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Caffe Ladro - Fremont Blend - 12 ounces

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Product Description

The Fremont Blend from Caffe Ladro is as unique and interesting as it's Seattle neighborhood namesake. Fremont Blend has a delicate flavor which at first pass you might dismiss as too mild-bodied but there are some hidden flavors to discern given the chance. The roast notes identify 'Baked Pear, Rooibos and Almond' flavors in a coffee that is Organic Certified and Fair Trade from Central America.

  • 12 ounce bag, Premium Whole Bean Coffee
  • Roasted Fresh in Seattle
How Does it Compare?

SCG Tasting Notes:

Dates, Sugar, Rich, Dried Fig

When test brewed in a Technivorm KB741 with a paper filter, the SCG Crew (who sometimes - but not always - get it right) noted a maple syrup color with visible oils in the cup, floral notes, a non-acidic flavor and a caramel aftertaste. This drip coffee is easy drinking and would make a nice dessert coffee since the mellow flavor is relaxing more than invigorating!

Tips and Tricks

SCG Recommended Brew Methods:

  • V-60 Pour Over
  • Chemex Pour Over
  • Espresso

The SCG Crew supports coffee experimentation. We have tried mixing Caffe Ladro 75% Diablo Blend with 25% Fremont Blend for a special little in-house brew we like to call 'Devilment.' Your proportions may vary!

Additional Information

Manufacturer Caffe Ladro
Product Weight (lbs.) 0.7500
Coffee by Type Whole Bean
Roast Level Medium
Specialty Fair/Direct Trade, Organic
Superauto Recommended No
Size 12 oz

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Freshly roasted, lighter roast than expected, better for pour over than French pressReview by Brewmeister-Smith
Purchased Ladro Fremont on 4/27 with 1 day shipping, beans had been roasted on 4/20, so they were fresh but still off-gassing. I had asked one of the SCG ladies for a medium-dark roast, or full city, with low acidity and either chocolate or caramel notes. She recommended the Ladro Fremont.

It's a nice cup of coffee, low in acidity, and does have some nutty and caramel notes to it. I was expecting a darker roast, and found that I had to use a greater amount of coffee and and longer steep time to produce something that wasn't just tan colored water. After I figured out the right recipe it was a nice, light cup of coffee.

My guess is that it doesn't work as well for French press as it does for pour over. I also note a bit more chaff in the beans than expected as well.

Despite my gripes it's still a good coffee, but lighter than my preferred roast with good flavour, and with a bit more chaff than expected. (Posted on 5/30/2015)

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