Eye of the Tiger Espresso
Presenting the latest edition of our seasonally evolving espresso blend, Eye of the Tiger. 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 unique ways.
After carefully considering coffees to build this version of Eye of the Tiger around, we settled on a spicy and chocolaty coffee from Finca Santa Sofia in Guatemala’s Cobán growing region. The farm’s unique terroir makes producing high quality coffee particularly challenging, though it also gives the coffee its distinctive flavor profile. Since the farm’s inception in 1991, owner Pablo Ferrigno has continuously refined his team’s harvesting and processing methods, and that hard work is apparent when we taste this delicious coffee.
Then, from Huehuetenango, we added a natural-processed coffee from one of Guatemala’s most celebrated farms, El Injerto. This is the second year we have purchased natural processed coffee from El Injerto, and it seems to be getting better; its fruit-forward flavors add sweetness and complexity to the espresso. El Injerto has placed in the finals of Guatemala’s Cup of Excellence fourteen times, including this year, and amassed a stunning seven first place awards!
To complete the blend, we included a bright and citrusy coffee from the Ngurueri washing station in Embu County, Kenya. This coffee is produced by smallholder farmers of the Murue Farmer’s Cooperative Society located on the southeastern slopes of Mt. Kenya and provides the blend a juicy acidity. The result is a great tasting espresso that we enjoy on its own, as well as in milk-based drinks. We will roast this version of Eye of the Tiger only as long as the blend components last.