Espresso Blend Fitzroy Street
Fitzroy Street is our signature blend and the house espresso at Industry Beans Fitzroy in Melbourne, and Industry Beans York St. in Sydney. Comprised of equal parts from Colombia, Burundi and Honduras this blend presents as the most distinguished and unique of our five espresso blends.
Fitzroy Street’s flavour profile is equally delicious both black and with milk, with its bright acidity, dark fruit notes and smooth finish. This coffee is perfect for anyone that is looking for a versatile blend fit for any purpose.
33% Montana Verde, Honduras
33% Quebrada de Agua Negra, Colombia
- 34% Kirasa, Burundi
ABOUT THIS BLEND
Montana Verde, Honduras - This lot was grown in the town of San Juan, located in the Intibuca region of Honduras and is exclusive to Industry Beans. Montana Verde holds this blend together with its big syrupy body - we roast it in a way that accentuates this quality whilst maintaining its spice-driven complexity which adds character to the blend.
Quebrada de Agua Negra, Colombia - This fantastic lot is sourced from Central Cooperativa Indígena del Cauca - a cooperative comprised of indigenous reserves in the Cauca region of Colombia. We selected this coffee for its rich, sweet cup and to impart its distinct blackcurrant notes and depth of sweetness into Fitzroy Street’s flavour profile.
Kirasa, Burundi - Kirasa is a part of a non-profit project called Akawa, which has helped increase productivity for the community by providing new seedlings, updated infrastructure, and increased access to education and agricultural knowledge. It is a vibrant, juicy coffee which provides the blend with its bright acidity and we keep the roast profile of this coffee slightly lighter than the others to preserve these fantastic qualities.
RECOMMENDED ESPRESSO RECIPE:
Shot time: 26 – 30 seconds
A good extraction of our Fitzroy Street Blend will result in a complex, syrupy espresso with bright citric acidity up front giving way to juicy dark fruits and milk chocolate on the finish. If your shot is tasting too acidic or savoury, use a finer grind setting and increase your shot time. If it is dry and bitter or lacking acidity, then coarsen your grind and decrease your shot time.