Cabin Fever Seasonal Espresso

Origin

Tasting notes

Character

• Bold
  50
• Bright
  25
• Clean
  25

This winter, we’re catching Cabin Fever for the 3rd time, after a brief stint in 2012 and a full season in 2017-2018. It’s officially time to cozy up inside – it’s dark by 5 pm, and the weather is decidedly chilly. But resist the temptation to laze your days away and let this espresso motivate you to make some moves, lest you succumb to cabin fever! This blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. explores the fine line between comfy and crazy, with a taste that’s both familiar and adventurous, all while tipping the hat to our previous cases of cabin fever (and Kubrick’s 1980 classic). Your caretakers for this winter season are: El Nevado, Colombia A community lot from Pitalito and Santa Maria, El Nevado is curated each year to represent the best of what producers in these areas have to offer. Lots go through a rigorous selection process, which focuses on both the quality of processing and the overall flavor. The coffees that make up this lot are grown on the slopes and in the valleys surrounding Colombia’s highest volcano, El Nevado, and farms there sit at an elevation of around 1900 MASL. In the cup you’ll find notes of red fruit and citrus, with a sweet, full bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. Aleta Wondo, Ethiopia Ethiopia’s Sidamo region is one of the best-known coffee-growing areas in the world. Like the rest of Ethiopia, it’s divided into several woredas (districts) and kebeles (communities) with washing stations throughout—each offering unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process.. The Aleta Wondo woreda is one of them, and within it lies the Kura kebele.The main income source for Kura producers is coffee, which they grow on very small farms ranging from 0.1 to 2 hectares. They intercrop with false banana trees for shade. In this area, fertilization is nearly non-existent. In the Aleta Wondo washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., the coffees are fermented for 48 to 72 hours, depending on climate. The typical temperatures in this area used to reach as low as 32 F at night and 77 F during the day, but in recent years the climate has been rising to reaching 59 F at night and 86