About Gift Tin - Snow Stone
Snow Stone, our winter blend, evokes all the flavours of the season. Two natural processed coffee, one from Brazil and one from Ethiopia, that combine to give you a dried cherry sweetness and a smooth chestnut flavour. Added to this is a little washed processed coffee from Colombia. The fuller roast style adds dark chocolate overtones and a full body.
The coffee takes its name from one of the Stanza Stones, a series of poems carved into the rocks in the Pennine Hills. The Snow Stone itself sits in a long disused quarry at Pule Hill above the village of Marsden, etched with a verse from acclaimed poet Simon Armitage.
To be enjoyed in front of the fire as the nights draw in and the leaves begin to fall.
How to brew
Snow Stone make a great rich sweet espresso but still great as a filter or cafetiere where the traditional roast flavours come to the foreground. As a developed espresso, you can use a ligher dose (16g, but whatever suits your machine best), and work on a 1:2.5 ratio, making an espresso weighing about 40g. Shoot it shorter if you want more body and sweetness. For filter, we recommend using 60g per litre of water. It’s the industry standard for a reason, delivering a rich balanced flavour with most coffees.
Tasting notes
Chestnut, dried fruits and dark chocolate
