ESPRESSO Roast - Jack Murat - Australia Mareeba

Australian grown coffee from Far North Queensland, roasted for espresso. Macadamia, milk chocolate and raisin. Built for espresso at home or in the cafe, on anything from a stovetop to an espresso machine. In the cup you get macadamia and milk chocolate up front with raisin sweetness behind it. Low acidity, a round body, and a finish that stays sweet rather than going bitter if the shot runs a little long. It holds up in milk, which is where the chocolate and the nut really sit. Black as a long black the raisin comes forward. It is a very small lot. Once it is gone it is gone. The coffee is grown at Jack Murat, a 95 hectare estate at Mareeba in Far North Queensland. The first rows went in the ground in 2014 and the property is named after a man who arrived in Australia in 1929. Trees sit at about 600 metres on red volcanic and sandy loam soil, in a part of the country that gets a real dry season. Cherries are mechanically picked, optically sorted, and milled the same day they come off the tree, which almost no origin in the world can claim. This lot is Catuai, washed and dried on the estate. Best suited for: espresso, milk based coffees, long blacks, stovetop, Aeropress. Brew guide to start with: ratio 1:2, 20g in and 40g out in 26 to 30 seconds at 94C. Roast level: medium espresso roast. Roasted to order at our roastery in Ballarat. Local Ballarat delivery on Thursdays for orders placed before midnight Tuesday. Shipped daily Australia wide.