About the Blend:
Old School started out as a challenge. Our typical methodology at Kai is to roast each of the beans in our blends seperately, and then blend those coffees together once they are all roasted. This theory is based on the concept that each bean needs a specific profile to pull out all of the goodness that makes that coffee unique. The old school methodology was to blend green unroasted coffees together first, and then roast them all together. In our experiment we put together four of our favorite coffees from four different origins to see how it would taste. We were pleasently surprise and once Old School hit the shelves it quickly became our most popular sellar to the public.
Creamy, Milk Chocolate, Berry
What's in the Blend:
Ethiopian Guji Mormora Natural, Guatemala Huehuetenango, Colombia Cauca Gran Galoupe, Brazil Las Laranjal
Recommendations for Espresso:
20g in - 40g out - 33 seconds.
About the Blend: Four years ago when we started wholesaling our coffee to cafes we decided to develop a blend that would be timeless, something we would be proud of...
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