Have you guys ever developed an espresso blend? It is tough, and time consuming, and gives you heart palpitations if you forget to spit it out when cupping. This week we continued our journey of creating a seasonal espresso blend, we made so headway, but are still ironing out the particulars. Lets take a little walk through the process shall we? First, coming up with the idea for the blend, what characteristics do you want from this espresso? What coffees will give you the qualities you want? Now, what proportions of each should you use? What should the roast level be?
its that time of year when the new crop of Central American coffees will be coming in and last seasons crop is running out. Stop by and pick up a pound or 2 while they last, the Costa Rican, Panama, Nicaragua, and the "Las Ninfas" Pacamara will all be gone before you know it! Also, new bag design!
The Queen City Harrar is here! I'm super excited about this coffee, it is a real treat, and only available in very limited quantites! get it here! https://www.pabloscoffee.com/coffee/ethiopia-queen-city-harrar
The "El Chaupe" Peru is back! This wondeful organic coffee is back in season, look for it in the stores in the next week or so, or online now!
Last week we cupped a ton of new coffees, even a few from Hawaii, and found a great Ethiopian! This "Queen City Hararr" is one of the finest coffees I've tasted in a long time, with bold tropical fruit, papaya, pinapple, mango and jasmine it isn't your typical ethiopian, but I think this one will be a big hit, we only bought a few bags, so it'll go fast, look for it in the next few weeks.
Regular readers will remember that back in october-ish the roasters here at Pablo's had a friendly little competition to create our holiday blend, well, we're back, and this time we're trying our hand at a seasonal espresso! Blends are difficult to get right, without careful consideration of the ingredients you can take 2 or 3 good, interesting coffees and turn them into 1 terrible one. espresso blending is an even trickier process, a blend that tastes good in the cupping cup could taste awful through an espresso machine.
This year's crop of New Guinea is in, and it is a good one! It's a heavy bodied cup with notes of clove, baking chocolate, and molasses sporting a dry, lingering finish. If you are a fan of big Indonesians, you're going to love this one. Go check it out and buy some here.
Keep an eye out for it in our stores soon!
Hey guys, good news! Pablo's has decided to restructure our shipping policy; from now until further notice any order of 2 or more pounds of coffee will get free shipping! We realize that shipping can become a major deciding factor when it comes to buying coffee online, so this is our thought, you buy more than one coffee product, we will take care of the shipping, no coupon needed! Now go buy some coffee! Also, here are some cool pictures to look at.
Our intrepid lead sales supervisor Jason Cain has returned from his yearly pilgrimage to Mexico and has brought us back some coffee from our fine neighbor to the south. He tells us he will be writing a detailed account of his adventure shortly, but for now, here is a preview of things to come.