Region: Cauca Farm: Various smallholder farmers Varietal: Caturra, Castillo, Tabi + Colombia Altitude: 1200-2000 m.a.s.l Processing: Washed
Butter Knife is the blend that put us on the map. It is our house espresso blend and is used in our shops daily. It's our most popular coffee for a good reason; it's is a classic coffee with a modern approach. This medium roast has been developed to perfection and used in our shops for over ten years. It embodies the traditional approach to the espresso profile, a real crowd-pleaser.
Butterknife is rich, thick, sweet, and sticky. It's a workhorse for the everyday coffee drinker and comes in both a 340g and 5lb bag. Butterknife espresso is the coffee you can drink a million of and want another—an easy-to-use and drink espresso.
The best part about Butterknife is you don't need expensive equipment to get the most out of these beans. The roast is developed with a wide range of use. You can enjoy this espresso in your filter machine or Aeropress. The result of the brew is always a rich, sticky sweet, low acidity coffee, versatile enough for any use.
Suggested espresso recipe of 1:2 coffee to water ratio in 28-32 seconds. For filter, try a 1:16 coffee to water ratio.
For over a decade, Butterknife has been Toronto's coffee of choice. If you want the taste of downtown in the comfort of your home, secure a bag now.
ABOUT THE BLEND
The main component of our Butter Knife Blend comes from Brazil. Serra Negra, or "black mountain," is a Brazilian profile that captures the most classic flavour profile from Minas Gerais, the growing region including Carmo de Minas. This coffee is a workhorse with a reasonable price, making it a staple blend component. We cup for nuttiness, low acidity, and a heavy body.
Due to the climate, varieties being grown, and picking and processing styles, Brazil Naturals also tend to express different flavours than naturally processed coffees from elsewhere in the world. While they often do show prominent fruit characteristics, the taste is closer to a coffee-cherry pulp rather than blueberry and strawberry notes we see from the finest Ethiopian Naturals. Brazil Naturals also tend to have lower acidity and heavier body or texture in the cup.
The natural process of the Brazilian beans makes a difference here. The fruit is not removed until after the beans are thoroughly dried. Microorganisms present in the fruit and the environment will create fermentation in the coffee until it is completely dried and takes 15–25 days on average.
Coffees from Cauca, Colombia, benefit from a high elevation, cool nights, suitable varieties, and intentional husbandry. We roast lots that have low acidity and a balanced chocolatey flavour.
For more information about coffee from Colombia, please check it out here.