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Some years ago, l spent hours and hours cupping and cupping to get this coffee just as it should be. The complexity of making great espresso is that apart from perfecting this unique beverage, it is the base for so many other tastes or drinks. Some of the intention was to create a coffee that was easy to make. I can get boring here.... For a change, I thought I would let the world know what's involved in this coffee...
Formula 6 is a very special blend of coffee....and was the very first coffee we trialed with our new Loring smart roaster.
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We are using :Fazenda Samambaia yellow bourbon, Minas Gerais Brazil,
Sergio's Finca Sanfransisco, on the slopes of the Tecuamburo volcano,
Bibi Plantation from Faiz Moosakutty, Sunticoppa, Karnataka. India.
Wild Ethiopian Harar, for notes of chocolate and blueberry,
For a momentary seasonal touch of funk, see if you can pick up on the 10% of our triple picked Sumatra Mandheling. It is suprisingly sweet and balanced....and our 1st Indonesian coffee in some time.
Formula 6 espresso is cupped and roast profiled regularly.(approximately 3 batches a week) This ensures your craft espresso coffee is consistent and in peak condition.
I am finding that with our F6 cappuccinos you can get great toffee and caramel notes with nuts and dry lingering cocoa, whilst the shots are sweet, fruity & rich.
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