An artist who doesn’t suck up to the tradition of art, who is either weird or self taught or just makes things the way they like.
This blend is sure to shake you up, fizzing with brightness yet still approachable. Experienced baristas will create a fruit punch of flavors with the Latin American part bringing grapes and stone fruits, and the African counterpart punches with heavy berries and citrus. Together these two deliver a juicy espresso, add milk to create a caffeinated warm vanilla milkshake.
This season we combined 60% of the Churupampa group of farmers’ crop from Peru with 25% of smallholder producers in the famous Yirgacheffe region in Ethiopia. This blend benefits of 5 days rest after roasting.
This blend is our weapon of choice in own cafes, fine tuned every day by us we start with the following recipe:
Roughly 22 grams are used to extract 50 grams of liquid, this takes 32 – 35 seconds with 94 degrees celsius.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.