As with many specialty organic crops, flavour profiles change year over year with growing conditions.  The “terroir” or the particular flavour characteristics due to the unique combination of location’s soil, precipitation, ecology, and cultivation can be revealed through careful roasting.  So each crop year, we adjust our roasting profiles for each lot to maximize the terroir. 

This can result in the opportunity to improve a roast or blend.  Such is the case with the Daily, a house coffee and the Bird Friendly Breakfast Blend.  

So Tuesday next week, the Daily returns as the café house coffee and it will become generally available.  It is balanced, has brown sugar sweetness and is fruity. The Mimico Joe will shift back to a feature coffee in the café.  

We are delighted with the revised Breakfast Blend!  It is mild and has dominant honeyed sweetness with baking spices.  

We have learned a lot about blending over the years.  We have learned that what intuitively seems might be great can actually be quite nasty. “Oh lets put the chocolate of this one with the fruit of another one.”  Sounds like a plan until it ends up tasting of tobacco and little else.  We just never know until we try. 

We have learned to try things that are not intuitively obvious and to be very methodical in our approach.  We have noticed that a coffee with a 1:1 blending ratio may be unpleasant while 3:1 is delicious.  We have learned that a mild coffee blended with a bolder coffee can taste bolder with less of the bold coffee in the mix.  Very counter intuitive.  

We are proud of our approach mixing up some luck, some intuition, some art, some methodology and some science.  We think you’ll enjoy the results in the new Daily and the new Breakfast Blends. 

We invite your comments

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