barista blog

Coffee Blog

We invited the best roasters in the country to send us samples of their coffees, and put them to the test. After a rigorous “cupping” by our staff of all the samples (see picture below), we’ve selected just three to serve on our French press menu.

The staff is loving brewing with French Press and deciding which of the three they like best. We hope you’ll stop in and do the same!

Our new French Press Menu

1. Amaro Gayo, Ethiopia
Roaster: Novo
Varietals: 10-15 local varieties, all cousins
Altitude: 1600-1900 meters
Process: Natural
Roaster’s Description: Strawberry and apple with light spice. Chocolate
and unripe bananas
Our Cupping Notes: Blueberry pie with cardamom and rhubarb. Green
Grass. Tastes like a picnic on a spring day.

2. La Minita Estate, Tarrazu, Cosa Rica
Roaster: George Howell Terroir
Varietals: Caturra and Hibrido
Altitude: 1400-1700 meters
Process: Washed
Roaster’s Description: Maple syrup and nuts with a hint of peaches.

3. Colombia Timana Micro-lot
Roaster: 49th Parallel
Varietals: Caturra
Altitude: 1500-1800 meters
Process: Washed (then sun-dried)
Roaster’s Description: Syrupy flavors of grape, cherries and mango
along with a consistent streak of milk chocolate through the cup.
Our Cupping Notes: Almond, beef stew and chocolate covered cherries.
A meal unto itself.