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.
San Ignacio Peru
variety: Caturra, Bourbon and Typica
Tasting notes: Milk Chocolate, Guava and Soft Red Fruit
A balanced washed coffee sourced from the relatively new specialty coffee growing country of Peru
5 Tips For Analysing Your Espresso February 2, 2015 | EducationPaul Bassett's guide to identifying high quality espresso. View
Australia’s Specialty Coffee Culture November 7, 2014 | EducationThe specialty coffee industry in Australia has evolved significantly in the past ten years.View
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