New crop coffees are upon us. It's not that they ever stop arriving, but this is one of the busiest times of the year. Some of our more popular coffees are landing all at once. It makes sense to introduce a new Workshop blend, putting together a few of our freshest arrivals. We used a Guatemalan coffee from the area of Volcan de Agua, a sweet, balanced cup on it's own. There's also a dry-processed Brazil, which provides body and also adds a depth to the sweetness. Brazils are nutty, which is not always a bad thing, and in the context of this blend is a welcome addition. As a blend, these coffees build quite a complex profile as a brewed coffee, and in the Full City and beyond roast range, it's a very sweet, viscous shot of espresso. And '3rd Level'? Well, that's a top grade of bus transportation in Ethiopia (see the first pic below). 'Life's too short to ride anything other than 3rd Level', so the saying goes (or does it?).
Workshop #31 makes a nice brewed cup, with the Brazil and Guatemala coffees providing a base sweetness, and Yirga Cheffe balancing this out with acidity and complex high notes. Floral aspects really come through, especially in the wet aromatics and on the break. There's an ever-so slight nuttiness too, which come off as complimentary to sweetness and to the top notes. We cupped a City+ roast, and the sweetness was intense, bright acidity, and a syrupy mouthfeel. At Full City (verging on Full City+) this is incredible espresso. The Brazil provides a rich chocolate flavor complimented by viscous body - like a melted chocolate bar. The mouthfeel is super creamy, and a sweet, and with pointed acidity. Chocolate really is the highlight here, and while it's a fantastic SO espresso, this blend will hold up so well in milk drinks. The floral and citrus aspects found in the cup take a bit of a backseat in espresso. They are still there, but they truly are 'top' notes, not defining the base. These highlights take the form of citrus zest, lavender, and berry, all weaving in and out of the long finish.
|Arrival date||2014 Current Crop|
|Appearance||.4 d/300gr, 15+ screen|
|Intensity/Prime attribute||Medium to Bold Intensity/Chocolate, roasted nut, florals, bright|
|Region||Brazil, Guatemala, Ethiopia|
|Roast||City+ to Full City as brewed coffee; Full City to Full City+ for espresso.|
|Recommended for Espresso||Yes|