So here it is, the Kin coffee blog finally kicking off.
We are proud to announce that for the past few weeks (and foreseeable future) we have been using Bristol's finest, Clifton Coffee Roasters. Below is a pic of their mean roasting machine.
Our new house espresso is the 'EQ ESPRESSO' mk. VI. This seasonal blend was created to bring a sweet and balanced espresso full of character all year round. It's currently comprised of two coffees, both of which are a red bourbon, a coffee varietal notorious for its sweetness. As an Espresso we've been finding an abundance nuts, spices and citrus with a beautiful medium body. With milk, we've been finding these flavours morphing into praline and chocolate, truly delicious!
Also now in our possession is our brand new filter offering, Los Cauchos from Huila in Colombia. We'd heard great things and were certainly not disappointed when we tried it. Giving off a beautiful buttery character, so often synonymous with the region, combined with a lovely blackberry flavour and clean yet balanced acidity, we're proud to be serving such a fine filter. Imported by the amazing Nordic Approach, we encourage you to look further into this refreshing approach to coffee sourcing. Co-founder of Nordic Approach, Tim Wendlebow, is pictured below.
As for our guest espresso offering, we currently have the single origin Gisuma from Rwanda. This makes a real dessert like coffee with milk, with notes of marmalade, cloves and chocolate in its flavour profile, a real treat for those who like a more indulgent cup of coffee.
Stay tuned for more information on our ever changing coffee menu.
(This is Luke by the way, pop in and say hello)