Long overdue menu update.
El Cuervo (Guatemala) is nearly sold out. It’s not on the menu but if you request it we still have a little left.
Cruz del Sur (Peru) is also out of season and nearly sold out, but we can still make a few cups of it by request.
In the next few weeks we’ll probably also be saying goodby to the Tres Santos and the Kenya, but those stay on the menu for now.
So in comes the new El Salvador- Finca Matalapa. Dialed it in this morning and by the third try I think we nailed it. My thoughts? It’s medium bodied, has a light but round acidity to it and a nice sweetness. It finishes pretty cleanly, and is very smooth and pure. It’s a tasty coffee and I would agree with Intelligentsia that the sweetness is pretty apple-like. We settled on a little bit of a lower dose on the coffee than where we initially started out and as a result the sweetness became more apparent. It’s now on the menu and we have a functional recipe on the Clover- so come on down and try some.
What’s that? You wanted a “regular coffee”? That’s what this is- it’s a coffee, from one farm, in one country. It’s not a blend, it hasn’t been sitting on your grocer’s shelf getting stale, and it’s not an roasted too darkly that you can’t taste the natural flavor of the coffee. It’s a fresh crop that arrived pretty early to our roaster. We get it days out of the roaster when it’s at it’s peak, and then we grind and brew it by the cup. It sounds complicated how we explain this stuff sometimes but understand that this is fresh coffee at it’s best. It’s all the “regular” stuff that people have been drinking that’s too complicated.