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  • The Roast Of Christmas Present
  • The Roast Of Christmas Present
  • The Roast Of Christmas Present
  • The Roast Of Christmas Present

The Roast Of Christmas Present

Regular price From £13.95

An exclusive Christmas coffee from Colombia

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A natural single origin coffee from Colombia, with taste notes of Cherry Liqueur and Dark Fruits. Grown at 1500 – 2150 M.A.S.L in the Palanadas municipality in the Department of Tolima, this Microlot consists of 100% Caturra. This variety originated in Minas Gerais, Brazil and is a natural mutation of Red Bourbon. Caturra is known for higher coffee production and much higher resistance to plant diseases when compared to a bourbon, the plant grows much smaller than most coffee trees meaning farmers can grow more of them much closer together. The coffee cherries are carefully selected by farmers for optimal ripeness; they are then sorted and placed on raised beds and sundried under temperature-controlled conditions until the ideal moisture content is achieved. The result of this careful drying is a sweet, boozy fruit forward coffee with taste notes of Cherry Liqueur and Dark Fruits.

Taste Notes

  • Cherry Liqueur
  • Dark Fruits
More Details

A very welcome guest

Our Guest Bean range is a regularly refreshed rotation of single origin beans from Africa, The Americas and Asia. Designed to bring the best beans to your kitchen, we work with our importers to source coffees that are a little bit different, so that you can explore the world within your cup.

Country
Colombia
Taste notes
Cherry Liqueur / Dark Fruits
Natural
Roast level
Light 1 2 3 4 5 Dark

  Enjoy
your
        cup

Our coffee team have devised recipes bespoke to this coffee, and designed to suit every method of brewing. It's a great place to start, but feel free to tweak some variables to suit your own personal taste.

Recipes

  • V60

    Recipe:
    - 15g coffee (medium grind)
    - 250g water
    - Total brew time 2:40 - 3 minutes

    Method:
    1. Fold filter along the crease and place in the v60
    2. Saturate the filter paper with hot water to ensure there’s no papery taste from the filter
    3. Place v60 & vessel onto the scales and tare
    4. Add 15g coffee to the V60 and tare scales again
    5. Start timer and add 50g water going in smooth, circular motions working from the centre outwards (avoid pouring your water onto the filter paper at this point)
    6. At 45 seconds add another 70g water to take you to 120g
    7. At 2 minutes pour again until you reach 250g
    8. Gently swirl the v60 then let stand until all the water has passed through. This should be achieved between 3-3:30 minutes

  • Espresso

    Recipe:
    - 18 - 19g coffee
    - Espresso yield 36-40g
    - Extraction time: 28 -32 seconds

FROM BEAN TO CUP

Coffee Belt
200 Degrees Senior Head Barista, Lewis

 Lewis's
    Favourite
    cup

Lewis, Senior Head Barista: This coffee excels on espresso; it really allows the boozy, sweet flavours of this coffee to shine and having the added sweetness of steamed milk is perfect. I am a sucker for a flat white so I would recommend a dairy milk flatty to anyone that is wanting to give try this Roast of Christmas present either at home or in our shops, where’s it’s on the guest grinder!

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