Our head roaster, Vincent, works tirelessly to bring out the best, most dynamic flavors of our coffee. He's got years of experience making sure that our standard coffees remain consistent. A balance of science and art, Vincent draws on his knowledge and intuition to pull out the best qualities in our coffees and create amazing variety that has us happily sipping all day long. It seems a shame to keep some of these delicious concoctions to ourselves any longer.
Vincent will be experimenting with new roasts and blends, and he'll pick the most promising and interesting of those tests for this program. Every month, we'll have a new offering available. These offerings will truly be limited. We will roast 20 lbs. each week, but once it's gone, it's gone. You'll be able to order a fresh pound the following week.
This month, we have Brazil Chapada Diamantina:
Brazil Chapada is an Acaua heirloom cultivar that is biodynamically and organically grown at 1,050 to 1,200 meters near the Chapada Diamantina National Park, an 19th century diamond mine. When coffee farmers grow their coffee biodynamically, they take a holistic approach to the cultivation of their coffee, taking care to nourish the entire ecosystem instead of just the coffee trees. The maintenance of the ecosystem as a whole allows the farmers to eliminate the need for pesticides and herbicides in a sustainable, healthy, and affordable way.
Vincent's roasted this gem to a gentle medium, enabling the nuances of the bean to shine above the roast, and oh, my, do they shine! The fruitiness is the first thing to hit your palate. Notes of strawberry and cherry pop and enchant, and just when you think you’ve got a grasp on the fruit forwardness, a sweet, smooth caramel finishes the sip.