To stage this blend we have called on four players; Ethiopia, Colombia, Rwanda and Sumatra. Each bean adds a separate characteristic that when combined performs magnificently and sings when you add milk.
The Colombian adds body and caramel sweetness, the Ethiopian and the Rwandan adds berry flavours and bright acidity, while the Sumatran adds body, texture and some lifted blackcurrant notes. With this combination we have produced a Gold Medal winner. Romeo No 5 brews best through the plunger with a little milk added. This is a coffee you will fall in love with.
The Body & Brightness Profiles:
When you first taste a coffee, you should first assess its body or mouth feel and also just how acidic or bright it is. You may like a coffee that has a whole lot of body but with low acidity. Or you may like a mellower mouth feel but a brighter acidity. It really is a personal preference, there is no right or wrong.
Romeo No 5 has bold body and a medium brightness.
The Flavour Profiles:
What sets each individual coffee apart will be the flavours or what we call the “tasting notes”. The tasting notes are many and varied ranging from floral to nutty, spicy to berry, chocolaty to citrusy, just to name a few. These flavours make each coffee very different and so special. Where the coffee is grown, climate, elevation, soil type and harvesting techniques will all impact on the flavour so unique to each coffee.
Romeo No 5 releases winey, caramel and grapefruit notes.