By Warner & The Wild · Recipe 1
Stonefruit Veld Espresso
- Roast target
- Medium
- Brew style
- espresso
- Blend method
- Before roasting
- Components
- 4 beans
The recipe
| Ratio | Bean / role | Flavour goals |
|---|---|---|
| 35% | Kenya Karingastructure brightness Kenya Karinga brings the blackcurrant citrus snap and brightness that pushes the cup toward a ripe stonefruit profile. | Berry, Citrus, Floral |
| 25% | Colombiabase Colombia provides a chocolate and caramel base so the fruit notes have a sweet, familiar espresso backbone to sit on. | Chocolate, Nutty, Caramel, Citrus |
| 20% | Uganda Okorobody Uganda Okoro carries earthy, smoky depth that grounds a stonefruit cup and adds a little savoury edge so the fruit does not read as thin. | Chocolate, Nutty, Earthy, Smoky |
| 20% | Ethiopia Yirgacheffeaccent Ethiopia Yirgacheffe adds floral aromatics and a juicy fruit lift that reads as stonefruit in espresso, rounding out the top of the cup. | Floral, Citrus |
Design targets and reasoning
Intended targets, not observed results. Substitutions need a new trial.
- body
- 3/5
- brightness
- 4/5
- sweetness
- 4/5
- bitterness
- 3/5
- finish
- 4/5
- Roast target
- Medium roast
- Development target
- 20–25%
- Rest target
- 5–9 days
- Listen for first crack, the first popcorn-like popping sounds, and use it as your timing anchor.
- After first crack starts, aim to keep roasting for roughly one fifth of the total roast time so the fruit and floral notes stay bright instead of going dull.
- Keep the heat steady rather than ramping hard late in the roast, so the Kenya and Ethiopia stay aromatic and do not scorch into bitterness.
- End the roast and start cooling as soon as the colour is an even medium brown with no oily sheen, which protects the delicate stonefruit and floral top notes.
Predicted flavours: Stone fruit, Berry, Citrus, Floral, Caramel, Chocolate
- If: If the cup tastes too sharp or sour like undressed lemon
- Try: Drop the Kenya Karinga by about 5 percent and add that amount to the Colombia base to soften the acidity.
- If: If the stonefruit note is hard to find and the cup tastes mostly of cocoa and nuts
- Try: Increase the Ethiopia Yirgacheffe by about 5 percent at the expense of Colombia to lift the fruit and floral lift.
- If: If the cup feels thin or watery as an espresso shot
- Try: Increase the Uganda Okoro by about 5 percent and reduce the Kenya by the same amount to bring back body.
Stonefruit flavour is best reached by stacking a fruit-forward bean, a citrus-bright bean and a floral accent on a sweet base.
Based on inventoryKenya Karinga and Ethiopia Yirgacheffe are the two available stock beans whose flavour tags (berry, citrus, floral) most directly support a stonefruit read.
Based on inventoryThe available non-decaffeinated stock (Kenya, Ethiopia, Uganda, Colombia, Mexico, Nicaragua, El Salvador) contains Colombia as the clearest sweet chocolate and caramel base.
Based on inventoryTasting notes on prior espresso blends (Uganda Sunrise Espresso, Spring Bloom, Birthday Bloom) show that Kenya plus Ethiopia pairings have produced berry, citrus and floral cups, which is the direction to push for stonefruit.
Based on tasting historyRatios are a starting hypothesis for the roaster to test, not a recipe proven to deliver stonefruit.
Based on preference profile
About this blend
Stonefruit flavour is best reached by stacking a fruit-forward bean, a citrus-bright bean and a floral accent on a sweet base. Kenya Karinga and Ethiopia Yirgacheffe are the two available stock beans whose flavour tags (berry, citrus, floral) most directly support a stonefruit read. The available non-decaffeinated stock (Kenya, Ethiopia, Uganda, Colombia, Mexico, Nicaragua, El Salvador) contains Colombia as the clearest sweet chocolate and caramel base. Tasting notes on prior espresso blends (Uganda Sunrise Espresso, Spring Bloom, Birthday Bloom) show that Kenya plus Ethiopia pairings have produced berry, citrus and floral cups, which is the direction to push for stonefruit. Ratios are a starting hypothesis for the roaster to test, not a recipe proven to deliver stonefruit.
Blending method
Blend the green beans before roasting.
Tasting results have not been published for this recipe. Flavour characteristics describe intent, not a verified cup result. Match substitutions by their role and characteristics; origin alone does not establish equivalence.