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AED 60.00
SPRING BLEND
Origin: Brazil, Colombia
Elevation: 1650 - 1800 MASL
Process: Natural
Variety: Mixed Varietals
Producer: Cooperative
Taste notes: Grapefruit, Lime Zest, Caramel, Molasses
About This Specialty Coffee
Designed with espresso in mind, this blend pairs two naturally processed coffees that complement each other through contrast and balance. Coffees from Brazil’s Bronze Cloud and Colombia’s Chachagui come together to create an espresso that is both vibrant and deeply sweet, offering clarity in flavor while maintaining the dense texture and structure needed for a satisfying shot.
The Brazilian component forms the foundation of the blend. Bronze Cloud brings a full, syrupy body and a deep sweetness reminiscent of caramel and molasses, providing weight and roundness in the cup. These rich sugar-browning notes create a smooth base that supports the brighter elements of the espresso while giving the shot a plush mouthfeel and a lingering sweetness.
Layered on top is the Colombian coffee from Chachagui, a region in Nariño known for its high-elevation coffees and expressive acidity. This component introduces vibrant citrus aromatics, bringing lively notes of grapefruit and lime zest that lift the sweetness and add complexity to the shot. The citrus character provides a refreshing brightness that keeps the espresso dynamic and clean rather than heavy.
When extracted as espresso, the cup opens with bright citrus aromatics, quickly giving way to a dense, caramelized sweetness through the middle of the palate. The texture is rich and syrupy, with the natural processing contributing both fruit intensity and body. As the shot settles, the sweetness deepens into molasses-like richness, while gentle grapefruit bitterness and citrus oils linger in the finish, adding structure and length.
The result is an espresso that balances clarity, sweetness, and texture—juicy and lively at the front, with a rounded sweetness and satisfying weight through the finish. In milk, the citrus softens while the deeper sugars emerge, creating a cup that becomes creamy, caramel-forward, and chocolatey-sweet, with a subtle citrus brightness that keeps the drink from feeling overly heavy.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Origin | Brazil, Colombia |
| Flavor Notes | Caramel, Chocolate, Stone Fruits |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 2 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 90–93°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 50 ml pour, slow and even.
-Allow the coffee to bloom for 30 to 35 seconds.
-Continue pouring in circles until reaching 140 ml.
-Pause briefly, letting the coffee draw down.
-Finish with a centered pour to 255 ml.
The brew should complete between 2 minutes and 3 minutes 20 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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