Heresy - Nectar Fruity Espresso Blend 252 g

Whole-bean specialty coffee from Ethiopia and Costa Rica, roasted by Heresy. Dark roast, perfect for espresso, coffee machines, and moka pots. You can expect hints of flowers, yellow fruits, jam, chocolate, caramel and citrus fruits.

Origin: Ethiopia / Costa Rica

Region: Sidama / Brunca

Farma: Ethiopian smallholders / La Guaca

Porcessing: Washed / Anaerobic honey

Altitude: 2100 / 1800 m a.s.l.

Cupping score: 87 / 100

ABOUT THE FARM AND THE COFFEE PRODUCER

For Nectar, we usually choose coffee from Ethiopian smallholders—small-scale producers whose farms cover up to a dozen or so hectares at most. Sometimes we also contract coffee from a larger cooperative if the quality remains at the exact same high level. Lots rotate periodically, but each time it is the freshest possible crop—we make sure that the unique character of coffees from this part of the world is not muted by unpleasant notes of aging.

Costa Rica, on the other hand, comes from the Ureña family business, where everything runs like clockwork. We started our relationship with these excellent producers in 2021, during the very first season of Herezja's existence. La Guaca is the name of the section where the catuai variety is mainly grown, undergoing meticulously designed honey-style processing under anaerobic conditions.

ABOUT THE PROCESSING OF COFFEE BEANS ON THE FARM

Ethiopia: Processed as natural or washed, depending on seasonality. Natural involves drying the coffee seeds inside the whole fruit. Freshly harvested cherries undergo an initial selection process to discard those with defects. Then, they are spread across so-called African beds—long tables, sometimes stretching for several dozen (!) meters, with a mesh lining that allows for even airflow throughout the process, resulting in homogeneous drying. Depending on the weather, the whole process takes between 25 and 30 days.In washed processing, before fermentation, the coffee goes to a depulper that separates the seed from the pulp and the rest of the fruit. Next, it spends about 24 hours in a tank, after which it is washed and finally dried on African beds for about two weeks.

Costa Rica: First, the cherries undergo a brief pre-drying process, and then they are sealed for 2 or 3 days in airtight tanks for fermentation with limited oxygen access. Afterwards, they are dried on long African beds inside something that looks like your grandparents' greenhouse plot, you know, where tomatoes and cucumbers grow. Except about seven times longer.

ROASTER'S OPINION

Here is our idea for this espresso: we created a roast profile that highlights the beautiful flower and fruit notes typical of high-quality Ethiopian coffees, while at the same time offering plenty of chocolatey-dessert depth and sticky sweetness to balance the acidity and give the cup equilibrium. That is the work of the second component in the blend. As a result, whether you brew it in an espresso machine, a moka pot, or even as a filter coffee, you will get a full, round, and complex coffee with a long-lasting, sticky aftertaste!

Store in a cool, dry place.