Originally posted September 3, 2018
Our first real coffee tasting experience was in Colombia a few years ago, as we visited coffee farms. The farmers and co-op workers talked a million miles a minute – in Spanish. I understand just a handful of words in Spanish, but the experience was still something to behold. Russell luckily speaks the language, so was able to follow along with the smelling, sipping, and slurping known as cupping.
It’s amazing how different coffee tastes. Each crop from each farm brings its own unique flavors, borrowing from the surrounding environment and growing conditions – further differentiated based on how it is dried and processed. That bean can then turn into several more unique flavors, as it’s blended or not, and roasted differently. That roast, depending on how it’s brewed, brings even more unique tastes to the table. And then that brew will taste different at varying temperatures, as well as with milk or sugar.
Each of those steps go into the equation, as we select new coffees to introduce into our lineup. Russell test roasts and samples each coffee, tweaking the roast based on how it tastes through different brews and temperatures. As he works on a new roast, it’s common around our house to hear a sniff, a sip, a slurp, and then a “mmm, taste this one.”
As a result, we have a varied catalog of coffees available to you – each a delicious but unique flavor. We’ve learned through sharing hundreds of cups of coffee with people from all over the world – everyone has a different taste palate. We love to guide our customers through the taste experience, finding what qualities and flavors each person likes in a cup of coffee.
Several of our current coffees are sold out or have low stock. Over the summer, Russell has been working on new roasts. We are almost ready to introduce them. We love them – and want to make sure you do too.
Our new coffees are an homage to Central and South America, including:
We hope you enjoy and find a new favorite coffee!
