Massive chocolate notes, big body and caramelised cherry like fruity finish. The Artisan creation that shows milk who's boss. 50% Sitio Três Barras, Carmo de Minas, State of Minas Gerias, Brazil 32% Niebla Dulce, Nariño, Colombia 18% Nyabumera Washing Station, Nyamasheke District, Western Province, Rwanda. Arabica Cultivar: Various across the blend including Yellow Catuai, Castillo, Caturra, BourbonProcess: Natural, Washed, Washed Altitude: Range of 1000 - 2200m asl Roast Level: Medium Dark ______________ " I've been using AR for almost 2 years now for a subscription of Janszoon 1kg coffee. Always freshly roasted and super tasty - couldn't recommend any more " Gray S. ____________ Our cafe house blend Janszoon has been with Artisan Roast since our inception in 2007. It's an oldie but a goldie and remains one of our most popular coffees, both in our neighborhoold cafes and in peoples homes. Big, full-bodied, and syrupy sweet, Janszoon was crafted to deliver a delicious cup whether enjoyed black or with milk. This versatility makes it perfect as espresso, in milk-based drinks, or as a rich, full-bodied French Press coffee to start your morning. Each of Janszoon's three components are roasted separately to highlight their unique quality characteristics, before being carefully combined to create a blend that's both complex and approachable. This multi-roast approach ensures consistency while maintaining the distinct qualities of each origin. The bedrock of Janszoon are the deep chocolate bass notes that come from high quality specialty Arabica from Southern Brazil. Sitio Tres Barras brings this is abundance along with notes of dense caramel and ripe red berry fruit. Two additional components complete the blend's profile: a high-grown washed Arabica from Bwenda washing station in Western Rwanda and a select micro-lot from San Martin de Pangoa co-operative in Northern Peru. Both bring layers of milk chocolate and zesty orange citrus along with structure and sweetness to Janszoon. This refines the mouthfeel into a smooth, dense, syrupy allround delicious experience. For home barista's here's a recommended starting point for bringing the Artisan Roast cafe favourite into your daily coffee brews: Dose: 18-20 gramsBrew Ratio: 1:1.85 to 1:2Brew temperature: 93ºC-94.5ºCBrew time: 27-30 sec

Massive chocolate notes, big body and caramelised cherry like fruity finish. The Artisan creation that shows milk who's boss. 50% Sitio Três Barras, Carmo de Minas, State of Minas Gerias, Brazil 32% Niebla Dulce, Nariño, Colombia 18% Nyabumera Washing Station, Nyamasheke District, Western Province, Rwanda. Arabica Cultivar: Various across the blend including Yellow Catuai, Castillo, Caturra, BourbonProcess: Natural, Washed, Washed Altitude: Range of 1000 - 2200m asl Roast Level: Medium Dark ______________ " I've been using AR for almost 2 years now for a subscription of Janszoon 1kg coffee. Always freshly roasted and super tasty - couldn't recommend any more " Gray S. ____________ Our cafe house blend Janszoon has been with Artisan Roast since our inception in 2007. It's an oldie but a goldie and remains one of our most popular coffees, both in our neighborhoold cafes and in peoples homes. Big, full-bodied, and syrupy sweet, Janszoon was crafted to deliver a delicious cup whether enjoyed black or with milk. This versatility makes it perfect as espresso, in milk-based drinks, or as a rich, full-bodied French Press coffee to start your morning. Each of Janszoon's three components are roasted separately to highlight their unique quality characteristics, before being carefully combined to create a blend that's both complex and approachable. This multi-roast approach ensures consistency while maintaining the distinct qualities of each origin. The bedrock of Janszoon are the deep chocolate bass notes that come from high quality specialty Arabica from Southern Brazil. Sitio Tres Barras brings this is abundance along with notes of dense caramel and ripe red berry fruit. Two additional components complete the blend's profile: a high-grown washed Arabica from Bwenda washing station in Western Rwanda and a select micro-lot from San Martin de Pangoa co-operative in Northern Peru. Both bring layers of milk chocolate and zesty orange citrus along with structure and sweetness to Janszoon. This refines the mouthfeel into a smooth, dense, syrupy allround delicious experience. For home barista's here's a recommended starting point for bringing the Artisan Roast cafe favourite into your daily coffee brews: Dose: 18-20 gramsBrew Ratio: 1:1.85 to 1:2Brew temperature: 93ºC-94.5ºCBrew time: 27-30 sec