COSTA RICA, SUMATRA, AND PAPA NEW GUINEA
TASTE spicy, molasses, brown sugar, dried fruits
RECOMMENDED BREW METHOD
Every year we create and roast by hand a special blend to echo the flavours of the season – spice cake, molasses, and dried fruits. Specialty coffees from Costa Rica, Papua New Guinea and Sumatra bring a world coffee view to this melange.
It’s a coffee that we’ve roasted seasonally for several years, and this years came together well on the first trial.
It helps that the Indonesian coffees in here – Papua New Guinea and Sumatra – respond really well to the more developed roasting, into the second crack.
Indonesian coffee develop really full, syrupy body and savory umami notes.
In this case spicy notes from Papua New Guinea, and Sumatra offering up earthy and syrupy molasses like character.
The Costa Rica lot is a natural process and has well developed fruit notes – dried and cooked fruits like raisin and dates.
The fuller, richer, roasted tastes and 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 out tables.
Our target for this coffee is spice cake, molasses and a little lift from some fruity notes.
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 of this coffee is that it’s only available until January 1st.
So we’ll enjoy it while it lasts!