Coffee Review: Mr Wrigley's Roasters Light Roast
At the end of a long, wintry-cold week, the prospect of staying up late on Friday night almost sent Beth and George into hibernation. The duo called for reinforcements in the form of their trusty Minipresso and a bag of Mr. Wrigley’s Roasters Light Roast. The result? They’d like to tell you their espresso-fueled night culminated in feats of incredible strength and the solution for world peace, but that’s stretching the truth. Did they immediately become “immensely more suave and debonair” as promised on the company website? That’s up for debate. Were they instantly refreshed and contented? Most assuredly so!
Mr. Wrigley’s Roasters
Spouses Doug and Laura Nepodal are responsible for the mesmerizing micro-roasted batches of coffee beans in the coastal Southern California town of Carpinteria, just below Santa Barbara. With beans sourced directly at the “farm gate,” Mr. Wrigley’s Roasters can deliver the highest quality product while ensuring farmers receive wages above Fair Trade standards. You could say it’s a win-win situation for producers and consumers… but it’s really a win-win-WIN for rescue dogs, too! Mr. Wrigley is a real-life member of the Nepodal family, not just a cute steampunk bulldog plastered on the coffee bag label. In his honor, the company donates five percent of their profits to Southern California Bulldog Rescue.
Origin: Single origin beans grown in the Kivu Kanzu region of Rwanda; roasted and packed in Carpinteria, California
Who knew coffee could make us feel like dogs begging for treats? (Answer: everyone who runs on caffeine.) Holding the unopened bag of Mr. Wrigley’s Light Roast, the sublime scent of coffee emanating from within, George and Beth practically sat down and rolled over without being asked. Upon opening – note the easy zip-lock seal for freshness! – they picked up a hint of baked goods like anise-flavored Italian cookies. Beth could’ve sworn she detected tiramisu, but of course, that’s cake dusted with espresso powder, so…
Once the espresso was poured, their observations differed. George, whose first childhood “daycare” was in his grandfather’s bakery, picked up the subtly sweet hints of molasses and gingerbread of his youth. Beth, on the other hand, likened her experience to opening a fresh container of Applewood smoking chips for home-smoking bacon. Perhaps that’s what Mr. Wrigley’s Roasters had in mind when they called out notes of “baking spice” and “hints of dried apple.”
Smooth best describes the sensory experience of Light Roast espresso. It’s meant to be savored slowly, allowing the flavor to develop over time, letting the soft twinges of acidity play on your tongue. George learned this lesson the hard way when he “enjoyed” his espresso too quickly, necessitating a second shot that he dubbed, “worth the wait.” Unlike the dessert flavors detected pre-tasting, Beth likened her espresso to the caramel sauce accompanying flan.
Coffee Reviews Brought to you by Beth and George Mckie