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.

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Kona/Ka’u Hawaiian Espresso Blend

klatch-coffee-hawaiian-espresso-banner-cutPhoto courtesy of Klatch Coffee.

This new espresso is a collaboration between Mike Perry (roastmaster) and Miguel Meza (developer), highlighting the sweet and delicate flavors of this magical bean. With keen attention to quality control, component coffees have been selected from Kona and Ka’u on the Big Island, Maui, Oahu and Molokai. In the 100% Hawaiian espresso blend, Miguel has highlighted the characteristics admired in island coffees; mild, sweet and syrupy with subtle notes of red fruit, macadamia nuts and brandy nuances. The acidity is pleasant and restrained, resulting in an approachable straight shot even at lighter roasts. Since 2007, Miguel has been a top developer of specialty Hawaiian coffees.

REGION: Regional Blend (Kona, Ka’u)
VARIETAL: Caturra, Catuai, Typica
FARM: Various
ALTITUDE: 1500 – 2000 M
DEVELOPER: Miguel Meza
ROAST: Medium – Dark
NOTES: Washed process, Natural dried

Now available at Emery Coffee.

Please leave your thoughts and comments below.