ensō is an espresso blend that changes seasonally depending on harvest dates from coffee producing countries. The goal of ensō is to extract the perfect balance of acidity, body and flavor. These blends will typically be very low in acidity, which makes incorporating milk and pouring latte art taste and look better. You’ll find the body to be heavy or creamy, with nutty and chocolatey flavors.
ensō 3.0 is a 50/50 blend of a Natural Processed Brazil and a Washed Processed Mexico. This blend stays true to the ensō character while offering a smooth, nutty, and nostalgic flavor. Very mild acidity which compliments milk drinks best. This is a blend that embodies the harmony of flavor and strength, inspired by the Japanese concept of the circle, symbolizing completeness and fluidity.
About The Coffees:
Brazil Dry Process Fazenda
Region; Carmo de Minas, Minas Geraís
Processing; Natural
Cultivar; Bourbon
MASL; 1250
Mexico Rancho San Francisco
Region; Chiapas
Processing; Washed
Cultivar; Typica, Bourbon
MASL; 1005-1524
ensō is an espresso blend that changes seasonally depending on harvest dates from coffee producing countries. The goal of ensō is to extract the perfect balance of acidity, body and flavor. These blends will typically be very low in acidity, which makes incorporating milk and pouring latte art taste and look better. You’ll find the body to be heavy or creamy, with nutty and chocolatey flavors.
ensō 3.0 is a 50/50 blend of a Natural Processed Brazil and a Washed Processed Mexico. This blend stays true to the ensō character while offering a smooth, nutty, and nostalgic flavor. Very mild acidity which compliments milk drinks best. This is a blend that embodies the harmony of flavor and strength, inspired by the Japanese concept of the circle, symbolizing completeness and fluidity.
About The Coffees:
Brazil Dry Process Fazenda
Region; Carmo de Minas, Minas Geraís
Processing; Natural
Cultivar; Bourbon
MASL; 1250
Mexico Rancho San Francisco
Region; Chiapas
Processing; Washed
Cultivar; Typica, Bourbon
MASL; 1005-1524
