We had a great time hosting the Kansas City Caffeine Crawl at our Crossroads Arts District cafe on Nov. 8th, 9th, and 11th. Crawlers sampled a cascara-fermented lot from Finca Kilimanjaro alongside cold-brewed cascara tisane and food pairings complementing the coffee's flavor profile.
Ethiopia is the homeland of Coffea arabica, so it's no wonder that to this day Ethiopian heirloom single-origins create some of the most distinctive flavor profiles you'll find in a cup of coffee. Countless heirloom varieties thrive in the East African nation, where high altitude and varying micro-climates provide ideal growing conditions for coffee.
It's easy to forget how far coffee travels to reach your cup, but it is a truly international beverage: many blends include coffee from two or three continents. And consumers are often unaware of the centuries-long journeys that coffee varieties undertook to reach their current growing regions.
We'll never get tired of drinking Cold Front black, but summer is long—sometimes you need to switch up your routine up to keep things exciting. So on a hot day at our roasting facility we tinkered with some recipes to take cold brew in new, perhaps unexpected directions. And they were delicious...
The label system that Carpenter Collective designed for us designates a color for each type of coffee we offer. We're making this evident every step of the way, so it's simpler for you to browse our website or the shelves at our cafes.
Daunting at first glance, Cascara's unique, subtly sweet flavor profile is ideal for a variety of coffee-adjacent uses. Plus, producing Cascara is a great way for coffee farmers to make the most of their coffee harvest.
Love it or hate it, "wet-hulled" coffee's unique flavor profile is immediately recognizable in your cup. But what makes it taste that way? Many coffee drinkers are oblivious to the process that creates these flavors, for a few reasons:
Unless you're new to specialty coffee, you're probably somewhat familiar with common processing terms like "washed," "honey processed," and "natural." But beyond these basic processing methods lies a world of possibility for the coffee producer.
In the coffee world, success is a question of managing countless variables. So the philosophy behind our Direct Trade program is simple: if we can minimize the negative impact of coffee's C-market price for our farmers, then they can focus on the variables within their control to ensure the long-term success of their farms.
Lara's high score is especially impressive because it is notoriously difficult to coax delicate, sweet flavors and pleasant acidity out of Sumatran coffees, which rarely have bright, fruity, floral notes.
While any coffee can be used to make espresso, all roasters fine-tune certain blends for prime flavor extraction via espresso machine. We've designed our two espresso blends to have different flavor profiles and to work in different settings.