Signature Blend
Brazil + El Salvador + Guatemala
Milk Chocolate, Cranberries, Blood Orange
☕️ BEST FOR...
Espresso + Filter Brewing

- This is a full body blend with low acidity, featuring a fruity flavour and a gorgeous chocolaty after-taste showcasing in-season...

Size: 250 GR

250 GR
1 KG
Size: 250 GR, 1 KG
Availability : In Stock Pre order Out of stock

Frequently Bought Together

Total price:£152.50 £146.50

- This is a full body blend with low acidity, featuring a fruity flavour and a gorgeous chocolaty after-taste showcasing in-season premium lots sourced from some of our strongest relationships primarily in Latin America, and bringing you the best possible flavour

It is described as easy-going, sweet, & balanced. 
Our Camden Signature blend works well as a classic espresso, or for those who like a filter with a bit more body.... Making it a great gateway into the specialty coffee world, or a nice surprise for a seasoned specialty coffee drinker.

Camden Blend currently features coffees from 3 amazing coffee producing countries... Brazil Ipanema gourmet, SHB Guatemala and El Salvador with stunning Milk Chocolate, Cranberries, and Blood Orange flavour notes.

This blend from Central and South America delivers sweetness and balance.

It all starts with a Gourmet Pulped Natural Ipanema that has a sweet cup with a mild acidity. It has a good body and a halzelnut notes with a creamy mouthfeel and finish. There are no harsh notes to the cup, definitely a coffee for those that prefer a milder, smooth cup. This traditional natural processed method enhance the nuttiness and let shine a chocolaty texture.

The addition of a fully washed SHB blend presents all the flavour characteristics that we look for in a Guatemala. Think lots of chocolate and fruit, plus a clean cup. Strictly Hard Bean (SHB) specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHB. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean. 

Finishing this recipe we introduce a coffee from the Ariz family that owns the San Manuel -Tablon Ojo de Agua farm in the Apaneca region of El Salvador with it's special double soaked process. Here, the beans are de-pulped with all mucilage removed and soaked in a tank under clean water for 10 to 12 hours. The water is removed and refreshed, with the beans undergoing a further 10 hours soaking before being sun-dried on raised beds. This method enhances the fruity flavours of the beans giving them a creamy and pleasant body and intense sweetness.

Additional Information

250 GR, 1 KG