Presenting the latest edition of our seasonally evolving espresso blend, Eye of the Tiger. This iteration is built around a coffee that comes from a handful of villages around the town of Inzá in the Cauca Department of Southwestern Colombia. This area is just a stones throw away from the renowned Huila Department, which produces some of Colombia’s highest quality coffees. As one might expect, the quality and profiles available from Inzá can be close matches to Huila coffees, featuring flavors of dark cherry, ripe berries, and big-bodied red wine. This coffee’s deep-toned fruit flavors act as the foundation of the espresso blend.
We then added a citrusy washed coffee from Ketashi Estate, one of the largest coffee farms in Zambia. Kateshi Estate boasts 6,100 acres, of which 1,910 acres are dedicated to coffee cultivation. The farm has been under the current ownership since 2012, the year Singapore based Olam International purchased the Northern Coffee Corporation and revived these inactive estates. The company manages five estates which total a massive 14,500 acres of land. The management provides worker housing on the estates, funds a school with 800 students, as well as a medical clinic and research center. Zambia Ketshi’s crisp acidity adds brightness to the espresso and helps bring out the flavors of the other components.
Finally, we finished the blend with a coffee from Mauricio "Moe" Salaverria's farm, Finca Himalaya. This Bourbon variety lot was processed using the honey method of processing, where trace amounts of fruit are left to dry on the beans after pulping and fermentation. When executed correctly, like this lot was, sweet, fruity, and balanced flavors are achieved. El Salvador Finca Himalaya’s delicate flavors of dried fruit and roasted nuts coupled with its intense sweetness, bring all the components of this dynamic espresso blend into balance.
4,400 - 6,550 feet
Washed, Orange 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. Eye of the Tiger is the espresso served at our Oakland and Proof Lab café locations.
This version’s component coffees culminate in an espresso that can be enjoyed 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.
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:
1:2.15 coffee to water ratio in 25 seconds.
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.