Scarecrow Espresso
This is our heaviest coffee. Imagine standing in the middle of a pleasant arched bridge drinking a coffee reminding you of a conversation discussing which album from the Jazz Era was better yet still enticing new hip hop friends with flavors of bittersweet chocolate followed by candied walnut! This is a coffee that can produce a tasty viscous shot of espresso for your cappuccino at home. Or drink it like we do on a pour over or French press. Currently this coffee is a roasted slow into development to soften acidity without compromising its fruit. The beans are two varietals, Pache and Bourbon, from our friends in Santa Marta Guatemala (75%). We recently added the sweetness of Nano Genji Ethiopia Organic (10%) but roasted it a bit longer to develop syrupy fruit tones and the nutty chocolate bar hints from Piura Peru Organic (15%). COMPLEXITY!
This is our heaviest coffee. Imagine standing in the middle of a pleasant arched bridge drinking a coffee reminding you of a conversation discussing which album from the Jazz Era was better yet still enticing new hip hop friends with flavors of bittersweet chocolate followed by candied walnut! This is a coffee that can produce a tasty viscous shot of espresso for your cappuccino at home. Or drink it like we do on a pour over or French press. Currently this coffee is a roasted slow into development to soften acidity without compromising its fruit. The beans are two varietals, Pache and Bourbon, from our friends in Santa Marta Guatemala (75%). We recently added the sweetness of Nano Genji Ethiopia Organic (10%) but roasted it a bit longer to develop syrupy fruit tones and the nutty chocolate bar hints from Piura Peru Organic (15%). COMPLEXITY!
This is our heaviest coffee. Imagine standing in the middle of a pleasant arched bridge drinking a coffee reminding you of a conversation discussing which album from the Jazz Era was better yet still enticing new hip hop friends with flavors of bittersweet chocolate followed by candied walnut! This is a coffee that can produce a tasty viscous shot of espresso for your cappuccino at home. Or drink it like we do on a pour over or French press. Currently this coffee is a roasted slow into development to soften acidity without compromising its fruit. The beans are two varietals, Pache and Bourbon, from our friends in Santa Marta Guatemala (75%). We recently added the sweetness of Nano Genji Ethiopia Organic (10%) but roasted it a bit longer to develop syrupy fruit tones and the nutty chocolate bar hints from Piura Peru Organic (15%). COMPLEXITY!