Tasting experience: Brrrr, it’s cold in here. Must be some (brand new!) Snow Bird in the atmosphere. Our annual winter blend is back and — GASP — better than ever. The result of months of tinkering and getting our hands on some pretty special coffees.
We start with a chocolaty, natural Brazil. Then add an anaerobic Colombian micro-lot that’s rested for 10-20 days inside a rum barrel — until the beans soak up all that good rummy spice. And finally, a dash of brown-honey and cinnamon-processed coffee beans from Colombia that burst with fragrant, sweet spice.
The result — Snow Bird tastes like fresh-from-the-oven cinnamon rolls spiked with rum and dusted with cocoa. A lil boozy, a lil spicy, and a lot of fun.
Countries: Brazil & Colombia
Farm/Lot: Matão, Mundo Novo (Brazil), Jairo Arcila (Colombia rum process), Campo Hermosa (Colombia cinnamon process)
Roast: Light/Medium
Process: Natural, rum-aged, brown honey-cinnamon process
Tasting experience: Brrrr, it’s cold in here. Must be some (brand new!) Snow Bird in the atmosphere. Our annual winter blend is back and — GASP — better than ever. The result of months of tinkering and getting our hands on some pretty special coffees.
We start with a chocolaty, natural Brazil. Then add an anaerobic Colombian micro-lot that’s rested for 10-20 days inside a rum barrel — until the beans soak up all that good rummy spice. And finally, a dash of brown-honey and cinnamon-processed coffee beans from Colombia that burst with fragrant, sweet spice.
The result — Snow Bird tastes like fresh-from-the-oven cinnamon rolls spiked with rum and dusted with cocoa. A lil boozy, a lil spicy, and a lot of fun.
Countries: Brazil & Colombia
Farm/Lot: Matão, Mundo Novo (Brazil), Jairo Arcila (Colombia rum process), Campo Hermosa (Colombia cinnamon process)
Roast: Light/Medium
Process: Natural, rum-aged, brown honey-cinnamon process
