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CHERRY, HAZLENUT, APRICOT JAM
I’ve been roasting now for more than 10 years and have never really done a blend before, I’ve never really had the scale or equipment to make it work, but now we do and I’ve been working away on this for a while now. This is roasted with espresso in mind, it’s what we wholesale to cafes and serve ourselves, but this blend has got a bit more going for it (I think). First up, it’s all natural, secondly, there are some blinding coffees in this. An Ethiopian natural and that Shaman lot, a crazy coffee to get in, but I wanted something that represents a good take on a blend for Jolly Bean, a fruit and nut forward blend that cuts through milk, but also has a jammy body that reminds you it’s all natural process. Easy to work with and also something that brews great on filter.
A note on the label, we worked with Hollie Fuller on this, she is a superstar illustrator and I was super chuffed to get this design in. Take a look at her stuff here - https://www.holliefuller.co.uk - The design and name pays homage to Saltaire and Titus Salt, our home town and the founder of Saltaire.
COMPOSITION
Ethiopia - Abakeno - Natural - 35%
Colombia - Shaman - Carbonic Natural - 25%
Brazil - Caixa da Fruita - Natural - 40%