Demitasse takes a trip to the dark side. Well, as dark as we go. For those of you who have been looking for a comforting, rich and smooth cup of joe, we’ve got you covered with our newest blend. We took two of our favorite Central American coffees and added some Sumatra into the mix to give it a boost of cedar and earthy richness. This coffee will do wonders with milk and a splash of sugar.
The components are:
Guatemala Las Moritas Pacamara - This coffee is from the Sierra de las Minas region, grown at 1850MASL. This farm is owned and operated by Don Higinio Gómez and his wife doña Aura, who were among the first visionary farmers to transition into coffee over forty years ago. This brings a lot of juicy sweetness and shortbread to the blend.
Guatemala Finca Covadonga - bringing a smooth milk chocolate body to the blend along with some tasty dried fruit notes.
El Salvador Finca Manuela Natural - one of our all-time favorite producers, Alejandro Martinez always delivers an incredible smooth and sweet natural-processed coffee from Finca Manuela. We buy loads of this coffee each year and this time we decided to drop it into our espresso blend to give it some body, sweetness and depth of flavor. We almost never put a natural into our espressos, but this one was so smooth and flavorful that we couldn’t resist.
Aceh Gayo Sumatra - a microlot grown in the Gayo Highlands of Aceh, this is a very clean and sweet cup of Sumatra, while still bringing in a lot of those cedar notes we love in an Indonesian.
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