For those who haven’t brewed Naturelle before, the ethos behind the blend is about organic ingredients and helping people enjoy really good washed Ethiopian coffees. We sell it as both Certified Organic Naturelle (see our organic section) and not certified. Most of the time the blend is the same for both versions. In coffee terms, we try and keep THE VERY BEST Ethiopian coffee we can buy as the champion and then there are one or two base elements or carriers to elevate it. At the moment we are using;
Suke Quto from the Guji area of Sidamo in Ethiopia & Brazilian Fazenda Das Flores, from South Minas. Just to be clear, these two are not both organic. We are increasing our Organic Brazil volume this season. This change is probably the biggest thing we have done with Naturelle in a while. The two components are really sweet but both coffees are of a bigger body now, making the acidity subtle, which works so well together.
We have always brewed Naturelle lighter, to elevate the citrus and clarity, although this is “traditional espresso” by modern standards. For the best espresso, you can extract from as low as 14g into 50g as there is nearly always more sweetness with less coffee, in the next breath you can still make some great coffee using triple baskets and 21g’s….you just don’t HAVE TO up dose! Also in my list of growlings water is so important. On a day to day basis we tend to brew Naturelle 16.5-17g into 35g (so 1:2) on milk-based drinks and a touch longer for espresso (1:2.5) 17g into 45g.