Eucalipto Espresso

Origin

• 🇧🇮 Burundi

Tasting notes

Character

• Funky
  20

For the fun espresso fanatics, we present Eucalipto: a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. for skilled baristas to play with that features bright, sweet African coffees. As of roast dateRoast 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. June 15th, the blend components for Eucalipto will be: Remera / 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. Red BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. / Kayanza, Burundi Busambo / 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. Red Bourbon / Kayanza, Burundi