Blend - Batch #10000 Celebration Blend - 250g - Archived

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40

UPDATE: Thank you everyone. We have donated $1000 to the Edmonton Food Bank. To celebrate our 10,000th roast on our Loring roaster, we have combined different coffees, leftover samples, bag ends, gifts, etc. This allows us to put this coffee to good use, support a good cause, and create something fun for you! In the roast, there are all kinds of different processes: washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge., anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., etc. It also includes coffee from Thailand, Brazil, Ethiopia, Kenya, Costa Rica, and even Panama Geishas. When we cupped this coffee, it had good acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and sweetness, but every cup seems to be different. All proceeds from this coffee will go to the Edmonton Food Bank . This coffee was roasted onRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. September 6th.