Kaleidoscope

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Our house blend, Kaleidoscope, is the perfect balance of juicy berry fruit flavours with layers of rich chocolate and a tantalising orange acidity. 

In this blend, three coffees combine beautifully into a moreish espresso or long black but also gives no quarter when paired with milk to make a creamy, delicious milkshake of a latte or flat white. While we have labelled this as an espresso blend it will certainly not leave you wanting if brewed in a cafetiére or a filter.

Coffee is seasonal and we adjust the coffees in the blend throughout the year in line with harvests in different parts of the world. This is version 9 of Kaleidoscope.

Tasting notes
Red Berries, Chocolate, Orange

Blend
30% La Magdalena
40% Jose Angelino 
30% Casa De Piendra

Country
Colombia, El Salvador & Costa Rica

Variety/Cultivar
Caturra, Colombia, Castillo, Pacamara & Venecia

Process
Washed, anaerobic natural & natural

Altitude
1250 – 1900 masl

La Magdalena
Around 250 farmers in the municipality of Pitalito, in the Huila department of Colombia, come together to deliver this exceptional coffee. The convergence of the Magdalena river creates many different micro-climates in this region, leading to many different flavour profiles that come from this region which is considered the largest coffee producing part of Colombia.

This washed coffee brings bursts of orange like acidity peeking out over a solid and moreish stone fruit and blackcurrant base. Being a washed coffee, it is super clean and crisp with a very transparent flavour profile.

Jose Angelino
Jose's journey into the world of coffee began on his Dad's coffee farm. He took over at a time when no one in the area focused on quality. It was also a time when leaf rust hit the region wiping out nearly all coffee trees. Instead of giving up he found a glimmer of hope in the speciality coffee market so went all out to learn as much as he could and purely focus on quality. This has proved to be the right course and the family farm has flourished as a result. This lot is an anaerobic, natural processed Pacamara. The cherries are first held in sealed bags for 60 hours in the shade before being spread out on raised beds to dry. The result is a bold, red berry forward coffee that is very clean for for an anaerobic natural. 

Casa De Piedra
Finca Casa De Piedra is one of two farms that are operated by a father and daughter, Gerardo and Jennifer Arias, business. High in the hills in the Tarrazú region of Costa Rica their aim is to produce and process the finest coffees that they can while keeping in harmony with the environment around them. The farm is uniquely situated in a micro climate with incredible soil and at high altitude which allow it to produce a wide range of coffee varieties. This naturally processed Venecia lot is bursting with juicy red berry flavours and is the perfect partner to the other 2 coffees and rounds out the blend spectacularly.