Concorde

Flavour Profile: Peach Yogurt & Dark Chocolate

Origin: Rwenzori Mountains, Western Uganda

Altitude: 1900m above sea level.

Varietals: SL28 & SL34. Natural Process

Bean: Arabica

Roast Level: Medium

This Ugandan Coffee is fantastic from the Kasinga Coffee Station, collected by a total of 398 farmers. The coffee is harvested by hand with each farmer carefully selecting only the most perfect ripe cherries. These are then pre-sorted before being floated in a tank of water. Those that float are removed, only the best to be sun-dried on raised beds in purpose-built polytunnels.

History: Developed as a joint project between the UK and France, the Concorde first took flight in 1969 and entered service in 1976. The world’s first supersonic passenger airliner, it could fly from London to New York in just under 3.5 hours. Only 20 were built, and it was retired in 2003.

Most Iconic Moment: In 1996, Concorde set the record for the fastest transatlantic crossing by a passenger aircraft—New York to London in just 2 hours, 52 minutes, and 59 seconds.

Max Speed (mph): 1,354
Max Height (ft): 60,000
Range (miles): 4,488
Max Take-off Weight (kg): 187,000
Wing Span (metres): 25.6

Concorde has a sweet, rich and full-bodied flavour with notes of apricot and peach yogurt with a chocolate finish that pairs beautifully with milk, making it ideal for cappuccinos, flat whites, and lattes.

Brew Method: Espresso Machine
Dose: 18g of ground coffee
Yield: 36g of espresso
Brew Time: 27–30 seconds
Grind: Fine (like table salt)
Temperature: 93–94°C

Instructions:
Tamp evenly and pull a double shot. Aim for a consistent flow and a thick crema. Steam milk to 60–65°C and pour gently for a velvety finish.

Flavour Profile:
Balanced and creamy with notes of Peach Yogurt & Dark Chocolate

Enjoy as part of your morning routine or an afternoon pick-me-up.