Mary Had a Little Blend
Mary Had a Little Blend combines high quality Colombian and Guatemalan beans to create an exceptional blend that everyone can enjoy. With rich chocolate fudge, toffee, roasted hazelnut and nectarine flavour notes, these beans make for a delicious well-rounded coffee ideal for milk coffee drinkers.
Mary Had a Little Blend combines high quality Colombian and Guatemalan beans to create an exceptional blend that everyone can enjoy. With rich chocolate fudge, toffee, roasted hazelnut and nectarine flavour notes, these beans make for a delicious well-rounded coffee ideal for milk coffee drinkers.
Mary Had a Little Blend combines high quality Colombian and Guatemalan beans to create an exceptional blend that everyone can enjoy. With rich chocolate fudge, toffee, roasted hazelnut and nectarine flavour notes, these beans make for a delicious well-rounded coffee ideal for milk coffee drinkers.
In The Cup
Chocolate fudge, toffee, roasted hazelnut, nectarine
Suitable for
ESPRESSO
STOVETOP
PLUNGER
AEROPRESS
Espresso Blend Description
Our house special blend has quickly become a customer (and staff) favourite.
Mary Had a Little Blend uses a beautiful base Colombian, providing a wonderful foundation of smooth chocolate notes and stone fruit acidity. This allows the intricacies of the Guatemalan to shine, with its own chocolate notes, tropical fruitiness, nutty tones and unique sweetness. Pairing these two beans together was a no brainer – the chocolate notes of both beans layer beautifully to create a decadent chocolate fudge flavour, whilst the fruity acidity comes together to serve a stunning hint of nectarine. The combination also allows for the Guatemalan’s nuttiness and distinctive sweetness to come through on the palette with roasted hazelnut and toffee notes.
Coffee Breakdown
COLOMBIA EL JARDIN
Washed process – Castillo and Colombia varietals from Finca El Jardin based in Avevedo, Huila, Colombia. Grown at altitudes of 1600-1800 MASL.
GUATEMALA CEYLAN
Fully washed process – Bourbon, Typica, Mundo Novo, Maragogype and Guiexa varietals from Finca Ceylan based in San Miguel Pochuta, Chimaltenango, Atitlán. Grown at altitudes of 1000-1350 MASL.
Espresso Recipe
DOSE - 20.5g
YIELD - 40g
TIME - 26 - 28s
TEMP - 95°C
RATIO - 1:1.96
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.