Saffron Cortado

En klassisk cortado i julig tappning. Vår Saffron Cortado är len, gyllene och alldeles ljuvlig – en perfekt balans mellan espresso, len mjölk och julig saffran. Smakar som december i ett litet glas, men funkar lika bra året runt om du vill förlänga julkänslan. Lite trixig att få till – men orkar man, är det verkligen värt det!

Om kaffet

Vi gör helst vår Saffron Cortado på en len och mjuk espresso som Bob-o-link, vår single origin-espresso har smaker av choklad, karamell och söta plommon. Kaffets sötma möter saffranets djup och gör den rund och sammetslen.

Du behöver

1 dubbel espresso
1,3 dl saffrans-toddybas

1. Preppa saffransirap

1,75 dl socker
1,75 dl vatten
0,5 g saffran

Koka upp socker, vatten och saffran.
Låt småkoka i 10 minuter.
Häll upp på flaska och förvara kallt.

2. Preppa toddyn

4 msk saffranssirap
2 ägg
3 dl mjölk
3 dl grädde

Mixa alla ingredienser i cirka 10 sekunder tills allt blandats ordentligt.
Använd direkt eller förvara i kylskåp upp till 2 dagar.

Så här gör du din Saffron Cortado

Brygg en espresso direkt i ett cortado-glas.
Värm saffrans-toddybasen med ångrör tills den blir varm och lätt skummad.
Häll försiktigt över espresson och avsluta gärna med en enkel latte-art.

En liten kopp lyx – krämig, vacker och precis lagom söt.

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Christmas Coffee

€13,00

CONTENT Hela bönor Hela bönor Bryggmalet

Innehåll 250 g 250 g

Språk Svenska Svenska Finska

Description
Tab
Info

Filled with deep chocolate tones, and a hint of dried fruits, it’s the entire Christmas in a cup.

Our Christmas Coffee begins its journey in Brazil and Honduras, with producers who are as committed to sustainability and quality as we are. From Brazil, the beans are sourced from two producers - the Naimeg family at Fazenda Pantano and Fazenda Dois Irmãos, led by the dedicated Sanchez family. In Honduras, we partner with Benjamin Paz, a notable figure in the Honduran coffee industry.

From all of us, to your cup. Enjoy our Christmas coffee and taste the dedication and passion behind it. This is more than just coffee, it’s a tradition.

The Sanchez family have been nurturing their farm Fazenda Dois Irmãos in the Cerrado Mineiro region for over 30 years. Today it’s with the daughter Maria Gabriela at the forefront who is seamlessly blending tradition with innovation. Known for their commitment to natural processed coffee and focus on regenerative agriculture, they’re pioneers in ethical and traceable farming practices.

The Naimeg family, who have been in the coffee business for nearly 60 years, now run Fazenda Pantano. Besides coffee, they also grow vegetables, manage livestock, and produce their own cheese. After moving from Paraná due to several years of frost damage, they restarted in this region. Their resilience is evident as they’ve overcome challenges such as rebuilding their processing station after a devastating fire. They aim for self-sufficiency with initiatives like solar power and the production of organic fertiliser.

Benjamin Paz is the proud owner of two coffee farms and collaborates with many small-scale farmers in the high-altitude Santa Barbara region of northwestern Honduras. This area benefits from a unique micro-climate often shrouded in dense mist, which protects the coffee trees from excessive sunlight and slows cherry maturation. The result is an exceptionally sweet cup profile. At his own farms, Benjamin cultivates rare varieties for Honduras, including Panamanian Geisha and SL-28. Beyond his own farming, Benjamin plays a key role in Beneficio San Vicente, his family’s dry mill and export business. This business has been pivotal in promoting Santa Barbara as a premier coffee region and supporting local farmers to achieve success in competitions like the Cup of Excellence.

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