Discover the Royal Delight Coffee Blend

The Royal Delight blend by Ambassador Coffee offers a bold and vibrant coffee experience with layers of blackcurrants, dark chocolate, and honey sweetness. This coffee, sourced from Kenya’s Tharaka Nithi County and Indonesia’s West Java region, is perfect for espresso or drip brew lovers seeking complex, full-bodied flavours.

Tasting Notes

Blackcurrants and dark chocolate dominate the profile, with a rich honey sweetness adding depth to this bold, well-rounded blend.

Roast Profile

Medium-dark roast to enhance the rich and fruity flavours while maintaining a smooth, full-bodied finish.

Origin

A blend of beans from Kenya’s Tharaka Nithi County and Indonesia’s West Java, grown at high altitudes of 1,500-1,700 MASL in Kenya and 1,200-1,600 MASL in Indonesia. The volcanic soil and ideal growing conditions produce exceptional coffee beans.

Processing Method

Kenyan beans are fully washed, while the Indonesian beans undergo a wet-hulled process, resulting in a dynamic flavour profile with clean, bold notes.

Recommended Brew Methods

• Espresso: Highlight the fruity and dark chocolate flavours with a bold, smooth finish.
• Drip Brew: A well-rounded brew, bringing out the honey sweetness and deep fruit notes.
• French Press: Brew it strong to bring out the full-bodied richness of this blend.

Sustainability

The Thuita Farmers’ Cooperative Society in Kenya and the farms in Indonesia follow sustainable practices, promoting shade-grown coffee and intercrops like banana and macadamia to improve soil health.

Brewing Tips

For espresso, we recommend using 18-20 grams of coffee with a brewing temperature between 93-95°C. Adjust the grind size for drip brewing or French press to achieve the perfect balance of flavours.

Flavour Profile

Bold blackcurrants, premium dark chocolate, and a rich honey sweetness make Royal Delight a complex and dynamic coffee.

About the Farmers

The Thuita Producers in Kenya are part of a cooperative of over 2,500 local growers, cultivating coffee in the fertile foothills of Mt. Kenya. In Indonesia, the beans come from the rich volcanic soils of West Java, where farmers use traditional wet-hulling techniques to create a unique coffee profile.