"Bam Bam is our house espresso blend. The blend componants vary slightly depending on harvest times but Bam Bam is consistantly sweet, smooth and balanced. Everything I want from an espresso"
/Ben
Roast Process:
We have roasted Bam Bam to enhance your espresso brewing which makes the coffee more soluble in water. In that way, we can easily get to a place of a flavourful and balanced espresso.
What's in the blend?
We change the beans with the seasons. At the moment, Bam Bam contains coffee from Caparaó in Brazil and Agua de Nieves in Peru.
Is it wholebean?
YES! It is, because this is an espresso and is not suited for filter coffee. If you still whant to try we suggest our grinder that you can find here:
"Bam Bam is our house espresso blend. The blend componants vary slightly depending on harvest times but Bam Bam is consistantly sweet, smooth and balanced. Everything I want from an espresso"
/Ben
We have roasted Bam Bam to enhance your espresso brewing which makes the coffee more soluble in water. In that way, we can easily get to a place of a flavourful and balanced espresso.
We change the beans with the seasons. At the moment, Bam Bam contains coffee from Caparaó in Brazil and Agua de Nieves in Peru.
YES! It is, because this is an espresso and is not suited for filter coffee. If you still whant to try we suggest our grinder that you can find here:
Have it as an single shot of espresso or as a fluffy cappo. You decide. I mean, it's your coffee moment...
Brazil
Region: Caparaó - Minas Gerais
Altitude: 800-1500 m
Variety: Catucaí & Catuaí
Process: So-called ’natural’. Right after harvest, the cherries are dried on with the cherry intact with the soft highland breeze under the Brazilian sun.
Process: The coffee cherries are peeled of pulp and left to rest in their sugar mucilage for 24-36 h. During the rest, the sugar is dissolved during a fermentation process. Kind of like in a regular sourdough fermentation. After that, the berries are washed in fresh spring water before they are dried slowly.
Traditionally robusta has the reputation of being of inferior quality. And comparing it to the Arabica beans, it sure presents a much rougher flavour profile. With ongoing climate change, robusta will have to play a bigger role in the future, as it can withstand tougher conditions. So we simply want to see how good we can make it and at the same time cater to the espresso drinker that doesn't appreciate coffee being fruity and full of acidity.
If you want to know more about robusta, you can read our sustainability report here: Sustainability Journey
Our consumer coffee bags are 100% compostable, made up of paper and starch from leftover scraps of corn and sugar. They are also printed with environmentally friendly ink.
(If it is not composted in an active compost they can be recycled as paper)
This is becouse thay are espresso and are not suited for filter coffee. If you still whant to try them as filter coffee we suggest our grinder that you can find here:
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