Red Blend

Dark chocolate, biscuit, raspberry, hazelnut.

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As time moves on and the seasons change, coffees come and go – so we need to update our blends. We always do our best to create our blends with coffees that we know aren't going to run out super soon, but obviously all good things eventually have to come to an end.

While the name and components may change, the flavour profile lives on. Our red blend focuses on balance, sweetness and clarity, while also being easy to work with and super forgiving.

Interested in the blend name timeline? In ye olden days there was 'Jailbreak', and then we changed that to 'Red Giant' when it became the first of our new Red blend series.

After that it turned into 'Sunset' then 'Merlot' then 'Red Rum' then 'Red Balloon' then 'Deckchair'. It may sound like a lot of changes, but that's going back a long way – our aim is to have each blend last for around about four months. It's the same delicious profile, just with a different name and different component coffees.

But changes are coming, exciting changes - so this is the final version of this blend and we've simply called it Red Blend.

  • 60% Honduras Cerro Azul Washed Red Catuai
  • 20% Bolivia Rene Mamani
  • 20% Nicaragua Limoncillo Washed Caturra

In the cup you'll get a dark chocolate digestive! That dark chocolate and biscuit flavour fills the cup, with just a delicate hint of raspberry, then a little hazelnut sneaking in on the finish.


    Dark chocolate, biscuit, raspberry, hazelnut.

    Roasting Information
    Medium dark - through first crack, steady through the gap and then drop it just as you reach the start of second crack.

    Brew Recipe Recommendation
    Dose: 19g
    Yield: 37.4g
    Time: 33 seconds

    Blend Evolution
    Red Giant
    Red Rum
    Red Balloon
    Red Blend

    biscuit, dark chocolate, hazelnut, raspberry,