FLAVOURS OF SPRING
Jasmine and Peach

ESPRESSO BLEND

Sometimes you just have to stop and … taste the flowers!

This espresso roast is designed by our roasting team to remind you of fresh jasmine flowers and yellow stonefruit. The carbonic maceration ‘Amber’ coffee from Ethiopia and the Colombian ‘La Pradera’ geisha highlight peach and apricot notes, while the combination of the La Pradera with the Ethiopia ‘Diamond’ highlights the floral qualities.

200g - $21.00 AUD

  • Flavour profile

    Jasmine
    Orange blossom
    Yellow peaches

  • Brew guide
    ESPRESSO
    20.5g in, 40g out, 27 seconds
    MILK BASED
    21g in, 38g out, 28 seconds
    TEMPERATURE
    93.5 C
  • Origin
    • Ethiopia Amber #425 (60%)

      PRODUCER Various
      REGION Guji, Masina
      VARIETAL Heirloom
      PROCESS Carbonic Maceration (Nat.)
      SOURCED BY Project Origin

    • Ethiopia Diamond 0419 (30%)

      PRODUCER Various
      REGION Guji, Masina
      VARIETAL Heirloom
      PROCESS Carbonic Maceration (Washed)
      SOURCED BY Project Origin
      CATEGORY ‘CM Selections’ Diamond

    • Colombia La Pradera (20%)
      CountryColombia
      LotLa Pradera
      ProducerDionel Chilito
      RegionPitalito, Huila
      VarietalGeisha
      ProcessWashed
      Altitude1720masl