Blue Moose

Description

Blue Moose was the very first coffee blend we created.  We were searching for a coffee we could blend that folks would like to drink every day.  A reliable, consistent house coffee.  We wanted to be sure to add a soothing and pleasing aroma as well as a full body and a medium, not too long of a finish. A coffee to be pleasing to everyone throughout every day all day long. It took time to be able to determine which coffees we could blend to achieve this. What we discovered was that if we were to blend specialty coffees from Latin America with specialty coffees from South America such as Colombian coffee like Finca Palmichal located high on the western side of the Central Andes mountain range, near the municipality of Genova, in the department of Quindío or a Brazil Cerrado (southwest Minas Gerais), we could create most of these taste profiles.

Ultimately, the biggest key to achieving this blend was our ability to roast all the components separately and then post roast blend them.  This technique gives us an opportunity to control the peak profiles of each coffee. The city roast profile for these coffees helps bring out all the attributes we look for in the cup. 

Why the name? Everyone always asks us, so we sat Mary Tellie down and asked her.  “ Well, it just so happens to be that Moose was childhood nickname I could never quite shake off; and Blue, well that came from the fact that I spent the first twenty five years of my career in banking and always wore a blue suit. It appears both have been with me for my entire journey around the globe.”