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New espresso blend



We have got a new lot from Brazil to replace our beloved coffee from Fazenda Santa Alina.
Our new Brazil coffee is a natural processed Yellow Bourbon from Fazenda Rainha.
I visited the farm last may and Took really good notes from their production which was quite impressive, but I won’t go too much into details. The coffee is extremely sweet with a nice texture and body. Slightly more on the fruity side which is different from the more almondy and peanutty Santa Alina.

The new Tim Wendelboe espresso blend will replace our current blend within the week and will consist of the following coffees:

50% Fazenda Rainha, Brazil, Naturally Processed
26% Bera Tadicho, Ethiopia, Washed.
24% Korokoro, Kenya, washed.

The new blend is more fruity than the current one mainly due to the Brazil. It has an aroma that reminds me of cherries and marsipan. It tastes similar to eating a cocktail cherry dipped in nut-liquor. The espresso is really sweet, creamy and has a sweet lingering aftertaste.

Hopefully you will all like it.

Ps. we will start selling the Fazenda Rainha as a single estate coffee in February.

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This entry was posted on Monday, January 14th, 2008 at 14:24 and is filed under Coffee, Tim Wendelboe espresso. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 Responses to “New espresso blend”

  1. Carlo Says:
    January 15th, 2008 at 3:10

    It sounds really interesting. I would like to taste it, unfortunately we are too far. Maybe in the future. Ciao

  2. Baz Says:
    January 15th, 2008 at 9:08

    Looking foreward to tasting it… Do you roast the beans individually or mix them together before roasting?

  3. Tim Wendelboe Says:
    January 15th, 2008 at 9:47

    Hello.
    No, we checked he density of the beans and they are about the same, so we are currently roasting together.
    When I try new blends I always roast separaely, but I don’t think it did any diference on this blend.

    Of course you can play more with the roasts and create different flavours, and I might do that in the near future as I used to do this some years ago..

  4. Klaus Thomsen Says:
    January 16th, 2008 at 10:10

    SWEEEETER! :-)
    I can’t wait to try your new blend. Your description has my mouth watering. Funny we should launch new espresso blends simultaneously.

  5. Tim Says:
    January 16th, 2008 at 15:54

    Yes, Klaus. I will bring some when I go to copenhagen in mid february…

  6. Denali Says:
    November 10th, 2008 at 22:59

    This is great info to know.

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