We had a very small batch of natural coffee from Finca La Argentina, Nicaragua a couple of months ago; it was from a tiny production lot, something of an experiment for the farm, who are working to process the same coffees in a variety of different methods. The aim is to see which methods work best with which varietal, whilst maintaining excellent production standards throughout the chain.
We absolutely adored the coffee, and we had some great feedback, with a number of cafes running it as a single origin espresso guest coffee. So I am so delighted that La Argentina produced another lot, and I am even more delighted to say that we have managed to secure the exclusivity of it. We're expecting the new crop to arrive within the next couple of weeks.
The coffee makes a delicious espresso, but we roast it pretty light to really bring out the best of it, so it's also ideal for filter brewing.
You can pre-order it online here.
Despite what recent weather would make you think, Autumn is definitely here. You can't stop the leaves from turning brown, and nor can you stop the oncoming Guy Fawkes' celebrations.....
So, as much as we've been in denial about it, we finally succumbed, and the outcome is our wonderful Autumn Espresso blend. It's as different from our summer blend as you would expect - moving from a fruity and spicy coffee to one with a bit more body, and a lot more praline sweetness. It's a coffee that reminds you of nougat and praline, and maple syrup and all those wonderful things that go hand in hand with Autumn.
It's available now, and we'll likely have it until around Christmas time, so make sure you try some while you have the chance.
The cafes we supply will have made the switch by now, or will be soon, so you'll soon have a chance to try a brew near you.
We're off to eat toffee apples - surely the only time of year that dipping an apple in that much sugar is acceptable, right?