When developing a strategy for our new mainline blend, a lot of discussion and trials took place. After a year of exploration of different blending styles, single origins as espressos, playing with parameters and percentages of extraction, and just tasting what else is out there, we wrapped our heads around all the different versions, ideas and possibilities of espresso. It was a fascinating exploration of what espresso has been, is, and could be.
Southpaw is a well rounded expression of much of what we have come to enjoy and require of a house espresso. Much of the challenge in creating a “balanced” daily use espresso is achieving a complex and sweet flavor profile in a straight shot that will manage to have enough body to punch through in milk based beverages (the majority of drinks sold in the US). In Southpaw we have accomplished this. It has a sparkling tangerine acidity, juicy cherry sweetness, all grounded with rich milk chocolate and cocoa notes. The texture is syrupy and dense, lending itself well to combining with milk, creating a malty milk chocolate flavor.
The official launch of Southpaw is Friday, February 18th at CoffeeFest Chicago. If you are planning on attending the show, stop by booth # 718-720 for a shot! For those of you not attending CoffeeFest, the first orders will be sent out on Monday the 21st.
CoffeeFest is a great chance to meet some of the people from PT’s. Account Representatives David Amos, Robin Seitz, and Kasey Klimes will all be in attendance as well as PT’s owners Jeff Taylor and Fred Polzin.