KNOCKOUT

Origin

• 🇧🇷 Brazil
• 🇲🇽 Mexico

Tasting notes

Character

• Bold
  50

Our signature seasonal espresso blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus.. With changing seasons, so will our coffees change. This season, for our famous Knockout we have chosen the delicious Finca Santa Teresa from Mexico to complement the sweet and juicyAcidityThe 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. Fazenda Cruzeiro from Brazil, which we visited back in November 2019. Through combining the subtle acidity and delicate sweetness of this Mexican coffee with the chocolatey and cherry flavours of the Brazilian goodness we achieve the great synergy and flavours that Knockout stands for. Each bean is delicious as a 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., but when combined, they bring out the best in each other. 80% Fazenda Cruzeiro - Brazil 20% Finca Santa Teresa - Mexico Taste: Cherry, Dark chocolate, Honeycomb VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Rubi, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. & CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Process: 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. & 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. Altitude: 1000 - 1500 masl