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Clifton Coffee Roasters: EQ V.17 Seasonal Espresso Blend

Tasting notes: Papaya :: red currant :: lime

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This espresso blend comprises 50% Columbia - Anei (washed), 30% Ethiopia – Werka Weru (Natural) & 20% Panama – Rocky Mountain (Anaerobic fermentation).

Café ANEI and the Colombian Government we are supporting the planting of 2 hectares of coffee each and 150 plantain shade trees for 91 women of the Yerwa community.

Werka Wuri is a BNT washing station that processes cherries from over 750 small holders located in the town of Gedeb in Southern Ethiopia,. Clifton Coffee Roasters are currently raising funds and working with the Ethiopian Government to build a school in the area for over 1000 children.

The revolutionary method of anaerobic fermentation is why Clifton Coffee Roasters love Alan & Elke Hartmann. Cultivating Coffee in Panama, the couple are constantly trying to push boundaries when it comes to processing coffee and this Caturra has been spontaneously fermented with wild yeast and natural bacteria and is the first time Clifton have included a Panamanian coffee into their EQ Blend.

From Clifton Coffee Roasters:

50% COLOMBIA – ANEI (WASHED)

The Yerwa are an indigenous community settled in the Cesar region of North Eastern Colombia. In partnership with Café ANEI and the Colombian Government we are supporting the planting of 2 hectares of coffee each and 150 plantain shade trees for 91 women of the Yerwa community.

30% ETHIOPIA – WERKA WURI (NATURAL)

Located in the Southern Nations of Ethiopia, Werka Wuri is a BNT washing station that processes cherries from over 750 small holders located in the town of Gedeb. BNT Industries are one of the the most prestigious Ethiopian Exporters and pay pre-finance and post harvest premiums for farmers who harvest the ripest coffee cherries. We are currently raising a premium fund and working with the Ethiopian Government to help build a school in Gedeb to provide education to over 1000 children.

20% PANAMA – ROCKY MOUNTAIN (ANAEROBIC FERMENTATION)

Processed by Alan Hartmann, this Caturra has been spontaneously fermented with wild yeast and natural bacteria. This revolutionary method of anaerobic fermentation is why we love Alan & Elke, they are constantly trying to push boundaries when it comes to processing coffee. Located in the district of Cerro Punta, Chiriquí, Panama, this is the first time we’ve seen a coffee from this country make it’s way into our EQ Blend.

Name: EQ V.17 Seasonal Espresso Blend
Great for: Cafetiere, Espresso, Stove Top, Black, Milky, With milk
Tasting Notes: Papaya :: red currant :: lime

Roasterr: Clifton Coffee

Brewing notes

Dose: 18g; Yield: 40g; Extraction Time: 28-30 seconds

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Initial collection: Clifton Coffee Roasters - Bristol

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.