As we continue to refine our green coffee sourcing and buying program, we continue to push for more seasonality in our menu. Our blends are no exception to this rule. Just like the single origin lineup, the components that make up these mainstay blends periodically change throughout the year to cycle in fresh coffees from the most recent harvests. Nonetheless, it’s our goal to preserve a general flavor profile and style so that they remain consistent and reliable. For both our Espresso Savio and bell’s blend, this means a main focus on sweetness and balance. These two things are on our minds when dialing in any roast profile; however, we feel it’s even more important for our blends because they should be less about highlighting unique origin characteristics and more about being easy drinkers across any and all brew methods and ratios. It’s our aim for both of these blends to be complex and exciting enough to be enjoyed black, yet rich and balanced enough to withstand any milk additions. As you’ll see below, the blends will often share the same components but in differing ratios. The new blend components and compositions as of November 7th 2018 are as follows:
Mulish (Ethiopia / Washed) - Harvest Season: Winter 2017/2018 - This is a new coffee for us this year that we’ve sourced through our long-time importing partners, Trabocca. Mulish is the name of the washing station where the coffee is processed in the Guji zone of Ethiopia. It’s still rockin’ and tasting great - caramel, sweet black tea, berry, lime.
Los Santos (Guatemala / Washed): Harvest Season: Early Spring 2018 - Back for year two and freshly arrived to the United States as of just a few weeks ago! We source this coffee through Luis Pedro Zelaya Zamora and his mill in Antigua, Guatemala - Beneficio Bella Vista. Los Santos is a blend of coffees from farmers in the Chimaltenango region. It’s bringing clean and classic Guatemalan coffee flavors - red apples, chocolate, brown sugar, brown spice.
Microeconomics (Nicaragua / Washed): Harvest Season: Early Spring 2018 - We source this coffee through our long time friends/social activists/coffee producers/exporters/importers, Gold Mountain Coffee Growers. It’s a regional blend comprised of a cross section of most all of the farmers under the Gold Mountain umbrella. We love this coffee for it’s huge sticky body and dense dessert-like flavor profile.
bell’s Blend - 67% Los Santos / 33% Mulish - With Los Santos taking the lead, this version of bell’s blend is bringing heavy sweetness and lots of chocolate flavors. The Mulish adds complexity by way of a small boost of citrus acidity to the blend. Overall it’s tasting super clean and sweet and highly drinkable - we’re tasting chocolate, brown sugar, apple pie, nougat, cherry. If under extracted, you can expect a more boring cup - dominant nutty flavors and lack of sweetness. If over extracting, you’ll find that the chocolate flavors become overly dark/bitter and mute all of the subtle fruit.
Espresso Savio - 67% Mulish / 33% Los Santos - Mulish remains the main component of this blend, steering the flavor profile towards being juicy and fruit forward. Los Santos keeps the blend grounded with its dense body and chocolate heavy flavors. This version of Savio is proving to be particularly transparent and complex - chocolate, apple, orange, berry, brown spice, brown sugar. If under extracting, watch out for an overly sour cup with tart green apple, lemon, and some salty flavors. If over extracting, you can expect a black tea flavor to dominate the coffee, making it dry and astringent.
Brew Temperature - 200 F
If using a lower pressure preinfusion:
Coffee:Water Ratio ~ 1:2.3
Time ~ 34 seconds
If using 9 bar pressure the entire shot:
Ratio ~ 1:2
Time ~ 28 seconds
Aldo’s Blend - 100% Microeconomics - This coffee stands up to heat really well in the roaster and allows us to roast it a bit longer/darker while still keeping lots of sweetness in the cup. Expect loads of dark chocolate and a super long aftertaste, coupled with dried dark fruit flavors (raisins, prunes, etc). Under extraction brings out some unnecessarily sour citrus acidity and makes the cup a bit unbalanced and lacking sweetness. Over extraction is going to make this coffee particularly sharp and drying.
These coffees are tasting great on every brew method! Savio isn’t reserved for espresso preparation only and bell’s isn't reserved for filter preparation only, for example. Experiment!