Blackbird Espresso Blend

Black Raisin | Toffee Candy | Fruit Granola | Dark Fruit Sweetness | Smooth & Versatile

An espresso blend that works in both directions: the sun-dried Brazilian brings fruit sweetness and body; the Javanese giling basah component adds a dark, earthy depth that holds through steaming. Black raisin and toffee candy as an espresso; something closer to fruit granola and caramel with milk. Blackbird has been a consistent favourite for a reason.

Details

• Origin: Brazil (60%) · Fazenda Trapia · Natural & Indonesia (40%) · Java · Giling Basah (Wet-Hulled)
• Process: Natural Brazilian + wet-hulled Indonesian — dark fruit sweetness from Brazil, earthy body and depth from Java
• Roast: Medium · Espresso
• Best for: Espresso, Long Black, Flat White, Latte

The Story

Giling basah — wet-hulling — is a processing method unique to Indonesia. Where washed coffees remove their parchment after drying, the Indonesian method removes it while the beans are still wet: damp, exposed seeds finish drying in the open air. The result is a lower-acidity, heavier-bodied coffee with an earthiness that conventional washed or natural processing never produces.

In a blend, this is exactly what you want from an Indonesian component: body that carries through milk and depth that holds against any ratio. Fazenda Trapia’s natural Brazilian lot adds the sweetness — dark raisin and fruit — that lifts the blend out of the purely earthy and into something more complex. The blend has been part of the range long enough to have outlasted several trends, which is the most honest recommendation of all.

In the Cup

Black: Black raisin and toffee candy — dark, sweet, and grounded. Fruit granola adds a warm mixed-fruit brightness in the mid-palate. Full-bodied and smooth.

With milk: The raisin sweetness softens into caramel and mixed fruit. Creamy, rounded, and deeply satisfying — the Indonesian component ensures it carries through any milk ratio.