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 Peru Cajamarca [we taste white peach, pecans, oats, and brown sugar].
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 Kickapoo.
Burundi // Nemba // Kayanza
Underwater fermentation, washed, dried on raised beds. 1800+ meters. Notes of sugar cookies, apricot, and spice.
Congo // Muungano // Kalihi, Southern Kivu
Wet fermentation, soak, dried on raised beds. 1500-2000 meters. Deep and bright, with notes of orange and blackberry.
Up next: 49th Parallel