Corduroy Espresso #26

$21.00$98.00

cherry - marzipan - grape - milk chocolate

I was going to write that Corduroy is a new concept for Speckled Ax, but at this point, about two years and 26 iterations in, it isn’t. I suppose having blends like Bird Dog that are fifteen years old make it seem so. In any case, it’s a blending concept: a coffee with ever-changing components blended specifically with espresso in mind, in order to better acquaint ourselves with familiar coffees and flavor profiles, and to push our understanding of what espresso can be, within reason.

Our current iteration of Corduroy has a 2/3 base of microdot Brazil from Sitio Amoreira (sitio being the term for a farm that isn’t big enough to be called a “fazenda”). It’s a super sweet naturally processed coffee that has deep caramel and red fruited notes. We add to this a freshly arrived, sweet and balanced washed microlot from small producers around the town of Santa Maria, in the north of the department of Huila. When we cupped the coffee, we were immediately struck by the purple grape-like character of the sweetness, and thought it might be a good match with a Brazil for espresso.

The result is a “classic,” if fruited and confected, espresso that shows equally well as a straight shot, an Americano, or in milk. In our shops, we use 19 grams for a 40 gram yield, with a long (10 seconds) pre-infuse and a total brew time of 42 seconds +/-. (We are running Synesso Hydras in most shops, with ramp up and ramp down.)

about the series:

“Corduroy” is a term for a stretch of road or path built with small logs laid perpendicular to the direction of the road itself. In the Maine woods during the 18th, 19th and early 20th centuries, these road sections were usually dropped over low-lying swampy areas in order to access tree stands that would be cut in the winter. After these roads were covered with snow and ice, the logs were twitched, or skidded, out of the woods with horses to the banks of streams and rivers that would float them down to the mills in the spring, after ice out. Corduroy roads were never designed to be a permanent or lasting solution, but rather a means to provide temporary access into a new territory.

  • Location: Brazil, Peru
  • Elevation: 1000-2000 meters
  • Varietal: catuai, bourbon, typica
  • Process: natural and washed, dried on patios and raised beds

ADDITIONAL INFORMATION

I was going to write that Corduroy is a new concept for Speckled Ax, but at this point, about two years and 26 iterations in, it isn’t. I suppose having blends like Bird Dog that are fifteen years old make it seem so. In any case, it’s a blending concept: a coffee with ever-changing components blended specifically with espresso in mind, in order to better acquaint ourselves with familiar coffees and flavor profiles, and to push our understanding of what espresso can be, within reason.

Our current iteration of Corduroy has a 2/3 base of microdot Brazil from Sitio Amoreira (sitio being the term for a farm that isn’t big enough to be called a “fazenda”). It’s a super sweet naturally processed coffee that has deep caramel and red fruited notes. We add to this a freshly arrived, sweet and balanced washed microlot from small producers around the town of Santa Maria, in the north of the department of Huila. When we cupped the coffee, we were immediately struck by the purple grape-like character of the sweetness, and thought it might be a good match with a Brazil for espresso.

The result is a “classic,” if fruited and confected, espresso that shows equally well as a straight shot, an Americano, or in milk. In our shops, we use 19 grams for a 40 gram yield, with a long (10 seconds) pre-infuse and a total brew time of 42 seconds +/-. (We are running Synesso Hydras in most shops, with ramp up and ramp down.)

about the series:

“Corduroy” is a term for a stretch of road or path built with small logs laid perpendicular to the direction of the road itself. In the Maine woods during the 18th, 19th and early 20th centuries, these road sections were usually dropped over low-lying swampy areas in order to access tree stands that would be cut in the winter. After these roads were covered with snow and ice, the logs were twitched, or skidded, out of the woods with horses to the banks of streams and rivers that would float them down to the mills in the spring, after ice out. Corduroy roads were never designed to be a permanent or lasting solution, but rather a means to provide temporary access into a new territory.

  • Location: Brazil, Peru
  • Elevation: 1000-2000 meters
  • Varietal: catuai, bourbon, typica
  • Process: natural and washed, dried on patios and raised beds
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