A blend of espresso coffee, 100% Coffea Arabica. It consists of two small producers from Brazil. Taking into account the two different processing methods (pulped natural and natural), we get a balanced coffee, with low acidity, full body, notes of nuts and dark chocolate. It also goes great with milk drinks!
Roasting Date: 2026-01-14
Variety:
Yellow Bourbon, Red Catuai
Origin: Brasil
Region: Carmo De Minas
Process: Natural
Cupping Score By Q-Grader: 85
Crop Year: 2025
HP Arabica is our everyday go-to espresso blend, designed for consistency, comfort, and reliability. It features two specialty-grade Brazilian coffees: a naturally processed Yellow Bourbon and a honey-processed Catuai. This blend offers a classic cup profile with notes of roasted nuts, cocoa, caramel, and soft chocolate.Each component is roasted separately, according to its density and moisture, to achieve optimal development. We then blend post-roast to bring balance and harmony. The natural component adds sweetness and texture, while the honey brings brightness and clarity. This results in a blend that performs effortlessly across espresso styles—from straight shots to milk-based drinks and freddo.Roasting is done on our Loring Kestrel 35kg roaster, using convection heat for deeper, more even development and better flavor retention. All roasted lots are then passed through a color sorter, ensuring top consistency and cleanliness in the cup. The result is a smooth, chocolatey, full-bodied espresso with broad appeal.
18g → 50ml → 93 °C → 26–28 δευτερόλεπτα This recipe emphasizes clarity, sweetness, and structural balance in a compact espresso form.
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Cherries are handpicked at peak ripeness depending on origin and variety.
Each component undergoes natural or washed processing before roasting.
Each coffee is roasted separately on our Loring Kestrel 35kg to Lighttell 64 for this blend.
The blend is created post-roast and rested before packaging.
Recommended espresso recipe: 18g → 50ml in 26-28 seconds at 93°C.
