegant espresso and we hope it will carry the legacy of Red Clay and Silent shout and be a beautiful merge of the two. The current components are: 50% Costa Rica - Lia Lia, white 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. processed CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. 50% Brazil - Dois Irmãos, 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. processed Mundo Novo