We now have a new espresso blend for sale in the store.
It consists of:
55 % Suaza, Huila, Colombia. Wet processed.
35 % Fazenda Primavera, Brazil. Wet processed.
10 % San Antonio, Guatemala CoE. Wet processed.
Go here to read more about it.
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:
We have also started selling Mununga, a washed Kenyan AB, alongside our best seller Gatundu, a washed Kenyan PB.
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.
We have got a new Indian coffee from Badnekhan estate in store.
Badnekhan Estate is located in Karnataka in Chikmagalur in India and has won the Flavour of India Award several times. It is a very clean and sweet Indian coffee with aromas and flavours remniscent of nuts, cocoa and cedar wood.
The coffee is very subtle and is not overly bitter like many other Indian coffees tend to be. This is actually quite a delicate and sweet coffee to be an Indian.
We have also updated Tim Wendelboe espresso since some new coffees have arrived.
The new blend consists of:
40% Badnekhan Estate, washed SLn9, from Karnataka, India.
45% Mununga, washed SL28 from Kenya
15% Aricha #7, Naturl processed coffee from Aricha, Ethiopia
The flavourprofile of the new blend is:
Aroma: Sweet smell of strawberry jam, chocolate and nuts on the nose.
Acidity: Balanced mature acidity
Mouthfeel: Heavy sweetness, creamy texture and long bittersweet aftertaste.
Flavour: Cocoa and strawberry jam. very sweet and soft in the mouth. Aftertaste starts with fruityness and ends with sweet cocoa.
I really hope you enjoy the blend and the new Indian coffee. Personally I think this is the best espresso blend we have done so far.
Also, the Honduras Cup of Excellence coffee we bought is right around the corner, so it seems we will have a wonderful fall with great tasting coffees.
Yesterday we released our new version of Tim Wendelboe Espresso.
We are moving more and more towards buying smaller coffee lots and have decided that Tim Wendelboe espresso should reflect the coffee season that we currently are within at all time.
This means that the blend not only will change more often but the taste will also be very different from blend to blend.
This time the blend consists of 2 Colombian coffees that I came across when I went to Colombia in November. In adittion we have added some Ethiopian coffee to compliment the floral notes in the colombian coffee.
The blend is now:
50% Tarqui Quituro, a washed coffee from a farm located in Huila in Colombia.
30% Finca La lomita, a washed coffee from Huila, Colombia (see previous post)
20% Bera Tadicho, washed coffee from a small coop located in Dale region in Ethiopia.
The flavour profile of this blend is as follows:
Aroma: Sweet smell of red berries an jasmin.
Acidity: Mature and ripe fruity acidity.
Mouthfeel: Soft, sweet medium bodied. Bittersweet grapefruit-like aftertaste.
Flavour: Red ripe berries, citrus and elderflower.
The roast profile is slightly different from our previous blends.
We have to roast the Sidamo coffee from Ethiopia separately but we roast the 2 Colombians together. We do this because we want to preserve the acidity and floral notes in the Ethiopian coffee and therefore we roast this it faster and lighter to just before 2nd crack begins. The colombians are roasted a bit slower and darker at 10 seconds within 2nd crack in order to get a full bodied and sweet espresso without roasting away the fruitiness of these two coffees.
Brew parameters for this blend should be close to :
• Brew water temperaure 93,5°C +/- 0,5°C
• 9 bar pressure
• about. 25 – 28 ml including crema per espresso.
• 9 – 9,5 grams of coffee per espresso (18,5 gram per dubbel)
• Ekstraction time 25 – 28 sekunder.
We hope you will enjoy he new blend. It is way different in taste profile than our previous blends, but we hope it will be a positive experience for most of our loyal customers.
Please give us feedback if you like it or not.
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.
Da er espressoblandingen ferdig og i produksjon. Kaffebønna i Tromsø var den aller første som sikret seg 20 kilo. Dessuten har Ricardo Draaisma bestemt seg for å bruke blandingen i en intern baristakonkurranse for studentsamskipnaden.
Dette er en blanding som passer best med mindre mengder melk eller helst uten melk i det hele tatt. Jeg kommer helt sikkert til å lage en blanding til når jeg åpner sjappa, og litt av grunnen til at jeg venter med blanding nummer 2 er at jeg ønsker å involvere min kommende brennerimester i prosessen.
Om du er interessert i å kjøpe, er det bare å ta kontakt. Jeg brenner kaffe en gang i uka inntil jeg åpner. Det er bare å legge inn en bestilling så blir herligheten levert så fort som overhodet mulig. Bestilling kan foretas over e-mail tim@timwendelboe.no eller på telefon 91 84 30 89.
My espressoblend is finished and I am allready roasting for my first customers. Kaffebønna in Tromsø was the first one to get 20 kilos delivered fresh from the roaster. Also barista Ricardo Draaisma is using my blend in an internal barista competition for student cafes. This espressooblend is quite mild and sweet. Therefore I recommend to use it in drinks that does not contain a huge amount of milk or no milk at all. I will for sure make another blend which will be more for the mik based espresso drinks, but I am awaiting this process so that my coming roastmaster can be a part of it too.
If you are interested in purchasing some coffee, please contact me on e-mail: tim@timwendelboe.no. I roast once a week and only by order to ensure you the freshest possible coffee.
