About this coffee
Flavour Profile | Milk Chocolate, Rum & Raisin, Toffee
Origin | Honduras + El Salvador
Varietal | Catuai, Caturra + Red Bourbon
Process | Natural + Washed
What we're tasting
Notes of rum & raisin offer a boozy, slightly acidic body with a milk chocolate creaminess and sweet toffee finish.
Recommended Brewing Recipes
Espresso Recipe |
18.5g Dose | 38g Yield | 27 Sec Extraction
Pro Tip: Run your shot slightly longer to around 30 secs aiming for a 40-42g yield for a slightly more lively and acidic shot.