After 3 days, the viscosity is off the chart. Still has the same flavor profile that it had on Saturday, but it has doubled in thickness.
Got great reviews this morning. Most frequent comments were about the buttery mouth-feel, sweetness and long molassas finish.
Spent last evening doing the first of many photo shoots at the Roasteria.
Many thanks to Brett (@pcmofo) for the digital photography expertise, and working for beans (really).
And Cheers to Jay our current web Guru ( soon to be starting as apprentice in our roasting operation), for bringing LaGunitas “Brown Shugga” which kept the creative atmosphere alive.
We will be adding content and photos to the blog in the next few days, as we build out the education section.
Feeling that we needed something deep, heavy and thick to get us through the winter, in the spirit of an Imperial stout, we are releasing this new ‘yet to be named’ espresso blend at 9am on Saturday, January 22. This new blend has a big earthy nose, rich mocha taste, and a sweet chocolate finish all backed up by a creamy mouthfeel.
Mexico “Oaxaca” roast +24 hours: Caramel aroma, light/medium body with soft walnut and caramel notes.
A favorite morning cup in the roasting room.