Coffee On A Deserted Island


While we’re sitting around waiting for roasts to drop, we like to play games like “Never Have I Ever,” “Would You Rather,” and “What If.” Super mature, we know. Our latest round featured the question: “If you could only take one coffee to a desert island, which would you take and why?”

Here’s what our Coffee Crew had to say:

James-Tooil-Portrait-5James T.
*lead sourcer & roaster of Workshop single-origins

“I would take the Monaco blend because it’s smooth and chocolate-y, so it would taste great drinking it out of half a coconut. Also, it’s my wife’s favorite coffee, so if she was with me, she would enjoy it and if she wasn’t there, it would remind me of her.”




Giovanna-11Giovanna G.
*manager of La Colombe Fishtown

“I’d take the Haiti Mare Blanche so I could make cold brew. It’s pure chocolate-y, toffee deliciousness. I could drink that all day, erry-day, on my deserted island and never complain.”






Ben C.
*Philly cafe QC and coffee training

“My pick would be the Ethiopia YirgZ because of the complex flavors and heavy sweetness. It’s my favorite for Japanese-style brewing over ice, but it really tastes great on any brewer. Including an old sock, which I’m guessing would be the main brewing method on this desert island.”


About La Colombe Coffee Roasters (511 Articles)
Take life to the next level. Everyone deserves cafe quality coffee, anywhere. #CafeAnywhere

1 Comment on Coffee On A Deserted Island

  1. Looking forward to the Spring Organics! // April 11, 2016 at 10:59 pm // Reply

    As long as it would not infringe on native property rights or the environment, in any way, I would love to have even just one of those gorgeous mahogany trees with the Brazilian (This is a deserted island near Brazil.) Matilde growing under it, and, I would need to know how to keep that particular coffee bean growing. And, the island is deserted, so, I would not have to share the coffee.


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