Lab Notes February 4-8
A blog post written especially for you by Woody on February 12, 2013
This is to be the first in a series of public updates, keeping you updated as the the goings on here in the coffee lab with QC, Sample roasting, tastings cuppings etc.
This week we worked on a few new experimental espresso blends using Bali Kintamani Natural as the foundational flavor, this will be a limited production espresso as we are on the last half bag or so of the Bali. The goal with this espresso is to highlight the sweet watermelon candy\strawberry flavors found in the Bali. We roasted 3 different blends trying to highlight the fruitiness and balance it with smooth creamy cocoa tones. One of the things we do here at OVC as part of our Quality Control program is we brew up our coffees regularly using several different methods including manual pourover, chemex, batch brew, aeropress, french press, and cuppings. We do this to maintain their integrity of the coffees so that when they arrive to the customer they will remain consistently good. One of the focus coffees this week was our Winter Comfort Blend, which is smokey, sweet and full of warm spice and it’s only here for the winter season so if that sounds good to you make sure you pick some up soon.
Thats it for this weeks update see you next week for the tasting notes on the espresso blends.