Espresso

Drink Special: Spring Americano by Caleb Savage

It’s Spring time in Oklahoma City! Main Street is turning green, meetings beginning at the shop are headed to the Myriad Gardens or Centennial Park, Bradford Pears are bringing the masses to their knees.

Honey Lavender Lattes have become a Spring favorite and will stay on the bar all month long. #SecretMenu tip: add Honey Lavender to an Espresso Cream Soda for an afternoon treat!

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SPRING AMERICANO

Americanos are a staple for most people, but once the weather starts heating up, they start to fall out of favor. Iced americanos are great and they’re available every day in the cafe, but for our April drink special, we decided to put all of the best qualities of espresso and turn it into a drink!

Our Spring Americano is a sparkling iced americano made with a lemon and brown sugar syrup and topped with fresh mint! This drink accentuates what we love about great espresso: bright acidity, delicate florals, and a deep and rich sweetness! Mixed with sparkling water, this drink creates a foamy and refreshing Springtime treat!

This special will be available all month long so stop in on a sunny afternoon and give it a try!

On Espresso: Ethiopia Guji Highland from KLLR Coffee by Steve Willingham

Right now, we’re pulling an espresso that’s pretty unique for us: KLLR Coffee’s Sun-dried Ethiopia, a natural processed blend of heirloom varieties from a farm in Guji.

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Most of the coffees we feature are processed using the washed, or wet, process. In the washed process, the cherry’s skin and flesh are stripped off using a mechanical depulper, but a sticky layer of fruit called mucilage remains. This remaining fruit is first loosened by soaking in a fermentation tank, then rinsed off. The coffee is then dried so that it can be stored until it’s time to roast. These coffees are known for their crispness and balance which is what we love.

In natural, or sun-dried, coffees, the cherries are spread out on a patio or drying table first, intact. Over several days, they dry up just like any other fruit would in the sun. Then the fruit is removed mechanically, and the new green coffee is stored. Sun-dried coffees are known to have intense fruity flavors which makes it a unique, delicious single origin espresso for us.

Fresh coffee on the left, sun-dried coffee on the right. (Photo courtesy of  Coffee Shrub )

Fresh coffee on the left, sun-dried coffee on the right. (Photo courtesy of Coffee Shrub)

Here’s a bit about this coffee from KLLR: “Guji Highland is a farm located in the southern Guji zone of Shakiso, Ethiopia. When we look for a sun-dried Ethiopia, this is the first place we look. This farm is roughly 250 hectares around 2000 meters above sea level in what amounts to a natural forest of heirloom trees. Someday they plan to build a wet mill, but for now, they're using only the dry process.”

When it comes a to a coffee like this, you can expect an astounding fragrance and some big fruit in the cup. We’re tasting mango, strawberry, and herbs. This coffee is being served in espressos and americanos today and tomorrow, but you can get it in any espresso drink by request. Come try it out!

On espresso: Guatemala El Diamante by Steve Willingham

A few weeks ago, we featured an espresso from Tweed called Guatemala El Diamante. This week, we are excited to have that same coffee from Patricia Perez, but roasted by Heart this time.

Here's a little about this coffee from the roaster:

Finca El Diamante is located in a remote valley close to the tiny town Agua Dulce, in the Huehuetenango region of Guatemala. Heart first visited El Diamante on a buying trip back in 2013. Heart returned in early 2016 and was able to secure some of the tastiest lots of this coffee.

After El Diamante is harvested the pulp is removed and the beans are fermented for almost 40 hours. After fermentation the coffee is washed and then soaked again for another 12 hours. Despite the long fermentation times we found this coffee to be delightfully clean with notes of mellow golden raspberry and rainier cherry.

El Diamante uses both raised beds as well as patios to dry their coffee. The lots of coffee Heart purchased are all dried on raised beds, milled, then sorted by bean size. This contributes to how beautifully clean this coffee is.

When you taste El Diamante you realize the specialness of this coffee. The care and attention to detail Patricia (Patty to her friends) has put into their product becomes immediately apparent. We are deeply honored to be able to work with Patty and to showcase her coffee. 
Patricia Perez, photo courtesy of Heart Roasters

Patricia Perez, photo courtesy of Heart Roasters

We're tasting bits of chocolate and honey, and a nice cherry-like acidity in this coffee from Heart, which is really different from the Tweed version. Come try it out while it's on bar!

On bar: two coffees from George Howell by Steve Willingham

Two new coffees are on bar this morning! First, we got to dial in a new espresso from George Howell Coffee. It's pulling beautifully. Black, we're tasting notes of tart grape and honey, but in milk, it's caramelly sweet and perfectly balanced.

A little about this coffee from the roaster:

The region of Acatenango is on the other side of the beautiful ancient city of Antigua’s two volcanoes (of three!). In 1963 Acatenango received two feet of ash, making the soil rich in phosphorus. Not long ago much of its coffee was transported to Antigua and sold as such. It is now recognized as a special terroir in its own right. 

La Soledad receives warm moist air from the Pacific and often clouds over in the afternoon, while the morning is bright with strong shadows. The farm is 222 acres, half being natural forest, which the Perez family intends to maintain. The coffee trees are fairly heavily shaded with soil-enriching leguminous trees. 

Henio Pérez's family has owned La Soledad, named after his grandmother, Soledad del Carmen, since 1895. Henio's son, Raul, works with his father to continuously improve their product. Raul now sample roasts on the farm and cups all the lots. They are also experimenting with several exotic varieties of coffee that we should be tasting in the near future.

On Chemex, we're brewing an Ethiopia Kochere that also comes from George Howell. This coffee is grown by smallholder farms in Yirgacheffe that sell to a mill called Reko for processing. They're washed and dried on raised racks for consistency. In the cup, we're getting outstanding notes of peaches and lemongrass.

We'll only have these coffees for a few days, so come by and grab a drink while they're on bar!