7-10 Split Espresso

Origin

• 🇧🇷 Brazil
• 🇬🇹 Guatemala

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

We think making an espresso that is both good as a shot of espresso as it is in milk is one of the hardest things to do as a roaster. Thats why we named our espresso after one of the hardest things to do in sport, and something rarely seen on television; bowling the 7-10 split. This delightful blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. is made up of two lots: a rich natural processNatural 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. Brazil, paired with a clean washed processWashed 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. Guatemala. Smooth and sweet with a creamy mouthfeelBodyThe 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., delicate flavours of tangerine and cherry pop off your tongue, rounded out to a mesmerizing raw cacao and sage finish.