Supremo Espresso Coffee Beans
Description
Our Supremo Espresso blend has been carefully put together to deliver a signature chocolate and nutty espresso that's full of body and low in acidity, making it the ideal base for your lattes, cappuccinos and flat whites.
Brazilian Diamond 17/18
Grown on the hills of Brazil's Minas Gerais state, this 'Diamond' coffee is grown by the Cooxupe Cooperative, based near the Guaxupe Municipality. Known for their careful expertise and ability to ensure a smooth flavour profile, this arabica, with its light nut and chocolate flavour profile, is a perfect blending partner.
Provenance
- Estate/Cooperative/Exporter – Cooxupe
- Growing Altitude – 1,000m+
- Processing Method – Natural Pulped
Honduran La Central SHG
This high grown arabica from the La Central cooperative of Honduras brings a distinct brightness to the blend. It's main qualities is its citric flavour profile, which is underpinned by a quick flash of nut.
Provenance
- Estate/Cooperative/Exporter – La Central
- Growing Altitude – 1,400m+
- Processing Method – Washed
Vietnamese WP GR1 Robusta
Sourced straight from the heart of Vietnam's main coffee growing region, this high quality robusta from The Queen estate brings a smooth, milk-chocolate-heavy body to the blend.
Provenance
- Estate/Cooperative/Exporter – The Queen
- Growing Altitude – 1,000m+
- Processing Method – Wet Polished
Tasting
Our Supremo Espresso blend has been tailored to produce a brilliant espresso that is smooth, low in acidity and extremely well-balanced.
With prominent chocolate and nut notes, tempered by the bright and fruity flavours of the Honduran, the Supremo Espresso is a perfectly formed and the ideal base for your lattes, cappuccinos and other speciality coffee drinks.
Brewing Info
Ideal brewing temperature - 92-94 degrees
