THE CLUB
This is our signature coffee with a profile that we aim to maintain throughout the year.
Our goal here is to create a drink that we can replicate with different coffees from a variety of origins around the world. We only work with fresh harvests and discovering seasonal coffees to work with, to maintain our Club profile can be fun but it is also challenging.
Our latest edition of The Club, we first chose for the base a Colombian coffee, from the famous Huila coffee region of the country. It’s of the Bourbon variety, with a washed process and it provides our Every Day creation with a high body, sweet with prevalent chocolate notes.
With this season’s harvest, we decided to add a Guatemalan coffee mixed with the varieties of Bourbon, Catuai and Typica, from the Finca ‘San Pedro Necta. Also a washed process, it gives the Club a bright acidity and reinforces the texture of those prized chocolate notes from the Colombian Coffee.
Next, to give it a fruity touch, we maintained an Ethiopian coffee, but this time from Mesfin Dabessa. This natural process Heirloom makes the Club creation a bit more interesting and adds another layer of light acidity.
The result is a well balanced cup of coffee, sweet and fruity with a persistent chocolatey aftertaste.
It's the perfect cup for every day, whether with milk or alone.
This is our signature coffee with a profile that we aim to maintain throughout the year.
Our goal here is to create a drink that we can replicate with different coffees from a variety of origins around the world. We only work with fresh harvests and discovering seasonal coffees to work with, to maintain our Club profile can be fun but it is also challenging.
Our latest edition of The Club, we first chose for the base a Colombian coffee, from the famous Huila coffee region of the country. It’s of the Bourbon variety, with a washed process and it provides our Every Day creation with a high body, sweet with prevalent chocolate notes.
With this season’s harvest, we decided to add a Guatemalan coffee mixed with the varieties of Bourbon, Catuai and Typica, from the Finca ‘San Pedro Necta. Also a washed process, it gives the Club a bright acidity and reinforces the texture of those prized chocolate notes from the Colombian Coffee.
Next, to give it a fruity touch, we maintained an Ethiopian coffee, but this time from Mesfin Dabessa. This natural process Heirloom makes the Club creation a bit more interesting and adds another layer of light acidity.
The result is a well balanced cup of coffee, sweet and fruity with a persistent chocolatey aftertaste.
It's the perfect cup for every day, whether with milk or alone.
This is our signature coffee with a profile that we aim to maintain throughout the year.
Our goal here is to create a drink that we can replicate with different coffees from a variety of origins around the world. We only work with fresh harvests and discovering seasonal coffees to work with, to maintain our Club profile can be fun but it is also challenging.
Our latest edition of The Club, we first chose for the base a Colombian coffee, from the famous Huila coffee region of the country. It’s of the Bourbon variety, with a washed process and it provides our Every Day creation with a high body, sweet with prevalent chocolate notes.
With this season’s harvest, we decided to add a Guatemalan coffee mixed with the varieties of Bourbon, Catuai and Typica, from the Finca ‘San Pedro Necta. Also a washed process, it gives the Club a bright acidity and reinforces the texture of those prized chocolate notes from the Colombian Coffee.
Next, to give it a fruity touch, we maintained an Ethiopian coffee, but this time from Mesfin Dabessa. This natural process Heirloom makes the Club creation a bit more interesting and adds another layer of light acidity.
The result is a well balanced cup of coffee, sweet and fruity with a persistent chocolatey aftertaste.
It's the perfect cup for every day, whether with milk or alone.
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Our craft is to roast single origin coffees that match the profiles of a curated range of sensory profiles, like-no-other.
By implementing the concepts, similar to the ideas of a mixologist who creates a unique beverage or how a Michelin Star chef creates a unique dish, at Roast Club, we create unique coffees - we take coffee to the next step.
Each creation is an expression of each individual single origin. We compliment their extraordinary qualities and give our coffee drinkers an unique coffee experience and most importantly, something to remember.
Join the Club.
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Coffees with sensory profiles that are designed for daily consumption. A coffee experience which is not too complex, but with body, juicy fruity notes, sweet and light acidity. Coffees that are easy to drink, every day, again and again.
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ESPRESSO RECIPE
18.5g IN - 38g OUT
28”
TEMPERATURE: 92.5°
