Change can be scary, but it can also be exciting.
Over the last six years we've been super proud to offer a range of signature blends like Jailbreak, Blake and Jabberwocky and over that time Jailbreak, has had 36 iterations, each one delivering a balanced, sweet and clean cup profile.
Blends allow you consistent quality, with a taste profile you expect... even as coffees change from season to season and the range of blends we offer has expanded over the years as we've had new ideas, goals or coffees to shout about.
Now, it’s time to talk about the next big change.
A change that celebrates seasonality and the finite nature of the coffees we buy whilst keeping that same consistency.
We are relaunching our blends with just three flavour profiles. Red, White and Black.
Blends in the ‘Red’ profile will be focussed on balance, sweetness and cleanliness. This will be replacing the infamous Jailbreak Blend. A consistent easy to work with tasty sweet smooth balanced espresso.
The ‘Black’ profile celebrates a heavier, natural process led espresso. Think dried fruit, dark chocolate and rich mouthfeel. This will sit in the Blake / Breakfast bomb seat. Filling all the needs of these two blends in one balanced super blend.
The ‘White’ profile is bright fruit, balanced acidity, clarity and vibrancy. This will sit in the Jabberwocky / Kicker seat - zingy and a little more challenging to work with than Red or Black, but full of amazing results when you get it right.
Alongside these three regular profiles, will sit a fourth unique blend. This fourth blend will be a chance to explore and experiment, celebrating something specific and outside the box for a limited time only. This will sit across many of the previous blends every time it changes, but expect the unexpected.
Every month one blend will be replaced, so each one will only be available for around three months. Three consistent profiles and a wildcard.
We'll rotate the change so there will always be something new to taste, but each individual blend will only be available as long as it's coffees exist.
This is how Jailbreak and our other blends had always been updated
But this change will allow us to put the focus on the impermanent nature of each seasons coffee crop, as well as the skill of blending to deliver on a desirable style through the course of the year.
We're looking forwards to seeing where these changes take us, we would love you to join the ride.
The first batch of blends are as follows...
40% El Salvador Finca La Fany Pulped Natural Bourbon
40% El Salvador Finca La Ilusion Washed Bourbon
20% Costa Rica Sumava Monte Llano Bonito Villa Sarchi Yellow Honey
Well balanced and easy to work with as espresso, sweetness driven, easy drinking as espresso / milk based / filter.
60% Bolivia Taypiplaya Delia Washed
20% Malawi Msese AB Washed
20% Burundi Nemba Washed Bourbon
Bright acidity, clean and complex, fruity.
70% Brazil Fazenda Inglaterra Natural Selection
30% Sulawesi Tana Toraja Kalosi Washed Typica A
Heavy body, dried fruit and dark chocolate, low acidity, strong base.
Dark Side of the Moon
50% El Salvador Finca Alaska Washed Bourbon
20% El Salvador Finca La Ilusion Washed Bourbon
20% El Salvador Finca Las Brumas Washed Bourbon
10% El Salvador Los Brisas Washed Bourbon
Complex acidity and huge fruit flavours, with a sparkling and clean, sharp finish.
We're also going to take this long overdue opportunity to mix up our starter packs - From now on an espresso starter pack will include all four of the then available blends at a super value price of just £20 - that’s £5 each - We will also be changing the filter starter packs to four packs of stellar single origins, hand picked by moi, for a score - Lovely jubbly.
I am incredibly proud of the videos we have done with our media partners Tentacle on coffee processing. We made them because we get so many people asking us what all the process mean. Is natural best (because its natural after all nothing added right). Are the ones that are not washed dirty? |These are common emails (and questions I asked when I started to learn more about coffee). The videos answered most of these questions. But we had a big hole in the offering. Washed, Pulped natural and natural leaves one of the most misunderstood processes unanswered. Honeying is something we are seeing happen more and more in many countries. Something that really started out of necessity in the county I’m visiting right now in Costa Rica. A style that has been copied by these other countries as it can add different styles in the cup through this method of processing. The necessity in Costa Rica comes from the lack of water to fully wash the coffees, and an altitude (which Costa Rica has lots of) that means an inability with cool temperatures and unpredictable weather patterns up in the mountains, or the lack of desire to natural process because of the effects this can have on the final cup. So honeying was born. Born also because of the micro mill revolution that happened, small mills at home that economically used water but mechanically scrubbing the bean to remove mucilage. Clever people on farms realised if you changed the settings on these new pulpers you could control how much of the mucilage (or honey) gets left on the bean. The more that gets left on the bean, tends to lead to a sweeter / different cup. Anyway before I tell you all about this, my good friend Francisco Mena came to a cold winter land roastery in Stafford to tell us all about it (I’m actually with Francisco now in Costa Rica, its a lot warmer). To launch this we are also launching some coffees from El Potrero that show these different settings. We have a yellow, red and black honey bourbon and a very very special golden honey Geisha from the same micro mill. We also have a natural bourbon and a pack with them all in at a special price too. All great examples and all very rare and special lots for you to try. So go watch “the expert” tell you al about it in the video (Francisco not me) and but the coffees here so you can taste what we are going on about. A very special coffee from some very special people in a very special country.
I find this time of year a good time for reflection. Looking back over the past 12 months at what was good, and what was bad.
The one part I don't enjoy is I have to sit down with Roland (our Roast and @hasbeannewboy on twitter) and go through our top ten coffees of the year. But I've been told it entertaining, so I take that bullet for you.
So there are some rules. The most important rule is you can not choose the same country twice in the listing, this is to stop me putting 10 El Salvadorians and Roland putting all Costa Rica.
It's 45 mins long so make sure you pull up[ a brew and make sure your sitting comfortably. If you want to down load it you can from the RRs feed here.
Happy new year !!!
Vincent is a coffee producer in Caranarvi who is pushing the envelope for production in the area. Which is unusual as in Boliva there are few doing a good job let alone pushing the boundaries.