Sweet Spot - House Blend
A sweet and balanced coffee with notes of milk chocolate, dried fruit, honey and hazelnut and an elegant, spicy finish. Old faithful, tried-and-true. Sweet Spot is roasted and blended to be the coffee you keep coming back to.
We roast and ship Monday - Friday.
Orders received before 9am typically ship same day.
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Technical Information
Producer: Cocarive Cooperative (Brazil) and El Borbollon (El Salvador)
Region: Minas Gerais, Brazil and Santa Ana, El Salvador
Harvest: Summer and Spring 2024
Varietal(s): Mundo Nuovo and Red Bourbon
Process: Natural and Fully Washed
Altitude: Various
Exporter: Cocarive Cooperative and El Borbollon
Importer: Rio Claro and Royal Coffee
Agrton Gourmet Color: 94 (medium light)
Roasters Cupping Score: 85
Coffee Story
We absolutely love the nuance, complexity and uniqueness of a stellar single origin. But sometimes we want coffee that just tastes like - well - coffee...only better. For us, Sweet Spot is that blend. All of the comforting, warm and sweet notes like chocolate, caramel and spice along with a subtle fruit tone just to keep things interesting enough. This is traditional coffee with the quality level turned way up.
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Varietal
The Brazilian component is Mundo Nuovo. Mundo Nuovo is a natural cross between Bourbon and Typica. The variety was originally identified and planted in Brazil in the 1940s and has been a widely distributed varietal in the country since 1952. The varietal is characterized by a good cup quality and vigorous production but is late maturing and prone to disease.
The Salvadoran component is Red Bourbon. Bourbon is one of the most widely known and oldest varietals of Arabica. The varietal was introduced to and named after the island of Bourbon (now known as Reunion Island) by French missionaries from Yemen in the early 1700s. It spread through Africa and the Americas in the mid 1800s. Many varietals today have a lineage tied to the Bourbon varietal. Bourbon is known to have great cup quality but has medium-low volume per-plant production and is susceptible to all of the major coffee diseases.
Processing
The Brazilian coffee is a natural process and the Salvadoran is fully washed.
Terroir
Carmo de Minas in the Minas Gerais state of Brazil is widely known as the premiere area for high quality coffee production in the country. Many of the farms in the area are on the smaller side by Brazilian standards. Carmo de Minas has fertile soil, rolling hills and mountains with a sunny and mild climate. The latitude of the region is at the far southern extreme for coffee production. So, its relatively low altitude, 900-1500 masl, is sufficient for high-quality coffee production.
Santa Ana, El Salvador is home to many world-renowned coffee producers. Many of which have farms located on the slopes of the Santa Ana volcano. The volcanic soils are extremely fertile. The region has cool, to cold nights, depending on altitude and warm to hot days. This extreme diurnal shift helps create coffees with great sweetness and complexity. The region gets well-defined rainy and dry seasons which allows for more consistent ripening and harvesting times when compared to other coffee production areas.