October 29, 2018 - Ethiopia Guji Majo Natural
Imagine a cold autumn day - you've been lost, wandering around a dense forest for hours, when suddenly you spot a perfect little cabin with smoke gently puffing out of a stone chimney. Your whole body tingles with excitement as you step inside. Instead of finding some fairy tale old grandmother, there's not a soul in sight.
Instead, you find a long banquet table lined around the edges with various cups of soup. Without hesitation, you pick up the spoon (conveniently placed near the closest soup) and start digging in. No single soup is particularly offensive to your trained palette (in fact, most are rather delicious) - but if your own grandmother happened to walk into the cabin, you'd want to impress upon her the finest of the vast liquid array. So you keep slurping, one by one, until you come to the final cup at the far end.
The ancient cabin creaks a bit, settling into itself as it's done for centuries, as your whole body lights up at the taste of soup number forty-two. It's strikingly different, somehow more vibrant in every way, than all others before. You stand tall with your eyes clothes, savoring the last bits of this magical last batch, and suddenly awake from this strange dream.
Image Above: (Whitney Bonrud)
October 15, 2018 - Guatemala "Hoja Blanca"
Last week we desperately needed a break. A local camping trip was in order - nevermind that it was a Tuesday. Barely an hour north of Santa Monica, we a perfect refuge at Leo Carrillo State Park. The surf was excellent, campsites were wide open, and an evening in front of a campfire helped put all things back into perspective.
We brought this tasty new Guat as a "test batch" on the french press the following morning. It's a full-bodied, chocolately batch perfect for these colder mornings as of late. Our micro-adventure concluded with a fun (steep!) trail run up a local canyon before heading back to reality.
October 1, 2018 - "Morning Phase"
- Our First Blend -
Y'all. This is kind of a big deal. In our nearly two years of existence, we've thought long and hard about "what" an ideal blend would look like - and "how" we'd go about featuring it. We understand that most of you are on board to experience a brand-new s/o coffee every two weeks.
But then again, some of you might be looking for a bit more consistency. Pulling shots on some type of home espresso machine... or slingin' Latigo to the masses at your place of work. Either way - we wanted to bring to life something totally new and consistent.
"Morning Phase" brings together two of our absolute favorite coffee regions (Nariño & Guji) - producing this sweet little batch of caramel-y radness that we can't really get enough of. In order to best re-create what we first experienced on the cupping table, "full immersion" brew methods are recommended here (Aeropress, French Press).
New to this whole Latigo thing?