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Transcend Coffee - Argyll Blend


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  • Composed of: 75% Pasto,; 25% Elmer Guevara
  • Farmers: Smallholders around the municipality of Pasto, Elmer Guevara Leyva, Leyla Mondragon
  • Regions: Nariño, Colombia; Colasay, Peru
  • Process: Fully washed, fermented, dried on raised and covered beds
  • Varieties: Castillo, Caturra, Catuai
  • Elevation: 1750-1900 meters
Starting Parameters: 20g in | 30 seconds | 40g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure.
This iteration of ARGYLL is composed primarily of a lot of caturra and castillo from the town of Pasto in Nariño, Colombia. Grown at an average temperature of 18 degrees Celsius, the coffee from this region brings a smooth toffee quality and some dried cherry. When combined with the caturra/catuai blend from Elmer Guevara, the toffee rounds out, and the dried cherry becomes more ripe and just a little bit juicy. This coffee tastes great no matter how you choose to brew it.