In April, We started our journey in the Red Sea area which included Ethiopia and Yemen, then to Kenya and finishing up in Brazil. These beans range in flavors from tart cranberry to chocolate caramel.
RED SEA AREA (ETHIOPIA AND YEMEN) – LIGHT ROAST
We like to believe that beans grown at higher elevations experience weather, terrain, and soil on the brutal side of bean life, which makes these beans angry and full of caffeine. In taste tests, both in cupping and blind tasting, we craved a pinch of salt to counter the sweet tart cranberry flavors of the Red Sea Roast. The sweet tart cranberry flavors will hit your entire mouth immediately, jump starting your day with a jolt of caffeine. We recommend that you double filter the lighter roasted coffees to ensure maximum water to bean saturation.
KENYA HIRIGA AA – MEDIUM ROAST
Kenya is a bean that tastes good through the entire roast spectrum from a light to dark roasted. We found flavors and smells that excite all the senses with memories of sweet summer lemonade on the lighter roasts to Mom’s toasted caramel pie crisps on the darker roasts. The perfect coffee drinking ritual in the morning is one that is uninterrupted; however, interruptions are a part of life. We found Kenya tolerable through temperature range from 200° to room temperature, the fruit flavor opens up at these lower temperatures. We would even recommend this roast for ice coffee. What to do with left over coffee in the pot? Freeze it in an ice cube tray and enjoy on a hot day with some sweet cream.
BRAZIL MOGIANA – DARK ROAST
For those who appreciate the darker roasts of life, Brazil is the crowd pleaser. Smooth with full mouth experience that’s floats across the tongue. This is the relaxing coffee, after dinner treat with cake. From childhood memories the best flavor notes we could convey on this coffee is burnt brown sugar mixed with toasted nuts and S’mores with emphasis on the caramelized marshmallows.
BLEND 321 – OUR RECOMMENDATION ON BLENDING
Each month as we deliver three unique beans from around the world roasted light, medium, and dark we also recommend a blend. This month’s blend is 321: 3 parts Brazil, 2 parts Kenya, 1 part Red Sea. The goal of our blends is to create a cup of coffee that stands on its own before adding sugar or cream. The Red Sea roast brings the sweet notes, blended with the Kenya and Brazil for the Caramel and S’more flavors. Try all the roasts individually, appreciating each distinct flavor note. Next, venture out with our Blend 321 recommendation. Finally, blend them to your taste preference. Remember the lighter the bean the more caffeine, the darker the bean the more full body. For measuring the coffee by parts use a tablespoon, combine all parts in a burr grinder, and then give it a shake. Or you can mix the grounds after grinding.