The Vineyard Blend is a coffee that is a blend of at least 3 or 4 specialty grade coffees and at the worst a high-quality blender.
The Vineyard Hotel is a well-known landmark in Newlands Cape Town. Formerly famous for being the house of Lady Anne, it is now a private luxury Hotel. Of importance to us at Quaffee, is that over the last two decades they have shown a commitment to becoming greener, while still sustaining a high-level quality offering.
We feel aligned to them in many of our environmental missions. And this is a driving reason we got involved with the Group. We believe their main reason they got involved with us, had to do with the owners loving the coffee we offered.
The Vineyard is committed to having traceable and quality coffees as part of their blend. We source coffees to this standard and roast them fresh to order. Initially the blend was 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 quality coffee from Central and South America.
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 Vineyard blend is specially designed for a complete and medium bodied espresso. A coffee mostly consumed via the espresso-based machines at the hotel, it needs to satisfy the espresso and espresso based drink coffee lover. Also offered at the espresso areas of the Townhouse and Oude Werf Hotels.
We, however, have found it also suits pour over, automatic and pour over methods well with 20g / 300g water.
Details of coffee
The components may change depending on the seasonal availability of the coffees but as a guide
- We select a high quality direct Rwandan or Burundi that has sweet fruity notes, and a well balanced mouth feel.
- A quality Guatemalan or Nicaraguan that presents itself with caramels and cocoa, is then added to the coffee. This does change per season. We tend to stick to a central as this component.
- The next component does change seasonally – typically we use an aged Ethiopian here.
- The final component is always a single estate specialty grade Brazilian from the Cerrado region. To boost the mouthfeel and introduce more cocoa into the blend.
|Blend:||Typically a blend of Burundian/Rwanda, Ethiopian, Brazilian and a Central American coffee.|
|Process:||The coffees are typically a blend of honey, pulp-natural and washed coffees. We try to avoid using naturals in the blend to ensure the citrus intensity is not dominant.|
|Traceability:||All coffees are typically traceable 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.|