Summer Espresso

Throughout the summer...

we will be using naturals from different countries to create experimental summer espresso blends. For those who don’t know, Mike Perry's background and education is in Chemical Engineering so he loves experiments, especially as related to coffee, that’s how we created WBC Espresso in the first place. WBC was an experiment that was awarded Best Espresso at the 2007 World Barista Championships in Tokyo.


 Now we get to do it again! 

Our goal will be...

more red fruits (think strawberry, raspberry, cherry, cranberry) and stone fruits (think peach, apricot). So far we have experimented with our Rwanda and Burundi naturals for our initial Summer Belle and Summer WBC releases. So join us and have your own Summer Fun with these experimental versions.

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