Beyond at Buitenverwachting
The Beyond Restaurant is based on the Buitenverwacthing wine farm in Constantia. The very same wine farm that Quaffee HQ is based. Peter Tempelhoff and his team run the Beyond restaurant with an “enduring food philosophy is one that centres on provenance – a philosophy that ensures that the concept never eclipses the importance of the ingredients.”
Peter asked us to develop a blend specifically for his requirements around espresso. Requirements that extended to ingredients in the kitchen. We provided a number of our standard blends, and then worked with Peter to create the blend he best felt suited his requirements. In the end, a mixture of roast approaches and origins provided the Blend Pete was happy with.
The blend is made up of an Organic Honduran, a traditional Brazilian, roasted just past second crack. Then a light roast of an Earthy Ethiopian Sidama, and a bright Yirgacheffee. The percentages favour the darker roasted coffee, but can change to suit the seasonal, and ageing characteristics of the coffees, in the blend.
In the espresso it comes though with lemon, cigar and dark chocolate.
|Sourced from||Varies on the season|
|FOB price||Listed in each component|
|Cupping score||Typically, between 78-82.|
|Other Information||Mixture of roast degrees.|