BigRichie Blend

BigRichie Blend
Inspired by the grit and grind of touring life, BigRichie Blend is a bold medium roast for people who take their coffee seriously—whether it’s the first sip before a long day or the pickup you need to finish strong. Crafted from select Brazilian and Mexican lots, this blend marries deep chocolate-nut richness with a warm maple sweetness and a bright citrus lift for balance. The result is a full-bodied, smooth cup that feels confident and composed from first pour to lingering finish.

Sourced from established growing regions in Brazil and Mexico and roasted to a medium profile that preserves origin character while building satisfying body, BigRichie rewards multiple brew methods. It’s equally at home as a morning ritual, a mid-afternoon reset, or the bold companion for a long drive. Clean finish, steady sweetness, real depth—this is coffee with purpose.

Tasting Notes

• Primary: Chocolate-covered almond, rich cocoa

• Sweetness: Warm maple syrup, caramel depth

• Brightness: Lemon / orange peel lift

• Body: Full, velvety mouthfeel

• Finish: Clean, lingering sweetness

Roast & Technical Details

• Roast Level: Medium — balanced body and acidity, built for clarity and depth

• Origins: Brazil • Mexico

• Typical Altitude: 900–1,750 MASL (varies by lot)

• Processing: Combination of pulped natural (Brazil) and washed (Mexico) to create chocolate depth and bright structure

• Blend Composition: Carefully selected Bourbon, Typica, and regional varietals for consistent flavor and body

Certifications & Testing

Third-party lab tested. Free from common contaminants and heavy metals (certified mycotoxin free; certified heavy-metal free; certified mold & yeast free). (Display lab badges and certificate links on product page where available.)

Brewing Recommendations

• Drip / Pour-over: 1:15–1:17 ratio (18–20 g coffee : 300 mL water). Medium grind, pour in stages for clarity.

• French Press: Coarse grind, 4–5 minute steep, plunge for a heavy, syrupy cup.

• Espresso: Fine grind, dial in for a 25–30s shot; expect chocolate and caramel notes with syrupy sweetness.

• Cold Brew: 12–16 hour steep for a smooth, low-acidity concentrate.

Storage & Best Practices

Store sealed in a cool, dry place. Best consumed within 4 weeks of roast for peak flavor. Use a burr grinder and grind fresh per brew for optimal clarity and aroma.