Since this past Friday we have received five brand new coffees; all of which, we are more than thrilled about. With that however, comes the daunting task of developing all new roast profiles and brew specs specifically for each coffee. Going into the roasts we have a general idea of what to expect, though working (and then production) roasts give Jason and myself the opportunity to pull out the distinct and inherent qualities in each coffee. This is the part of my job I love most because the line between challenging and exciting is very blurry. From a roaster/ cupper’s perspective this is the barista’s equivalent of dialing in an all new espresso- exciting, right!? Following these new coffees, will be an update on the online store as well as a printed offerings menu.

Earlier this afternoon I did an informal/ preliminary cupping of our first roast of the Finca Santa Clara, Guatemala. The following are a few things that initially jumped out. Fragrance- apple, butter, mellon, deep spice. Aroma- anise. Acidity- pretty mellow. Red fruit, very sweet, approaching raw sugar. Body and finish- molasses! Brewed, the Finca Santa Clara did very well as a 2:1 press pot. Get a book, sit and drink this coffee slowly- it deserves it!

Shark