Coffee - supplied by Braziers Coffee roasters, Wellington
Campbell Street - Medium
Taste Notes: marzipan, chocolate, hazelnut
A classic antipodean blend, Campbell ST relies heavily on Colombian single-origins. A medium-light roast gives great body and sweetness, perfect for filter or espresso.
Campbell ST is made up of Brazilian, Colombian and Guatemalan coffees, however these will vary throughout the year to ensure as fresh a harvest as possible is used. The beans are roasted in batches and it takes about 15 minutes to reach the desired 'drop' temperature for this blend of 210 degrees.
Like grapes in wine, coffee beans come in many varietals or cultivars each with their own unique characteristics. In this blend we primarily use a cultivar called Caturra, a single gene mutation of the Bourbon strain, that causes the plant be much smaller. This in turn allows farmers to plant more densely and increase their yields.
Mill Town - Dark roast
Taste Notes: cacao, molasses, fudge
“This classic medium-dark roasted coffee has full-bodied, smooth flavours. Hand-crafted on our cast iron coffee roaster at Braziers' HQ, in Wellington’s historic Victorian wool mill.
Mill Town Blend is made up of Brazilian and Colombian coffees, however these will vary throughout the year to ensure as fresh a harvest as possible is used. The beans are roasted in batches and it takes about 15 minutes to reach the desired 'drop' temperature for this blend of 216 degrees.
Like grapes in wine, coffee beans come in many varietals or cultivars each with their own unique characteristics. In this blend a cultivar called Mundo Novo is primarily used, a hybrid of a natural mutation that took place in East Timor, and an Ethiopian strain. The result is a coffee that is resistant to leaf rust, giving farmers more security.
Decaf - Brazillian 'Swiss Water'
Tasting notes: Chocolate, caramel, hazelnut
Our Brazilian decaf starts with green beans from the area of Cerrado at around 1200 masl. From there the green coffee goes to our partners at Swiss Water Process to be decaffeinated.
Their process starts with one philosophy: a passion for crafting amazing decaffeinated coffee. Starting with small batches, they remove caffeine in a gentle and 100% chemical-free way, that involves soaking, flushing and drying.
By using specialised roasting techniques that allow for the increased moisture content and reduced mass, it's possible to create a finished coffee that has all of the flavour and only 0.1% caffeine.
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