If there is one constant in life, it’s change. While some may fear change, it makes life exciting and keeps us on the edge of our seats. That’s why we’re excited to announce some significant changes around here. What are these changes then that we speak of? (record scratch)
New coffees. Of course. ;-)
We’ve been working behind the scenes sampling new coffees, test-roasting a wide variety of new green coffee beans, updating the coffee page on our website, switching bags and labels, and more. On the one hand, adding new coffees is nothing new since coffee is a seasonal crop, which means we’re rotating through new ones throughout the year anyway, but this shift is a bit more substantial.
One of the most significant changes is tweaking the overall kind of flavor profiles we’re aiming to roast, sell, and serve. We’ve opted to narrow our focus a bit more on naturally-processed coffees. That might mean something to you, or maybe not. In simple terms, After coffee is handpicked from the tree, it is “processed” in various ways. By “process,” I’m referring to how the pulp of the coffee cherry is removed to get to the seed (a coffee “bean” is technically a seed). There are various ways to remove the pulp, which is called processing. That’s why you see terms like “washed,” “natural,” etc. How a coffee is processed does impact the flavor of coffee. For many people, it comes down to preferences.
By focusing more on naturally-processed coffees, we’re intentionally shifting our focus to offer brighter and fruitier coffees. Our new coffees from China and Ethiopia are fruitfully delicious. You can smell fruit notes from the moment you begin grinding the coffee. Our coffees from Congo and Brazil are a bit more mild when it comes to fruitiness. Brazilian coffees tend to have less acidity (or sparkle when you take a sip).
Overall, I couldn’t be more excited about these coffees. Another reason to be excited is they have higher cupping scores. Simply put, the coffee quality is being bumped up. Now, it doesn’t mean what we previously offered was bad or inferior. Again, I’m looking for specific flavor profiles for what we now offer. You will notice a healthy spectrum or flavor difference between our Ethiopian and Brazilian coffees. There’s something for everyone.
The good news is that the same coffees in our bags are also being offered in our 5-pack travel pouches. There are a lot of different ways to brew and enjoy our coffee. We’ve sent out countless travel pouches with our new Ethiopian coffee. Just this week, we’ve begun sending out our other new coffee in our updated bags. I can’t wait to hear back from you all, and let me know how you’re enjoying them.
Thank you for everything.
Words by Sean Benesh. Photos from Ben Wilde of Pacifica Renew
Loam Coffee Founder and Brand Manager
Email: sean@loamcoffee.com