Four Elements Blend
MethodEspresso, Cold Brew, Filter
FeatureAICA Gold Medals 2014, Silver 2016, 2017, 2018
Brilliant as a black, light, smooth and creamy with milk. Four Elements shines with a balance of four origins from Ethiopia, Papua New Guinea, Brazil and Indonesia. It’s a year-round super star as a foundational black coffee for cafes when not running single origins. With a consistent string of medals from the Australian International Coffee Awards to its name, Four Elements is a bright, fruity champion.
Black - Rose-like aroma with dried tropical fruit sweetness. Especially viscous, producing a silky mouth feel with juicy blackcurrant and plum flavours. Crisp citrus sparkles with a spice finish.
White - Smooth, creamy caramels and velvety dark chocolate mouth feel and finish.
- AICA 2018 Silver - Immersion, Blend
- AICA 2017 Silver - Espresso, Blend
- AICA 2017 Bronze - Milk Coffee, Blend
- AICA 2016 Silver
- AICA 2014 Gold - Champion Espresso
We rate each bean and blend for specific characteristics from 1-10
Aroma How powerful is the aroma?
Flavour Does the flavour hit you immediately, or is it more subtle?
Body Is it a thinner or fuller texture?
Sweetness How would you rate it on a scale of slightly bitter to very sweet?
Finish How long does the flavour linger?
- Dose (In)
- 30ml (Milk espresso) 25ml (Black Espresso)
- Weight (Out)
- 44 - 46g (Milk Espresso)
38 - 39g (Black Espresso)
- 36 - 38 sec (Milk espresso)
30 - 32 sec (Black espresso)
- Brew Ratio %
- 50% (Milk espresso) 55% (Black espresso)
- 94 oC
- Tamp Strength
Just drink out of the supplied bottle.
- Dose (In)
- 4 mins
- Brew Ratio %
- 96 oC
Coffee production in Brazil is responsible for about a third of all coffee, making Brazil by far the world's largest producer, a position the country has held for the last 150 years. Coffee plantations, covering some 27,000 km2 (10,000 sq mi), are mainly located in the southeastern states of Minas Gerais, São Paulo and Paraná where the environment and climate provide ideal growing conditions.
The crop first arrived in Brazil in the 18th Century and the country had become the dominant producer by the 1840s. Production as a share of world coffee output peaked in the 1920's, with the country supplying 100% of the world's coffee, but has declined since the 1950s due to increased global production. (Wikipedia)
Indonesia was the fourth largest producer of coffee in the world in 2014. Coffee in Indonesia began with its colonial history, and has played an important part in the growth of the country. Indonesia is located within an ideal geography for coffee plantations, near the equator and with numerous mountainous regions across the islands, creating well suited micro-climates for the growth and production of coffee. (Wikipedia)
Coffee production in Papua New Guinea accounts for approximately 1% of world production.
Coffee production in Ethiopia is a longstanding tradition. Ethiopia is where Coffea arabica, the coffee plant, originates. The plant is now grown in various parts of the world; Ethiopia itself accounts for around 3% of the global coffee market. (Wikipedia)