The blend
Seventy percent Sol de Tarde for body and chocolate, thirty percent Cerro Alto for sweetness and a little fruit. We adjust the ratio when the harvest changes so the cup stays the same.
At the roastery
Each origin is roasted separately to its own profile and blended after cooling. That is how both coffees reach their best in the same bag.
How we brew it
- Espresso: 18 g in, 36 g out, 28 seconds
- Rest the beans five days after roasting
