Beansmith Coffee – Tigerlily Espresso

Beansmith Coffee – Tigerlily Espresso

Our premium espresso blend is named for its amazing striping in its buttery crema. This Northern Italian style espresso is carefully roasted to a “full city” roast, yielding a flavorful shot that’s not over-roasted or burnt tasting. Home baristas and coffee shop pros have been raving about this espresso, and we consider it to be our definitive blend.

This season’s Tigerlily presents a silky body with soft fruit notes and a hint of earthiness.

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Espresso blending is a relatively young art, and has gone through many trends over the course of the past 100 years.  Crema-obsessed traditional  Italian blends (that include robusta) have given way to  “bold” American French roast blends, and more recently, to a new world of lighter roasted blends and even single origin espressos that boast exciting notes of tangy goodness.

Whether it is to be used as the base of a frothy latte, or to be sipped as a stand-alone treat, Beansmith is always chasing the perfect shot.  We pull our inspiration from the art of blending that has come before us, but challenge ourselves to discover whatever is around the next corner, playing off the intense flavors of today’s specialty coffees.

We offer espressos that range from familiar to challenging, letting taste be our guide.

Now available at www.emerycoffee.com.

Your thoughts and comments are welcome below.

*Photos courtesy of Beansmith Coffee.

Sulawesi PT Toarco – Beansmith Coffee

 

Photos courtesy of Beansmith Coffee.

Coffee was introduced to Indonesia in 1699 and by 1711 was being exported to Europe. Indonesia, which includes Java of the famed “Mocha Java” blend featuring coffee from Yemen and Java, has an ideal geography for coffee plantations. The low acidity and strong body of Indonesian coffees makes them ideal for such blends.

The island group also produces unique micro-climates for the coffee. Sulawesi soil, for example, is rich in iron content which affects the coffee flavor.

Wikipedia describes Sulawesi coffees as, “… clean and sound in the cup. They generally display nutty or warm spice notes, like cinnamon or cardamom. Hints of black pepper are sometimes found. Their sweetness, as with most Indonesian coffees, is closely related to the body of the coffee. The after-taste coats the palate on the finish and is smooth and soft.”

 

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THIS COFFEE
Flavor: Transparent and citric with caramel, green grape and floral flavors.

Origin: TOARCO owns Pedamaran Plantation at 900 – 1250 masl and purchases wet-parchment (at 40% moisture) from small producers at 1200 – 1800 masl. Coffee is trucked to Pedamaran Plantation immediately and coffee gets dried on patios at their mill facilities. If a producer wants to sell their parchment coffee to TOARCO they need to get certified to their standards as far as selective-picking, storage, transportation, moisture levels, etc. Farmers are issued ID cards that allow them to sell their coffee at various purchasing points in the Tana Toraja region during the market of the week. This coffee comes from small producers at the higher altitude areas.

Now available at Emery Coffee.

Please leave your thoughts and comments below.