FLAVOR PROFILE

A seasonal medium-dark roast blend resulting in a cup of coffee that is mildly sweet, smooth, easy to drink, and has flavor notes of dark chocolate.  Using a scale of 0-10, the cup profile has a moderate level of sweetness (4), low acidity (1-2), a heavier body (7), and low to no bitterness (0-1).   

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 200F, but experimenting with a range of cooler 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 (20 grams of coffee to 40 grams of brewed coffee), but our preference is to pull a slightly shorter shot yielding 30 grams of coffee.

“SEASONAL” BLEND?

What do we mean by “seasonal” blend?  Coffees are harvested around the world at different times of the year and are only available on a seasonal basis.  For example, when a particular lot of coffee from a particular farm in Ethiopia is harvested, coffee from that farm will not be available again until the next harvest season.  Since blends focus on flavor combinations and not specific coffees, roasters are able to use various coffees to achieve the same flavor and sensory profile.  This blend currently consists of coffees from Kenya, Uganda, Ethiopia, Peru, and Colombia.  The Kenyan and Peruvian coffee we currently do not offer as single origin coffees.