FIELD
FAMILIAR FLAVOURS.
CAREFULLY CURATED
The Blackburn Estate has its very own, beautifully organised wet mill and facility. Water from a spring, high on Mount Oldeani, supplies two reservoirs that are vital in times of drought. These water sources are also essential for pulping and washing the coffee at the mill and all of the coffee is then sun-dried on raised screens (African beds).
Please note we only hold a limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
For espresso try a 1:2.5 brew ratio and shot times of around 24-30 seconds.
Tasting notes
Hazelnut, milk chocolate and red apple flavours with a buttery texture and crisp, citrusy finish. A seasonally consistent coffee that makes a satisfying all-day filter brew. It also delivers a rich, rounded espresso coffee that marries perfectly with milk and non-dairy with nutty, milk chocolate notes.
