First and foremost, some explanation is in order surrounding the new names for our core blends - Savio, bell’s, and Aldo’s. We have recently shifted our thinking and decided to change the way in which we present and talk about the blends. The word ‘blend’ has officially been taken off of the titles. This is more of an aesthetic choice than anything else, as we feel it simply looks and sounds better. This is also how we refer to them here, and the actual word ‘blend’ is rarely used verbally. Short and sweet! Lastly, we have dropped the word “Espresso” from the Savio. Via our roasting style, we develop all of the mainstay blends to a degree that would be well suited for espresso preparation. We feel that it was a bit misleading in calling it ‘Espresso Savio’, and thus pinning it forever to that specific brewing application. Moving forward, the goal will be to focus on distinct flavor profiles to separate the difference between bell’s and Savio. Bell’s will remain classically crowd pleasing - nutty, chocolatey, rich. Savio will begin to distinguish itself by leaning in a more fruit forward direction - still chocolatey and rich, but with an added boost of acidity and fruited complexity. Aldo’s will remain our darker roasted option with a focus on caramelized sugars and increased viscosity. All will work well for espresso or filter brewing, so we encourage you to explore the menu and find your favorite flavor profiles! The new blend components and compositions as of roast date July 10th 2019 are as follows -
Lucita Linda (Guatemala / Washed) - Harvest Season: Early Spring 2019 - A new coffee for us as an interim component as we await our 2019 Los Santos selection. Finca Lucita Linda is located in the San Marcos region of Guatemala, very near the Mexico border. This medium (66 hectare) sized estate, owned by Eber Omar Reina Enriquez, is part of an ongoing project from Atlantic Specialty Coffee whereas they are selecting specific lots with high potential out of estates that would normally blend their production into a larger commercial crop.
Sitio Anhumas (Brazil / Natural) - Harvest Season: Late Summer 2018 - This coffee comes to us from our long time friends and oldest partnership to date, Fazenda Ambiental Fortaleza. Sitio Anhumas in located in the Anhumas Valley and owned by Clayton Mabelli. Coffee from this area is consistently known for being incredibly sweet and full bodied - almond butter, chocolate, vanilla, nougat.
With Sitio Anhumas taking the lead, bell’s blend is absolutely remaining consistent in it’s trail mix flavor profile. This coffee is showcasing a deep brown sugar sweetness coupled with heavy chocolate and toffee flavors. The Lucita Linda adds a touch of complexity with hints of soft apple-like acidity. Overall, it’s tasting rich and sweet and highly drinkable. We taste: dark chocolate, brown sugar, vanilla, almond butter, nougat, toffee, apple pie.
Lucita Linda is in the driver’s seat here, pushing Savio into our fruitier blend category. You can expect a bit more acidity in comparison to the bell’s. Not so much brightness like citrus fruits, but more balanced and juicy like a ripe plum or peach. Sitio Anhumas provides a lot of depth with a heavier body and chocolate forward flavors. We taste: milk chocolate, brown sugar, brown spice, maple, apple, plum, peach, grape.
This coffee stands up to heat well in the roaster and allows us to roast it a bit longer/darker while still keeping a good bit of sweetness in the cup. Expect loads of dark chocolate, roasted nuts, dried dark fruit flavors (raisins, prunes, etc), and a super long aftertaste.
Coming Soon! We’ll have a more in depth update in the coming weeks as we play with the new components and lock in some of our favorite recipes.