Massive chocolate notes, big body and caramelised cherry like fruity finish. This is the Artisan Roast creation that shows milk who's boss.
Janszoon, their house blend, has been around since Artisan Roast first started and remains one of their most popular coffees to this day. It's an oldie but a goldie and Janszoon version 2.0 is the latest iteration.
Its big, full-bodied and syrupy sweet and a coffee where a balance of taste and flavour allow for a delicious coffee, whether brewed as a white or black drink. This makes it perfect either as an espresso, latte or for a full-bodied punchy filter to start the morning.
The current version has three speciality grade arabica coffees, each of which has its own unique roast profile to develop the optimum taste experience. High altitude Sumatran coffees, as ever, are the central part of the blend and provide both deep chocolate bass notes and hints of heady tropical fruits. This chocolate-like character is enhanced by the milk chocolate, caramel and berry notes.
The second element is a natural process coffee from Fazenda Serra Rica in southern Brazil. Finally, milk chocolate flavours are also a characteristic of the final component - a high grown washed Bourbon arabica from Karisimbi washing station in Northern Rwanda. Karisimbi also brings some orange citrus structure to the blend and helps refine the mouthfeel into a smooth, dense, and syrupy experience.
Overall this gives a versatile blend with a wide sweet spot heavily focused on rich chocolate notes with underlying caramels and fruit sweetness.
- Flavours: Massive chocolate notes, big body and caramelised cherry like fruity finish
- Origin: 45% Aceh Province Sumatra, 40% Fazenda Serra Rica Minas Gerais Brazil and 15% Karisimbi Wet Mill, Gicumbi, Northern Province, Rwanda
- Varietal: P88, Mundo Novo, Icatu, Yellow Catuaí, and Bourbon
- Process: Wet Hulled, natural and fully Washed
- Altitude: 950m - 2200 metres above sea level