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Espresso Mandarina

fudge, blueberry jam

$16.95

Clear

Espresso Mandarina is produced from rich heavy organic espresso beans which taste of rich chocolate, lingering tangerine and orange peel.

Certified Organic & Fair Trade.

Lot#

ESM027

Flavor

Fudge, blueberry jam, berry cobbler

Brightness

Medium

Body

Dense

Notes

“Mandarina” is Spanish for  “tangerine”

Region

Sidama, Cajamarca

Elevation

1930 meters, 960-2050 meters

Variety

Heirloom (Sidama Type), Bourbon, Typica

Producer

SCFCU and Sol y Café

No Organic Espresso Like Espresso Mandarina

 

Espresso Mandarina is produced from rich heavy organic espresso beans which taste of rich chocolate, lingering tangerine and orange peel. This organic espresso is so named because it’s roasted to allow notes of citrus to shine through in the flavor profile (Mandarina is Spanish for tangerine). These naturally processed Sidama beans from Ethiopia are expertly roasted to be sweet, smooth and just dark enough, but not so much as to be overly acidic. These tend to be heavy and help with the crema and fruitiness. You may also notice notes of blueberry and raspberry which create a nice natural balance with the tangerine and orange peel notes.  These beans earned the Silver medal in 2018 Golden Bean Awards and are most often used for espressos in our local Florida cafes (alternating with the occasional Espresso Retro.)

An organic espresso shot results from brewing coffee through the fast and high-pressure espresso method. While regular coffee beans are great for a variety of brewing methods, espresso coffee beans hold up best under high-pressure methods. These dark-roasted beans can be identified by their dark brown color and shiny, oily surface. However, despite being dark-roasted, you can still smell and taste slight hints of the bean flavor too. The fine-ground specialty coffee is packed tight in a basket called a portafilter, which is then placed into an espresso machine. It’s then tamped into the portafilter using thirty to forty pounds of pressure. Hot water is then pushed through the machine at high pressure.

The resulting shot is thick and full-flavored with just the right amount of crema, which enhances your espresso experience. We often use this shot as a base for other drinks we serve in our cafes, like the macchiato and cappuccino.

Thanks to our friends at Home Grounds for helping us explain how organic espresso is created.

You may also enjoy our other tasty specialty espresso coffees.

Lot#

ESM027

Flavor

Fudge, blueberry jam, berry cobbler

Brightness

Medium

Body

Dense

Notes

“Mandarina” is Spanish for  “tangerine”

Region

Sidama, Cajamarca

Elevation

1930 meters, 960-2050 meters

Variety

Heirloom (Sidama Type), Bourbon, Typica

Producer

SCFCU and Sol y Café

No Organic Espresso Like Espresso Mandarina

 

Espresso Mandarina is produced from rich heavy organic espresso beans which taste of rich chocolate, lingering tangerine and orange peel. This organic espresso is so named because it’s roasted to allow notes of citrus to shine through in the flavor profile (Mandarina is Spanish for tangerine). These naturally processed Sidama beans from Ethiopia are expertly roasted to be sweet, smooth and just dark enough, but not so much as to be overly acidic. These tend to be heavy and help with the crema and fruitiness. You may also notice notes of blueberry and raspberry which create a nice natural balance with the tangerine and orange peel notes.  These beans earned the Silver medal in 2018 Golden Bean Awards and are most often used for espressos in our local Florida cafes (alternating with the occasional Espresso Retro.)

An organic espresso shot results from brewing coffee through the fast and high-pressure espresso method. While regular coffee beans are great for a variety of brewing methods, espresso coffee beans hold up best under high-pressure methods. These dark-roasted beans can be identified by their dark brown color and shiny, oily surface. However, despite being dark-roasted, you can still smell and taste slight hints of the bean flavor too. The fine-ground specialty coffee is packed tight in a basket called a portafilter, which is then placed into an espresso machine. It’s then tamped into the portafilter using thirty to forty pounds of pressure. Hot water is then pushed through the machine at high pressure.

The resulting shot is thick and full-flavored with just the right amount of crema, which enhances your espresso experience. We often use this shot as a base for other drinks we serve in our cafes, like the macchiato and cappuccino.

Thanks to our friends at Home Grounds for helping us explain how organic espresso is created.

You may also enjoy our other tasty specialty espresso coffees.