Roaster notes
A seasonal 50/50 espresso blend of Ugandan and Colombian coffees, designed for a vibrant, boozy cup with cherry liqueur, mango, and caramel notes.
£4.40/100g
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Selected by roaster, origin, process and brew method so the next bag stays relevant.
Origin Info There's something magnetic about a fire in full blaze. And there's another kind of beauty in what comes after: the quiet hours by the embers, warmth without the roar, energy that just keeps giving. Our new half caff blend is built for that second fire. Steady from the first sip to the last. Flat white, iced coffee on a scorcher, a cheeky 5pm espresso or a big jug of filter, however you take it, there's no crashing out at the end. Only a Slow Burn. Component 1 Country: Colombia Region: Nariño Variety: Castillo, Caturra & Colombia Altitude: 1850M Process: Washed, Sugarcane Decaf Component 2 Country: Papua New Guinea Region: Simbu Variety: Arusha, Bourbon, Typica Altitude: 1400-1900M Process: Washed Component 3 Country: Uganda Region: Sironko District, Eastern Uganda Variety: Nyasaland, SL14, SL28 Altitude: 1800-2000m Process: Natural Taste notes: Cashew nuts - Mango - Sugar cane
Triple Co's first house blend, combining Brazil, Ethiopia, and Papua New Guinea components for a smooth, full-bodied coffee made to work beautifully with milk.
A fully washed Colombian espresso from Jose Gomez and Pablo Guerrero in Narino, offering a sweet, structured profile from high-grown Caturra.
Origin Info REGION: Cajamarca COUNTRY: Peru VARIETY: Caturra, Catuai ALTITUDE: 1500M-1800M PROCESS: Washed TASTE NOTES: Caramel - Pomelo - Sage