Bloom

This year we got an early spring mid winter, but now that spring is about to officially begin, snow seems to be in the forcast. But the occasional spring snowfall does not stop the tulip leaves or crocus from pushing up towards the sky. As the days grow longer spring begins to bloom like a pour-over when hot water is added to the ground beans. This year we approached Bloom a little differently. With this crop from Peru we went a little past light on the roast to a more medium roast level which makes it incredibly approachable for every day drinking.  It’s a rich, silky, and satisfying coffee. The taste of sweet strawberry and baker’s chocolate dominate with a hint of citrus acidity. Notes of sunshine, blooming flowers, and longer days. Take a cup outside, sit in the sun, and watch the s...