New coffee, new blend
Since we are out of Aricha #7, we have made a new espresso blend.
This will be the blend until we get the new coffees from Aricha and Colombia in just a week or 2.
The new espresso blend consists of:
50% Badnekhan Estate, washed coffee from India
50% Mununga, washed coffee from Kenya.
The flavour profile is:
Aroma: Smell of marzipan, chocolate and raisins.
Acidity: Berry-like and ripe acidity.
Mouthfeel: Heavy sweetness and creamy texture.
Flavour: Cocoa, biscuits and chocolate notes with hints of raisins and nuts.
Acidity: Berry-like and ripe acidity.
Mouthfeel: Heavy sweetness and creamy texture.
Flavour: Cocoa, biscuits and chocolate notes with hints of raisins and nuts.
We have also started selling Mununga, a washed Kenyan AB, alongside our best seller Gatundu, a washed Kenyan PB.
The Mununga is a bit sweeter than the Gatundu and the flavour profile is a bit different:
Aroma: Intense aromas of melted butter and blackcurrants
Acidity: Mature blackcurrant and grapelike acidity.
Mouthfeel: Marmelade like sweetness. Lively and refreshing.
Flavour: Blackcurrant marmelade, rose hips, hibiscus and raisins.
Acidity: Mature blackcurrant and grapelike acidity.
Mouthfeel: Marmelade like sweetness. Lively and refreshing.
Flavour: Blackcurrant marmelade, rose hips, hibiscus and raisins.
We only have 80 kilos left of the Gatundu peaberry, which is the crispiest and most intense Kenyan coffee we have had so far. Make sure you get to try the Mununga side by side the Gatundu before it disappears.
Tags: Tim Wendelboe espresso
October 31st, 2008 at 19:35
The new blend, temporary though it may be, is delicious :)
I swear, you’re in a class of your own in Oslo. Stockfleth’s may also have their single origin espresso, but they tend to go for coffees that are almost too pronounced in their characteristics and lack the complexity that I get at Tim Wendelboe’s. Thumbs up!
November 1st, 2008 at 8:38
I am happy to hear that you like it, Steinar.
November 7th, 2008 at 19:20
Tim,
Actually i think it’s a brilliant idea to divide tastes in these 4 sub categories. it makes it a whole damn easier for non-professionals and starters to get an idea about the taste profile.
I’ll start doing the same as well, if i may so…. : )
50% indian coffee …how original!
Rob
November 10th, 2008 at 14:52
Thank you.
The idea came from norwegian beer bottles where they actually grade acidity, sweetness, etc ,but did not really describe it too much.
It would be great if everyone started taking descriptions a bit more seriously, although it is also nice to leave some of it up to the consumer as well.
November 13th, 2008 at 19:41
Good day, Tim.
Just a quick question regarding some of the information on your labels, they include the category “Type” (variant på norsk) – i.e. SL28 / SL34 / K20 for the Gatundu. I was wondering what this means? Are you referring to the botanic – plant type, or bean variety?
Hope this was the right place to ask
Regards, Magnus
November 14th, 2008 at 11:23
The SL 28, SL 34 and K20 are all referrals to the botanical variety that the coffee beans come from. Ie. If you grow a botanical variety SL28, the beans coming from that plant will naturally also be called SL28.
SL28 is a man made crossing of different botanical varieties and SL stands for Scot Laboratories, A research laboratory that has developed different varietals of coffee in Kenya to help conquer diseases and pests on the trees.
December 22nd, 2008 at 19:30
I’m sad to see Gatundu go, it’s one of the most marvellous coffees I’ve ever tasted. I was deeply impressed by the Mununga as well, but it’s not Gatundu! *grins*
I’ll be keeping an eye on this website to follow the coffees you take in, especially this line. Aricha was nice too, but not entirely what I was looking for.
December 23rd, 2008 at 16:47
Hello Morghus.
I am sad to see it go too.
Gatundu was probably the best Kenyan coffee I have ever tried. Let’s hope we find something similar or better next harvest.
I am actually going to Kenya in March to look for great coffees..