Acacia Blend

Origin

• 🇲🇽 Mexico
• 🇵🇪 Peru· Cajamarca

Tasting notes

Acacia blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. is our celebration of the speciality coffee world, featuring a seasonal rotation of the cleanest and sweetest coffees from our favourite farms and producers. With its delicate, sweet, and fruity flavours, Acacia works well for both espresso and brewed coffee alike. Components rotate seasonally, bringing to you the freshest beans from our producing partners around the world. This new version of Acacia Blend currently showcases two sparkling 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. coffees from Central & South America , giving as a result a mild and unique brew particularly enjoyable for black coffee lovers. The first component called Monte Albán coffee comes from organic-certified small farmers near Oaxaca, Mexico . Named after nearby Zapotec ruins, Monte Albán was a major Mesoamerican city for over a thousand years. While specialty coffee is new to the region, growers are eager to improve, focusing on varieties like BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. and TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against.. The coffee features notes of yellow fruit, almond, citrus, vanilla, and 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., with a dominant sweetness, mild 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., and a clean finish - ideal for filter, pour-over, or espresso. This coffee was processed using the traditional washed method . Ripe cherries are handpicked, then depulped to remove the skin and most of the fruit. The beans, still covered in sticky mucilage, ferment for 20 - 24 hours as 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. enzymes break down the residue - key for clarity and brightness. Afterward, they are washed clean and dried on raised beds, patios, or in dryers until reaching 10 - 12% moisture content. You can enjoy the flavours of milk chocolate, caramel with marzipan aroma . The fruit notes such as golden apple, orange and strawberry with the honey sweetness emphasizes the syrupy 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.. To round out the blend, we added a vibrant coffee from Peru - famous for its high-grown, beautifully processed beans with a perfect mix of clarity, acidity, and body. Ukuku is a character from the Andean mythology. The folkloric story says that Ukuku was born from the union of a