Tipping Point

Description

Chocolatey, nutty and smooth. This coffee sees a little more development in the roaster to minimize the acidity, hone in on the body and act like a warm hug. Currently 50% Santa Ana La Huerta, Guatemala and 50% Green Land Estates, Myanmar.

Recommended Recipe as Espresso:
18 grams, 30-32 seconds, 40 gram extraction

Tasting Notes: Dark Chocolate, Mixed Nuts, Smooth

Our current offering for Tipping Point is a blend of two coffees. We've profiled these two coffees separately and blended them post-roast. Our intention is to match density and bean sizing so they extract at even rates, bringing you the most flavour clear cup of coffee.

The first coffee is from a farm called Santa Ana La Huerta in Guatemala. It's a farm we've been purchasing from for the last three seasons and their coffee is sweet, rich and chocolatey - perfect for this blend. It's a washed coffee and is a mix of Bourbon, Caturra and Catimor varieties.

Producer: Rony Asencio
Farm: Santa Ana la Huerta
Country: Guatemala
First Year Rosso Purchased: 2016
Region: El Progreso
Varietal: CR 95, SANCA 92, Caturra, Bourbon
Processing Techniques Purchased: Washed
Elevation: 1550m - 1650m

This is the third year working directly with Rony Asencio.

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The second coffee comes from Myanmar and is one of the first coffees we've purchased from this up and coming specialty coffee producing country. It comes from an estate in the Pyin Oo Lwin township called Green Land Estates - one of the first to focus on quality coffee production in the country, and now boasts many accolades on the walls at the farm. This offering is also made up of CR 95, so blends beautifully with Santa Ana La Huerta.

Producer: Sai Wan Maing
Farm: Green Land Estates
Country: Myanmar
Build Date: 2000
First Year Rosso Purchased: 2018
Region: Pyin Oo Lwin
Varieties: CR 8667
Processing Techniques Purchased: Washed
Elevation: ~1100m

This is the first year travelling to Myanmar and working with Sai Wan Maing.

Text from Rosso Coffee Roasters' listing.