We’re very pleased to introduce a couple of new coffee offerings to the range. First up, the Kabingara AA from Kiringaya, Kenya. This coffee was harvested in December 2012 and kept in parchment right up to being dry milled and then immediately vacuum-sealed into 15kg bricks for shipping. These efforts have enabled the coffee to maintain a fresh and lively character, with superb aromatics and real clarity of flavour.
http://www.workshopcoffee.com/dispensary/kabingara-aa
You’ll experience some classic Kenyan traits like a winey, blackcurrant acidity and a full, juicy body. Also, there are some wonderful rose hip aromatics that really fill out the cup.
Next up we have v.14 of the beloved Cult of Done Espresso. As with the La Ilusion, which made up 100% of v.13, we felt this coffee benefited from remaining unblended. That’s right, the Hunkute from Sidamo, Ethiopia needs no helping hand in creating a full, rich, aromatic espresso. We’ve really enjoyed having the Hunkute as a filter option, and after hitting upon the right roast profile, we’ve fallen in love with it all over again.
http://www.workshopcoffee.com/dispensary/cult-of-done-espresso
As an espresso you can expect some real honeyed sweetness with incredible floral aromatics! This coffee is surprisingly forgiving, and tastes treacly and wonderfully textural in a tighter, punchier shot. It then becomes incredibly elegant, silky and balanced when pulled slightly longer. In milk you’ll experience flavours of apricot jam, producing a very decadent cappuccino.
Share:
