Sweet Maria's Puro Scuro Blend

The cup sees complex shifts in character depending on roast and brew methods, chocolatey bass notes, sage and anise herbals, lingering dried apricot, clove hints, tobacco, rindy citrus. Full City+ to Light French. Good for espresso.

$237.50
In stock
87.3
  • Process Method Wet Process
  • Cultivar Bourbon Types, Heirloom Types
  • Farm Gate Yes
Region Ethiopia, Rwanda, Kenya
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date 2018/2019 Arrivals
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Bourbon, Heirloom Cultivars, SL-28
Grade A1, Estate, Kenya AA + AB
Appearance .7 d/300 gr; 15+ screen
Roast Recommendations Full City+ to Light French
Type Farm Gate
Recommended for Espresso Yes

We came up with the Puro Scuro blend over a decade ago as a dark roast alternative that wasn't deep ended and all bass notes. That's a problem with many blends intended for darker roast levels - there is a big "hole" in the cup profile, and that hole is located in the medium/bright range of the cup. The combination of coffee we stumbled upon was all African. No surprise here as so many of our Burundi, Ethiopia, Rwanda, Kenya, etc coffees rate high in the acidity category. Another key factor: They also tend to carry a darkly sweet finish when roasted dark, not ashy, or carbony in any way. We're not anti dark roast, we'd just don't like drinking coffee that tastes burned! Roast this as intended and I think you will find the cup description and the name to be fitting!

Oh, the name? I wanted to call it Barnabas Blend (from my favorite '60s TV show Dark Shadows) but Puro Scuro has a better ring to it, and says a lot about the cup: Pure Dark, in Italian. So the sole remnant of the Dark Shadows theme is our motif for the coffee, a bat. Overall, this blend boasts exceptional depth - yes it is one deep cup ... what we call "good coffee to brood by." The blend leaves a lingering, graceful finish on the palate. The target roast range is from Full City+ with a few snaps of 2nd crack, to a Light French roast. In between those two, is a Vienna roast where this blend excels. My favorite is a roast stopped about 20-30 seconds after the first sound of 2nd crack. (Don't think that roasting it to darker French stage makes it more intense; it is most intense at a Full City+.

There is some variability in the cup results based on how long it is rested, and how it is brewed. If you like to taste a range of flavors, and enjoy complex shifts in character, then you will enjoy the Puro Scuro. The cup has intense sage and anise herbiness, with lingering dried apricot notes. Alternately, I get intense spiciness in the cup; clove hints, over a darker tobacco-y flavor. There is a sweet molasses note in the aromatics that reemerges in the finish. I think it makes excellent espresso too, but I think it works exceptionally well as French Press or other immersion brew methods.

We came up with the Puro Scuro blend over a decade ago as a dark roast alternative that wasn't deep ended and all bass notes. That's a problem with many blends intended for darker roast levels - there is a big "hole" in the cup profile, and that hole is located in the medium/bright range of the cup. The combination of coffee we stumbled upon was all African. No surprise here as so many of our Burundi, Ethiopia, Rwanda, Kenya, etc coffees rate high in the acidity category. Another key factor: They also tend to carry a darkly sweet finish when roasted dark, not ashy, or carbony in any way. We're not anti dark roast, we'd just don't like drinking coffee that tastes burned! Roast this as intended and I think you will find the cup description and the name to be fitting!

Oh, the name? I wanted to call it Barnabas Blend (from my favorite '60s TV show Dark Shadows) but Puro Scuro has a better ring to it, and says a lot about the cup: Pure Dark, in Italian. So the sole remnant of the Dark Shadows theme is our motif for the coffee, a bat. Overall, this blend boasts exceptional depth - yes it is one deep cup ... what we call "good coffee to brood by." The blend leaves a lingering, graceful finish on the palate. The target roast range is from Full City+ with a few snaps of 2nd crack, to a Light French roast. In between those two, is a Vienna roast where this blend excels. My favorite is a roast stopped about 20-30 seconds after the first sound of 2nd crack. (Don't think that roasting it to darker French stage makes it more intense; it is most intense at a Full City+.

There is some variability in the cup results based on how long it is rested, and how it is brewed. If you like to taste a range of flavors, and enjoy complex shifts in character, then you will enjoy the Puro Scuro. The cup has intense sage and anise herbals, with lingering dried apricot notes. Alternately, I get intense spiciness in the cup; clove hints, over a darker tobacco-y flavor. There is a sweet molasses note in the aromatics that reemerges in the finish and a sharp characteristic hints at citrus rind. I think it makes excellent espresso too, but I think it works exceptionally well as French Press or other immersion brew methods.