Queen Bee Espresso #6: Violet

North Kivu, D.R. Congo and Puno, Peru | Apr - Jun 2014

Photo: (L) Pablo Mamani Apaza, Túpac Amaru grower, with the first few bags of his 2013 harvest. (R) Experimenting with espresso grinds in an Espresso Fundamentals training.
High altitude and the cooler temperatures that come with it allow for coffee cherries to take their time maturing.

The sugars in the fruit develop more slowly. This process typically leads to dense coffee beans that are complex and have a high acidity. This seasonal espresso pairs two of our annual high altitude favorites together to make a super intense and memorable espresso, Violet.

SOPACDI is our cooperative partner in the Democractic Republic of Congo. This year’s harvest from SOPACDI was incredible, and you may have tasted and loved the coffee; here’s your chance to taste these beans in espresso. They contribute intense floral and spice notes and an acidity that is ultraclean and crisp, found only in the highest grown Arabica coffees.

Keeping our head in the clouds, we have blended the SOPACDI with one of our favorite annual microlots from the Túpac Amaru cooperative in Puno, Peru. Grown at 2000+ meter altitudes, this coffee really punches through the blend with intense sweetness and bright, pleasing acidity.

To learn more:
Túpac Amaru

In addition to specs outlined in the honeycomb below, we’ve also started to use ratios to convey shot recipes. For Queen Bee: Violet we enjoyed two different ratios, for different reasons:
  • 1-to-1: 20 grams ground espresso, 20 grams brewed espresso. More mouthfeel and a bit more compactness in the flavors.
  • 1-to-1.5: 20 grams ground espresso, 30 grams brewed espresso. More clarity in the flavor and acidity.

SOPACDI and Túpac Amaru

North Kivu, D.R. Congo
and Puno, Peru

Bourbon, Typica, Caturra

1500–2000+ MASL

Medium for SOPACDI and
Extended Medium for Túpac Amaru

Sweet and complex with spice, lavender, and an ultra-clean and crisp acidity.

Download the pdf for display