Good morning and welcome to day 19 of the WBB advent! I cannot believe how close to the end we are, I almost don't want it to end (I totally do, this was a hell of a lot of work)

This morning we have another new roaster in the calendar! Beanworks!

But first, who are they?

"Founded in 2005 by two friends with oodles of passion for coffee in a small industrial unit in Derbyshire. Back then it was very basic, we didn’t have roasting software nor had we heard of speciality coffee. All we had was a 2nd hand Italian Trabattoni coffee roaster and most of the hessian sacks of green coffee beans hailed from Brazil or Colombia. Back then, colour of the beans was the only way we knew to roast.

Over the next 10 years the business and the team grew and we were supplying an array of hospitality venues nationally.
Two relocations later and we are now situated on the historic Courteenhall farming estate in Northants. The Trabattoni roaster has been replaced with world class Giesen Roasters, Cropster coffee profiling software and a dedicated coffee roasting team overseen by Felix, our Head of Coffee.

We’re a team of coffee professionals who are relentless in striving to source, roast and pack awesome coffee beans for you to enjoy in cafes and restaurants or at home. Felix leads on green coffee, bringing hard-earned knowledge from years spent on farms across Central and South America — learning the craft straight from the growers. In the roastery, Rob takes that dedication and turns it into flavour. With a background at one of Europe’s leading speciality coffee roasters, he keeps our roastery operating perfectly.

We release new coffees monthly – sourced from coffee growing countries across the planet while continually refining our best selling year-round blends."

The Coffee

(you'll be happy to know that this one is still available too!)

This coffee was their new feature for Manchester Coffee Festival, and I enjoyed it so much that a) it was going in the calendar and b) that I had to reserve a bag so they didn't sell out by the time I'd gotten to it. (hence the WBB sticker)

Panama

La Lerida

Region: El Salto

Varietal: Pacamara

Process: Natural

Altitude: 1600MASL

Taste: Blackcurrant, Cream, Hibiscus 

Lets Brew!

For all coffees when tasting I used a 18g/225g recipe, which I feel really brought out the best in so many of the coffees I picked for the calendar (if you have a physical WBB advent, you have 22.2g (of course I had to include angel numbers) to play around with)

The thing that really drew me towards this coffee was the creaminess. I don't find those proper creamy mouthfeel coffees often, so when I do I will savour the heck out of them. This felt almost a bit Christmassy to me as well because of those dark blackcurrant notes, it almost reminded me of drinking a hot ribena (which is a delicious treat every now and again) As it cools you definitely do get those subtle tea flavours, however I would slide more towards rose than hibiscus, but none the less, an absolutely delicious cup. 

You can try this coffee out for yourself 

Here

See you tomorrow for Day 20!!!!

WBB x