The Vineyard Blend is a coffee the is a blend of at least 3 or 4 specialty grade coffees and at worst high quality blender.
The Vineyard Hotel is a well known landmark in Newlands Cape Town. The hotel was originally famous for being the house of Lady Anne. What is important for us is that over the last almost 2 decades they have shown a commitment to becoming greener, and still sustaining a high level of quality offering.
The fact we felt aligned to them in many of our environmental missions was the main reason we got involved with the Group. Their main reason they got involved with us had to do with the owners loving the coffee we offered.
The Vineyard was committed to having traceable and quality coffees as part of the blend, that we roasted fresh. We initially made the blend African dominant, however feedback on the citrus nature of the blend (a direct result of specialty grade African coffees being the base of the blend) resulted in us adding a quality commercial grade coffees from Africa and specialty grade coffees from Central and South America.
Once they met the team behind the Long Miles Coffee Project, they were further committed to including at least one coffee from the project in the blend.
While the blend is seasonal, typically it is a 50/50 blend of the fruity African coffees, and the coca and nutty coffees from Central and South America.
Designed for Espresso
The blend is specifically designed for a lighter roasted espresso blend. Most of the coffees consumed at the hotel with the blend are via the espresso machines in the various coffee areas in the Vineyard Group.
However it also suits pour over, automatic and pour over methods well with 20g / 300g water.
Details of coffee
In the current blend:
- Nkonge from long mile. This coffee has a dried fruit sweetness and berry like acidity. While we plan to change the single origin once a month, we have found this has been very popular as the single origin too although as mentioned it is changed on occasion. Read more here: Nkonge (red-honey).
- A quality Guatemala with caramels and coca are the main reason we add the coffee to the blend. This does change per season. We tend to stick to a central as this component.
- The next component does change – typically we use an aged Ethiopian here.
- The final component is always an entry level single estate specialty grade Brazilian from the Cerado region. To boost the mouth feel and introduce more coca into the blend. Currently this is the Brazilian Mogania (cupped at 81.5), but we are waiting for a new coffee from Sao Paulo Estate (which we cupped at 85) – both UTZ / RFA.
|Blend:||Typically a blend of Burundian, Ethiopian, Brazilian and a Central American coffee.|
|Process:||The coffees are typically a blend of honey, pulp-natural and washed coffees. We try avoid using naturals in the blend to ensure the citrus intensity is not dominant.|
|Traceability:||All coffees are typically tracable to as close to the farmer as possible where possible.|
|Certifications:||A mix of organic, rainforest alliance and fairtrade coffees|
|Taste Profile:||A complex coffee with fruit and nut and a hint of coca is what we aim for in each blend.|
|Roast used:||Light city roast with varying development times depending on the coffee.|
|Note:||This coffee is roasted exclusively at The Vineyard Quaffee Roastery.|
|Our brews:||While this is designed for espresso, it performs well under other brews. Our ratios are: Espresso: 1:2.1; AeroPress: 17g:200gPlunger: 50g:600g -; Pour over/filter 6.5g:100g.|