Rum & Raisin
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Raisin, milk chocolate and rum (0% Alcohol)
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COFFEE PROFILE
This festive season we embark on a journey back to 1930s Sicily in search of the origins of the timeless gelato flavour, Rum Raisin. We’ve brought three essential components to life in this milk-based blend, recreating a global favourite.
Jason Loo’s superb Anaerobic Natural Liberica from Malaysia brings unmistakable rummy warmth. The fruity Málaga raisin notes come to life through the combination of anaerobic and naturally processed Ethiopian G1 coffees and a refined Washed Bolivian selection. A final zesty Honduran touch adds the necessary vibrant finish.
| TASTES LIKE | Raisin, milk chocolate and rum (0% Alcohol) |
| ROAST | Milk-Based |
| COMPONENTS | ● Malaysia My Liberica Lot C20-B, Anaerobic Natural ● Ethiopia Guji Sayisa G1, Natural ● Ethiopia Konga Seattle, Supernatural ● Bolivia Samaipata, Anaerobic Natural ● Honduras Manuel de Jesus Reyes, Washed |
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 16-28 days after roast |
| Brew Parameters | Dose 20.5-21g in the basket to extract 38-42g of espresso in 24-30 seconds at 93.5 degrees C. Add 115-120g of milk to each 19-21g single espresso. |
| Best Freeze Date | 18-22 days after roast |
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