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.
Flavor Profile
Origin
Guatemala, Colombia, Papua New Guinea
Tasting Notes
Complex & buttery with notes of cherry limeade, pie crust, & baking Spice
This edition of our seasonally rotating espresso blend, Eye of the Tiger, evokes summer flavors; refreshing cherry limeade acidity gives way to sweet baking spice and buttery pie crust.
The base of this espresso is a washed coffee from Guatemala. Grown on the slopes surrounding the legendary Lake Atitlán, this coffee reflects the raw beauty of Guatemala’s highlands. Here, smallholder farmers cultivate coffee on terraces etched into the mountainsides, often with views of the lake glimmering below. It’s a place where land, language, and tradition run deep, and the result is a coffee that’s bright, structured, and full of natural intensity.
The second washed component of this coffee is a Colombian coffee from the elevated terrains of Buesaco Nariño in southern Colombia. Buesaco's unique geographic and climatic conditions, characterized by volcanic soil and an average temperature of 18.6 °C, provide an optimal environment for producing coffee with distinct mild taste, high acidity, and sweet notes.
The final component to this blend is a Natural processed coffee from Papua New Guinea. This unique natural lot is made possible by Monpi Coffee, a miller and exporter based in both Garoka and Mt. Hagen, the two main coffee industry hubs in PNG’s highlands. Monpi also partners with independent washing stations and occasionally commissions specific processing styles in collaboration with participating growers. In this case, Monpi worked with the Kindeng Wet Mill to sort and separate exemplary cherry prior to the typical depulping phase, and directly dry the fruit as a full natural, a process that takes a full month in Jiwaka’s cool highlands. Once the drying is complete, the coffee is transported to Monpi’s Kagamuga dry mill for hulling, and finally fully milled for export in Garoka.
Altitude
5,000 - 6,200 feet
Variety
Various
Processing
Washed and Natural
Why We Love This Coffee
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:
1:2.4 coffee to water ratio in 27 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
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