Our new espresso ‘Friday Street’ took five months to plan, test and tweak. After the extensive trial and error process, we’ve finally achieved a product that we’re extremely happy with, and we know that it’s an espresso perfectly suited to the specialty market.
It’s entirely traceable back to source and the farmers who grew it. It’s an 80/20 mix of a Natural Brazilian from Fazenda Ouro Verde, grown by the Naimeg family, and a Washed Rwandan from Mwasa washing station, a co-operative comprised of 600 members. We find that it produces a great espresso, full of Chocolate, Caramel and Red Fruit flavours