We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening.
Our goal with The Profiler is to deliver a blend that is super rich and creamy in milk whilst providing very fudgy, rich and sweet espresso.
We source two single farm coffees to help us achieve this flavour profile consistently throught the year along with dilligent roasting & QC of these coffees individually before blending them post roast.
A Natural Yellow Bourbon lot from Fazenda Sertao in Brazil pairs beautifully with a Washed Red Bourbon lot from Emilo Lopez Diaz's farm Finca Aytuepeque in Santa Ana, El Salvador. Using similar varietals grown at around the same altitude leads to greater consistency in brew methods, especially espresso. We commit to buying these two coffees every harvest with a contract that also allows us to build on that relationship and provide more financial stability for these producers year over year whilst we benefit from a substanital increase in quality & consistency.
Brazil, Carmo de Minas - Fazenda Sertão - Natural Yellow Bourbon
El Salvador, Santa Ana - Finca Ayutepeque - Washed Red Bourbon
from Cuatro M Cafes