Moray Blend - Seasonal Espresso Blend

from $24.00

The Moray Blend was designed to mix the two best coffees we can find each quarter to create an amazing seasonal espresso. We wanted to have a blend that people could enjoy year round, that people could enjoy as any brew method even though it’s best as an espresso!

Snag a bag and enjoy it however you like!

Label design created by Tommy Nolan

Notes:

Stone Fruits, Soft Florals, Honeycomb and Balanced

Country:

Myanmar & Peru

Region:

Ga Naing Yar Village, Shwe Taung Thu, Ywangan Region of Shan State & San Carlos, Raimondi, Atalaya, Ucayali, Peru

Producer:

People are Pa-O and Head Farmer is U Soe Lwin who are part of the Shwe Taung Thu Co-op & Cesar Cotera de la Cruz Bautista

Elevation:

1515 masl & 1650 masl

Varietals:

Catuai & Red Caturra

Process:

Natural & 45-hour Anaerobic Washed

Importer:

Pink Headed Duck & San Cristobal Coffee Importers

Roast Intention:

Espresso

Espresso Ratio:

1:2.5

Preferred Brew Method:

Espresso

Size:

The Moray Blend was designed to mix the two best coffees we can find each quarter to create an amazing seasonal espresso. We wanted to have a blend that people could enjoy year round, that people could enjoy as any brew method even though it’s best as an espresso!

Snag a bag and enjoy it however you like!

Label design created by Tommy Nolan

Notes:

Stone Fruits, Soft Florals, Honeycomb and Balanced

Country:

Myanmar & Peru

Region:

Ga Naing Yar Village, Shwe Taung Thu, Ywangan Region of Shan State & San Carlos, Raimondi, Atalaya, Ucayali, Peru

Producer:

People are Pa-O and Head Farmer is U Soe Lwin who are part of the Shwe Taung Thu Co-op & Cesar Cotera de la Cruz Bautista

Elevation:

1515 masl & 1650 masl

Varietals:

Catuai & Red Caturra

Process:

Natural & 45-hour Anaerobic Washed

Importer:

Pink Headed Duck & San Cristobal Coffee Importers

Roast Intention:

Espresso

Espresso Ratio:

1:2.5

Preferred Brew Method:

Espresso

Moray represents a unique approach to espresso; we buy coffees that we absolutely love for their elegant and intense expressions of flavor, and then we experiment with blending and pulling shots until we find our ideal espresso blend with the seasonal components we have. Our goal with each iteration of the Moray is to find a coffee that is elegant and fruity when pulled as a shot of espresso, with intense sweetness and a creamy mouthfeel that remain on the palette even when steamed milk is added.