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The NO.9 is one of two core filter blends that have been prepared for those looking for a very approachable filter coffee at a medium roast. It is designed to feature little-to-no acidity with lots of sweet nutty and chocolate flavours. It will be sure to please anyone looking for a coffee with familiar and approachable flavours but without much of the flavour from the roasting process following through.
We utilize coffees from Latin America and Africa that are from growing regions known for producing low-acidic coffee. The end goal for the NO.9 is to provide an experience of exceptional sweetness and unknown complexity found in flavours such as milk chocolate, hazelnut, and varied tropical nuts such as walnut and macadamia.
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The NO.8 is one of two core filter blends prepared for those looking for a medium roast drip coffee with high sweetness and present acidity. It's designed to offer a contrast to our NO.9 by giving you a medium body with lots of floral and fruity aromas with hints of caramels while still staying familiar and approachable.
We utilize coffees from Latin America and Africa because of the immense diversity in coffees. Our goal for the NO.8 is to bring out the sugary flavours in these coffees without falling into the fruity or nutty category. This gives you an exceptionally aromatic coffee with plenty of caramel, honey, and sugar flavours.
Our current decaf is a blend comprised of coffee from Honduras and Peru. Choosing to work only with Swiss Water Process allows us to offer and serve consistently delicious decaffeinated coffee that offers all the same flavours as our standard espresso blends.
Our current decaf blend is delightfully smooth, and loaded with chocolate, malt, and citrus flavours.
The NO.17 is reserved for various Peru coffees that offer syrupy sweetness and soft acidity. The general Peruvian coffee profile is one that is clean, sweet, and relatively heavy bodied, and it is believed to be defined by its mountainous terrain and its native trees that shade the growing coffee.
This particular Peru coffee is grown in the state of Cajamarca between the ranges of 1250 and 1800 masl. Cajamarca is known for extremely well organized small farms that belong to a larger producing organization that provide technical help, training, loans, and community development. This support and strict quality control implemented by these organizations gives sustainability at origin, and the dedication is present in the cup. This coffee has pronounced sugary sweetness reminiscent of hazelnut and molasses, as well as clean and delicate acidity in the form of dried cherry and red apple.