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
|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:
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.
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.
Smooth and creamy chocolate with delicate notes of orange and citrus