"Warm and inviting, you know, like a campfire. The Italian is in there for the body and richness. Overall, it is meant to be both fruit and sweet”, says our roaster Kyle. The initial sip coats the tongue with rich chocolate, almost like chocolate ice cream. After another sip, the coffee tastes like gingerbread and dried cherry. As the coffee cools down, it gets sweeter and tastes like mixed berries along with slight rooibos tea, creating a delightful cup of coffee for any type of weather.
It all started on a late Fall day when Deb, our vivacious owner, went to a yard sale that was hosted by our dear friend, Dan Kobe-Smith. She came across a picture of a painting of a laughing skeleton head and decided to purchase it. “It made me think of laughing at Winter”, said Deb when I asked her about the origin of the blend. The original print is hanging right outside of her office at Roast House. “It was Fall of our first year in biz- we wanted to create a special cold weather blend built around a darker (than we typically do) roast with some light roasted Ethiopian to sweeten it up”. Fast forward to 10 years later and we are still serving up some delicious Winter Brew.
Sweet and layered aromatics range from cardamom to spiced apple cider. An easy-drinker through and through. The cup pops with a sweet, pleasant nuttiness similar to macadamia nuts. The finish carries that fresh red apple cider taste making for an delicious coffee to crush mug after mug.
Our second offering from La Pradera! Elena, with her immense knowledge of specialty coffee in Colombia, introduced us to Hacienda La Pradera. From those first samples, we knew a longer term relationship was being born. Over the course of the last year, Dean at Ally Coffee Importers helped us develop that relationship.
Mildred Daza, owner with her husband Oscar of La Pradera, helps with administration and leads the women’s coffee project, Finca Santa Maria. A group of 22 women, all heads of their household, together operate the farm. We are proud to offer this delicious coffee for the next season!
The Castillo variety was grown at 1,800 meters above sea level and processed using the washed method.