In the mood for something new? Here’s what’s in store for you on our rotating cafe menu for the month of December.
It was such a hit last month that we brought it back for more! This Workshop espresso comes all the way from Central America. The fertile volcanic soils of western Guatemala create a fragrant and full-bodied coffee that is hard to resist. The Guatemala Cerro Grande blend offers a dark chocolate cherry cordial, vanilla custard taste, and a dark berry and ripe orange aftertaste. Holy flavor!
This coffee travels from the central mountain range of Papua New Guinea and showcases an array of caramel flavors with subtle aromas of berries and stone fruit. It is light in acidity for a refreshing and high-quality taste.
Another item returning to the drip menu from last month is Ethiopia Guji Natural. Cut from the same cloth as our beloved Ardi blend, Guji Natural is grown in high elevation and is naturally processed. You can expect a showcase of flavors with this one, including fresh blueberry, mild dark chocolate, and candied orange peel with lime zest acidity.
The San Roman Honey blend comes from the West Valley Region of Costa Rica under the masterful technique of coffee farmer Danilo Salazar Arias. Honey processed Costa Rican coffees are famous for their intense fruit and floral aromas. This high-grown selection, when dried in its honey-like cherry fruit, comes to life with a fresh decadent sweetness.
The road through the Colombian Andes ends in Aponte where the Inga community cultivates some of the highest quality coffees, including our new menu item, Igna Red Honey. Its beans are grown in the remote highlands of Narino. The beans are dried in the pulp of their cherries, turning their surface red. This Red Honey process gives the coffee a fruity sweetness tempered with vibrant acidity.