We’ve had a couple of Micro Lot coffees on and off the menu for the past week- we would order a little, get it in, then sell out quickly. Here’s the lowdown on these special, limited offering coffees…
Fazenda do Sertão, Brazil
Originally meant to be a part of the Black Cat Espresso Blend- this coffee practically jumped off the cupping table and into a press pot! Caramel and toffee flavors dominate this pulped natural coffee. Low acidity but you get a just hint of mango. Available for a limited time only!
Los Inmortales, El Salvador Micro-Lot: Finca Matalapa
The cream of the (Finca Matalapa) crop- this coffee features notes of white grape and sweet apple. The body is silky smooth and finishes with a hint of vanilla. Won’t be around long.
The brew bar menu has been updated at long last. More updates coming as all the new centrals start to roll in.
Decaf Sumatra is now out of season and sold out, so the Decaf Black Cat Blend will take its place as the “full bodied” decaf on our menu.
Kenya is now out of season and sold out… so sad… sniff sniff…
On the plus side, we have Intelligentsia’s new Spring Blend- Persephone and Alchemy. You can order it as Spring Blend if you prefer 
New Bolivia is coming soon!
Kenya drinkers- we’re down to about 10 or so 12oz cups and then it will be sold out for the season. This coffee has been a favorite on the menu for a long time. It’s had a good run, and we’ll look forward to next season’s crop.
The Tres Santos is also winding down, but we’re good for this week.
Several new coffees will be available soon. We’ll be rolling out the Spring Blend early this week and a new Bolivia (Anjilanaka) later in the week.
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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.
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Sometime today or tomorrow we will sell out of our Direct Trade Guatemala- “El Cuervo”… at which point it will no longer be available on the brew menu (until next season). So to all you Cuervo drinkers- get down here while we still have it.
