Campbell Street
Taste Notes: marzipan, chocolate, hazelnut
Our 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 we are using as fresh a harvest as possible. 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.
