In the cup: dark chocolate, nougat, almond, and cranberry-like acidity
A coffee roaster and her green coffee is somewhat akin to an artist and his pigment. In their raw forms, both ingredients represent latent potential. How much gypsum is blended with cobalt will determine how light a blue will be. Likewise, what color green coffee beans will be roasted to, and how that color will be achieved, determines the flavors that a particular coffee will exhibit.
Blackstrap espresso takes our Papua New Guinea and roasts it to a shade slightly darker than when it is sold as a Single Origin. Adjusting the time and temperature curve to gently achieve the darker roast allows us to coax out other flavors without introducing any burnt or other competing notes.
We then blend in our amazing Colombia AMUCC to bring in its complementary sweet flavors. The final result is a coffee that features notes of dark chocolate, molasses, nougat, almond, and cranberry-like acidity.