Your Basket Close

Strong Man Espresso 2012

by

ROLL UP, ROLL UP – calling each and every rock star, box car, regent, trucker, walrus and wisp…Abrakadabra with some help from THE PROF we release the STRONG MAN, a mighty fine, single origin, supernatural, manly espresso that acts as a grooming agent to coat your mo, punching through milk for that all round sock in the jaw!

STRONG MAN ESPRESSO is a single origin natural Nicaraguan Finca El Paraiso and with £1 donated to the Movember Founadation for every 1 Kilo that leaves the Extract Coffee Roastery you, me, everybody will be supporting a super- fan-tashe-tic awareness campaign.

FIND OUT MORE HERE: MOVEMBER FOUNDATION

For 30 days and 30 nights the roastery mo bros and sistas, fuelled by the STRONG MAN will be grooming, styling and sharing some fine moustachery. Share your photos by joining the strong man espresso network especially if your drink is a cappuccino!

WE’RE STRONGER IN NUMBERS, JOIN OUR NETWORK HERE: STRONG MAN ESPRESSO

http://uk.movember.com/mospace/network/strongmanespresso

DAVID OR RICHARD…. TOUGHEN UP AND ROAST ME SOME STRONG MAN: ORDER HERE

STRONG MAN ESPRESSO

– A flat White Espresso, that coats your MO….

Farm: Finca El Paraiso
Varietal: Caturra Catuaí
Processing: Natural
Altitude: 1,200 – 1,300 metres above sea level
Owner: Roberto Bendaña McEwan
Town/City: Matagal
Region: Matagalpa

Finca El Paraiso lies at an altitude of around 1,200-1,300 metres above sea level in the Matagalpa department of central Nicaragua. It is owned and managed by Roberto Bendaña McEwan and his family, who have been growing coffee in the area since the late 1960s. Roberto’s grandparents emigrated to Nicaragua from Scotland – hence the McEwan part of his surname! The Bendañas now run several farms in this mountainous region of Nicaragua, including Finca El Paraiso.

Several years ago the farm was devastated by the ojo de gallo (or ‘chicken’s eye’) coffee rust disease, which wiped out much of the Catimor varietal that used to cover over 90% of the farm. The Bendañas have since replanted almost the entire farm, which is now made up of a mix of Maracatu, Bourbon, Catuai and the more resistant Caturra (10%).

This particular lot is made up of Caturra and Catuai varietals processed using the natural method. The cherries are handpicked when ripe and then dried in the sun on patios at the Bendañas’ wet mill.
The farm borders the Cerro Frio national park, which is part of the protected bio-corridor set aside for the quetzal, Guatemala’s brightly coloured and increasingly rare national bird. The farm and adjoining park provide habitat for a massive variety of birds, animals and insects.

Join Or Follow Us

Join our mailing list and we’ll keep you up to date with everything going on in our roastery