Eliza Beans Coffee
ALL DAY BREW - LOW CAF, TASTES LIKE COFFEE SMELLS
ALL DAY BREW - LOW CAF, TASTES LIKE COFFEE SMELLS
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I am so excited to share the launch of our latest blend: the ALL DAY BREW
LOW CAF, HIGH FLAVOR, NO SACRIFICE
SIMILAR CAFFEINE AS A CUP OF GREEN TEA
This coffee is a blend of Decaf Ethiopia and Ethiopia Dry Process Kercha Hebo for those that want an approachable coffee that tastes like how it smells, that goes great sweet or black, and can be drank all day or all night long without getting the jitters.
We roast this to the lighter-end of MEDIUM, so it is particularly great as French press, drip, or cold brew while not being overpowering or unpleasant in its bitterness.
If you aren’t a big coffee drinker, but want to support our business, this is the bag I recommend you try.
On our totally-subjective scales:
Fruitiness (0-10): 2 - Low fruit notes here, but a nice sweetness to it
Cocoa (0-10): 9 - Very rich cocoa notes, goes great black or with sweetener
Complexity (0-10): 2 - Low complexity, very approachable
Farm notes (courtesy of our supplier - Sweet Marias):
See product pages for Ethiopia SWP Decaf andEthiopia Dry Process Kercha Hebo bags for more details on individual farms and processes
Why do roast levels and lots vary?
Why do roast levels and lots vary?
We roast in small, 10 lb batches using no automation. Just a gas knob, an air control, and a roasting curve. So every batch has their own characteristics and qualities that are unique to that batch. We like it this way. If we wanted the same old thing every time, we would just buy cheaper corporate coffee.
Why don’t you provide descriptive tasting notes?
Why don’t you provide descriptive tasting notes?
Have you ever bought a coffee with a flowery, beautiful description, only to come home and find that it tastes nothing like what you were advertised? We certainly have, and we find that disappointing.
We also believe taste is super subjective and that small-batch variance makes each batch so unique. I may taste apple while you may taste pear. Who’s to say who is right?
To address this, we came up with three major flavor categories that reflect how we think of coffee and select a coffee given the scenario: fruitiness, cocoa, and complexity.
We are trying this out to see how it resonates with our customers. We ultimately want to connect people with coffees that they enjoy and help them learn about new flavors and experiences. So whatever scale does that best is what we’re interested in.
What brew methods do you recommend with this coffee?
What brew methods do you recommend with this coffee?
Honestly, this is one of those things that I just believe that every coffee goes well with every brew method. What matters most is care to your preparation. With attention to detail, your coffee can taste great literally filtered through a sock.
I know it sounds wild, but really the best investment for better coffee isn’t a better coffee maker, but a better grinder. Even a $6000 espresso machine with a bad grinder will make mid coffee. But fantastic coffee can be made with a cheap machine and a nice grinder. Maybe I’ll write a blog with specific recommendations one day.
