What’s Brewing?

Currently on espresso, we’re pulling Bongo Java’s signature espresso: a blend of Peru AAA, Unwashed Ethiopia Sidama, and Colombia Fondo Paez [we taste orange, blackberries, and dark chocolate, and we feel warm and fuzzy]. This coffee makes a stellar espresso, loved by our novice and connoisseur customers alike. It just rolled out in February.
Also from Bongo Java, we’re batch brewing some old favorites of ours, Colombia Fondo Paez [we taste brown sugar, honey, and lemon] and Ethiopia Sidama [we taste blackberry, honey, and oats].
On Cold Brew, the same Colombia Fondo Paez. Mix it with some Califia Farms almond milk and it tastes just like chocolate milk.

On the aeropress bar and retail shelves, we are featuring our friends at Deeper Roots Coffee out of Cincinnati, OH.

Tasting Notes: hazelnut, marigold, apple
Region: Honduras / Comayagua
Varietal: Yellow Catuai
Process: Washed
Altitude: 1700masl

Tasting Notes: currant jam, baking spices, cocoa
Region: Kenya / Kiambu

Varietal: SL 28 , SL 34 and Ruiru 11
Process: Washed
Altitude: 1645masl