This is the Sweet Life!

Choose from either 250g or 1kg of our cafe favourite La Dulce Vida Espresso Blend bundled with 250g of one of our latest Single Origins! 

This bundle is a great option if you mainly prefer a blend for your daily cup (or 2) but also fancy trying something special and specific in terms of origin, varietal, processing method or producer which a Single provides.

Please note that Single Origins will be roasted for espresso unless you specify a filter preference in the 'Add note to your order' section of the Shopping Bag Summary.

LA DULCE VIDA ESPRESSO

TASTING NOTES
orange blossom, sweet chocolate, crème brûlée. Decadent.

More about La Dulce Vida...

Golden Bean Coffee Roaster Competition Bronze Medal Winner – Milk Based Category

COMPONENTS
15% Guatemala Huehuetenango Washed
15% El Salvador Finca Buenos Aires Washed 
30% Colombia Laura Madre Washed
40% Brazil Serra da Mantiqueira Natural

ABOUT ME
We have carefully handcrafted an espresso blend that encapsulates the aromas and flavours of The Sweet Life. It’s syrupy, silky smooth and delicious.

Standout coffees in their own right, La Dulce Vida harmonises premium Colombian and Brazilian beans with gems from Guatemala and El Salvador. In the cup, expect to enjoy flavours of crème brûlée and sweet milk chocolate with a juicy orange blossom acidity.

We are thrilled that La Dulce Vida has medalled over the years at the Golden Bean awards in the Milk Based Category. It’s great served that way; excellent black too. 

We aim to embrace La Dulce Vida in the little things we see, places we go and company we share. We hope you do too.

RECIPE:
We recommend the following recipe as a starting point:

Dose: 20 grams 
Brew temperature: 93.2ºC – 93.7ºC
Bar Pressure: 7.5
Brew time: 28 - 32 sec
Brew Ratio: 1:2 – 1:2.1
Brew weight: 40 – 42 grams

This recipe was developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. Have fun experimenting.

Current Feature Single Origin

PERU FINCA MESAPATA WASHED BOURBON

TASTING NOTES
Flavours of apricot, red apple, honey Cara Cara + brown sugar. Sweet, rich, juicy & clean.

More about Finca Mesapata...

ABOUT ME

This coffee is produced by Benigno Rayme Grande of Finca Mesapata situated in lofty Yanatile, Calca. Together with his wife Gregoria, Benigno focuses on organically growing and cultivating the Red Bourbon varietal on their four hectares of land at Finca Mesapata. The farm’s name which translates to 'table legs', comes from trees on the farm that produce fruit that look like the legs of a traditional Peruvian table.

Throughout their time together, Benigno and Gregoria have worked in agriculture, having inherited their green thumbs from their parents respectively. The space of their land is perfect for growing their coffee trees as the wonderfully high altitude of 2000 MASL and cool/warm climate allows for gradual ripening and fruitful harvests. The high altitude also helps minimise instances of pests and disease, which allows Benigno and Gregoria to plant Bourbon varietals which have an enormous potential for high-quality profiles. 

For this lot, cherries are handpicked selectively, only when fully ripe then carefully hand sorted. The cherries are then pulped and undergo anaerobic fermentation for 36 hours. Coffee is then washed to remove all remaining mucilage and laid out to dry on covered raised beds for 15-20 days until the desired moisture content is reduced close to 10.8%. After processing, parchment is loaded onto donkeys to be delivered to the nearest road access. Beans are stored in parchment until ready for export.

Benigno and Gregoria are members of the producer collective group Valleinca, headquartered just outside of Calca. They, as well as the other members of the collective (approximately now 300 in total), benefit from agronomic advice and training from Valleinca alongside pre-financing for various projects at the farm level.The founder and head of Valleinca Jose Prudencio Vargas Saez has a real, genuine desire to help farmers bring their coffee to the world for a price deserving of their hard work, remote and largely inaccessible environment and beans of exceptional quality.

We found this lot equally delicious using filter brew methods which result in a smooth, honeyed cup with malic acidity or as a sweet and crisp espresso. 

¡Muchas Gracias Benigno, Gregoria and Valleinca!

RECIPE: 
We recommend the following recipes as a starting points: 

Espresso
Age best used: 10-24 days after roast
Dose: 20.3 - 20.7 grams  
Brew temperature: 93.5ºC
Bar Pressure: 7.5 
Brew time: 24 - 30 sec  
Brew weight: 39 – 42 grams 
Brew Ratio: 1:2 

Pour Over
Age best used: 5-24 days after roast  
Brew temperature: 93.5ºC
20g in 280ml out (1:14 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.