Composed Of: 75% Yacquanquer and 25% Roberto Figueroa
Farmers: 30 Small Holder Farmers, Roberto Figueroa
Process: Fully Washed
Varieties: Caturra, Castillio and Pacas
Elevation: 1900-2300 meters
Starting Parameters: 20g in | 30 seconds | 40g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure.
The name ARGYLL is an homage to Transcend’s first home just off of Argyll Road in Edmonton. That tiny shop was the beginning of Transcend’s journey through the coffee industry and was where so many Edmontonians learned about the range of flavour possibilities within coffee. We feel it’s a fitting name for our first signature blend as well. We’ve designed this blend to be a balance of rich, warm, classic flavours that are accentuated by hints of fruitiness. It will always be composed of two coffees in a 75/25 split, and will be available all year long!
Want to learn more about our flavour profile categories? Click here!
WHOLE BEAN COFFEE. ROASTED. CHOOSE BAG SIZE ABOVE.
We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.