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Summer's Sweet and Savory Flavors

by Kevin Nealon August 10, 2015

Summer's Sweet and Savory Flavors

We're staying busy here in Denver, and this week we were glad to hear that US Barista and Brewers Cup are alive and kicking again.  It's a ways away, and the format might not be perfect, but if you or any of your baristas are thinking about participating, shoot us an email or give us a call.  We'll have plenty of unique, competition-level coffees to work with, and we'd love to help out any baristas interested in using our coffee.

On the immediate side of things, this is the last week that we'll be roasting our current crop of Las Brisas. Luckily, Colombia is one of the few coffee growing countries with two harvests, and we've committed to buying from Las Brisas' nine farmers for the foreseeable future. The coffee we've been roasting came from the farmers' smaller fly-crop harvest, but the main harvest has already shipped from Colombia, and we'll have Las Brisas back in our lineup by mid-fall.

Our test roasts of Doña Lucinda turned out pretty tasty, and we're excited to start roasting this coffee for you all this week. We love how this coffee tastes so distinct from the main lot of Atitlán El Grano. While both are sweet, balanced coffees, the main lot skews towards the chocolatey end of sweetness, while Lucinda's coffee leans more towards honey-like and fruity sugars - tamarind, raisin, pear, dark honey, with a bit of cinnamon spiciness. We think most of you will like it quite a bit.  




Kevin Nealon
Kevin Nealon

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