Eye of the Tiger Espresso

Description

Our seasonally evolving espresso blend: light, bright, and always on the move. We work with in-season coffees to develop a blend that shows off the flavors of the component coffees in unique ways. Components: Costa Rica: Region Tarrazu; Producer Hermanos Monge Urena; Variety Catuai; Milling Honey. The base of Eye of the Tiger is a honey processed coffee from Costa Rica's famed Tarrazu region, grown by Hermanos Monge Ureña and brought to the La Lia micro mill for processing. Its rich body and sweet fruit and chocolate notes make it an ideal espresso foundation. Rwanda: Region Nyaruguru, Southern Province; Producer Nyampinga Cooperative; Variety Bourbon; Milling Washed. To this we added a washed coffee from the Nyampinga Cooperative in Rwanda's Southern Province. This is our twelfth year purchasing from this all-women's cooperative. Nyampinga's sweet citrusy acidity and complex spice notes translate beautifully in espresso to notes of cola and gingersnap.