1.Costa Rica Tarrazu, Hacienda Prusia

    Cupping Methods: Full City Roast. Formal Cupping @ 24, 48, and 72 hours old. French Pressed @ 2, 4, 5 and 7 days old.

        Bright, clean body (like a Tarrazu should have) followed by a finish of mild sweet red cherry. The middle of this coffee has an Oak character that reminds me of single malt scotch. Sweet floral tones get covered in a mild chocolate aroma after a few days out of the roaster, making this cup all around easy going, but never boring.

2.Guatemala Huehuetenango, Finca Vista Hermosa Peaberry Microlot

    Cupping Methods: City Roast. Formal Cupping @ 24, 48, 72, and 96 hours old. French Pressed @ 2, 5, 7, and 10 days old. Sinlge Origin Espresso @ 4, 7, 10, 15, and 18+ days old.

       It's not often that I get to open a bag of roasted beans that smell like sweet gound cocoa for 2 weeks straight. Extremely subtle coffee with floral tones that a darker roast would completely hide. Mild to Medium body, sweet earthiness, and a chocolate texture mixed with dry citrus complexity. Overall, a sweet profile coffee that captures the essence of Huehuetenango in a clean and balanced cup.

    As S.O. Espresso: Poured w/ 18 gram ridgeless baskets @ 201º F.  Double shots @ 1.75-2 oz show intense and  BRIGHT cocoa aroma and body. Candy like fruit notes keep brightness from overwhelming the cup. Ristretto pours at 18-20 seconds (with a finer grind) bring out the velvet texture in the body. After 15 days the pours really begin to develop- brightness becomes muted. Leathery body and earthiness begin to compliment each other over dark cocoa elements while the fruity tones remian intact. 6oz cappuccinos & 3oz piccolos (mini lattes) rule the roost.