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KAVA96 Nr.56 roasted coffee beans, MIX (Brasil NY2 Moggiana, Ethiopie Yirgacheffe, Colombia Supremo)
SKU: 88962500
A balanced blend of Brazilian, Ethiopian and Colombian coffee
Chocolate, fruit and cocoa notes come together in a gently sweet cup with medium acidity and low bitterness. Roasted in Lithuania.
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Description
Grinding recommendations:
1. Extra-fine grind: for Turkish coffee in a cezve (ibrik).
2. Fine grind: for espresso.
3. Medium grind: for AeroPress and pour-over/filter coffee.
4. Coarse grind: for French press.
We recommend these coffee beans for:
Grind the beans to suit the coffee maker you use:
extra-fine grind: for Turkish coffee in a cezve (ibrik);
fine grind: for espresso;
medium grind: for AeroPress, pour-over/filter coffee and brewing in the cup;
coarse grind: for French press.
Store in a cool, dry place.
| Brand | KAVA96°C |
|---|---|
| Reference | 88962500 |
| Coffee characteristics | Caffeinated |
| Coffee origin | Multi-origin blend |
| Bean variety | Arabica |
| Bitterness | Very low |
| Acidity | Medium |
| SCA score | Blend of various beans |
| Processing method | Blend of various beans |
Composition
Brazil Moggiana, Ethiopia Yirgacheffe and Colombia Supremo coffee bean blend – Brazilian coffee, known for its low acidity and chocolatey notes, perfectly balances the higher acidity and fruity accents of the Ethiopian coffee. The Colombian beans bring distinct hints of cocoa, a full body, sweetness and a neutral aftertaste. A coffee with low bitterness and medium acidity and intensity.
Chocolate, red wine, caramel, fruit. Medium acidity. Very low bitterness.
A blend of roasted Arabica coffee beans: Brazil Moggiana 50%, Ethiopia Yirgacheffe 25%, Colombia Supremo 25%
A blend of processing methods: Brazil – natural (dry), Ethiopia – washed (wet), Colombia – washed (wet)
Brazil Mogiana NY2 – Mogiana is one of Brazil's three main coffee-growing regions, alongside Sul de Minas and Cerrado. This sweet coffee has a mild, balanced flavour without acidity, with hints of nuts and caramel.
Colombia Supremo – one of Colombia's best-known coffees, grown at 1,200–2,000 metres above sea level on the slopes of the Andes. It is recognised as the finest. Colombian Arabica is delicious, low in caffeine and highly aromatic. Tasting notes: full-bodied, above-average acidity, noticeable sweetness, slight bitterness.
A medium roast softens the acidity, adds caramel notes and enhances the sweetness of the cup. Thanks to its versatile flavour profile, Colombia Supremo suits most brewing methods.
Yirgacheffe is the highest-grown coffee in Ethiopia. The farms lie in the mountains at 1,800–2,150 m, amid lush tropical forest. The high altitude ensures an almost complete absence of bitterness. A sweet coffee with notes of flowers, berries, milk chocolate and grapefruit. On the palate there are notes of bergamot, jasmine and lemon. This variety is almost ideal for espresso, with sweetness and a balanced acidity that is never excessive. It pairs beautifully with milk, giving a berry-yoghurt taste with chocolatey notes.
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