DETAILS
This is Jailbreak, our red blend. It focuses on sweetness, balance, and clarity, while also being easy and super forgiving to work with.
The blend is named after my own personal jail break many years ago. Before the days of Hasbean, I was a prison officer and I roasted coffee in my free time. But Hasbean gave me the opportunity to leave that world behind and live my dream of being a full-time coffee roaster. For a longer version of this story, please have a read of How Hasbean Began. 😊
Our range of coffees here at Hasbean changes with the seasons, so throughout the year different coffees come and go. We update our blends as this happens to reflect that seasonality. The coffees in this season’s Jailbreak are:
- 70% Nicaragua Finca Limoncillo Washed Caturra
- 30% Guatemala El Bosque Estate Washed Bourbon
In the cup this is all about milk chocolate and balance, there's a shoulder of black grape and a dusting of cocoa on the finish.
CUPPING NOTES
Milk chocolate, black grape, cocoa
Roast Information
Medium dark – nice and steady through crack to develop the sweetness, dropping right at the end of the gap with maybe a pop or two of second.
Brew Recipe Recommendation
Dose: 18.5g
Yield: 34g
Time: 30–32 seconds
Resting Recommendation
We recommend a 5-7 day rest after the date of roasting before brewing this coffee as espresso, but there's a lot of personal preference in that so, by all means, please brew whenever you like!
