Milk Chocolate | Toffee | RaisinComposed of: 75% La Convencion, 25% Roberto Figueroa
Farmers: Valle Inca Producer Group, Roberto Figueroa
Regions: Cusco, Peru; Santa Barbara, Honduras
Process: Fully washed, fermented, dried on raised and covered beds and patios; Fully washed, dried on raised and covered beds for 5 days
Varieties: Bourbon, Caturra, Catuai, Pacas
Elevation: 1400-2000 meters
Starting Parameters: 20g in | 30 seconds | 40g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure.
The name ARGYLL s an homage to Transcend's first home just off of Argyll Road in Edmonton. That tiny shop was the beginning of Transcend's journey through the coffee industry and was where so many Edmontonians learned about the range of flavour possibilities within coffee. We feel it's a fitting name for our first signature blend as well. We've designed this blend to be a balance of rich, warm, classic flavours that are accentuated by hints of fruitiness. It will always be composed of two coffees in a 75/25 split, and will be available all year long!
This version of ARGYLL contains coffee from Honduran producer, Roberto Figueroa. Adding hints of fruitiness on top of the rich toffee and milk chocolate from La Convention. The flavour profile stays quite similar, with notes of chocolate and caramel covered fruits.