Four Elements coffeebag 600

Four Elements Blend

Type
Seasonal
Method
Espresso
Feature
AICA Gold Medals 2014, Silver 2016, 2017, 2018

The Star

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.

Roaster’s description

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.

Awards

  • AICA 2018 Silver - Immersion, Blend
  • AICA 2017 Silver - Espresso, Blend
  • AICA 2017 Bronze - Milk Coffee, Blend
  • AICA 2016 Silver
  • AICA 2014 Gold - Champion Espresso

AICA Silver 2018AICA Silver 2016AICA Silver 2017AICA Bronze 2017RAIC Gold 2014

 

$17.00 250g - $48.00 1 kg

Full Coffee Details

Buy Online

 

 

Flavour Definer®


8.5
Flavour
8
Body
8.5
Sweetness
8.5
Aroma
8.5
Finish

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?

flavour tribes four elements
fourelements lrg

Four Elements

Barista Info

Dose (In)
22g
Volume
30ml (Milk espresso) 25ml (Black Espresso)
Weight (Out)
44 - 46g (Milk Espresso)
38 - 39g (Black Espresso)
Pressure
9
Time
36 - 38 sec (Milk espresso)
30 - 32 sec (Black espresso)
Includes pre-infusion
Brew Ratio %
50% (Milk espresso) 55% (Black espresso)
Temperature
94 oC
Tamp Strength
10
barista info1

Four Elements

Origins & Varieties


brazil

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)

indonesia2

Indonesia was the fourth largest producer of coffee in the world in 2014.[1] 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)

png

Coffee production in Papua New Guinea accounts for approximately 1% of world production.

ethiopia2

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)

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