08/12/2019
Join us at the end of the summer as we explore COLD BREW COFFEE! We will sample three different brewing methods and four different coffees, each paired for optimal flavor, body, and mouthfeel. This comparison will make apparent the effect of heat, immersion, air exposure, and water flow on each coffee’s specific flavor profile.
-Japanese Ice Coffee: Oromia & Sidamo Co-ops, Sidamo, Ethiopia (dry process, organic) (our usual House hot).
-Cold Immersion: Microlot by Roberto Montero, Finca La Amistad, Coto Brus, Puntarenas, Costa Rica.
-Cold Immersion with hot bloom: Microlot from Pavon Valley, Urrao, Antioquia, Colombia with Heirloom Caturra beans.
-Cold Drip: Microlot by Evelio Villatoro, Xinabajul project farmers, Huehuetenango, Guatemala.
**this coffee will also be featured hot at our next tasting of four Guatemalan coffees!
Each coffee will be available as whole bean, ground, or cold brewed. We will provide information about each cold brewing method and equipment currently on the market to facilitate each.
We will also be featuring light food created with cold brew coffee provided by Julia of “EAT. Be Well. Have FUN!” .
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Worlds Within Coffee is proud to host this cupping of our house roasted specialty coffees from around the world. All coffees are sourced with careful attention to environmental, economic, and human rights practices and overall sustainability.
A coffee cupping is typically a guided sampling of multiple beans and brewing methods to compare and contrast features like aroma, body, acidity, and flavor profiles. This event will focus on beans rather than methods - everything will be brewed by pour-over.
