We have decided to stop making our only blend, the Tim Wendelboe Espresso blend.

The reason for this is that we firmly believe that our coffees are good enough to be drunk unblended. We want to emphasize the flavours of origin, and therefore it does not make sense to blend coffees from different origins together.

We will be offering 2-3 different coffees roasted for espresso at all times. Like with all our coffees, our offerings will change according to harvest season as we try to always sell the freshest coffee possible.

Right now we have a wonderful coffee from Hunkute, Ethiopia roasted for espresso that has flavours of  flowers, lemon and peach.

If you like a creamy style of the espresso, we recently started roasting a Bourbon from Sitio Canaa in Brazil. This natural processed coffee tastes a lot like milk chocolate, nuts and cane sugar.

We are now sold out of the Los Pirineos coffee from El Salvador.

Therefore we have updated the TW espresso and it is now based on 2 lovely coffees procuced by the Caballero family.

The new espresso consists of:

58% Pantanal 42% Francisca

Producer: Marysabel Caballero & Moises Herrera
Harvest: March 2012
Origin: Chinacla, La Paz, Honduras.
Growing conditions: 1400 - 1500 m.a.s. Under mixed natural shade trees.
Botanical variety: Catuaì

Flavour description:
Aroma and flavours of grapes and cherries.
Winey acidity. Creamy and juicy mouthfeel.
Sweet finish with notes of cocoa.

We strongly recommend to use VST filterbaskets. Both the 18g basket and the 22g basket is great for our coffee.
The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to eachother which makes it easy to be more consistent when brewing on several groups at the same time.
You can buy the filters here. Just make sure they fit your machine. (Fits all La Marzocco machines and machines with 58mm filter baskets)

With the VST 18 gram filterbasket, we recommend the following brewing parameters:

• 18 – 19 grams freshly ground coffee
• 25 – 30 seconds brewing time
• 27 – 30 grams of final brew liquid in the cup
• 93°C – 94°C brew water temperature

We have some new coffees coming up this week.

• The Michiti from west-Ethiopia is already for sale in our store.
• A new lot from the 2011/12 harvest from the Tekangu co-op in Kenya will be roasted on Tuesday.
• We have also changed our espresso blend which now consists of Natural processed Bourbon from Sitio Canaa as well as some lovely Kenyan coffee from Ndumberi.

All coffees will be available from Tuesday afternoon and can be bought in our store and in our webshop.

We have now finished all the Caballero coffees and therefore we have updated our espresso blend.

The new blend consists of:
30% Tekangu, Kenya (Washed)
70% Sitio Nossa Senhora Aparecida, Brazil (Organic, Natural)

Flavour profile:
Aroma and flavours of red berries, milk chocolate, caramel and nougat. Creamy texture with low acidity. Lingering sweet aftertaste.

For more info go here.

We have changed a lot of coffees this week.

First of all it is a pleasure to be able to sell Mr. Fabio Caballero’s coffee from Finca Santa Isabel. We have decided that this is our Christmas special lot as we only have around 300kg of this coffee.

We have also changed the following coffees:

• New TW Espresso – now a new lot from the Caballeros from their farm Los Cipreses.

• A New El Puente lot from the Caballeros is replacing the old one. This new lot is not traditionally fermented to remove the mucilage but has been processed with an aqua pulper. The coffee is even cleaner and crisper than the previous one.

• A new lot with Bourbon coffee  from Nacimiento is replacing the previous Catuaì lot. The Bourbon is picked on the 7th of March and has a lot of juicy blueberry flavors.

We have changed the contents of  Tim Wendelboe Espresso once again as new coffees have arrived and old ones are selling out.

The new espresso is a single estate coffee from the Caballeros in Honduras.

For more info go here.

We have bought a very exciting coffee from El Salvador this year, from the farm Los Pirineos. Gilberto Baraona has competed with his coffees in the El Salvador Cup of Excellence for several years, and last year we bought a lot from his Las Palmas farm on the CoE auction. We are very proud to be able to sell his coffee this year as well. For more info on Gilberto and his coffee go here.

The coffee will be for sale from tomorrow (Thursday 14th of july) and will also be featured in our new espresso blend that we will start roasting tomorrow as well.

The TW espresso blend now consists of:
80 % Los Pirineos from El Salvador
20 % Tekangu from kenya.

New coffees from Kenya have arrived, and therefore we have made a new espresso blend to replace the current one.

As you all know by now, the prices of green coffee has increased a lot for the past year and therefore we have had to adjust the price for the espresso slightly. To read more about Raining prices, go here.

Here is the taste profile of our current blend:
Intense flavours of red berries and molasses.
Bright, winey acidity.
Juicy mouthfeel with sweet lingering finish.

The current blend consists of:
40 % Sitio Canaa, Sao Paulo, Brasil (Natural)
10 % Sumidouro, Bahia, Brasil (Washed)
50 % Tekangu, Nyeri, Kenya (Washed)

You can buy this coffee in our webshop.

Brewing:
Go here to see videos on how to brew espresso.

We strongly recommend to use the new VST filterbaskets. Both the 18g basket and the 22g basket is great for our coffee.
The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to eachother which makes it easy to be more consistent when brewing on several groups at the same time.
You can buy the filters here. Just make sure they fit your machine. (Fits all La Marzocco machines)

Just for the record, we do not have any commitments to VST. We just happen to use the filters and are extremely happy with them.

With the VST 18 gram filterbasket, we recommend the following brewing parameters:

• 18 – 19 grams freshly ground coffee
• 22 – 26 seconds brewing time
• 25 – 30 grams of final brew liquid in the cup
• 93°C – 94°C brew water temperature

We have change our espresso blend once again.

Here is the taste profile of the new blend:
Flavours of cherries, caramel and milk chocolate.
Low acidity. Creamy mouthfeel with intense sweetness.
Clean sweet finish.

The blend consists of:
73 % Sitio Nossa Senhora Aparecida, Sao Paulo, Brasil (Natural)
27 % Sumidouro, Bahia, Brasil (Washed)

Go here for more info on how to brew and enjoy the coffee.

We have started roasting the freshly arrived Brazilian coffee from Sitio Canaa, and changed our espresso blend.

The new blend consists of:
40 % Las Palmas, El Salvador COE (Washed)
60 % Sitio Nossa Senhora Aparecida, Brazil (Natural)

Here is the taste profile of our new blend:
Aromas of red berry, marzipan and caramel.
Balanced berrry-like acidity.
Creamy mouthfeel and intense sweetness.
Flavours of berries and milk chocolate.
A long sweet aftertaste with notes of toasted almonds and dried fruit