Flaneur - our espresso blend

Unfortunately, this coffee is out of stock, but it is planned to return with the next harvest .

The Flaneur is back. A smoother, more balanced, milk chocolatey, and floral coffee. Here, we fuse two coffees: one from Ethiopia, the other from Mexico. Light-footed and a bit playful, that's the Flaneur.

Flaneur - Coffee Info

Roasted for: Espresso, cappuccino, café crème, fully automatic machines

Preparation: in a portafilter machine, fully automatic machine, and stovetop moka pot

Origin: 50% Mexico, 50% Ethiopia.

Producers: Shakisso Washing Station, Cooperativa Capitán

Varieties: Local landraces, Bourbon Rojo, Typica, Peñasco. 100% Arabica.

Processing: washed

All our coffees are sold as whole beans.

How we would prepare the Flaneur

Tell me more about the Flaneur

The Flaneur brings together two of our goals. First: coffee production. Producing in this way is a challenge, but the producers of the green coffee in this blend manage to do just that. Capitán is a young cooperative in Chiapas, Mexico. Shakisso is a farm in the Guji zone of Ethiopia. Second: taste experiences. The Flaneur stands for something light, slightly playful, yet complex. In the Flaneur, we find this tension. Depending on the preparation method and drink, either the floral notes or the sweet raw sugar notes dominate.

Why does this coffee taste the way it does?

Developing coffee blends is a process. We have refined this blend over several years and have now arrived at the flavor profile we were aiming for. First, we define which coffees we are blending and why. The strengths of each individual coffee should be clearly recognizable. However, the coffees need to share commonalities so that we can roast them uniformly. The density, moisture, and post-harvest process of the coffee beans are crucial to us, allowing us to roast the coffee with more heat in a shorter time. This is how we emphasize the floral notes of the Ethiopian coffee.

How do we roast this coffee?

We roast the coffee in 20kg batches in a 30kg Giesen roaster. With a total roasting time of 11:20 minutes and a development time of 1:50 minutes (approx. 16%), we have arrived at a light to medium espresso roast. We roast the coffee to find the balance between sweetness and acidity. We preserve the floral notes of the Ethiopian coffee and strengthen the panela-like notes of the coffee from Mexico by developing it just a little longer.