Roast Type: Medium+Sucr is a French wordfor sugar, sweet.
This blend came from my fascination with the washed Burundi red bourbon, along with a happy coincidence when roasting a Colombian bean differently while I was rotating our single origin espresso. It led to the discovery of a lighter profile for the Colombia that created a milk chocolate note, along with a dynamically fruity profile; extremelytasty for an espresso. After some days of sampling, I wondered what would happen if I added a little sweet tone and aftertaste to make it more balanced. Thiscreated our Sucr – a sweet ending espresso blend. An intensestarting kick, with a brown sugar and milk chocolaty caramel finish that’s left lingering in your mouth.
Blend: Burundi Kibingo Washed Red Bourbon, Colombia Popayan reserve
Regent Coffee uses fully compostable bags.Locally Roasted in Glendale, CA
