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BlendEthiopia, Rwanda
Blends · Brazil, Colombia
Espresso: chocolate, hazelnut, caramel
49 lei
In stock, ready to go
Roasted Tuesday, shipped by Thursday · free delivery from 200 lei
the story
The café’s espresso, now at home. Brazil for body and sweetness, Colombia for a touch of fruit. It forgives a less precise espresso machine and gets along well with milk.
- Chocolate
- Hazelnut
- Caramel
taste profile
How it feels in the cup
This is how we taste it at cupping, on a scale from 0 to 5. Your palate may disagree, and that’s perfectly fine.
- Acidity
- 2 of 5
- Sweetness
- 4.5 of 5
- Body
- 4.5 of 5
- Bitterness
- 2.5 of 5
- Aroma
- 3.5 of 5
spec sheet
Everything we know about it
- 01 · Origin
- Brazil, Colombia
- 02 · Region
- Cerrado Mineiro + Huila
- 03 · Altitude
- 1,100–1,800 m
- 04 · Process
- Natural
- 05 · Varietal
- Catuaí, Caturra
- 06 · Roast profile
- Medium
- 07 · SCA score
- 84
- 08 · Harvest
- 2025/26 harvest
- 09 · Producer
- Zori house recipe
how to brew it
We brew it on Espresso
Concentrated and sweet, with a hazelnut-coloured crema. Just as good on its own or with milk.
- 01 · Coffee
- 18 g
- 02 · Ratio
- 1:2 · 36–40 g in the cup
- 03 · Grind
- Fine
- 04 · Water
- 93 °C
- 05 · Time
- 25–30 s
Step by step
- Distribute the coffee evenly in the basket and tamp level, without overdoing it.
- Flush the group for two seconds, lock in and start straight away.
- The first drops appear around 6–8 seconds, thick like honey.
- Stop at 36–40 g. Too sour? Grind finer. Too bitter? Coarser.
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