We have created the PIE series of coffees! After extensive R&D and finding sources for real, natural ingredients like pumpkin powder, we are introducing the Pie Coffee line this Fall. First in the series was Pumpkin Pie, which sold out quickly. We WILL have a new, greater supply of the Pumpkin Pie Coffee by next week (~October 28) and hope to get a special price posted on our email sale reminder.
Watch for Apple Pie Coffee and Pecan Pie Coffee... likewise made with all-natural ingredients and no artificial flavors. You will have to supply your own whipped cream!
Thursday, June 13, 2013
New York fans of Vietnamese Coffee and Cuisine will enjoy this event. Co-sponsored by An Choi Restaurant in NYC, this presentation features original recipes and foods from Vietnam. Check our famous Red Boat Fish Sauce and get free samples of Legendee coffee to drink and G7 Black to take home:
Friday, May 31, 2013
Our line of Heirloom fresh-roast coffees has expanded over the last year, but we only offer one roast level for each coffee. Basically, we run tests and find what we consider the optimal profile, and stay with that.
To explore the possibilities of other roast points for these coffees, we recently picked up a sample-quantity-size roaster and have been populating a spreadsheet table with trial roast levels and results. We are excited to find some good options to bring more than one roast to many of our coffees.
So far it's proving to be a lot of fun and we hope to institute a few new options on the website within a couple of weeks.
We are also looking forward to getting in our large shipment of Costa Rica Tarrazu in the next two weeks. This is a coffee with a powerful brown sugar note in City/Medium roast levels. We are also going to try it at Full City + and see how that works as espresso and in blends. Stay tuned!
Thursday, January 31, 2013
We are pleased to bring in a new coffee from our Sumatra source for Kopi Luwak and the excellent Lintong. The new Gayo is from the Aceh region, and is a mix of Tim-tim/Djember/Ateng varietals. It is processed by what they call the "wet hull" method, which yields a deeply complex and earthy profile.
We took the Gayo on because it has a sharp initial "attack" on the senses combined with the back-palate richness familiar to Sumatran coffees. It has no muddiness in its taste profile, due to exceptional care to the bean moisture content and processing.
As a single-source coffee, it is a departure from our usual flavor profiles, being nothing like most Vietnamese coffees. While most of our customers look to us for low-acid, smooth yet rich coffees, sometimes people ask for something bolder and stronger, and want a little more acidity or bite. Single-source Gayo provides that. It can be brewed extra-strength or as an espresso that is bold and a little pleasantly bitter.
In the Gayo Blend, we have balanced it with Philippine Organic Robusta and Vietnamese Excelsa to create a full-palate SE Asian "fusion" experience that every coffee lover seems to enjoy. We are putting the single-source and blend up on the web this week, and we will make samples available on our free samples page as soon as we can gear up to do so.
Click here to see the Gayo listing.