Flaneur - our espresso blend

The stroller, he's back. A soft, balanced, milk chocolate and floral coffee. Here we merge two washed coffees, one from Ethiopia, the other from Mexico. Light-footed and somewhat playful, the stroller.

Flaneur - coffee information

Roasted for: espresso, cappuccino, café crème, fully automatic

Preparation: in the portafilter machine, in the fully automatic machine and the mocha pot

Origin: 50% Mexico, 50% Ethiopia.

Producers: Shakisso Washing Station, Coooperative Capitán

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

Preparation: washed

All of our coffees are sold as whole beans.

This is how we would prepare the flâneur

Tell me more about the flâneur

The stroller brings two of our concerns together. First: the organic production of coffee. It's a challenge to produce like this, but those who produce 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 flâneur stands for something light, somewhat playful and yet complex. In the flâneur we find this tension. Depending on the method of preparation and the drink, either the floral or sweet raw sugar notes dominate.

Why does coffee taste the way it does?

Developing coffee blends is a process. We have developed this blend over several years and the taste is now where we wanted to be. First, let's define which coffees we blend and why. The strengths of the individual coffees should be clearly visible. However, the coffees need similarities 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 is how we emphasize the floral notes of Ethiopian coffee.

How do we roast this coffee?

We roast the coffee as a 20kg batch in the 30kg Giesen roaster. With a total roasting time of 11:20 minutes and a development time of 1:50 minutes (or 16%), we have arrived at a light to medium espresso. We roast the coffee for a balance between sweetness and acidity. We retain 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.