Best Selling Products From Welcome Dose
Bulletin Blend Espresso 1kg
Our OG espresso blend. We've been running this in our cafes since 2012. A versatile blend that carrys enough acidity for espresso and long blacks, with caramel sweetness and dark chocolate notes that cut through milk coffees. We manage seasonal variances to deliver a consistent profile. Currently the blend consists of Brazil, Colombia and Honduras and we always target coffees with an 85+ score to ensure quality.
Decaf Espresso 1kg
Our decaf range is seasonal and we treat it's selection the same as any other coffee, evaluated and chosen with the end-consumer in mind. The current decaf is a Ethyl Acetate (EA) process decaf Single Origin coffee from Colombia, displaying notes of burnt sugar and poached stonefruit
Ethiopia Seid Kemal Espresso 1kg
Notes of: Apricot, peach, orange, milk chocolate Region: Gera woreda, Jimma zone Process: washed Varietals: Kurume, 75227, Merdacheriko From the high forests of Gera in Ethiopia’s Jimma zone, this single origin washed coffee is grown and processed by Seid Kemal, a producer whose journey started just down the road from Ethiopia’s national coffee research centre. This a clean, sugary coffee with notes of citrus and stonefruit.
Peru Cesar Sampertegui Filter 250g
Notes of Plum, lime, brown sugar, milk chocolate Region: Cajamarca Varietals: Bourbon Altitude: 1800 masl Process: Washed Grown high in the hills of Santa María, Jaén, this single origin lot is produced by César Sampertegui, a trailblazer of innovation in northern Peru. Farming at 1800 metres above sea level on his 3-hectare plot, César was one of the first producers in his region to embrace experimentation and post-harvest refinement. As an early and active member of the Aromas del Valle cooperative, he helped set the tone for transparency, quality, and sustainability within the local coffee community. This washed Bourbon microlot begins with selective handpicking of ripe cherries. Fermentation takes place over a long 96-hour period before the coffee is pulped and dried for 165 hours on raised African beds — a method that encourages even moisture and flavour development at the cool ambient temperatures of Cajamarca’s highlands
