This Week in Coffee

This Week in the Cafe: Introducing Housemade Chili!

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With the chilly weather this weekend, we are pleased to announce that we are now serving house-made hearty vegetarian Chili! Come warm up with a scrumptious bowl of this new offering accompanied by a olive roll from Iggy's Bread of Cambridge.

We are also currently serving up some seasonal flavors from Moochie's Macarons. Now available are Fig, Vanilla, and Pumpkin Spice (yum!).

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For coffee offerings this week we continue to serve espresso from our guest, Tandem Roasters, of Portland, Maine, and pour over options from George Howell Roasters. Currently we are serving a familiar seasonal espresso blend, Time and Temperature. Other espressos that will be rotating in throughout the week include: Ixhuatlán Del Café from Veracruz, Mexico and Deri Kochowa from Sidamo, Ethiopia. Ixhuatlán has become a new favorite with its  bright and soothing flavors of Blue Raspberry, Candied Lemon, Grape, Roasted Fruit, Dark Cocoa. We are excited to try the Deri Kochowa in the hopper for the first time and taste its fruity flavors of mango, honey, and blackberry.

Despite both being African coffees, our two George Howell pour over options are quite different from each other. Borboya from Ethiopia is smooth and light with sweet lemon, lavender, and green tea flavors. Karatu from Kenya is bold with blackberry, floral, and citrus.

Interested in learning more about coffee? We are thrilled that on Thursday, October 23rd George Howell will be here at the studio to speak about coffee and roasting! To learn more about this exciting event and register to attend, click HERE.