Vibrant, with flavors of tea rose, key lime, Bing cherry and baker's chocolate.
Presenting the latest edition of our seasonally evolving espresso blend, Eye of the Tiger. For those unfamiliar with the Eye of the Tiger concept, we do not attempt to maintain a fixed flavor profile for this blend, as we do with our year-round espresso blends. Instead we work with in-season coffees to develop a blend that shows off the flavors of the component coffees.
We built the blend around a well-balanced, washed coffee from Finca El Valle, a farm in Guatemala’s renowned Antigua growing region. Over the years we have developed a lasting relationship with owner Christina Gonzalez and her family. A couple of years ago, El Valle was ravaged by the leaf rust fungus known as roya, so Equator helped sponsor a crowd sourcing campaign to aid in restoring the farm. This coffee, which we have purchased each of the last four years, contributes a rich and chocolatey foundation to the espresso. We then added a citrusy coffee from Finca Echavarria in Colombia’s Antioquia growing region, which adds elements of brightness to the blend. The farm is a member of Colombia’s largest coffee cooperative, Cooperandes, who selected the coffee for their microlot program due to its high quality. We purchased this lot after tasting it on our visit to the cooperative earlier this summer. Finally, we finished the blend with an intensely fruity coffee from one of Equator’s oldest farm partnerships, Gilberto Baraona’s Los Pirineos in Usulután, El Salvador. This natural-processed Bourbon adds complexity to the espresso, and balances the rich and bright flavors of its other components.
Together the blend components result in a great tasting espresso that we enjoy on its own, as well as in milk-based drinks. We will roast this version of Eye of the Tiger only as long as the blend components last.