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Into the Light Blend

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FLAVOR PROFILE

A seasonal blend of lighter roasted coffees from Central America (currently El Salvador) and Africa (currently Ethiopia) resulting in a cup of coffee that is fruity and floral with base notes of sweet chocolate.  Using a scale of 0-10, the cup profile has a higher level of sweetness (8), mild acidity (3-4), a medium body (5), and no bitterness.   

RECOMMENDED BREWING METHODS

This coffee is versatile and is great brewed as filter/drip, immersion, and cold brew, but is not one we prefer as espresso.  As a lighter roasted coffee, we recommend starting with a water temperature no lower than 200F as lighter roasts are more prone to under extraction.  If the coffee tastes sour, 1) grind finer, 2) gradually increase the water temperature, and/or decrease the amount of ground coffee or water used to increase the extraction.  If the coffee tastes bitter and over extracted, 1) coarsen up the grind size, 2) gradually decrease the water temperature, and/or 3) increase the amount of ground coffee or decrease the amount of water used.  For filter/drip and immersion, we recommend starting with a brewing ratio of 1:15 (e.g., 20 grams of coffee to 300 grams of water), but this again is an area you will adjust for taste preferences.  For espresso, we would recommend using a higher water temperature (e.g., 203F) if your machine allows and starting with a 1:3 ratio (e.g., 18 grams of coffee to 54 grams of coffee in the cup), but incrementally try longer ratios of 1:4 and 1:5, etc. until you find the balance of flavors you prefer.  The longer ratio will allow the coffee to properly extract and reduce any unwanted sourness, but will come at the cost of reduced body, which we do not prefer.

“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.