This Week in Coffee: Delicious Decisions and New Food
We're halfway through our current guest roaster cycle with Commonwealth Coffee. From here on out you'll find them on the pourover bar. Currently we're brewing up Commonwealth's Finca la Providencia from Guatemala, and their Konga from Yirgacheffe, Ethiopia. Both coffees are absolutely great. The Finca la Providencia is really impressive. It's fruit forward with tasting notes of strawberry, orange, and honeysuckle, all rounded out with a marzipan-like finish. The Konga is a stunning example of a Yirgacheffe with tasting notes of rose, meyer lemon, and sweet herb all held together with the clean sweetness of cane sugar. George Howell Coffee is back on the espresso machine this week. We're featuring their Pulcal espresso from Guatemala. This single origin has a great balance of citrus, grape, sweet lime, and milk chocolate to round it out. You may have noticed that our pastries have changed recently as well. We've switched to a selection from Iggy's Breads out of Cambridge, MA. The croissants are light and soft, and the pecan sticky buns are an addicting treat! Iggy's is also supplying us with the fresh bread we are now serving with all sorts of great toppings. There's something to please every palate. Of course, we still have oatmeal and cold gazpacho all day. Come enjoy our air conditioning and treat yourself to one of these fine coffees, and some of our new food options.