Bird Rock's signature,"Bird Rock Blend" has what it
takes to be a great and classic cup that I will now lean
on as a go-to favorite. I love how the chocolate tones
transform into a thick and gooey, candy-fudge-like
finish. Yum! The Sumatra and Ecuadorian beans are
wonderfully combined and orchestrated by roast
maestro Charles Patton, the 2012 Micro-Roaster of
the year. His commitment to excellence is
unwavering. He personally travels to origin,
conducting a world-wide search to select the specific
beans that will produce the flavor profile he plans to
create, then after returning home, Charles "dials it
in" through various test roasts and numerous
cuppings until he achieves that perfect balance and
harmonious tonality he sought and now has brought
to the cup. This robust, medium-dark roast is a stellar
offering! If you have not had Bird Rock yet, order this
and taste why the crew from La Jolla, California are
2012's top award winners.
Ahhh…The thought of coffees from the Huila region of
Colombia make me smile in anticipation. Colombian coffees
have a wonderful reputation as being mild and well balanced
in the cup. Olympia’s San Sebastian Reserva is no exception.
Creamy and smooth notes of caramel, baked apple and panela
make this a great sweet and mellow drink-all-day-coffee.
When roasters and farmers work together, they can do great
things. The San Sebastian Reserva Project promotes long
lasting quality focused relationships between farmer and
roaster. A staff cupper in Colombia ensures quality by cupping
100’s of samples. The best and freshest crops that command
attention are sent to Olympia. This beautiful washed coffee
from OCCICAFE won Olympia’s heart. Try it and it will win
yours. It does not have to be Valentine's Day to fall in love.