now offering: espresso aida
i don't think that i could introduce this any better than our good friend and green coffee buyer, peter giuliano:
All - El Salvador Santa Ana
Finca Kilimanjaro peaberry
Finca Los Alpes peaberry
Finca Mauritania peaberry
Finca Mauritania 2006
Cerro La Rana pulped natural
It used to be thought of as an absolute truth that coffees designed for espresso must be blends of coffees from many countries. It was always thought that single-origin espressos - espressos made up of coffees from a single country - would be unbalanced or too intense.
In the past few years, however, innovative baristas have been experimenting with single origin espressos, defying conventional wisdom and common practice. When murky coffee's Nicholas Cho began to build his competition blend around Aida Batlle's spectacular coffees from El Salvador's Santa Ana Volcano (Ilamatepec), the challenge was to achieve balance and complexity. It goes without saying that Nick succeeded, since he used this blend to win First Place in the South East Regional Barista Competition.
The coffee is built around Aida's spectacular coffee from Finca Mauritania, which is combined with another Santa Ana coffee, Cerro La Rana, which is processed using the sweetness-enhancing "pulped natural" method. The blend is finished with 15 percent of Aida's Grand Reserve, a rare, all-peaberry super-lot of the most sublime coffees from each of her three farms, which are all located on the slopes of the same volcano.
The result is an amazingly complex and fruity espresso, with layer after layer of flavors: fig, melon, honey and red licorice. Nick paid homage to these flavors in his competition signature drink, which featured many of these same ingredients, as a tribute to the complexity and uniqueness of the blend.
It is a rare opportunity to try an incredibly unique and paradigm-busting espresso blend.
- Peter
*Brewing guidelines: 199.5 degrees (F), 20 gram dose, 27 seconds.
Come and pick up a bag of this exclusive coffee while it lasts.
All - El Salvador Santa Ana
Finca Kilimanjaro peaberry
Finca Los Alpes peaberry
Finca Mauritania peaberry
Finca Mauritania 2006
Cerro La Rana pulped natural
It used to be thought of as an absolute truth that coffees designed for espresso must be blends of coffees from many countries. It was always thought that single-origin espressos - espressos made up of coffees from a single country - would be unbalanced or too intense.
In the past few years, however, innovative baristas have been experimenting with single origin espressos, defying conventional wisdom and common practice. When murky coffee's Nicholas Cho began to build his competition blend around Aida Batlle's spectacular coffees from El Salvador's Santa Ana Volcano (Ilamatepec), the challenge was to achieve balance and complexity. It goes without saying that Nick succeeded, since he used this blend to win First Place in the South East Regional Barista Competition. The coffee is built around Aida's spectacular coffee from Finca Mauritania, which is combined with another Santa Ana coffee, Cerro La Rana, which is processed using the sweetness-enhancing "pulped natural" method. The blend is finished with 15 percent of Aida's Grand Reserve, a rare, all-peaberry super-lot of the most sublime coffees from each of her three farms, which are all located on the slopes of the same volcano.The result is an amazingly complex and fruity espresso, with layer after layer of flavors: fig, melon, honey and red licorice. Nick paid homage to these flavors in his competition signature drink, which featured many of these same ingredients, as a tribute to the complexity and uniqueness of the blend.
It is a rare opportunity to try an incredibly unique and paradigm-busting espresso blend.
- Peter
*Brewing guidelines: 199.5 degrees (F), 20 gram dose, 27 seconds.
Come and pick up a bag of this exclusive coffee while it lasts.
2 Comments:
YEAH!! go nick!!
Awesome to see knowledge and creativity flowing both ways along the coffee line-of-production.... grower to roaster to barista to roaster to grower and back.
And BTW, Nick... that coffee just needed a little REST. We got some nice shots over the last few days, with the high notes mellowing out and some of the sweetness creeping up from below.
Goodrow puts it in his mouth.
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