A new workshop blend and two limited microlots today: Espresso Workshop #15- Les Baxterizer, Colombia Huila -Finca El Junin, Humberto Diaz, and Ecuador Microlot Grupo Tundurama. First, go “Round the World with Les Baxter” by tasting our new Workshop Blend, #15 – Les Baxterizer Fans of #12 – Consonanza will like this blend with malt chocolate tones and pineapple aromatics. Next up are two limited microlot offerings that we are restricting to 1-lb orders. The Colombia Huila -Finca El Junin, Humberto Diaz is from a favorite farm of ours; look for panela sweetness and dark berry flavor at lighter roast levels. Lastly is the Ecuador Microlot Grupo Tundurama, a combined microlot typica with a nice Oaxaca-like balance of hazelnut, caramel, and a fruit finish. Happy Springtime everyone!
We have been eagerly waiting for these to arrive and they are finally here. These spoons are made of scratch resistant stainless steel and have a great hand-sketched, laser-engraved leaf design in the bowl, along with our logo on the handle. They are stainless steel and made in England. Tom owns a lot of cupping spoons and has determined that this model is his favorite. Click here for more info and photos.
Different types of nut flavors are common in coffee – here we see it in a dry processed Brazil Organic Fazenda Colina, and a wet-processed Peru, the Peru FTO Apavam Coop Typica. Nuttiness is tied intrinsically to roast taste and the degree of roast, since a coffee that cups nutty at City+ will not be so at FC+. Nutty is usually a positive term but varies greatly as there are so many forms: hazelnut, walnuts, peanut, cashew, almond, etc. For today’s pairing we kept both coffees in the City+ range with final temps of 430 and roast times of 14:45. The Peru Typica is lively with pleasing acidity complimenting the nuttiness. Brazil Colina is very clean for a dry processed lot and possesses great hazelnut and pecan notes. In general the Peru has a lighter, sweeter nut taste while the Brazil has a bit more chocolate and nut profile.