The Coffee Boss Blend

A blend of Brazilian and Central American arabicas with an Indian robusta. Full bodied and syrupy with baking chocolate, hazelnut brittle and a long, smooth finish.

A spotlight on origins

Brazil

Region: Minas Gerais
Preparation: Natural
Altitude: 800-1200 masl

This coffee is sourced from the state of Minas Gerais, where over one million hectares of coffee have been planted, accounting for over 50% of Brazil’s total coffee production. Thanks to relatively low growing altitudes, Brazilian coffees are generally less acidic. As a result they tend to be rounded, sweet and well-nuanced rather than big and bright.

India

Region: Kerala
Preparation: Natural
Altitude: 500-1000 masl

Almost all coffee grown in India is shade grown and is often intercropped with other plants such as cardamom, clove and pepper. Robusta coffee from India is added to the Coffee Boss blend to give body and a lingering finish which allows the blend to cut through milk based drinks.

Ethiopia

Region: Kaffa
Preparation: Natural
Altitude: 1500-2000 masl

As the birthplace of coffee, Ethiopia is teeming with unique and interesting flavours. This naturally processed coffee gives body and a fruity sweetness to the blend.

Central America

Region: Nicaragua & Honduras
Preparation: Washed
Altitude: 1300-1500 masl

Washed coffees from Central America are used interchangeably depending on seasonality. These coffees lend toffee sweetness, a gentle fruity acidity and contribute to the body and balance of the blend.