JUNE 2016

June takes us to Ethiopia, Rwanda, and Costa Rica, where the overarching note is citrus. The medium and dark roasts gave our taste buds a chocolaty finish.

ETHIOPIA YIRGACHEFFE – LIGHT ROAST
We really enjoy drinking coffee with a twist of tartness to it. This Ethiopian bean will bring a tart blood orange note to your morning cup. On the first sip, you’ll notice the apricot fruitiness adding complexity to the flavor, while a mellow maple note finishes off everything smoothly. Keep an eye out for Ethiopian bean offerings, we will revisit this area again.

RWANDA BOURBON KIVU LAKE – MEDIUM ROAST
We are really excited to offer the Rwanda coffee to you. We have tasted a lot of coffee and this one raises the bar for us. This Rwanda Bourbon Kivu Lake selection boasts tart cherry with a surprising floral finish.  Expect abundant chocolate and sweet vanilla, and watch out for the flowery pop at the end in the corners of your mouth. We found this roast to hold its taste through all temperatures as well—hot or cold.

COSTA RICA EL CEDRO – DARK ROAST
We love our coffee that trails with a chocolate flavor, and the Costa Rica El Cedro brings a slow unraveling cocoa flavor but with an unexpected twist of lemon in the finish. For those of you that enjoy the darker roasts of life, this coffee delivers.

BLEND 131 – OUR RECOMMENDATION ON BLENDING
In addition to each month’s three unique beans from around the world, we also recommend a blend of the light, medium and dark roasts. We call this month’s Blend 131—with 1 part Costa Rica, 3 parts Rwanda and 1 pars Ethiopia. The goal of our blends is to create a cup of coffee that stands on its own before adding cream or sugar. For this month, the Rwanda on its own is a great cup of coffee, but we wanted to frame it by elevating the tart citrus of the Ethiopia on the front end along with the smooth cocoa finish of the Costa Rica on the back end.

Try all the roasts individually to appreciate each distinct flavor. Next, try out our Blend 131 recommendation. Finally, venture out with your own blend according to your taste preferences. Keep in mind that the lighter bean has more caffeine, while the darker bean has a fuller body. Use a tablespoon to measure out the coffee by parts and place into a burr grinder, then give them a quick shake. Alternately, you can mix them after each bean has been grind individually.