– Kenya Kichwa Tembo Top AA
– Guatemala Huehuetenango Finca La Bolsa
– Burundi Kayanza Kiziba
– Ethiopia Yirgacheffe Gedeo Konga
Roasted by Wade Windsor
LA Coffee Club is constantly searching for the freshest roasted coffee in Los Angeles for our Coffee of the Month Club. This Summer, we’ve been focusing on introducing you to roasters you may have never heard of & might not have otherwise been able to gain access to.
This month, we are proud to welcome back Lord Windsor Roasters & Wade Windsor. We first met Wade last year and have been fans of his ever since – we rejoiced and thought, finally a reason to visit Long Beach![/spb_text_block] [spb_single_image image=”4749″ image_size=”full” frame=”noframe” full_width=”yes” lightbox=”yes” link_target=”_self” width=”1/1″ el_position=”first last”] [blank_spacer height=”30px” width=”1/1″ el_position=”first last”] [spb_text_block pb_margin_bottom=”yes” pb_border_bottom=”yes” width=”1/3″ el_position=”first”]
Recently, our friend and incredibly talented barista, Alan Gomez found a new home at Lord Windsor – so we were incredibly thrilled when he invited us down for a cupping of some of the latest offerings that Wade has been roasting.[/spb_text_block] [spb_tour interval=”0″ width=”2/3″ el_position=”last”] [spb_tab title=”Kenya, Kichwa Tembo Top, AA”] [spb_text_block pb_margin_bottom=”no” pb_border_bottom=”no” width=”1/1″ el_position=”first last”]
Sweet orange juice with great acidity.
Soft mouthfeel with a subtle lemon meringue.
Finishes with a tart cranberry
Brûléed brown sugar to cherry cola
Ripe strawberry to baker’s chocolate.
Spice hint on the finish to slight tart linger
Floral aroma that carries to the palate.
Apricot finish with a sweet linger
Busy in the back, Wade works on this week’s coffee orders.
These are the burlap bags that coffee is transported in from the producing countries to roasters all over the world.
Throughout the entire roasting process, Wade checks the aroma of the beans in order to find that sweet spot.
It’s a process that most roasters in specialty coffee take great pride in – it’s the way they maintain quality & consistency from roast to roast over time.
Kim is ready to start cupping.
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Grab a cupping spoon and break the crust. Take note of the aroma during this process.
Skim the grounds off the top of the cup – try not to agitate the grounds that have settled to the bottom.
Begin slurping your coffee – the louder the slurp, the better! You want to incorporate as much air into your slurp as it runs over your tongue and stimulates your olfactory senses.
Hands off the cupping table, and make sure to rinse your spoon in hot water between each cup.
After contemplating this for quite some time, Kimberly decided she just had to share all of these wonderful coffee selection with you![/spb_text_block] [spb_text_block pb_margin_bottom=”yes” pb_border_bottom=”yes” width=”1/4″ el_position=”last”]
Samples of ground coffee are placed in pairs along the table.
A proper cupping begins by first taking note of the aromas of the dry coffee. It’s a good idea to tap the cup on the table to lightly agitate the beans in order to maximize the aroma.
In sequence, each coffee is filled to the brim and allowed to settle for a short period of time.[/spb_text_block]