This Week in Coffee
We were thrilled to have a full house this past Thursday for our Coffee Night with George Howell of George Howell Roasters. With his wealth of coffee knowledge, George spoke about the entire coffee production process from farming to roasting and through to brewing. He described some of the factors that contribute to the very different tastes of different coffees: elevation, weather, region, varietal, processing (natural versus washed).
No need to fret if you missed the event. The entire talk was filmed and will air on Lex Media. We will be sure to update the blogosphere when the air date is set. In the meantime, feel free to direct any coffee questions our way. Next time you are here for a cup of coffee, feel free to ask any of our baristas for more coffee details. We are eager to continue the coffee conversation and education here at Ride Studio.
Now, back to our weekly topic of the coffees themselves. This week we continue to serve espresso options from our guest, Tandem Roasters of Portland, Maine. Currently in the hopper is Time and Temperature seasonal espresso blend of Ethiopian and Guatemalan. This espresso presents with sweet flavors of blondies and red berries. Later in the week we will return to serving a single origin option, La Esmerelda from Guatemala.
This week we have some new pour over options available from George Howell Roasters. First up is La Piramide from Colombia. This rich roast presents with flavors of Cherry, Dark Honey, and Wintergreen. We are also serving Santa Clara from Guatemala, with fruity notes of mango, papaya, and cherry.
Hope to see you in the cafe soon, sipping a delicious cup of coffee and chatting with us about the wonderful complexities of our different roasts and brew methods!