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 7 of Kaleidoscope.

Tasting notes
Red Berries, Chocolate, Orange

Blend
40% Los Naranjos
40% Jose Angelino 
20% Aponte Collevtive

Country
Colombia, El Salvador & Colombia

Variety/Cultivar
Caturra, Colombia, Castillo & Pacamara

Process
Washed, anaerobic natural & honey

Altitude
1250 – 2200 masl

Los Naranjos
Los Naranjos is is contributed to by coffee farmers in the municipality of San Agustin in the famous coffee department of Huila in Colombia. These small farms with an average size of only three hectares are selected for producing exceptional coffee. These coffees undergo a washed process whilst still at the farm they were picked at, before being transported to the central dry mill where they are combined to produce this exceptional coffee. In Kaleidoscope, this coffee brings the rich chocolate undertones and provides plenty of the sweetness.

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. 

Aponte Collective
This honey processed coffee comes from the Aponte region in the south of Colombia near the border with Ecuador. The super high altitude here and its different climate means coffees from this region taste quite different from the more famous parts of this great coffee country. This coffee was grown by the Chasoy, Agreda and Janamejoy families. Once picked it is first stored in burlap for a day before being pulped. The coffee cherries are then fermented for two days in a tank before being sun dried with the mucilage still on the bean. This coffee is the final cherry on the kaleidoscope cake bringing a final zip of berry flavours.