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HomeCoffeesDon't Let Me Down (Organic Espresso Medium Roast) 75% Arabica 25% Robusta
Blend · Honduras + Indonesia + Uganda

Don't Let Me Down (Organic Espresso Medium Roast) 75% Arabica 25% Robusta

Washed Robusta

Roasted by Nordic Roasting Co

Available now· checked 3 Aug
RegionEstimated
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Details

RoasteryNordic Roasting Co· Copenhagen, Denmark
BlendHonduras + Indonesia + Uganda
Producer—
ProcessWashed50% Honduras (Washed Arabica)✓
Harvest—
Altitude—
VarietiesRobusta≈
RoastMedium✓
Tasting notesAlmond, Hazelnut, Milk Chocolate✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Almond
    Nutty/Cocoa › Almond
  • Hazelnut
    Nutty/Cocoa › Hazelnut
  • Milk Chocolate
    Nutty/Cocoa › Chocolate

Supply Chain

  1. Origins

    A blend of 3 origins

    this coffee combines green coffee from several places

    1. Honduras

      Washed

    2. Indonesia

      Wet-hulled

    3. Uganda

      Washed

  2. Roastery

    Nordic Roasting Co

  3. Coffee· viewing

    Don't Let Me Down (Organic Espresso Medium Roast) 75% Arabica 25% Robusta

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Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarVikings Do It Better Modern Italian Espresso 100 Arabica Medium RoastHonduras Organic Dark RoastEuropean Blend CoffeeHonduras EspressoHouse Blend Medium Dark RoastHonduran 16oz — The Wild RoasterSame variety, exploredRobusta387Similar flavour profileAlmond, Hazelnut, Milk Chocolate1864Same processWashed13025From the same originHonduras1206More from this roasterNordic Roasting Co20 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedRoastMedium
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability