Smallholder Farmers (Brazil) & Edelfo Hidalgo Don Roger (Guatemala)
Yellow Bourbon (Brazil) + Bourbon (Guatemala)
Pulped Natural (Brazil) and washed (Guatemala)
Chocolate, caramel & nectarine
Excellent for milk based espresso drinks (Latte, Cappuccino etc.) or for a perfect espresso shot. But works well on any brewing methods for a great full-bodied cup of coffee.
More About Espresso
Full-bodied smooth espresso with notes of chocolate, caramel and orange.
Smooth and sweet with lovely aroma and taste. Excellent for milk based espresso drinks (Latte, Cappuccino etc.) or for a perfect espresso shot. But works well on any brewing methods for a great full-bodied cup of coffee.
67% Brazil – Mantiqueira Mountains which adds body, sweetness and tastes of chocolate and nuts to the espresso.
33% Guatemala – Finca La Bendicion which adds a twist of acidity and notes of nectarine to the espresso.
FREE EVENT: See photos and hear all about this year's origin trip to Colombia and how you can join next year's trip in March 2020! 🙆♀️🇨🇴 Just come by our roastery at Vestmannagade 4 on Islands Brygge Wednesday 4th at 5.30pm ☕️ ... See MoreSee Less
COLOMBIA COFFEE-ORIGIN TRIP WITH ROAST COFFEE. 30th March - 6th April 2020
Join ROAST Coffee on an origin trip around the beautiful coffee districts of Colombia! 🙆♀️☕️😁
You'll see and experience the coffee harvest for yourself, talk to farmers, see different processing methods and taste some of the world's best coffees. You will gain deeper insight into everything related to the coffee cherry - tasting different varieties, learning about defects, even picking the cherries yourself!
Our Head Barista, Krista, together with our local partner Colombian Spirit #colombianspirit will drive you around different farms and processing facilities (see schedule in fb event), translating and of course introducing you to Colombia's amazing nature, small towns, cuisine and of course, coffee!
We will further explain the processes, how this affects brewing and ultimately the quality of the cup, as well as giving further insight into cupping, how to taste coffee and the sensory aspects of this beautiful cherry.
FOR FURTHER INFORMATION: Come and join us for a cozy evening on Friday 15th November or 4th of December where you can see photos from Krista's trip to Colombia in March 2019 and hear about your chance to join her for next year's ROAST Coffee Origin Trip 2020.
Don't hesitate to write Krista at email@example.com if there are any other questions what-so-ever!
Our very own Joe Dennis, Head of Education and certified SCA trainer, has flown over to Peru to be an observer on the international jury in the Cup of Excellence (CoE) competition. 👏☕️
After a day of calibration, i.e. 4 rounds of tasting 8 coffees and comparing cupping scores to see if the jury is calibrated with each other, the competition progresses to cupping the top 40 coffees of Peru, whittling it down to the top ten best of Peru for 2019. 🇵🇪 👌
This is akin to a farmer winning the "Oscars" of the coffee industry. Not only does it put Peru on the map for exceptional coffee, but its impact reaches further in terms of socio/economic influences in coffee, along with general coffee quality standards. 🌎 🧡
We are super proud to have him over there, and cannot wait to hear the whole story when he gets back! Until then, look out for our Instagram Stories, for instant updates/photos, etc. 🙆♀️ ... See MoreSee Less