Premium Arabica Blend
This blend consist of High Grade Brazil bean + Specialty Grade Colombia bean. We created this blend for perfect balance made with 100% arabica beans from Brazil and Colombia to create a fruity, smooth and caramel sweetness and balanced espresso with or without milk.
The Brazil coffee beans are hand harvested and dry processed; the dry process method involves drying the cherries, and removing the beans once the cherries are dried. This process adds a slight fruity flavour to the coffee, resulting in a light bodied, full-flavoured, sweet, and complex brew.
Colombia is the South American hub of coffee, with 100% washed Arabica being the country’s main export. Premium Arabica Blend offers a superb washed coffee, with light caramel flavours and an easy to drink acidity.
Pair very well with milk, creamer, or alternative milks.
Tasting Notes: Fruity, Smooth, Balance with Caramel Sweetness
Roasting profile : Medium Roasted
Variation: 250g | 500g
Premium Grade 100% Arabica Beans
Origin : High Grade Brazil + Colombia
Grade : 70++ Score
Recommendation : Black Coffee , Milk Based Coffee
Below, a classic latte recipe and detailed instructions to teach you how to make one perfectly.
- Add the espresso into a 12-ounce mug. Set aside.
- Pour the milk into a frothing pitcher large enough to hold at least 12 ounces. Angle the pitcher slightly (this will make it easy to keep an eye on the milk) and submerge the steam wand diagonally into the lower right quadrant and turn it on. Don’t be startled by the loud noise as steam pushes through the wand. It’s normal! The milk will start moving in a circular motion. The tip of the wand should be about two inches below the surface and should not touch the wall of the pitcher. Keep it in the same position the whole time. If the tip of the wand is too shallow, it’ll create too many bubbles making the milk overflow. It should look creamy and silky, without too much foam on top. The bubbles should be tiny and uniform.
- Stop the frother when the milk reaches 140ºF to 150ºF (you should be able to comfortably hold the side of the hot pitcher for about three seconds).
- Gently tap the pitcher on the counter and swirl it around to pop any large bubbles and even out the texture of the milk.
- Gently pour the frothed milk over the espresso in a slow narrow stream. There should be up to a three quarter-inch layer of foam on top of the latte.