Tim Wendelboe espresso is constantly changing throughout the year. This is because green coffee is a seasonal fresh produce and different producing countries have different seasons and harvesting periods.  We try to buy smaller lots of coffee and not store them for too long in order to keep the coffee as fresh as possible. Therefore we change our blend from time to time to highlight the coffees we currently have in house. In addition we strive to improve ourselves and make a better product every day because our knowledge, habits and preferences are constantly developing.

Here is the taste profile of our current blend:

Smell of berries and amaretto.
Winey and refreshing acidity.
Taste of berries, rose hips and chocolate.
Refreshing finish.

The current blend consists of:
35 % Fazenda Primavera, Brazil. Wet processed.
35 % Mugaga, Kenya. Wet processed.
30 % Santa Ana, Guatemala. Wet processed

Roast profile:
We focus on taste balance and natural flavours when we roast coffee. We wish to preserve and enhance as much of the natural coffee flavours as possible so that you will be able to taste the distinct flavours that is unique to each coffee we import. Therefore we roast our coffees very carefully in order not to cover our coffees with roasty or burned aromas from darker roasts and at the same time stay away from the undeveloped and sour acidity from too light roast.
Our current blend is roasted to right before 2nd crack occurs. We do this to enhance the body and the natural sweetness of the coffee as well as creating a pleasant acidity.
At this degree of roast, the oils and gases trapped inside the coffee beans use about 3-4 weeks to escape from the beans and therefore the volatile aromas trapped inside these oils and gases are better preserved.

Packaging and storage before use:
All our coffees are packed in vacuum sealed bags that are flushed with nitrogen before sealing. The bags has a one way valve to let the CO2 gas out to prevent them from oxidizing and loosing aromas too fast.

When the coffee is roasted it develops a lot of CO2 gas inside the beans. This gas will make the coffee taste smokey and ashy immediately after roasting. It is absolutely crucial to let the coffee degas and rest for a while before use to ensure maximum flavour.

Therefore we recommend storing / degassing this version of Tim Wendelboe espresso for minimum 7 to 9 days after the date of roast , sealed in the original bag at room temperature, before you use it. Make sure you store it in a dark place at around 14°C – 20°C, away from any heat, moisture or light. The coffee has lost most of its sweetness and aroma 3-4 weeks after the day of roast, so make sure you use it before it is too late.

You can find the roast date and batch number on all our coffees in the bottom right corner of the front label on the bags.