Vintage Blend Fact Sheet
|Origin||Location||Climate and Humidity||Soil||Elevation||Characteristics||Notes|
|Honduras||Central America||Variable Climate. Tropical with cooler, more temperate weather in the mountains -temperatures ranging from 16°C to 20°C The north coast is very hot with rain throughout the year, and though the offshore breezes temper the climate, the sun is very strong. Farmers can struggle with high humidity which makes it hard to dry processed beans and can lead to spoilage.||The dark rich soil of the rainforest is loaded with nutrients from the naturally decaying vegetation that grows below and above the coffee.||2,300-6,560 (graded accordingly)||Good, soft, useful for blending and as a single||Central America|
|Brazil||South America||Consistent Temperature, moderate sunshine and rain||3,000 Low Altitude – less acidity, smooth, sweet||Many variations but generally low in acidity, soft and mild. Develops exceptional bittersweet and chocolate roast tastes.
|Columbia||South America||Alternative wet and dry seasons. Medium humidity, tropical climate||Rich Volcanic Soil||High Altitude 4000 – 6000 feet||Rich, superbly balanced, nutty||Part shade|
|Ethiopia||East Africa||All display the wine- and fruit-toned acidity characteristic of Africa and Arabia coffees||High Altitude||Very unusual, rich, fruity, winey, gamey|
|Vietnam||Asia||Bold, strong flavour. No variety of flavour||Good flavour, strong, grain and peanut||Robusta|
This coffee is made up of coffees that have been processed with the following two methods:
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 traditional method of processing coffee beans helps to add a heavier mouth feel, a level of sweetness and greater complexity. Partly responsible for the sweet flavours and layered complexity of this coffee
The Vintage blend is roasted medium-dark. This develops the flavours within the bean into a rich layered variety including sweet caramel and dark chocolate. It adds high body and a great aroma and diminishes the acidity in the Ethiopian beans. The origin flavours have changed and developed. Particularly the Brazilian beans have evolved to produce sweet dark chocolate. The Ethiopian and Columbian beans have helped to add richness and complexity.
Minimal acidity, full body, layered, aromatic, rich with dark chocolate and caramel notes.