Espresso is perhaps the most intense method for brewing coffee, utilizing massive amounts of pressure to deliver a very concentrated beverage. While one may use any type of coffee to make espresso– from light roast to dark, single origin to blend–it can be hard to find balance with such an extreme brew method. Great coffee, especially under the microscope of espresso brewing, is a bit of a moving target, and beans change over time. Coffees grown on the same farm change from harvest to harvest. Our Whisper espresso blend is a delicious response to the intense nature of espresso brewing and the ever changing nature of coffee itself: as the harvest calendar progresses and new crops arrive, we make slight changes to this blend to maintain the rich, fruity, intricate character that makes Whisper special year after year. Great for espresso or drip coffee!
Current Components: Colombia Huila, Ethiopia Misty Valley Natural
Colombia is the second largest producer of coffee in the world and the largest producer of washed and Arabica coffee. They export approximately 12.5 million bags and internal consumption is about 2 million bags annually. Colombia is proficient in producing an abundance of truly delicious and sought after coffee. This particular type is Supremo; this word is a coffee grading term in Colombia. Supremo coffee beans are slightly large, sorted at a screen size of 17 and 18 (the largest bean size grading for Colombian coffee). The Supremo grade represents the highest possible; the small, less dense beans and peaberries have been removed, allowing for a truly uniform, consistent roasting and a clean and balanced brew in the final cup.
Developed by exporter and producer partner Abdullah Bagersh, the Natural Misty Valley is subject to an incredible amount of care from start to finish. When the ripe cherries are first brought to the mill to dry on raised beds, they are constantly turned (day and night!) for the first 48 hours of drying to ensure an even evaporation of the moisture from the cherry. This lends a consistency and cleanliness to the cup, which can prove difficult in a process prone to mold and uneven air circulation. After the coffee is fully dried and the skin, mucilage, and parchment removed, it is sorted and traded through the Ethiopian Coffee Exchange as a Grade 1 Yirgacheffe.