The Dose House Blend is a really sweet, balanced and versatile coffee that we hope is approachable and delicious to all palates! It reminds us of milk chocolate, peanut butter and dried fruits. It has a reliable full body that coats the mouth and cuts elegantly through your milk of choice. It holds all the flavours you want from an everyday coffee but also offers some bright florals and juicy fruit that make it a really interesting and appealing coffee.

 We use our house blend in the Dose flagship cafe as our house espresso, however this blend is designed to be used across all brewing methods and tastes great as a really balanced, sweet and approachable drip coffee as well.

The first iteration of the Dose House Blend is a combination of 3 coffees:

Brazil - ‘Cascavel Vermaelha’, meaning red rattlesnake, is the backbone to our espresso and it brings the comfy chocolate and body, but also adds plenty of red apple to the mix. Rattlesnakes that make coffee farms their home are welcomed as they keep pests away that from the coffee root systems. It’s a natural and pulped natural processed field blend curated by the QC origin team of Sucafina Specialty.

Peru - ‘Alto Mayo’ is an organic fully washed grade 1 field blend from San Martin, Peru. This coffee brings honey, caramel, biscuit and yellow fruit acidity to the mix. Cooperativa Agraria Cafetalera Alto Mayo, was founded in 2012 by 3 women and 12 men who wanted to ensure that coffee production was profitable enough to support their own and other families. Today the coop has over 1500 members across 53 production zones. In 2020, Alto Mayo launched their ‘Coffee Mujeres LMF’ project that focusses on empowering female growers to improve their coffee quality by building drying modules on their farm and teaching proper drying practices.

Ethiopia - ‘Yirgacheffe Organic’ is a fully washed coffee from the the Yirgacheffe subregion of  Sidamo in the south of Ethiopia. This coffee brings the jazz to the table for our blend. It brings apricot, lemon and florals to the mix and gives the espresso the fruity syrupy sweetness that you can really taste through your choice of milk.

 We look forward to the ongoing challenge of maintaining a blend profile throughout the year by substituting similar profiled coffees from different growing regions in and out according to seasonal availability.