PAUL'S BLENDI’ve sourced coffees that interplay harmoniously with each other. They are characterised by their sweetness, vibrancy and complexity of flavour, lending themselves best to espresso. The roasting and brewing techniques I've developed enhance the intrinsic taste and texture of each coffee.
When served as a black coffee or combined with milk the blend is balanced showing exceptional depth and richness.
SINGLE PROVENANCE COFFEESThe beauty of experiencing single provenance coffee is its ability to connect you to its sense of place. It allows you to appreciate the terroir and people who have nurtured the coffee during its journey to the cup.
It’s amazing how all of nature's aromas and flavours can be captured within a coffee to reflect its provenance.
We share a new single provenance coffee each week and provide details of its terroir and taste characteristics. These coffees are best experienced as an espresso or long black.
region: Oromia, Arsi, Nensebo
variety: Mixed Ethiopian Heirloom
Tasting notes: Black Tea, Cherry and Kiwifruit
Handpicked and processed through eco-friendly methods by the Qorema Cooperative, which can be found in Ethiopia's West Arsi zone.
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Roasting for Espresso July 14, 2015 | EducationThe roasting process aims to transform the green coffee's potential by developing its intrinsic flavours, body and aromatic characteristics. It isView