Attendant Spring Blend

As the weather is getting warmer, for our spring espresso blend we’ve chosen to move away from richer – earthier natural processed coffees, and put two washed coffees in the blend to highlight the crisp and fruity flavors in the drink.

Our 50/50 now consists of two coffees grown at very high altitudes in South and Central Americas.

Inga Aponte from Colombia forms the base of our espresso, giving it a very sweet and uniform marzipan-like body with notes of apricot and cocoa.

El Bosque, Nicaragua adds plum and white grape flavors to the mix, and gives espresso a very nice orange and lemon acidity which is well balanced with the natural sugars from both coffees.

Bellow is a short info on both coffees and farms:

Inga Aponte

Altitude – 2150 masl
Country – Colombia
Preparation – Washed
Varietal – Caturra

Inga community are the descendants of the ancient and widely known pre-hispanic Incas. During the period of conquest they remained isolated in the high mountains in Colombia that became their natural refuge.

In the 1990´s and early 2000’s, Ingas were involved in the illegal poppy and heroin production under the influence of guerrilla groups and drug traffickers.

Luckily for them and the next generations this has changed now, it is a free zone under no other influences but themselves, illegal crops were eradicated to give way to a new culture: coffee!

The caturra variety has been seeded in these lands. This variety is defined by having a good – well balanced cup, plus the coffee is grown at the altitude of 2150 meters above sea level, and is shadowed by the Galeras volcano that constantly sheds ashes which are rich in nutrients and help the coffee crops grow.

Finca El Bosque
Altitude – 1250 – 1560 masl
Country – Nicaragua
Preparation – Washed
Varietal – Caturra, Catuai

El Bosque produces coffee at altitudes of between 1250 to 1560 metres above sea level and has an annual rainfall of approximately 1800 millimetres. These factors, along with the farm owner’s inherited passion and dedication for growing exceptional coffee, combine to produce lively, bright and complex flavour nuances in the cup. Of the 140 hectares that make up El Bosque, only 30 of them are allocated for coffee production. The rest of the land has been set aside for the growth of different varieties of pine and oak, and it is this factor along with a clear commitment to sustainable environmental practice that has resulted in Rainforest Alliance certification for El Bosque. All power on the farm is provided by solar panels and a rainwater harvesting tank which produces hydroelectricity.

Suggested extraction recipe:

19.0g ground coffee – 28sec extraction – 30g yield


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