Josh Eggleton Blend
La Bastilla Nicaraguan Arabica & Colombian Excelso EP Arabica
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. 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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