Tommelise Esp.

Summary

A blend of Brazilian and Colombian coffees, roasted for espresso. The Brazilian component is grown at 1150 masl, processed naturally, and contributes a round, full body with notes of almond, dried fruit, and a dry cocoa finish. The Colombian coffee, from the Huila region, is grown at 1200-1800 masl, washed processed, and adds a mild, fruity character with dark caramel notes. The result is a full-bodied espresso with low bitterness and a mild aroma of sweet marzipan and bittersweet dark chocolate.

Details

Format

Bean

Roast profile

Espresso

Decaffeinated

No

Altitude

1150 - 1800 m.a.s.l

Notes

Caramel, Cocoa, Dried Fruit, Chocolate, Almond

The roaster

Holy Bean

Holy Bean is a specialty coffee roaster based on the Danish island of Funen. Their micro roastery turns out light, bright coffees—delicate floral and fruity no…