Coming soon: the winter blend

The winter blend comes back at the end of the month, with one component swapped out.

As before it is built around a washed Colombian for structure, with a natural Ethiopian for the fruit. The change is in the third component: instead of the Brazilian we have used for two years, a honey-processed Costa Rican that brings more caramel and noticeably less of the nutty edge some of you told us you had had enough of.

How it brews

It is aimed at espresso with milk, and at 1:2 in 28 seconds it is unambiguous about that. As filter it is drinkable but blunt; if filter is your thing, stay with the single origins.