Preferred Brew Methods

BREW METHODS IMAGE BREW METHODS IMAGE 2 BREW METHODS IMAGE 3
ELEVATION: 1500-1800 MASL
FLAVOR PROFILE: Cherry, Chocolate Cake, Trail Mix
PROCESS: Washed, Natural
REGION: Mexico and Honduras
VARIETAL: Various

When creating a blend, the green buyer/roaster play coffee matchmaker. Same as when matchmaking between humans, a lot of factors come into play. The timing is important, compatibility is important, development in important. Not to mention opening the door to blending with more than just two coffees. At the end of the day, we’re hoping to find coffees that shine in ways that allow room for another to shine alongside them and even shine brighter because of them.

All this to say that when we tasted Cafe de Mujer from the CESMACH co-op in the El Triunfo biosphere of Chiapas, Mexico alongside and with the natural lot from the COMSA co-op in Marcala region of La Paz, Honduras, they were significant to each other. They added to and lifted each other up, made each other smile, massaged each other after a long day. They are each others Significant Other.

Espresso Brew Ratio

19 grams in, 45 grams out in 28-30 seconds.

This is just what we are doing and think this coffee can be pulled outside of these specs and still taste wonderful!

IF YOU NEED YOUR COFFEE GROUND JUST LET US KNOW IN THE NOTES AT CHECKOUT!

WE'LL TAKE CARE OF SHIPPING ON ORDERS OVER $25!

A note from Blair Smith

Blends are fun to create and drink! We definitely had a good time playing around with different ratios of coffee for this blend; 50/50, 75/25, 66/33. We found that the 50/50 blend allowed for a great balance of flavor, while allowing the best parts of each coffee to come through. What coffees are in this blend? It’s comprised of a natural Honduras and a washed coffee from Mexico. The Honduras had a typical “natural” profile- think berries and dark chocolate. The Honduras by itself also has a full body, that reminded me of whole milk in texture. The Mexico is really balanced, giving nuttiness, and a  brown sugary quality to the blend. What happens when these coffees combine in equal parts? We get what Neo (one of our production members) described as“fancy” when he first tasted it. I’d have to agree; this coffee has a polished quality in how the flavors interact with the mouthfeel. 

One of my favorite things about our blends are how versatile they are. We typically will only carry one blend at a time, and it changes with coffee inventory and the seasons. Some roasters keep the blend’s name and swap out coffees as some become unavailable, but stick to the same profile of the blend. This is not the Augie’s approach. Instead, we change the names to indicate new coffees, as well as new profiles. The goal is usually that our blend will perform well with the addition of milk. We also need the blend to taste good as espresso and cold brew, as we serve our blend in both of these at our cafes. So versatility is key. It needs to be approachable to a wide variety of coffee drinkers, and this makes it a really fun and challenging way to combine coffees. 

We are loving how this is tasting just brewed on our coffee brewers, as well as on cold brew, and espresso. As brewed coffee, I love how the body starts off really round and turns slick as it cools down. I get walnut, cherry cordial, raisin, and bakers chocolate. This blend reminds me so much of trail mix, which I absolutely love about it. I get bits of everything delicious in each sip. 

As espresso, this coffee has a delicate acidity that expresses itself so nicely. When dialing in this coffee on espresso, my thoughts were literally “wow this is so soft and round”. The sweetness of citrus fruit balances out the white wine acidity of the espresso. It has a layer within the first two sips of the espresso that reminds me of a strawberry cream truffle in a box of Russell Stover’s chocolate. That soft creaminess is wonderful, and then it moves into a sweet nutty finish. We liked this espresso at 19 grams in —> 45 ml out in about 28 seconds.