$12.00 – $76.00
A robust, compelling arrangement of well-paired coffees offers a refined drinking experience with hearty earthiness. This blend brings something exciting to any table.
We wanted to create coffee blend that would provide the correct taste profile when using a French press. I happen to have had some Sumatra from Batak, specifically using the Giling Basah, a unique method used in the production of Sumatran coffees, results in a very full body with a concentrated flavor, garnished with herbal nuances and a spicy finish. It involves hulling the parchment off the bean at roughly 50 percent moisture content (compared to 10 to 12 percent moisture, in most other regions). Along with some beautiful Huila from Colombia on the cupping table. I started tinkering with the roast profiles to see if I could get these coffees to blend well enough to get that gorgeous mouthfeel when drinking coffee prepared by a full emersion press. As it turns out the coffee was so smooth that we decided to name it Velvet. It’s roasted to peak profile at a city roast (medium to dark) with a slightly darker roast of a city+ (the Colombian). This coffee proves to be super smooth. Velvet is a restaurant and office coffee favorite, so we usually advise most chefs looking for a smooth crowd pleaser to serve this coffee in their restaurant.
Heirloom, Caturra, Typica
1200 – 1700 MASL
Medium – Dark