Greetings from Beth and George! We’ve been busy mastering the art of Minipresso pouring — a feat easier than using our semi-automatic espresso machine — and conducting “blind” tastings (before reading the roasters’ comments) to give each blend a fair trial.
"Origin: "Beans from the Huehuetenango region of Guatemala along the Pan-American Highway; roasted and packed in Colorado, USA.”
Before the Brew: We like to do a whole bean “sniff test” to predict what flavors will carry over in the espresso pour. The first scent that comes to mind is of cinnamon buns baking in the oven. Inhale more deeply and you’ll feel like you’ve stepped into a forest on a dewy spring morning. Definitely grab this bag if you’re an early riser and enjoy eating breakfast
Minipresso Tasting: We achieved a proper, indulgent crema with a more densely packed filter cup than usual. George enjoyed the silky texture as much as the sweet caramel flavor, true to the roaster’s description. Along with baking spice aromas she characterized as playful and reminiscent of breakfast pastries, Beth also tasted mild hints of acidity resembling blackberries
On deck for next week: Flattop Espresso 1.4