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Whoo hoo! I got coffee from Monmouth, both reg and espresso beans, thank you very nice Secret Santa!!!
Espresso blend:
MONMOUTH ESPRESSO
Toasted almonds with smooth body and balanced fruity acidity
We currently use Fazenda Santa Inês (Brasil) as the base of the espresso, adding Café Vereda Palestina (Colombia) for high notes and complexity and Finca Las Nubes (Guatemala) for cocoa notes.
I've got very found memories of Ethiopian coffee and I'm going to french press this one:
Espresso blend:
MONMOUTH ESPRESSO
Toasted almonds with smooth body and balanced fruity acidity
We currently use Fazenda Santa Inês (Brasil) as the base of the espresso, adding Café Vereda Palestina (Colombia) for high notes and complexity and Finca Las Nubes (Guatemala) for cocoa notes.
I've got very found memories of Ethiopian coffee and I'm going to french press this one: