Nektar Torréfacteur | Le Draveur - 340gr

The perfect balance of flavors

Region : Blend Ethiopia And Brazil
Cultivar: Mixed
Tasting notes: Fruity - Sweet - Chocolate

TASTE

Prepare to say "wow," because this coffee is Nektar's signature blend, designed to take you off the beaten path. At Nektar, they love... grains drying natural and this blend allows you to explore them in turn.

With its fruity and chocolatey taste, it's the perfect balance between acidity and roundness. Fruit and texture fill 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 quite complex, giving the coffee a rich texture. It's what imparts nutty and chocolate notes. The roasting of M. Abuhasen Reba, on the other hand, emphasizes fruitiness while adding a touch of acidity.

TASTING

This blend is designed to produce a fruity espresso with low acidity. A real treat for the palate, easy to extract, and accessible to everyone.

It is preferred as an espresso with a touch of milk (cortado, macchiato, cappuccino), or as a long black. Can also be drunk well filtered.

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

NEKTAR ROASTER

At the very beginning of the adventure, in 2009, Nektar has Their goal was to introduce the world of specialty coffee to the general public. They offered more than twenty third-wave roasters in their small shop in Quebec City's St-Roch district, but they felt something was missing. They wanted to share their knowledge and discover all the latest developments in the world of coffee cultivation, but they had to navigate through the offerings of their roasting partners, which didn't fully reflect what they were looking for.

That 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 breakneck speed, encompassing various drying techniques, terroirs, and coffee varieties.iculteurs.trices deserve to be highlighted more than they currently are.

They have therefore decided to offer you an unbiased discovery experience, with a traceability approach from farm to cup. This allows them to actively participate in the sustainable development of the producing countries. More and more of you are discovering their coffees, and this allows them to exchange ideas and build relationships with over twenty producers each year.

They are as passionate as they were in 2009, and their curiosity is undeniable. If a new technique is being used, a new crossbred cultivar, or a farm is experimenting with its harvest, they've likely reserved a portion of that lot. Exploring and sharing the fruits of their research with you is their greatest pleasure.

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

Let's explore together, with respect.

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

Photo @nektar