Grind House Blend.

Version 32 - Updated 31/01/2024

Ingredients:
33% Brazil - Amarela (natural)
33% Brazil - Mutuca (natural)
33% El Salvador - San Antonio (washed)

Tasting Notes:

Oat
dark chocolate, fresh cream, marshmallow, plum, hazelnut, toffee, almond

Dairy
milk chocolate, honey, brazil nut, toffee, walnut, ice-cream

Espresso
dark chocolate, marmalade, almond, butter, cacao, orange, caramel, liquorice

Recipe:
Dose 18.5g
Time 26s - 34s
Yield 34g

About:

The Brazils here are the 2 biggest lots of coffee we’ve ever bought - 600 bags (36000 tonnes) of each one, and it’s been a really interesting experience working with the farmers to cup different lots and combine them to hit the volumes. For reference - when we started 8 years ago we were buying 50 bags of each!

Being able to work directly with the farmers meant we were able to really tailor the flavours of these to exactly what we needed, and we’re so happy with how these are tasting - super sweet but both distinct from each other.

We’ve changed the Guatemalan component for an El Salvador, which is still doing that job of bringing a top note to the blend, this time with something more bitter and high-up in the acidity spectrum. It’s from a fantastic community of 53 smallholder farmers called San Antonio, and what we’ve bought is their entire yearly production! (No pressure).

The Mutuca is a real classic heavy, creamy, dark chocolatey Brazil, and sits really well underneath the lighter, more nutty and milky sweetness of the Jaguara. This one also has a lovely cherry and blood orange acidity going on that adds to the complexity of the blend. Finally the San Antonio brings an amazing marmalade-like acidity to it all; do you know that bitter orange-ness that I mean?

These days managing our quality and impact while we grow is such a big deal for us, and we’re super proud of how it’s going but if you ever want to know more, or have any ideas, let me know!

- Howard Gill, Head of Coffee @ Grind

Allergies: N/A