Region: Blend composed of Vietnam and Brazil

Crop altitude: at 1,000mts above sea level, characteristics that make a quality coffee. 

Harvesting: Manual, only when the fruit is ripe and at its optimum.

Drying: In the sun on cement sieves leaving the grain at 11.5% moisture, raked with a layer of thickness not exceeding 6cm high once the grain is dry.

Controls: Selection and screening by technicians, achieving a homogeneity of all coffee beans.

Import: in dry containers, maintaining a temperature and environment suitable so that the coffee does not undergo any modification.

Type: Robust

Criba: 16-17

Grain: Medium roast with medium-sized dark brown grain.

Intensity: High

Cup: With a lot of body, the cup of the robusts acquires less fruity nuances almost without noticeable acidity, factors that make it a cup would be full body and flavours of pure dark chocolate.

Shake’n’Bake Blend

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