Description
House Blend Fact Sheet
| Origin | Location | Climate and Humidity | Soil | Elevation | Characteristics | Notes |
| Kenya | East Africa | Temperate. Warm all year round with a temperature range of not more than 19C Rainfall is well distributed throughout the year where coffee is grown. | Deep well-drained red loam soils. The red volcanic soil is of great depth and fertility on the slopes ensuring good drainage. | High- 5,000 -7,000 feet allowing fruity, floral and winey flavours to develop | Fragrant, sharp, fruity and full | Two harvests per year. Grown by small farmers who deliver fresh cherries to 1ocal cooperative washing stations and then hulling unions |
| Tanzania | East Africa | Tropical, warm and humid. | Mixed. Some volcanic. | High Altitude
3,280 – 8,200 meters above sea level |
Full, soft with less acidity than Kenyan; lovely completeness and very fulfilling
|
90% produced by smallholder families
Harvest July-Nov |
| Guatemala | Central America | One of the most climatically diverse regions in the world. The soil, rainfall, humidity, altitude, and temperature are varied enough to produce seven distinct types of Guatemala Arabica coffee. | Rich volcanic soils | High – over 4000 feet | Full, Attractive, spicy, Complete, Balanced. | |
| Nicaragua | Central Amercia | Shade grown. Favourable weather conditions are a great advantage: hot and humid equatorial climate, dense forest cover and fertile soils. | Cultivation is carried out on highly permeable, fertile, rich in minerals volcanic soils. | Medium to High | Mild, Fruity Brightness, citrus and floral | 95% of coffee farmers in Nicaragua are micro- and small-scale producers.
|
This coffee is made up of coffees that have been processed with the following method:
WASHED (WET)
This process results in a coffee that is cleaner, brighter, and fruitier. During the wet method of coffee processing, the fruit covering the seeds/beans is removed before they are dried. This method will have helped to preserve the delicate citrus and orange flavours within the bean.
Roast
The House blend is roasted medium-dark. This has developed sweetness and chocolate flavours, medium body, a rich aroma and medium acidity. Moderate varietal elements have been preserved including:
- Sharpness, fruitiness and citrus notes in the Kenyan and Nicarauan beans,
- The rounded, full flavour of the Guatemalan beans which develops into chocolate and nuttiness with the roast.
Tasting notes
Smooth and creamy chocolate with delicate notes of orange and citrus
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