It occurred to me earlier today while roasting back to back batches of our perpetually evolving espresso, that we have yet to officially announce the blend change. We apologize for the curve ball if things suddenly tasted different about a month ago and you didn’t notice the recipe change on the bag. With that being said, you can expect to see this blend for just over another month. As it stands this is the 4th iteration of our rotating espresso blend and we are currently going to stick with the name 14th Street Espresso until/ or unless the changes cause major confusion in identifying and discussing past and present blends.

This current blend consists of equal parts Fazenda Serra Negra, from Brazil and Cafe Alajuela from the Vida Cooperative in Costa Rica. Not all coffees work well as espresso, and even less so for those accustom to a classic Brazil, East Africa & Indonesian blend. Our approach to constructing blends is first theorized around the forthcoming origin harvests we are anticipating followed by several cuppings, ratio experiments, and finally evaluating it’s integrity within milk; all with different roast profiles. I’ve been writing a lot of flavor descriptions lately, and frankly I can’t bring myself to dissect my notes to put together something informative and objective, so I give you what I have written down- ‘It’s like if you stuffed your mouth with an orange creamsicle (asuming it could exist in a non-frozen form) and a blood orange chocolate truffle at the same time’.

Shark