We have a new espresso blend, SOMA, which though we are about to run out of some of it's components in the next month as new crops arrive, it's pretty darn good. I think that after all the time we have spent with these coffees, at a certain point we understood them well enough to know the pontential in these coffees as a roaster. There are few things we haven't tried to get more out of these coffees and this blend is a culmination of these lessons.
The blend consists of 10% Nimac Kapeh, 15% Kiandu, and 75% Cardenas. That's two Guatemala Atitlans and a Kenya Nyeri.
Sweetness, viscous mouthfeel, and ripe fruit dominate the cup character. Balance from top to bottom makes this smooth blend less challenging but still overtly complex. Front of the mouth cask conditioned red wine yields mid palate to soft cocoa, then finishes with sweet lingering spiced fruit jam.
It's a thick dark red shot that pulls well as a 19 gram double @ 201.5f and at shorter volumes.
During the WBC we are offering an espresso pack where you can pick up our three current blends at a reasonable price.
