FLAVOR: Cocoa, Caramel, Pecan
This espresso exudes rich notes of cocoa, caramel, and pecan brought by a blend of coffees from Peru, Brazil, and Ethiopia. A touch of dried fruit sweetness is derived from the Ethiopia component, while nutty flavors come through with the Brazil and Peru coffees. This espresso provides a syrupy body with a bittersweet finish that goes well on its own but also creates a creamy base when paired with milk or milk alternative.
Our Dharma Espresso Blend incorporates three distinct coffees from three different parts of the coffee-producing world. The first component comes from Minas Gerais, Brazil. Grown high in the municipality of Campos Altos, the coffee collected in this region offers a dense, creamy body, plus contributes notes of rich chocolate and a subtle maple syrup sweetness.
The second coffee component comes from Sidamo, Ethiopia. Coffees from Ethiopia offer a noteworthy fruit-like sweetness, and this coffee component is no different. Providing a stone fruit sweetness and fullness in body, this Natural process coffee adds complexity and depth to this espresso.
The third coffee comes from Cusco, Peru, located near the Andes mountain range. Produced by Valle Inca, this coffee producer group is run by Prudencio Vargas Saenz, who founded and runs the organization. Currently about 101 small producers make up the Valle Inca group which incentivizes higher product quality by offering higher prices to farmers. Overall, Valle Inca has instilled greater trustworthiness and engagement for its members, some of whom are just getting involved with the specialty coffee market.
Although each coffee maintains its own unique qualities, each of them comes together to create one harmonious tasting experience in our Dharma Espresso Blend. Enjoy!
LOCATION: Minas Gerais, Brazil | Sidamo, Ethiopia | Cusco, Peru
PRODUCER, FARM: Mixed
ALTITUDE: 1000-1600 MASL
PRODUCTION METHOD: Mixed
ESPRESSO EXTRACTION PARAMETERS
DRY WEIGHT: 22g (+/- 0.1g)
FINISH WEIGHT: 30g
TOTAL BREW TIME: 28s