|Drying Method||Sun- and Machine-dried|
|Arrival date||All current-new crop|
|Roast Recommendations||I prefer Northern Italian style re: Illy's Normale blend. I like this blend best when the roast is stopped just as second crack becomes rapid, and shows no sign of slowing down. Actually, I like it a lot lighter than that too! I don't like this roasted to a dark, dark roast stage, Full French or Italian. This is because Brazilian coffees become ashy and began to bitter when roasted extremely dark. I believe strongly in a 36+ hour resting period before use for espresso extraction! It wont kill you to use it sooner... but you might notice sharp unpleasant notes.|
A longtime favorite espresso blend intended solely for pump and piston type espresso extraction. This is a sweet but punchy little cup, and roasted fairly light it is a shock to the palette, but has great body and a smooth, sweet, stunning aftertaste. The joke behind the name: I imagine a fancy roaster charming a client in the cupping room, effusing about their "Master Roaster" and "Master Blender" and "Master Cupper", all in the trade for decades of course. Then I imagine the scene in their warehouse where hired apes rip open bags of green coffee and randomly hurl handfulls into the hopper for roasting. In other words, there's a lot of BS in the coffee trade, and blending is NOT really a noble art ...it's done to save cost and disguise coffee defects 80% of the time. The Irony? I have never worked so hard to develop a blend as this one, designed to cup well at a full range of "espresso" roasts, and developed as a pre-blend (all coffees roasted together to same degree of roast). Am I going to tell you exactly what is in it? No! I am feeling a bit snobby today! Espresso Monkey has become our signature blend for some reason or other, perhaps because it is a true standard that we have sought to maintain for so long, and that we put such nice coffees into it.
We blend this for body, balanced between high and low tones, chocolate roast flavors, and slightly rustic fruited accent notes. Those are our goals, that is the "spirit" behind the blend, and we check it to make sure it meets those targets. Our roast goal is in the beginning stages of 2nd crack ... we never "let it roll".