Kilimanjaro is here!

FINCAKILIINSTA_largeOctober sees the welcome return of coffee from one of our favourite farms Aida Batlle’s Kilimanjaro farm  in El Salvador.  This farm has a long standing relationship with Square Mile and through this loyal relationship Aida Battle is able to produce some very special coffee, and whats is also rare amongst many producers she processes the coffee cherry three different ways.  Natural, Pulp Natural and Washed.

Here is what Square Mile Coffee have to say about this wonderful crop.

 

Kilimanjaro

 

Country EL SALVADOR / Region SANTA ANA / Varieties BOURBON, KENYA / Altitude 1600-1700 MASL / Harvest JAN-MAR / Landed SEPTEMBER

Once again we are thrilled to present you with the coffees from one of our longest standing producer relationships: the Kilimanjaro coffees from Aida Batlle. Aida is one of the most innovative producers we work with, and for a limited time only we’ll be presenting the various techniques she applies to her coffees in one box

NATURAL

Flavour notes

CHOCOLATE/ ORANGE / MARSHMALLOW

Cherries are picked and hand sorted for ripes and unripes. Cherries are then laid in the sunshine intact and manually turned to prevent over fermentation. The dried fruit skin and flesh is then removed during the hulling process.

PULPED NATURAL

Flavour notes

ALMOND / CLEMENTINE / CREAMY

During this process, cherries are picked and sorted in floatation tanks with the unripes floating to the top. Some skin and mucilage is removed from the coffee cherry, leaving the fruity flesh intact during the drying process.

WASHED

Flavour notes

PAPAYA / RED GRAPE / CLEAN

Cherries are picked and sorted in floatation tanks with the unripe cherries floating to the top. Some skin and mucilage removed they’re then moved into fermentation tanks to remove remaining flesh. Finally they’re washed clean with waterand dried.

 

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Spring Espresso’s Synesso Hydra

 

SynessoHydraSpring Espresso make coffee on one of the world most highly regarded and unique espresso coffee machines, the Synesso Hydra.  Each Synesso is hand built in Seattle and shipped across to the UK for installation.

here is what Synesso have to say about the Hydra:-

As part of the evolution of specialty coffee, baristas around the world wanted the ability to alter espresso extraction parameters to suit different coffees at any given time.  Synesso listened.  The Hydra was developed to experiment with and explore the role that pressure plays in espresso extraction.  Mark Barnett, Synesso’s designer & founder,  realized that to really engage with various pressure profiles,  groups that operated with even more autonomy from one another would be required.  He took the popular Cyncra  and redesigned the water inlet system, adding additional parts and associated controls, so a three group machine could operate as three separate one group systems.  The end result, our Hydra,   includes individual brew tanks as well as individual pumps and motors per group.  This adds the ability to simultaneously preinfuse, while maintaining individual pressure control .  If you are looking for uninterrupted pressure on every group, in the highest volume environment, you have found it in the Hydra.

Spring espresso’s Hydra was installed installed in October 2013 by the guys from Square Mile.  The installation includes not just a normal water filter but a water softener via a magnesium filter.  To monitor the hardness of the water into the Hydra, Spring Espresso monitor this via an inline TDS (Total Dissolved Solids) meter, and if it exceeds tolerance we know it is time to replace the magnesium filter.

Synesso Controller

 

Control is everything!

Spring Espresso’s Hydra is totally controllable with input via a key pad remote that allows us to adjust indivdual group head temp and boiler temp amongst a whole host of things.  With this kind of control on how coffee is brewed we can bring the best of what seasonal coffee has to offer straight into your cup.

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October sees a new Red Brick blend

 

badgeRedbrick

 

Tasting Notes
PLUMBLACKCURRANTCOCOAKIWIFRUIT

As the crops change, so do the components of Square Miles Red Brick, highlighting harvest cycles and celebrating the seasonality of coffee. They have combined the great fruit qualities from each component, and allowed the sweetness to shine. The careful and hard work of all producers involved is evident in our current seasonal espresso.

The current blend is made up of 1/3 Coffea Suarez (Costa Rica), 1/3 La Bolsa (Guatemala) and 1/3 Kangunu (Kenya).

This espresso leads with a heavy blackcurrant quality coming from the Kangunu, plums and kiwifruit are also present from the La Bolsa, while the Suarez offers up lovely cocoa notes and a hints of nuts.

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Food

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Here at Spring espresso we take our food just as seriously as the drinks

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Tea

Spring20120908_0008

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