Created with Michelin-star chef, Josh Eggleton
SCAA: 86 & 87.5
Altitude: 1300-1650m & 1250-1450m
Varietals: Yellow and Red Catuai, Caturra, Typica & Colombia
Big fruit and floral notes, with strong acidity and full body.
Created with Michelin-star chef Josh Eggleton to bring out flavour profiles of two fantastic coffees. The La Bastilla estate is in a mountainous natural reserve where cherries are handpicked according to their microclimates to maximise their potential. The Colombian is produced by the CENCOIC co-operative by just twelve families in an area once ravaged by violence. Both have brilliant ethical credentials and complement each other to create a great blend.
Josh Eggleton Blend
Kiamaina Dormans AA Plus, Nyeri Country, Kenya
Single Origin | 100% Arabica, Speciality Coffee | Grown by the Kiama group, situated in the volcanic soils of Mount Kenya.
Hand-Picked. Washed & Sun-Dried. AA Plus Quality.
Varietals: SL28, Ruiru 11 & Batian
A coffee with rounded body, lively citric acidity, and big notes of blackcurrant jam, finishing with a creamy mouthfeel and flavours of redcurrant and vanilla. With only 150 trees per farmer, and every cherry hand-picked, every single bean is the absolute best it can be – the ‘AA’ quality denotes beans which are at least a quarter of an inch wide, and AA Plus is the highest quality measurement available in this area. The high plateaus of Nyeri County create the perfect conditions to produce an exceptional example of Kenyan coffee.
|Type of Grind||
Aeropress, Filter Machine, Beans, Cafetiere, Espresso, V60
1 kilo, 250g, 500g