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.
This time we built the blend around a well-rounded, washed coffee from the San José Ocaña coffee farm located near the municipality of San Juan Sacatepéquez in Guatemala. The farm has been owned and operated by the Sanchez family for over 100 years. It began as a 25 acre plot and has since expanded to over 400 acres, 260 of which are preserved as natural forest land. Guillermo and Roberto Sanchez are committed to producing high quality coffee. Over the years they have renovated the farm by planting Bourbon and Catuaí varieties and overhauled their onsite wet mill to gain more control of processing. This coffee, which we are also offering as a single-origin, contributes a rich nut-toned choclolate flavor to the espresso. We then added a bright, citrus-toned coffee from Papua New Guinea’s Nebilyer Valley. This coffee, which was grown on small family farms and processed at the Kuta mill, pairs perfectly with the smooth San José Ocaña, adding a crisp acidity and complexity to the blend.
Together these coffees 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.