November 2014 - The CoffeeWorks Project: El Salvador Buena Esperanza Pacamara

Throughout 2014 we wanted to do something a little bit exciting and different, in 2013 we created different espresso blends to share with you all but this year we're showcasing a custom blends from our amazing wholesale customers.  We wanted to take some time to celebrate the wonderful things they're doing with our coffees and allow everyone to taste their fantastic blends.

Now it's November we're taking a trip down to London Village, not far from Angel Underground station in lovely Islington we're visiting The CoffeeWorks Project.

As an independent family run speciality coffee house their aim is simple: to showcase the best coffee, tea and food in a friendly, and relaxed environment. Since opening they have been serving Slayer crafted single espresso to the locals and people of London alike. Driven by their desire to emphasise the individual flavour profile of each coffee the CoffeeWorks Project have exclusively showcased seasonal single origin coffee including 3 espresso (1 decaf option) and 3 filter options on in the shop at any one time, all of which change regularly with the seasons.

So this month is a little different to usual because CoffeeWorks are a little different to usual, instead of having a blend all of their own they feature exclusive single origin coffees and this month is no different.  You can't get this coffee anywhere else, not even on our website!

For November they've got a microlot from El Salvador, a Pacamara from Buena Esperanza.

In the cup this is like a Cadbury's Dairy Milk Caramel bar! Smooth milk chocolate meets caramel, there's a little shoulder of hazelnut that finishes with a soft green apple acidity.

I'm sure that after all this you're not going to just want to brew the coffee at home, you know you want to go and visit them too!  Next time you're down in London make sure to visit!

Twitter: @CoffeeWorksProj
Facebook: @The-Coffee-Works-Project


Cadbury's Dairy Milk Caramel, smooth, milk chocolate, caramel, hazelnut, green apple acidity.

« Back to Guest Blends Archive