Penrose, named after the triangle, is our seasonal espresso blend. We feel the perfect espresso is an impossible goal, but we still strive to create it. Penrose is our ever-updated offering in the quest for the perfect espresso. While the seasonal components will vary throughout the year, it is always (nearly) perfect for your hopper.
Penrose seasonal espresso blend aims to:
Penrose also does well in the brewer – look for notes of lasting sweetness and heavy body, with a subdued acidity.
The Efraìn family grows coffee on the Lucita Linda Estate in San Marcos, Guatemala. In 1954, the farm began with a 0.5 hectare area. It later expanded to 9.5 hectares and started selling coffee under the name Lucita Linda. Anacafé, the national Guatemalan coffee organization, recognizes the farm as one producing excellent coffee through its diploma program.
The Koke station sits just outside of the famous town of Yirgacheffe in the southern Gedeo Zone of Ethiopia. We’ve often enjoyed its natural process coffees over the last decade. In fact, we featured last years harvest in Penrose v21. For this current version, we’ve sourced the more recent ’18/19 harvest.
The brown sugar and citric notes of the Lucita Linda blend well with the dried-berry sweetness and full body of the Koke. Together, these coffees present incredible body with aromatic notes of berry. The sweetness is rich and chocolaty. In terms of brightness, the acidity intensity balances great with the sweetness and comes through as subtle blueberry and citrus.
chocolate, blueberry, earthy, heavy-bodied, brown sugar
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