Sticky Toffee

Tasting Notes: Baking Spices, Dark Chocolate, Burnt Sugar

Peru:

Country: Peru | Region: Namballe | Importer: Red Fox | Producer: Several Smallholder Farmers | Processing: Washed | Altitude: 1,600–1,800 MASL | Varietal: Caturra, Catimor, Pache, Bourbon | Mill/Washing Station: On the Farm

Ecuador:

Country: Ecuador | Region: Cascabel | Producer: Leopoldo Andrade & Ligia Merizalde | Processing: Washed | Altitude: 1,800–2,000 MASL | Varietal: Typica Mejorado | Mill/Washing Station: On the farm

Papua New Guinea:

Country: Papua New Guinea | Region: AAK | Importer: Crop to Cup | Producer: AAAK Co-op | Processing: Washed | Altitude: 1,400–1,615 MASL | Varietal: Typica (90%), Caturra (10%) | Mill/Washing Station: On the Farm

Our average cupping score: 85.75

About the Producers

This blend is a combination of three coffees that we have featured as single origin offerings in previous months. All of these coffees taste great on their own — and come together to form a cohesive and delicious dark roast blend. From Peru, the Namballe is grown by smallholder farmers who prioritize environmental stewardship. The Papua New Guinea AAAK Cooperative is comprised of 48 smallholder farmers. In Ecuador, Leopoldo Andrade and Ligia Merizalde grow the rare Sidra varietal. This blend has strong notes of chocolate and caramelized sugar and is perfect for anyone who enjoys a smooth, sweet dark roast coffee.

What makes this coffee stand out

Pour over recipe:

Ratio: 18g coffee, 320g water | Grind: Medium | Water: 198F

0:00 80 g (bloom)
0:30 200 g
1:00 320 g
3:30 Target brew time