COSTA RICA, ETHIOPIA, AND PAPUA NEW GUINEA
TASTE molasses, dark chocolate, black cherry
RECOMMENDED BREW METHOD
Every year we create and roast by hand a special blend to echo the flavours of the festive fall season – spice cake, molasses, and dried fruits. Specialty coffees from Costa Rica, Papua New Guinea and Ethiopia bring a world coffee view to this melange.
It’s a coffee that we’ve roasted seasonally for several years, and one of our most requested coffees.
Indonesian coffee in this seasonal blend, Papua New Guinea, responds well to the more developed roasting. In this case spicy notes from Papua New Guinea, offering up syrupy, molasses like texture.
The Costa Rica addition is a honey process and has well developed fruit notes – dried fruits like raisin and date.
The third addition, Ethiopia Sidama, is a washed (wet processed) coffee, and adds a sweet fruited note of black cherry,
The fuller, richer, roasted tastes of comfort foods are more appealing as the season turns cooler.
Think about beer; porters and stouts are more popular in winter. Fall foods like pumpkin and apple pie with cinnamon and other warming spices. Richer foods like stews and gravies make there way onto our tables.
Our target for this coffee is dark chocolate, molasses and a subtle black cherry note on top, to add complexity.
You can really imagine having this coffee with a slice of pumpkin pie, a sticky toffee pudding, or a little slice of Grandma’s fruit cake.
That’s our aim. You could even indulge yourself with a little whipped cream to top off this coffee.
The only let down? This coffee is only available until January 1st.
So we’ll enjoy it while it lasts!