The Dempsey Project Signature Espresso Blend | 250g
A well-rounded blend with classic notes of toasted almond and chocolate. Our signature espresso blend delivers a balanced espresso with toffee sweetness and mellow acidity. Recommended for espresso machine, automatic-drip and stove-top coffee maker.
This lot comes from Ignacio Urban’s coffee farm located in the region of Cerrado Mineiro in the northwest part of Minas Gerais State - one of the primary coffee-growing regions of Brazil - famed for its quality coffee. The region ranges from 1,000 to 1,250 metres above sea level, providing ideal conditions for coffee production due to the perfect balance of wet and dry seasons.
His farm name isRio Brilhante, translating in English as ‘bright river’, to honour the clear crystal water that provides life to his farm, which originates from ‘Guarani Aquifer’, the second largest underwater reservoir on the planet, partly located underneath the Cerrado region.
This lot is 100% Topazio variety. During harvest, coffee cherries are handpicked and sorted carefully, before being dried on patios until they reach below 12% moisture. The high level of quality found atRio Brilhante can be attributed to meticulous cultivation practices. Both the soil and coffee tree leaves are analysed every quarter. Pruning is conducted on average every two years when crops begin to reduce in productivity.
This lot fromRio Bhrilhante imparts rich chocolatey notes and body to the espresso blend.
About Aquiares, Costa Rica
This lot comes from the Robelo family in Turrialba, Costa Rica. The city of Turrialba is an agricultural town in the Province of Cartago, where the farmers grow vegetables and sugar cane as well as coffee.
This lot is 100% ‘Caturra’ variety – a cultivar that is grown extensively on the estate. Turrialba’s climate is well-suited to growing this variety which together withAquiares' high elevation (upwards of 1,200 masl) create ideal conditions for producing quality coffee.
In order to thrive, high quality coffee requires specific growing conditions. However, these conditions are facing increased risks due to changing weather patterns resulting from climate change. As a Rainforest Alliance Certified farm,Aquiares is mitigating the effects of climate change by adapting their practices through strategies that aim to reduce water pollution, soil erosion, waste and water usage. Given that soil health is the most important factor for a successful farm,Aquiares adopts sustainable methods to naturally improve the farm’s volcanic soil.
In practical terms, this means that the organic matter from pruning and the leaf litter from the coffee and shade trees are left to feed soil microbes and provide organic nutrients which improve overall soil health. The diversified shade trees (over 40 species) also cool the ground, slowing the ripening of the coffee, which allows sugars from the mucilage to be fully absorbed by the bean, thus improving cup quality.
Coffee beans fromAquiares contribute to the espresso blend toasted almonds and toffee flavours.
About Kenta, Papua New Guinea
The Kenta mill and its coffee are suitably named after the Kenta community where it is located – 15 minutes drive north from the Kagamuga (Mt. Hagen) airport, in the Western Highlands. The mill is beautifully situated at the foothills of Mt. Ambra and surrounded by stunning mountain ranges and an impressive acreage of former plantation blocks.
Although the history of the coffee produced in this area is rich, colourful and goes back many decades,Kenta wet mill is relatively new. Completed in 2011 it is a modern and clean facility with two 4-disc pulpers and a battery of fermentation vats where the pulped coffee is fermented (dry) over 48 hrs. and fully washed.
In theKenta plantation blocks one finds multiple arabica varieties: Typica, Arusha and some Bourbon, planted on fertile red, loamy-clay soils. The mill is situated at 1,660 meters above sea level. Coffee is grown at an altitude between ca. 1600 and 1850 meters.
With the development of Kenta wet-mill, local farmers regained convenient market access to sell their cherry at their doorstep. This modern facility ensures a high quality milling and post-harvest processing environment to maintain the amazing qualities of the coffee from this area.
Coffee beans fromKenta contribute to the espresso blend caramel sweetness and a creamy mouthfeel.