Eye of the Tiger is our seasonally evolving espresso blend. We work with in-season coffees to develop a blend that shows off the flavors of the component coffees in unique ways.
Our latest addition is sweet and layered, blending coffees from Ethiopia, Costa Rica, Thailand, and Burundi.
Sweet & layered with notes of brown sugar, cherry scone, & orange marmalade.
Roast Level
LightMed LtMedMed DarkDark
Origin Story
Multiple Producers (Ethiopia)
Roger & Alex Ureña Hidalgo (Costa Rica)
Nawin Yaesorkoo (Thailand)
Turihamwe (Burundi)
This edition of our seasonally rotating espresso blend, Eye of the Tiger, shines with refreshing citrus and tropical fruit notes complimented by a caramel sweetness. This iteration brings together coffees from 4 countries, each showcasing a different processing method.
The base of this espresso is a washed coffee from Thailand. Nawin Yaesorkoo is recognized as one of the most innovative coffee farmers and processors in Thailand. He cultivates coffee on his family farm in Hua Chang and oversees post-harvest processing at his mill in Mae Suai. This is our third year purchasing coffee from the Mae Suai mill but the first time we have received a washed lot. Kenyan-style washed coffee refers toa highly meticulous, multi-stage wet processing method—often called double washed or double fermentation—designed to produce exceptionally clean, bright coffee. It involves removing the cherry skin (depulping), fermenting the beans for 12–14 hours, washing them, soaking them in clean water for another 24 hours, and drying on tables, which enhances flavor clarity and removes all mucilage.
A washed coffee from Burundi provides sweet and mellow notes of dried cherry & currants. The coffee was processed at the Turihamwe Washing Station, owned and operated by Turihamwe Turashobora—a small investor group founded in 2019 by seven women coffee producers who pooled their resources to build the wet mill.
To this base we added a white honey processed coffee from Costa Rica, providing a full body, and a natural processed coffee from Ethiopia’s Guji region, that gives this espresso’s acidity a little extra kick.
Altitude
4,100 - 7,500 feet
Variety
Various
Processing
Washed, Natural, and White Honey
Why We Love This Coffee
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 in ways.
We will roast this version of Eye of the Tiger only as long as the blend components last. While there are many variables that contribute to dialing in espresso, here are the parameters that have been yielding the best results in our lab:
1:2.2 coffee to water ratio in 25 seconds.
Sustainably Sourced
Good Coffee, Better Planet
We treasure our relationships in the global coffee community and invest in projects at origin to support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.
As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.
Sustainably Sourced
