Flaneur - our espresso blend

This coffee is unfortunately sold out, but it is planned that it will be back with us with the next harvest .

The Flaneur, he's back. A softer, balanced, milk chocolatey and floral coffee. Here we fuse two coffees, one from Ethiopia, the other from Mexico. Light-footed and somewhat playful, the Flaneur.

Flaneur - Coffee Info

Roasted for: Espresso, Cappuccino, Café Crème, fully automatic machine

Preparation: in portafilter machine, fully automatic machine and Moka pot

Origin: 50% Mexico, 50% Ethiopia.

Producers: Shakisso Washing Station, Coooperative 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 concerns. First: the production of coffee. A challenge to produce in this way, but the producers of the green coffee in this blend achieve exactly 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 lightness, something playful and yet complex. In the Flaneur we find this tension. Depending on the preparation method and drink, either the floral or the sweet raw sugar notes dominate.

Why does the coffee taste the way it tastes?

The development of coffee blends is a process. We have further developed this blend over several years and are now taste-wise where we wanted to be. First, we define which coffees we blend and why. The strengths of the individual coffees should be clearly recognizable. However, the coffees need commonalities so that we can roast them uniformly. The density, moisture and post-harvest process of the coffee beans are crucial for us and allow us to roast the coffee with more heat in a shorter time. This way we emphasize the floral notes of the Ethiopian coffee.

How do we roast this coffee?

We roast the coffee as a 20kg batch in a 30kg Giesen roaster. With a total roasting time of 11:20 minutes and a development time of 1:50 minutes (or 16%), we achieve a light to medium espresso here. We roast the coffee in a 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 the coffee a little longer.