Grind House Blend.

Version 33 - Updated 28/05/2024

Ingredients:
40% Brazil - Laranja (natural)
40% Brazil - Capetinga (natural)
20% Guatemala - Las Brisas (washed)

Tasting Notes:

Oat
dark chocolate, brazil nuts, pistachio, brown sugar, toffee, fresh cream

Dairy
honeycomb, vanilla ice-cream, milk chocolate, hazelnut, strawberry yoghurt

Espresso
dark chocolate, almond, papaya, butter, red cherry, caramel, walnut

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

About:

We’ve finished the first Jaguara coffee and we’re now onto the second one; Laranja. This one’s a little sweeter, with more of a softer, berry-like acidity than the last. The Capetinga is a super classical Brazilian espresso - milk chocolate, lots of nuts, very low acidity - a perfect coffee to work in the middle of a blend like this!

Finally the El Salvador component has changed to a Guatemalan now that we’ve received our shipment from our trip there earlier in the year, and that’s so exciting! The Las Brisas is a bright, complex and balanced espresso, which actually tasted so great we decided to run it as a single origin Light Blend too…

When you taste this blend as espresso somehow the acidity from the Las Brisas is tempered by its surroundings and it develops to be much more cherry-like and “red”. There’s a lovely dark chocolate sweetness and lots of bittersweet nut flavours. In milk it’s an absolute indulgent delight - all of the fruit notes become sweetened and creamy, and it reminded me of those yoghurts for kids (and that’s a new flavour note for me.)

Sometimes with our house blends we have very specifically partitioned coffees involved (one for acidity, one for sweetness etc), but what I like about this one is how each coffee’s bringing a bit of everything - perhaps it’s less defined, but it has so much depth of flavour in turn.

- Howard Gill, Head of Coffee @ Grind

Allergies: N/A