Although I can not give specific percentages, the Di Lorenzo Caffe blend is made up of approximately 50% Single Estate beans from various places around the globe. The beans we source are exclusively based on taste. They are chosen according to traditional cupping results. This means they have identifiable characteristics, for example Sweet, Tart, Sour, Tangy, Mellow, Salty, Sharp, Delicate and the list goes on.
The beans are roasted espresso style and tested 3 times to ensure that the specific characteristics manifest themselves throughout the roasting procedure. Bear in mind that although the bean quality is very important, it can be destroyed or diminished through incorrect or inaccurate roasting procedures. All roasting is monitored closely via detailed log sheets and use of a photo spectrometer.
Beans from each estate are roasted individually (no, not one bean at a time but rather, batches) then blended after roasting. The blend is then packed and nitrogen flushed immediately after (this preserves the sugars and other characteristics of the beans)
For reasons of intellectual property, I can not release the finer components of the blend. Suffice to say that there are three types comprising of specialty grade and single estate coffees of the highest calibre. They each add a unique flavour to the blend.
