Fun to pronounce, more fun to drink. Our very limited supply of Rwanda Abakundakawa hits the shelves Saturday.
It will make you a better person. It’s like karma in a cup!! Remember, Saturday.
We are operating again under “normal” conditions. We are sad to say it is still winter, but a more average winter compared to the act of Satan we experienced this last week. Damn it all anyway (that was the bright side)!!
We (more accurately, Kendal) are working on creating an unusual menu that may just blow your mind (as a regular part of life). I will let you know when we release the sordid details of awesomeness-in-a-cup. Until then, if you happen to grace our westside location, ask Kendal for something bizarre. He will deliver. In case you were wondering, bizarre is a good thing. Just ask!
Our power is on and our WiFi is working.
Come get warm and caffeinated.
Another day of snow and we are silently (except for this blog and Facebook) suffering the ill effects. Here is the sad tale…
Our Group Health location will continue to hibernate while the Westside will peak it’s head out of the snow to serve the public the caffeine it deserves. Inundate us with business and we will thank you with the best drinks in town!! Get your backsides in here!!
But I’ll tell you what is!!
The Clever Brewer from Abid.
A short story:
One day French Press was enjoying a fantastic cup of Mud Bay Coffee at the local Mud Bay Coffee.
French Press heard the door open and felt the cool breeze that followed (It is Washington after all. Did you think it would be a warm breeze?). Slightly irritated, it turned to see who might be interrupting it’s perfectly enjoyable moment browsing the internet on Mud Bay Coffee’s free Wi-Fi by opening the door when it’s attention was grabbed by what had just walked through the door. It was mesmerized by the shapely creature who graced the doorway. It’s eyes followed the shapely creature all the way to the counter where it too ordered an amazing cup of Mud Bay Coffee. Unable to unglue it’s eyes from that which now graced the counter, words were not forthcoming (picture a slack-jawed imbecile expression). This creature was known to many as Melitta the pour-over brewer. Melitta sauntered to it’s chair unaware of the adoring eyes of French Press and began to enjoy it’s cup of Mud Bay Coffee (in one of the new mugs!!). After a number of unsuccessful attempts to stand up and breathe, French Press finally mustered the courage to go talk to Melitta. Folks…there were fireworks. The love was immediate and in the end, the relationship produced offspring. They stood cooing over their new bundle of joy and thought for some time about what they would name their caffeine-inducing spawn. Finally they came to a conclusion. They would name it “Clever”. (Sound of hearts melting with immense joy) Awwww.
Come meet Clever and see what happens when you mix a French Press and a Pour-over cone brewer. You get a $14
You need one of these
brewer that produces an amazing cup of Mud Bay Coffee to fill your new Mud Bay Coffee Roasting mug. That is what you get. Get it?
We make a blend. We spent some time at the drawing board and did a bit of trial and error to develop something we can be proud of. Our Holiday Blend is the result. First we start with a base of our Mexican Terruno Nayarita, then we add a layer of Ethiopian Harrar, after that there is a sprinkling of El Salvador Finca Santa Sofia, and to finish, we inject some Sumatra Mandheling Permata Gayo and BAM!!! Holiday Blend. If you possess a soul, you will be delighted all the way down to it.
Our espresso that is.
We have searched and tasted and searched again in our often-futile attempt to create the perfect espresso (Hint: it’s in the “naturals”) So you’ll never guess where we found it!! Yup, the “naturals”.
If you are wondering what this seemingly insane semi-rant is about (concerning “naturals”) all you have to do is taste our espresso. We have blended 4 different coffees (“naturals”) using good scientific magic to create a sensory paradox of the fungiform papillae.
Natural processed coffee is coffee that was picked and dried in the cherry. All that life-changing fruit flavor is imparted to the seed (you know it as a bean, but it really isn’t) during the fermentation process at the farm, and is what comes through in the flavor if you roast it correctly. We roast it correctly. Now all you need to do is try it. We promise, it rules.
It is too good to give it a little ‘g’ and too misleading in a monotheistic culture sort-of-way to just give it a big ‘g’, so we gave it the full “caps lock” treatment and went all the way to glory!!
Our Espresso of the GODS is back for Season 2 in this line-up of greatness. Call it iconoclastic if you will, this one dares to tempt you to slowly savor it while making you pine for more. Oh the conundrum!! Think of sweet dried fruit (grape fruit-leather), candied walnut, immense silky body, and a strong cocoa finish. Now you understand. Now you must obey.
Come ask for it by name. It will only grace our hoppers for a limited time.
Our new Costa Rica has arrived and we are thrilled by it’s unique character.
We call it Las Lajas and the first thing you will notice is the sweetness. Expect sweet bread, caramel, cane sugar, red grape, hazelnut, malted barley, and heavy body. We can’t wait to try it as an espresso. It could be delightfully explosive!!
Look for it Thursday the 11th.
And plopped down in our roaster. We have the new crop of Ethiopian Yirgacheffe Koke Cooperative AND the Sumatra Mandheling Permata Gayo (Which happens to be Fair Trade and Organic).
We will be making these available for your enjoyment on Wednesday the 13th. That means you need to come enjoy them. Here. Now.
