Blind Assessment: Rich, fruit and brandy. Cherry, blueberry, milk chocolate, brandy, lily-like flowers in aroma and cup. Lively, effervescent acidity; lightly syrupy mouthfeel. Rich and sweet in the short finish, slightly drying in the long.
Notes: A blend of a Costa Rica coffee from the distinguished Lomas Al Rio mill and a Colombian coffee produced by the OCCICAFE cooperative in the La Plata region of Huila, Colombia. Olympia Coffee Roasting is a small-batch wholesale and retail roasting company with a youthful, no-nonsense style and a commitment to high-quality organic coffees. Visit www.olympiacoffeeroasting.com or call 360-753-0066 for more information.
Who Should Drink It: The out-front and expressive fruit, brandy and flowers that dominate cup and aroma should make a nice fit with holiday brunches and desserts.
The Coffee Review writes
"This exceptional coffee was selected as the #14 coffee in the Coffee Review Top 30 Coffees of 2013. This lot is comprised entirely of the much admired, bold-bean Pacamara variety of Arabica, a cross between the giant-beaned Maragogipe variety and Pacas, a selection of the heirloom Bourbon. Finca El Aguila is owned by farmer Mauricio Ariz and his sons, who are fourth generation growers. Olympia Coffee is the only roaster in the United States to be offering this segregated Finca Aguila Pacamara lot. Olympia Coffee Roasting is a small-batch wholesale and retail roasting company with a youthful, no-nonsense style and a commitment to high quality organic coffees. "
Blind Assessment: Richly pungent; deep, complex. Strawberry, cedar, night-blooming flowers, dark chocolate, a hint of brandy. Balanced, vibrant acidity; full, syrupy mouthfeel. Flavor, particularly chocolate, saturates a sweet, very slightly drying, finish.
Notes: This coffee is certified organically grown and Fair Trade certified, meaning it was purchased from small-holding farmers at a "fair" or economically sustainable price. It is a dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. Banko, established in 2012, is one of twenty-three primary cooperatives located in the Gedeo Zone of Southern Ethiopia that are organized as the Yirgacheffe Farmers Union. Olympia Coffee Roasting is a small-batch wholesale and retail roasting company with a youthful, no-nonsense style and a commitment to high-quality organic coffees. Visit www.olympiacoffeeroasting.com or call 360-753-0066 for more information.
Who Should Drink It: Environmentally and socially conscious hedonists. A lush, voluptuous, but cleanly structured dried-in-the-fruit coffee with the chocolate, flowers and brandy appeal of the type plus Fair Trade and organic certifications.
Olympia Coffee Roasting Co. Wins 3rd Place in America’s Best Espresso Competition.
Olympia Coffee Roasting Co. adds to their accolades with a third place title in America’s Best Espresso Competition. On Sunday October 6 at the Coffee Fest Conference and Trade Show in Seattle, WA, Olympia Coffee Roasting Co. demonstrated that they roast and brew one of America’s best espressos in a head-to-head winner move on/loser go home tournament. They competed with their signature Big Truck Organic Espresso Blend, the espresso used in their three Olympia cafes.
The Americas Best Espresso Competition is a vehicle to determine and acknowledge the three best coffee roasters in North America. Thirty-two roasters from the U.S. and Canada compete. Each coffee roaster sends their coffee and a barista to pull shots of espresso at the competition venue. Judging criteria is based on evaluation of the shots of espresso from each competitor in the categories of flavor complexity; mouthfeel & appeal; and aftertaste.
In addition to this new award, Olympia Coffee Roasting Co. currently holds the title as 2013 Micro-Roaster of the Year, an honor announced at the end of 2012 by Roast Magazine.
What is Espresso?
Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (literally cream, a creamy foam on the surface of the coffee). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso is the base for other drinks, such as a caffè latte, cappuccino, caffè macchiato, cafe mocha, or caffè Americano, which make up the majority of specialty coffee drinks in cafés throughout North America.