About the coffee
Palace Blend
Unanimously loved by all who've tried it, our Palace Blend has been developed to be our cornerstone here at Fireheart. It represents a change from the norm with fresh, seasonally rotating components that we source to create the perfect balance between body, sweetness and acidity.
It's just as good as a Flat White as it is a Long Black. So when you reach for the bag bleary eyed, take comfort in knowing that while others have a house blend, Fireheart has the Palace Blend.
Ethiopia Bildimoo
This coffee is the second coming of our fan favourite naturally processed Ethiopian coffee.
This coffee is grown in the Sidama region and is processed and exported by the renowned Tariku Kare. Tariku operates their own mills and are known for processing coffees with exceptional quality, clarity and flavour. Ethiopia’s Bildimoo coffees are known for their unique fruit forward flavour profiles.
This lot is grown at 1,900-2,150 masl, extreme altitude and the famed terroir of Sidama develops a top-grade Ethiopian lot.
This coffee is naturally processed, where ripe cherries are handpicked, sorted and dried on raised beds for 8 to 20 days. The result is a clean, complex and balanced cup.
Colombia Sebastian Gomez
Sebastián Gomez along with his team of pickers, harvests only the ripest cherries Then, the cherries are placed in the sorting area at La Divisa farm, where the sorting team hand sorts and floats them to remove any low density, underripe, or defective cherries
Once sorted, the coffee cherries are packaged in grain pro bags and transported to Cofinet’s processing center, La Pradera Once at La Pradera we continue with our quality protocols of sorting. We start by placing coffee cherries in water tanks to float them and to remove any low density beans and external material. Afterwards, the cherries undergo a 30 hour underwater fermentation a critical step that enhances the coffee's flavour profile. We do this controlled fermentation process as it allows the sugars, organic acids, and other compounds within the cherries to break down gradually, stimulating the development of a delicate yet interesting profile.
The 30 hour fermentation period is carefully calibrated to strike the perfect balance between developing flavour complexity and preserving the coffee's inherent qualities This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character.
