Month: January 2010

Blackout Espresso – We found a name for our new espresso

Blackout Espresso is our new organic espresso blend. We were looking to add a heavier espresso to compliment our Illuminator Espresso blend, which is lighter with more acidity.

Blackout Espresso has a syrup like mouthfeel, it is crazy thick, with sweet molasses up front, coats your mouth with brown sugar and tobacco, finishing with huge chocolate notes. Absolutely amazing; when finished, you think you just finished a rich chocolate dessert. This was pulled on our 4 group LaMarzocco with a brew temp of 198° F.

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Cupping Ethiopian Yirgacheffe AMB American Roast

1-27-10 Initial cupping of Ethiopian Yirgacheffe AMB production roast.

Fragrance (dry) – Dark chocolate, sweet oak

Aroma (wet) – Candied Myer lemon peel, bitter chocoalte

Body – Light/Medium

Acidity – Up front and moving into creamy molasses notes

Flavor – Very complex ride for your palate.  Citrus is sweet lemon,  moving into very creamy boozy pear with milky chocolate notes in the finish

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