GATO BANDIDO - Blend
GATO BANDIDO - Blend

GATO BANDIDO - Blend

Regular price £8.50
Sale price £8.50 Regular price £0.00
Milk chocolate, Caramel, Berries

Gato Bandido is playful and approachable, whether brewed or as espresso. This easy-drinking blend combines coffees from three iconic origins. At its core, a high-altitude Guatemalan coffee provides a rich structure and balance with subtle chocolate notes. The blend is enhanced by the dry fruit tones, brightness, and great body of a Kenyan coffee, alongside the deeper complexity and rounded character of a Sumatra Mandheling, resulting in a dynamic and well-balanced cup. 

Size

Pickup available at Chippenham

Usually ready in 24 hours

GATO BANDIDO - Blend

200g / Whole bean

  • Chippenham

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +447511207973

  • Coffee House

    Pickup available, usually ready in 24 hours

    20 Borough Parade
    Chippenham SN15 3WL
    United Kingdom

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on factors like aroma, flavour, acidity, body, aftertaste, sweetness, and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

    Blends do not receive an official score because they combine coffees from multiple origins to achieve a balanced and consistent flavour profile. However, we only use coffees that score 85+ to ensure high quality in every blend.

    What is a blend?
  • A blend is a combination of coffees from different regions, farms, or cooperatives, carefully selected to create a harmonious and well-rounded flavour profile. Unlike single origin coffees, which highlight the distinct characteristics of one place, blends are crafted to achieve consistency, balance, and complexity across seasons.

    What are tasting notes?
  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process. In blends, tasting notes are carefully curated by combining coffees that complement and enhance each other.

    What is the processing method?
  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste. Because blends contain coffees from multiple origins, they may feature different processing methods, such as washed, natural, or honey, contributing to their unique depth and complexity.
  • Free UK royal mail tracked 48 delivery on all orders over £25.
  • For orders under £25  delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Milk chocolate, Caramel, Berries
PRODUCER: Various producers
PROCESSING: Washed | Wet hulled

Aceh, Indonesia

Aceh, a semi-autonomous province on the northern tip of Sumatra, is known for its rich cultural diversity and resilient spirit. With fertile volcanic soil, consistent rainfall, and ideal temperatures, the region provides perfect conditions for growing Arabica coffee. Aceh’s farms cultivate a diverse range of coffee varieties, shaped by generations of influence from government and private initiatives.

Coffee here is traditionally processed using wet-hulling, a method that enhances its bold, full-bodied character. While Aceh’s coffees are often recognised for their deep, earthy tones, they also reveal layers of spices, honey, agave syrup, crisp pepper, and apple, making them some of Indonesia’s most complex and intriguing coffees.

Nyeri, Kenya

Nestled between the eastern base of the Aberdare Range and the western slopes of Mount Kenya, Nyeri County is a region of stunning natural beauty and agricultural excellence. Its fertile central highlands benefit from cool temperatures, seasonal rainfall, and high altitudes, creating the perfect environment for producing some of Kenya's finest coffees.

The unique climate of Nyeri, with cool nights and a slow ripening process, encourages the development of dense, hard beans renowned for their high acidity and complex flavour profiles. Coffees from this region are celebrated for their bright acidity, full body, and vibrant notes of ripe fruits. Beyond its coffee legacy, Nyeri serves as a gateway to Aberdare National Park and Mount Kenya, drawing visitors to its rich landscapes and biodiversity.

Antigua, Guatemala

Located in Guatemala’s central highlands, the Antigua region is renowned for its rich volcanic soil, abundant sunshine, and cool nights—ideal conditions for cultivating exceptional coffee. Surrounded by the Agua, Fuego, and Acatenango volcanoes, the land benefits from nutrient-rich ash deposits, particularly from Volcán de Fuego, one of the country’s active volcanoes. Coffee here is often grown under dense shade, which helps protect the plants from intense sunlight and occasional frosts, contributing to the region’s signature cup profile.

Washed | Wet hulled process

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

The wet hulled process, commonly used in Indonesia, particularly in Sumatra, involves removing the coffee cherry's outer skin while the beans are still wet. This method gives the beans a distinctive appearance with a greenish hue and often leads to a fuller, more complex flavour profile.
The process enhances the body and richness of the coffee, resulting in earthy, spicy notes and a unique depth that stands out in the cup. Wet hulling is a key factor in creating the bold, round character often associated with coffees from this region.

The washed process involves removing the outer skin and fruit from the coffee cherries before fermentation. After the cherries are depulped, the beans are fermented for 8 to 72 hours, depending on the conditions, to remove the remaining mucilage. The beans are then washed in fresh water and dried to the desired moisture content. This method enhances the coffee's clean, bright flavour and clarity.

The wet hulled process, commonly used in Indonesia, particularly in Sumatra, involves removing the coffee cherry's outer skin while the beans are still wet. This method gives the beans a distinctive appearance with a greenish hue and often leads to a fuller, more complex flavour profile.
The process enhances the body and richness of the coffee, resulting in earthy, spicy notes and a unique depth that stands out in the cup. Wet hulling is a key factor in creating the bold, round character often associated with coffees from this region.