San Ignacio BLEND


Introducing our San Ignacio Blend, new for 2018 made up of 50% Brazil and 50% Costa Rica speciality beans, all new season harvest and tasting delicious.
Tasting notes of Milk Chocolate, subtle fruit sweetness, and a lingering almond finish.
This is a great coffee, versatile, rich, full of flavour and simply delicious either black or great with milk.
Recommended for Espresso, and all filter methods.

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Costa Rica San Ignacio 50%
This region is well-known for its high-quality coffee. In the middle of the 19th century, the inhabitants of the Central Valley migrated to the south of the country, known today as Los Santos, which includes the Tarrazu region. This 220 km² area of cultivated land produces some 70,0000 quintals of coffee. The farms have an average surface area of 2.5 hectares, and 95% of the coffee produced in the region is classified as SHB (Strictly Hard Bean) specifing that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown
The unique Los Santos climate is characterised by periods of 7 months of rain (May to November) followed by 5 months of dry weather (December to April). The flowering period extends from November to March. Harvesting and drying therefore take place in the dry season. The varietals are either Caturra or Catuai, all grown up to 1900 meters altitude by many small producers and fully washed at the nearby Volcan Azul wet mill. Lots of the villages in the San Ignacio de Acosta terroir have names beginning with “San”, which means “SAINT”. Even the capital, “San José”, which is why we gave this delicious coffee its name. SCA score 86 at cupping.

Brazil Bourbon 25
This coffee was designed to be the perfect coffee for espresso preparation. It is a yellow bourbon, composed of 3 processes.
It has 10% fully washed coffee from the State of Santo Espirito, 20% honey and 70% natural coffee from the Vale da Grama area, in the State of Sao Paulo. Grown typically at 800 meters altitude.
Why “25”? Well, it takes exactly 25 seconds of extraction to make the perfect espresso.
This coffee is very balanced in the cup. Its bouquet offers a wide aromatic palette which is confirmed in the mouth with a frank attack with notes of dried fruit and cocoa, leading onto sweeter and more long lasting aromas. Full and rich texture, generous body and powerful. Well-balanced acidity, sweet, perfect for espresso extraction. SCA Score 85 at cupping.