Currently on espresso, we’re pulling Peru Cajamarca roasted by Bongo Java Roasting Co. [we taste white peach, cranberry, brown sugar]. This coffee makes a stellar espresso, loved by our novice and connoisseur customers alike. It’s been a favorite since February of this year.
Also from Bongo Java, we’re batch brewing an old favorite of ours, Colombia Fondo Paez [we taste brown sugar, honey, and lemon] and Laos [we taste dark chocolate, caramel, and black currant].
Our current featured roaster is the one, the only, Onyx Coffee Lab from Arkansas. They ranked #1 in the US Roaster Championship, and we are stoked to be brewin’ up their coffee in our shop. We have the Rwanda Gishamwana, a washed bourbon from Lake Kivu region of Rwanda [we taste: lemongrass, tangy citrus, and brown sugar]. We’re also brewing Colombia Armando Popayan, a washed caturra/castillo coffee from Finca La Cuerda in Nariño [we taste: orange zest, brown sugar, juicy kiwi].
Up next: Methodical Coffee.