No. 9 Roast

'The No.9 Roast has been especially developed by us for those of you that enjoy more traditional espresso roast profiles. You'll find a touch more bitterness than in lighter roasts, which works particularly well when balanced by adding milk. Serve black for an intense, well-balanced brew.'

If you'd like to know about how the No.9 Roast came about, head over to our blog post here.

This is really solid, well-balanced coffee that is super easy to brew and it's been designed specifically for espresso - a first for us!

In your brew, you can expect to find a touch of dark chocolate-like bitterness, and just a smidgen of a gentle, tangerine-like acidity. The overall vibe is of sticky toffee and caramel. Yum. 

The roast is just a tad more developed than we usually go for (but still no oil on the beans or anything like that - yuk!) and it's just perfect for those of you that like just that little bit more intensity and boldness in the cup. 

It tastes amazing in espresso-based drinks as frequenters of Cafe No.9 in Nether Edge, Sheffield will no doubt tell you. Anyone looking for an easy-drinking, easy brewing coffee - look no further. Absolutely perfect for bean to cup machines too! 

Origin:  Cajamarca Reino, Peru. 

Varietals: Caturra, Catuai and Piche

Processing: Washed

Roast colour: 125 (read more).

Suitable for: All Brew Methods (read more) but best for espresso. 

You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here. 

Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.

IMPORTANT: Please read our short Coffee Bean Care Guide here. 

Want to know more about this coffee? 

This lot comes from various smallholder producers across the Jaen Cajamarca region.

The average farm size amongst these producers is 1.5 hectares and most of these producers dry their coffee on plastic mats on the ground, much like patio drying.

Coffees were purposefully selected based on tasting notes typical of the Cajamarca region. All component lots come from high altitude areas and the early harvest, and are processed and dried by the producers themselves on their farms. Most smallholder farmers in northern Peru have their own hand pulpers and fermentation tanks to process coffee before patio or raised bed drying.

Once processed, the parchment coffee is delivered to the warehouse in Jaen where it is graded, moisture tested, roasted and cupped.