Country: El Salvador, Honduras and Kenya
Process: Washed and Honey
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 Santa Barbara growing region in Honduras. Longtime Equator customers may recall the name Anibal Pineda; this coffee is grown and processed on his farm, and dry milled at Beneficio San Vicente. Then we added a sweet and fruity, honey processed lot (the fruit mucilage was dried on the bean instead of being washed off) from El Salvador. The coffee was grown on Mauricio Salaverria’s Finca Himalaya, which is located near the town of Apaneca in the Ahuachapán Department. Finally, to compliment these Central American coffees, we included a bright-toned coffee from Kenya for added complexity and sweet fruit flavors.
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.