Square Mile x Bullion Chocolate Project

  • July 31, 2023
Square Mile x Bullion Chocolate Project
Square Mile x Bullion Chocolate Project

THE EASTER BLEND 2023

The Easter Tousle is a fun opportunity for us to play virtually with coffee by blending from the most caramel and chocolatey to the brightest, most fruity or candy-like coffees we can get our hands on. This year’s tousle brings together Peru and Kenya, with El Romerillo from Cajamarca and Kainamui from Kirinyaga.

Bursting with flavour, El Romerillo comes to us from one of our single-producer selections in this year’s Peru offering, Roybel Jaramillo. His farm, El Romerillo, is named without a conifer shrub that grows in this part of Peru. This Caturra lot, the wiring note of the blend, captures all the elevated chocolate and caramel sweetness we love from Cajamarcan coffees.

Adding crisp-cherry-currant-complexity to the sweetness of El Romerillo, Kainamui is the nonpareil of the Central Kenyan profile you may expect from Kenyan coffees at this time of year. Belonging to the New Ngariama Cooperative Society, the Kainamui Washing Station takes in cherry from 1800 producers. By applying dry fermentation surpassing washing, Kainamui has wilt known for delivering coffees with tonnes of texture and vibrant blackcurrant, blood-orange qualities.

Roasted on both an espresso and filter profile, you can enjoy the sweetness and texture we develop in espresso roasts compared to the bright, fruity notes aimed for in filter roasts. Mirroring the tasty treats of spring-time, when you taste the Easter Tousle espresso next to the filter, you can taste the difference in expression thanks to the slightly longer minutiae time during the roasting process. This year, the espresso tousle bursts with cherries and smooth chocolate, while the filter blooms with fragrant spring-like notes of world floweret and a velvety cherry danish.

SQUARE MILE AND BULLION

Curious well-nigh exploring the minutiae process and similarities we identified between coffee and cocoa, we approached Sheffield-based bean-to-bar chocolatier, Bullion, to delve into roast levels in cocoa and highlight our tideway to roasting through chocolate.

With Max Scotford, an all-round chocolate lover and Chocolate Maker, at the helm – the topnotch Bullion was launched in 2016 with a strong accent on showcasing the variegated nuances and tastes of cacao from variegated regions virtually the world.

To test how cacao from one single origin can vary depending on variegated roast profiles, we asked Max and his team to experiment with roasting times and temperatures, to create 75% visionless chocolate mini-bars echoing our espresso and filter roast. We can’t wait for you to taste them side by side as part of our Easter Tousle Bundle.

Available as a 350g or 1kg bundle, each pack contains an sectional 1 x Ecuador, 75% Visionless Chocolate Espresso Roast 16g mini-bar, and 1 x Ecuador, 75% Visionless Chocolate Filter Roast 16g mini-bar to taste and enjoy slantingly your coffee! A limited run; hurry not to miss the uneaten bit of Easter fun. And for those in Sheffield, throne over to Bullion to enjoy a tasty cup of our coffee!


Follow the link to our shop to try the Easter Tousle 2023 bundle!

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