THE EASTER BLEND 2023
The Easter Blend is a fun opportunity for us to play around with coffee by blending from the most caramel and chocolatey to the brightest, most fruity or candy-like coffees we can get our hands on. This year’s blend brings together Peru and Kenya, with El Romerillo from Cajamarca and Kainamui from Kirinyaga.
Bursting with flavour, El Romerillo comes to us from one of our single-producer selections in this year’s Peru offering, Roybel Jaramillo. His farm, El Romerillo, is named after a conifer shrub that grows in this part of Peru. This Caturra lot, the base note of the blend, captures all the elevated chocolate and caramel sweetness we love from Cajamarcan coffees.
Adding crisp-cherry-currant-complexity to the sweetness of El Romerillo, Kainamui is the epitome of the Central Kenyan profile you may expect from Kenyan coffees at this time of year. Belonging to the New Ngariama Cooperative Society, the Kainamui Washing Station takes in cherry from 1800 producers. By applying dry fermentation before washing, Kainamui has become known for delivering coffees with tonnes of texture and vibrant blackcurrant, blood-orange qualities.
Roasted on both an espresso and filter profile, you can enjoy the sweetness and texture we develop in espresso roasts compared to the bright, fruity notes aimed for in filter roasts. Mirroring the tasty treats of spring-time, when you taste the Easter Blend espresso next to the filter, you can taste the difference in expression thanks to the slightly longer development time during the roasting process. This year, the espresso blend bursts with cherries and smooth chocolate, while the filter blooms with fragrant spring-like notes of apple blossom and a buttery cherry danish.
SQUARE MILE AND BULLION
Curious about exploring the development process and similarities we identified between coffee and cocoa, we approached Sheffield-based bean-to-bar chocolatier, Bullion, to delve into roast levels in cocoa and highlight our approach to roasting through chocolate.
With Max Scotford, an all-round chocolate lover and Chocolate Maker, at the helm – the award-winning Bullion was launched in 2016 with a strong emphasis on showcasing the different nuances and tastes of cacao from different regions around the world.
To test how cacao from one single origin can vary depending on different roast profiles, we asked Max and his team to experiment with roasting times and temperatures, to create 75% dark chocolate mini-bars echoing our espresso and filter roast. We can’t wait for you to taste them side by side as part of our Easter Blend Bundle.
Available as a 350g or 1kg bundle, each pack contains an exclusive 1 x Ecuador, 75% Dark Chocolate Espresso Roast 16g mini-bar, and 1 x Ecuador, 75% Dark Chocolate Filter Roast 16g mini-bar to taste and enjoy alongside your coffee! A limited run; hurry not to miss the extra bit of Easter fun. And for those in Sheffield, head over to Bullion to enjoy a tasty cup of our coffee!
