Over the weekend, we switched the coffee that we use for brewing espresso. We have enjoyed using coffee from the Nemba washing station in Kayanza, Burundi, for the past couple of months but are thrilled to now be using a Pulped Natural coffee from Valle del Santuario near San Ignacio, Peru.
This is a delicious coffee that we should have for about two months or so, provided it lasts that long. Our friends at Counter Culture describe it with notes of pear, tropical fruit and brown sugar. We would add some sour cherry and chocolate to that, with a fuller body than the Burundian coffee we’ve used most of the spring.
See you soon.