Josh Eggleton
From £5.50
La Bastilla Nicaraguan Arabica & Colombian Excelso EP Arabica
100% Arabica
Created with Michelin-star chef, Josh Eggleton
Washed process.
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. Chocolate, pears & caramel.
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.
Description
Josh Eggleton Blend
La Bastilla Nicaraguan Arabica & Colombian Excelso EP Arabica
100% Arabica
Created with Michelin-star chef, Josh Eggleton
Washed process.
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. Chocolate, pears & caramel. 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.
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Additional information
| Weight | N/A |
|---|---|
| Type of Grind | Aeropress, Domestic Espresso, Filter Machine, Stovetop, Beans, Cafetiere, Espresso, V60 |
| Weight | 1 kilo, 250g, 500g |
