Ranger Blend

What is Ranger?

We have made some exciting changes to our blends, and Ranger is now a seasonal Regional blend. Ranger supports both ends of the coffee supply chain; empowering small-lot producers while remaining accessible. Its seasonal nature means we can select from a broader range of coffees aligned with the harvest calendar. The components of Ranger are now:

• Guatemala Huehuetenango
• Brazil Carmo Igregia
• Peru San Ignacio

Flavour Profile:  Cocoa, Citrus, Caramel

A note from James, Head of Coffee

We are excited to share with you some information about Ranger Blend. Our mission at Coffee Embassy is to be as transparent as possible. We enjoy sharing information about the coffee you are drinking and help educate about coffee. Check out some extra info on the tabs below, or if you would like to know more about the coffees we are always happy to chat! 

Coffee terms/language

Before we get stuck into the details of the origins we would like to go over a few of the coffee terms/language we use every day.

What is a Regional Blend? - Regional coffees are collected from hundreds of farmers within a shared area, who grow similar varieties and process their coffees together. Some Regional coffees are part of Reserve Programs, helping smallholder farmers reach wider markets, with Cofinet supporting them through education and financial aid.

Cup/Quality Score - Scoring coffee is used to define the quality of the coffee. Scores are given to the individual origins. To be considered “Specialty” a coffee must score a minimum of 80/100. Most Specialty coffees score between 80 – 87. Only a few outstanding coffees will score higher than this.

Roast Degree/Type/colour/style - Back in the days of old, coffee roasts were (and still are by some) only described as being light, medium and dark. These descriptions are still relevant to a point but coffee is no longer as straight forward.  These days ones interpretation of colour can vary from roaster to roaster.  We try to triangulate roast degree (Temperature) Colour and Development of the roast not just the colour (as different origins can colour differently)

Styles: Spot Seasonal Blend, Seasonal Blend, Modern Blend, Regional Blend, Single Origin.

The Origins

Guatemala:  Huehuetenango

Score:  84.5

Flavour Profile: Milk Chocolate, Apricot, Plum

Process: Washed

Huehuetenango is a distinguished department in Guatemala, renowned for producing the finest coffee. The exceptional quality is attributed to its high growing altitudes of 1585-1980 m.a.s.l, soil excellence, meticulous agronomic practices, and artisanal craftsmanship. These factors contribute to the production of strictly hard coffees, characterised by a distinct acidity that sets them apart from other regions in the country. This coffee is made up of Bourbon, Caturra and Typica varieties. 

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Brazil: Carmo Igreja

Score: 82

Flavour Profile: Milk Chocolate, Creamy Body

Process: Natural

The profile is a blend of natural process made out of multiple varieties of coffees grown within 1000-1300 masl of altitude. Produced by selected coffee growers from Carmo de Minas region which is located in the South of Minas Gerais in the Mantiqueira mountains. Known for its unique conditions of specialty coffee production, with rainfall average ranging 1100-1600 mm 

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Peru: San Ignacio

Score: 84+

Flavour Profile: Almonds, Brown Dried Fruits, Caramel

Process: Washed

This coffee is produced by small-scale coffee farmers from San Francisco, Los Llanos, San Andres, and El Sauce Village, located in the San Ignacio province. Coffee farmers receive technical assistance, ensuring the production of high-quality crops. Additionally, their farms are evaluated to be part of the Organic program, as farmers have undergone training provided by the Asociación Agropecuaria de Productores del Norte. The most common varieties cultivated are Catuai, Caturra,

Bourbon, and Mundo Novo. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and subjected to 20 to

30 hours of fermentation in tanks. Following this, the parchment is gently washed and placed in a shaded area to dry until the ideal moisture content is achieved.

Recipe

This is a good starting point for all of our espresso coffees. Adjust Accordingly to your own preference

Ground Coffee: 20g Espresso 

Weight out: 25g 

Contact Time: 25-30 Seconds

Recommended brewing age

Subscriptions

For more info on subscriptions, head to the Subscriptions page.

The Future of Better Coffee

Noticed the price of your coffee increasing this year? A few months ago we wrote a journal post on The Future of Better Coffee, which briefly explains some of the contributing factors to our price increases. We chose to slowly increase the price of our two main blends over the year to minimise the impact on our customers as much as possible, however these increases are unavoidable and the information we shared is still relevant today. We encourage you to read the journal post for more information.