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

HONDURAS FINCA LAS ACACIAS NATURAL

TASTING NOTES
Milk caramel, jammy apple & chocolate alfajor. Creamy mouthfeel with a mild, juicy acidity.

More about Finca Las Acacias...

ABOUT ME

Roger Márquez is a relatively young producer who inherited his father’s midsize farms in Marcala, La Paz, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3–5 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra and he’s very specific about his wet-milling and drying.

La Paz, an area famous for coffee production in Honduras, is high in elevation with cool temperatures. These factors cause coffees to ripen slowly, developing sugars that are then processed wet, or as in this coffees case, dry, with high fruit sweetness. Coffees from La Paz are known to be extremely stable and as reliable as any offering type.

Naturally processed specialty coffees from Honduras like this one are still relatively new to the market, but they are increasing in popularity. Quality focused producers like Roger are experimenting with processing and fermentation techniques because when done correctly, there's a strong possibility to produce fantastic coffees full of flavour and complexity.

This one is great. From the very first sip we got milk caramel and chocolate flavours, reminiscent of an Havanna alfajor - those beautiful little biscuits native to the America's. It also has a lovely jammy apple note with a creamy mouthfeel and a mild acidity. A lovely coffee!

RECIPE: 

We recommend the following recipes as a starting points: 

Espresso
Age best used: 7-24 days after roast
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8 
Brew time: 25 - 30 sec  
Brew weight: 42 - 46 grams 
Brew Ratio: 1:2 – 1:2.2

Pour Over
Age best used: 7-24 days after roast
Brew temperature: 93ºC
20g in 300ml out (1:15)

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.