Casablanca Blend
カサブランカ ブレンド · Blend · 250 g
¥3,000 or ¥2,700 per bag on subscription
Our house blend, built to taste good every way you brew it. Half is a natural from Fazenda Terra Preta in Brazil's Mogiana region for chocolate and body, then a washed Excelso from Cundinamarca, Colombia for citrus brightness, and a washed lot from Costa Rica's Aquiares Estate for a nutty, cocoa finish. It is the coffee we pull as espresso on the roastery bar every day.
- Roast
- Medium
- Sweetness
- Acidity
- Body
- Best for
- Espresso, milk drinks and everyday filter
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Brew it at home
Starting recipes from our bar. Adjust the grind one step at a time to taste.
| Method | Grind | Coffee | Water / yield | Time | Temp |
|---|---|---|---|---|---|
| Espresso | Espresso | 18 g | 36 g in the cup | 27–30 s | 93°C |
| Pour-over (V60) | Filter (V60, drip) | 15 g | 240 g water | 2:45–3:00 | 92°C |
| French press | French press | 30 g | 500 g water | 4:00 | 94°C |
| Moka pot | Moka pot | 16 g | Hot water to the valve | Until it gurgles | Start with hot water |
Pairs well with
Freshness
Best between 7 and 35 days after roasting. For espresso, let the bag rest about a week first. How to store it
Where it grows
- Brazil · Fazenda Terra Preta, Mogiana 50%
Mundo Novo, Caturra, IPR and Yellow Bourbon · Natural · 750–1,400 m On the map - Colombia · Cundinamarca Excelso, Cundinamarca 30%
Castillo, Colombia and Caturra · Washed · From 1,450 m On the map - Costa Rica · Aquiares Estate, Turrialba, Cartago 20%
Caturra, Catuaí and Catimor · Washed · 1,200–1,350 m On the map
Photos show the region or the process, not our partner farms.
Never run out
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