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.
As promised- the new Direct Trade Panama is here!
We were so excited we cut a bag open before we were even done receiving today’s shipment. Initial thoughts… the aroma had a little bit of spiciness to it. We brewed some on the Clover at a couple of different recipes and found one that really highlighted the natural sweetness and berry notes. I’m definitely getting the maple and the spiciness I smelled when I first opened the bag is also present in the cup- spicy like a high grade cocoa. Yum. I need to update the coffee menu now.
By the way… I’ve heard there may be a single origin espresso of this coffee in the near future- that would be really awesome.
A few weeks back I spent a day at the Coffee Equipment Company (the place that makes the Clover) in Seattle. That’s Clover HQ over on the right. Need proof I was there? Check out the reflection of that spiffy blue Chrysler Sebring convertible -my rental car from Budget. Finally got to meet Zander and Randy (founders), catch up with David and Anastasia, and learn a lot about our little machine from Deli our instructor extraordinaire. Great people all around and I wish them a lot of continued success in their new venture.
Before I go off on a tangent, I wanted to mention that if you are one of those nervous Clover owners and were worried about service/support/etc. fear no more…
wait for it… waaaaiiit…
I’m now a certified Clover Technician!
Mainly I’m going to take care of our machine, but if Starbucks calls in the middle of the night with a jammed piston or something and they need some help I’ll make time in my busy schedule and help out a fellow business (for an exorbitant fee).
It’s that time of year again- the weather’s warming up and you what you really want is an iced coffee. If you’re in the Strip District, stop in for a freshly brewed cup of iced coffee. We make it to order on the Clover by brewing the usual amount of coffee with less water to create a concentrate. The hot concentrated coffee is poured over a full cup of ice so that when it reaches drinking temperature it’s melted just enough ice to have the same full flavor you’d get from your hot coffee. I generally like my coffee hot better than iced, but I brewed up some Zirikana (Rwanda) on the rocks and it was delicious- no cream or sugar necessary.
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.