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Pressure
Drop Espresso
| Roast Level |
City+/Full City |
| Charcteristics |
When you know what you're doing, and you
know what you like, it's easy to create your idea of perfection. We
roast many different espressos at our shop, but Pressure Drop is the
one we truly hang our hats on. A deep rich base, great chocolate, nuts,
and a berry punch. Plenty bright, but not overly acidic or sharp. |
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El
Salvador, Cerro Las Ranas
| Roast Level |
Full City - |
| Charcteristics |
Thanks to pulped natural processing, this
bourbon-paca stands out from other great El Salvador coffees. Crisp
lemon, milk chocolate, peach, medium body, refined acidity. |
| Elevation |
5,100 feet |
| Varietal |
Bourbon-Paca |
| Preparation & Drying |
Pulp-Natural |
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Honduran
Marcala SHG, ORG/Fair Trade
| Roast Level |
Full City |
| Charcteristics |
Honduran coffee continues to get better and
better every year. Fairly consistent with our favorite Marcala from
last year; raw sugar sweetness, smooth, creamy-chocolate, sweet honey
and lemon notes. |
| Elevation |
4,200-5,500 Feet |
| Varietal |
Bourbon, Typica, Catuai |
| Preparation & Drying |
Washed, Sun-Dried |
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Mexican
Chiapas ORG
| Roast Level |
Full City |
| Charcteristics |
In today's evolving world of crazy coffees,
this Chiapas is delightful straight-forward; chocolate, hazelnut,
mild-acidity, medium body. |
| Elevation |
3,600-5,900 Feet |
| Varietal |
Typica, Mundo Novo, Caturra |
| Preparation & Drying |
Washed |
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Ethiopian
Sidamo Guji
| Roast Level |
City + |
| Charcteristics |
Despite thier habit of constantly starting
fires in our roasters, naturally processed Ethiopians real favorites
around 40wt. Ripe red fruit, muted acidity, winey, heavy body.
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| Elevation |
5,500-6,200 Feet |
| Varietal |
Heirloom |
| Preparation & Drying |
Dry/Natural |
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Number
Zero
At Forty
Weight we focus most of our energy
on single origin coffee, but we’ll always hold a place in our hearts
for dark roast blending.
| Roast Level |
Vienna |
| Charcteristics |
This is a blend of Indonesian and Central
American coffees, roasted
to a level where the smoky/roasted flavors compliment the properties of
the beans, without overwhelming the cup with burnt acrid flavors. |
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Summennamala
Espresso
The current
trend in specialty coffee is
towards light-medium roast espressos. Whereas we too enjoy light/bright
espressos, we find that the majority of the public wants the dark
stuff. So rather than trying to shove our likes/dislikes down our
customers’ throats, we choose to give them what they want (within
reason, of course).
| Roast Level |
Vienna |
| Charcteristics |
This blend brings together specialty
coffees from around the globe
in a union of perfectly balanced bold flavor. This espresso was
designed with limited brightness, and aimed to cut milk like a Wusthof. |
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