Fresh Roasts and Full Summer Flavors

by Kevin Nealon June 16, 2014

This last Thursday, we had the chance to roast our first batch of fresh crop El Roble. It's our second year carrying this coffee from the Monge Quiros family in Tarrazu, Costa Rica, and the 2013-2014 crop is fantastic. A cup of this coffee tastes delicious with loads of caramel sweetness, juicy green apple and Valencia orange, and undertones of golden raisin, cocoa, and almond.

El Roble's an everyday, any customer coffee. It's approachable and milk-friendly for folks who are newer to specialty coffee or don't take their coffee black. But it also has subtle fruity complexity and great brightness that will make it a standout at any cafe's manual brew bar.

Besides El Roble, this week we're making a subtle shift in our Blue Orchid blend, transitioning to a new Brazilian coffee, a pulp natural yellow bourbon from Fazenda Sertaozinho in Sul de Minas. Eustagio Sanchez from Peru still makes up the other half of the blend, and Blue Orchid will maintain its approachable flavor profile: full-bodied, with chocolate, caramel, and nutty sweetness- great for milk-based espresso beverages.