When we began crafting a "House Blend", we set out with a few simple goals in mind:
1. Pick a flavor profile that would appeal to a wide variety of coffee drinkers. It's like when it's too early in the morning and all you can think when you're asked "which coffee would you like?" is: "the good coffee." To us, that means smooth, rich, balanced a bit sweet, not too fruity or acidic and just easy drinking.
2. Pick a flavor profile that can be consistently achieved year round despite the seasonality of coffee. This requires a little knowledge of which coffees are in season and when as well as the general profile of regional coffees, but hey, that's what we do!
3. Pick a roast level that would compliment all the blend components. This one can be tricky. We finally landed on Full City + (Medium-Dark) to help smooth out any acidic bite without getting rid of too much of the sweetness and body. Sure it'd be easy to go darker with it since that would get rid of most of the origin flavors of the coffee and make it more consistent year round, but we're up to the challenge. Experiment with your roast level and see where you like it best!
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: Carried year round, blend contents vary based on seasonality
Acidity & Brightness: mild acidity, sweet
Balance & Finish: Good balance, nutty finish
Body & Texture: Rich body and smooth, creamy texture
Flavors: Cocoa, walnuts and caramel.
Grade: Blend of SHB and HB
Processing: Blend of fully washed and natural process
Blend Components: Central and South American coffees
Recommended Roast Range: City+ to Vienna (light-medium to dark)
We like our house blend Medium-Dark (Full City +) or just as a little oil begins to appear. This lowers the acidity slightly and smooths out the already smooth texture without removing any body.