FLAVOR PROFILE

We created the Dark and Blue Blend several years ago in an attempt to come up with a darker or more developed coffee offering for the annual Ketchikan Blueberry Festival.   Over the years, this blend has been a seasonal blend of a mild medium-dark coffee blended with a medium-light naturally processed coffee for a burst of blueberry flavor otherwise not naturally found in darker roasted coffees.

We were able to secure a couple hundred pounds of an Ethiopia Guji naturally processed coffee to use as both the medium-light and medium-dark components of this coffee.  This coffee is a very mild coffee compared to some we have used in this blend in the past.   Using a scale of 0-10, the cup profile has moderate to higher sweetness (5-7), lower acidity (3), a heavier body (7), and no bitterness.  

PRICING

While have continued to hold off raising pricing across the board, we have to raise the price on this blend as it requires 50% more labor to produce it as we have to roast twice to produce it.  We have to roast a medium-light roast and a medium-dark roast, and then blend the two.

RECOMMENDED BREWING METHODS

This coffee is versatile and is great brewed as filter/drip, immersion, cold brew, or espresso.  We would recommend starting with a brewing temperature of 201F-203F, but experimenting with a range of water temperatures between 195F and 205F to bring out various nuances to this coffee.  For filter and immersion brewing, we always recommend starting with a brew ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water).  For espresso, we recommend starting with a traditional 1:2 ratio (18 grams of coffee to 36 grams of brewed coffee), but be prepared to pull a little longer ratio such as a 1:3 to balance out the acidity.