Nektar Roaster | The Draveur - 340gr

The perfect balance of flavors

Region : Blend  Ethiopia  And  Brazil
Cultivar: Varied mix
Tasting notes: Fruity - Sweet -  Chocolatey

TASTE

Get ready to say “wow,” because this coffee is Nektar’s signature blend that aims to take you off the beaten path. At Nektar, they love  grains drying  natural and this mixture allows you to explore them in turn.

With its fruity and chocolatey taste, it is the perfect balance between acidity and roundness. Fruit and texture in the cup.

ORIGIN

This coffee is a blend of two coffees, the Brazilian from Jose Maria (the same as in The Sap) And Mr. Abuhasen Reba, a natural Ethiopian from the Nektar Harvest series.

ROASTING

Brazilian coffee is developed enough to give texture to the coffee. It is the one that gives us the notes of nuts and chocolate. The roasting of Mr. Abuhasen Reba is oriented towards the fruit while giving a touch of acidity.

TASTING

This blend is designed to obtain a fruity espresso with little acidity. A great pleasure in the mouth, easy to extract, accessible to all.

We prefer it as an espresso with a touch of milk (cortado, macchiato, cappuccino), or as a long drink.  Can also be drunk well through a filter.

Settings:
Amount of ground coffee:  18.5 grams
Amount of coffee in the cup: 33 grams
Extraction time: 32 seconds
Temperature :  200°F (93°C)

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💁🏻‍♀️ NEKTAR ROASTER

At the very beginning of the adventure, in 2009,  Nektar has  set out to introduce the world of specialty coffee to the general public. They offered over twenty third-wave roasters in their small space in the St-Roch district of Quebec City, but according to them, something was missing. They wanted to share their knowledge with you and discover everything new that was happening in the world of coffee growing, but they had to navigate through the offer of their roasting partners who did not offer the full scope of what they aspired to.

This is why in 2018, they chose to take the plunge into the world of roasting, to offer you more exploration, their vision, their DNA.

The world of coffee is evolving at a lightning speed and several drying techniques, several terroirs and coffee growers deserve to be put forward more than they are currently.

They have decided to offer you an experience of discovery without prejudice, with a traceability approach from the farm to the cup. This is what allows them to actively participate in the sustainable development of producing countries. More and more of you are discovering their coffees and this allows them to exchange and build relationships with more than twenty producers per year.

They are still as passionate as in 2009 and their curiosity is no longer in doubt.If there is a new technique being used, a new cultivar being crossed or a farm experimenting with their crop, they have probably set aside some of that lot. Exploring and showing you the fruit of their research is their greatest pleasure.

This enthusiasm is accompanied by a crucial element: respect for all the humans behind every farm, every bean harvested, roasted and every cup of coffee you hold in your hands.

Let's explore together, with respect.

Karen Ludwig, roaster and Guillaume Michaud, co-owner.

Photo @nektar