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CHERRY NOIR – Espresso
CHERRY NOIR – Espresso
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Flavor: Milk chocolate, almond, sweet cherry
Acidity: 3/6
Intensity: 5/6
Body: 4/6
Country: Brazil (60%) / Guatemala (40%)
Region: Cerrado Mineiro / Santa Rosa
Producer: Cerrado smallholders / Finca Santa Isabel
Altitude: 1,300 m / 1,200–1,400 m
Type: Arabica (100%)
Process: Natural / Fully Washed
Variety: Mundo Novo, Catuaí & Caturra / Sarchimor
Description
Join us in exploring the world of a modern take on espresso. This espresso is a tribute to the art of high-quality coffee cultivation and modern roasting techniques, which together bring the unadulterated flavor of two of the most renowned coffee-growing regions to your cup.
Unlike traditional espressos, which are often dark roasted, we have opted for a moderate roast. This highlights the beans’ natural flavors and gives the coffee a clear, balanced flavor profile. The Brazilian beans bring chocolatey notes and plenty of body to this espresso, while the beans from Guatemala add a pleasant sweetness. Together, they create a harmonious flavor profile that will delight both discerning coffee connoisseurs and casual drinkers, evoking milk chocolate, almond, and sweet cherry. These flavors come together in a full-bodied yet smooth taste experience that lingers in the memory—whether enjoyed as a straight espresso or as the base for your favorite coffee specialty, such as a flat white or cappuccino.
Artwork
Artwork by CHRISTOPH FLORIN (@christoph_florin): Inspired by the pop culture of the 1980s and 1990s, the retro-futuristic works of the artist duo based in Hamburg offer an immersive experience, much like enjoying the complex facets of an espresso.
Preparation instructions
Portafilter
Coffee amount: 18 g
Grind size: Very fine
Temperature: 95 °C
Total extraction time: 28–30 seconds
Water amount: 36 g
STEP 01
If possible, set your espresso machine’s water temperature to 95°C.
STEP 02
We recommend using 18 g of coffee. It’s best to grind the coffee fresh in a coffee grinder. Choose a fairly fine grind size.
STEP 03
Use the tamper to press the coffee grounds firmly, then lock the portafilter into place. Start the brewing process immediately afterward.
STEP 04
We recommend a brew ratio of 1:2. With 18 g of coffee, 36 g should come out of the espresso machine. The entire brewing process should be completed within 28–30 seconds.