What makes a good 'Nutty Blend'?
My initial approach was to contact various farms in Brazil, offering a very high premium in search of a high scoring 'Nutty' coffee.
But as I tasted the samples the farms offered (Over 50+ samples), I realized there is a difference between our understanding and the farms.
For the farms, the flavour notes of 'nuts' does not equal to a high scoring coffee. Hence, paying a premium price does not equal to getting a great nutty coffee. It all comes down to accurate communication with the farmers. The more accurate and detailed your descriptors, the more likely the samples would be closer to your desire.
Fast forward 6 months, I finally found the coffee that I wanted. A Yellow Catuai coffee from Brazil, with medium high body, honey like texture , just what I needed for my Nutty Blend.
In order to add more layers to the blend, I found another uncommon coffee for this blend - A Carbonic Maceration Washed Nepalian coffee.
This coffee has flavours of hazelnut, with good clarity and dense chocolate finish. Together with the dense body and sweetness of Brazilian coffee, a ridiculously nutty blend was born!
Country : Brazil and Nepal
Roast Level: Medium Roast
Process: Pulped Natural | Carbonic Maceration Washed
Net Weight: 200g or 1KG