The Bolivia Coraca has proven quiet lovely as a cold brew. Sundays extractions were started with Coraca roasted the same day. Two different roasts were steeped, one roasted for espresso and one for drip brewing (so one lighter and one darker). Both are nice, but the lighter roast has a fresh vibrancy, and we think more fun in the mouth.
We also started the week with a different experiment. David traveled to Baltimore over the weekend and we sent a roasted coffee with him from Thursday. When he returned Tuesday of this week we cupped the coffee against a little we had held aside from the same batch. Our hypothesis was that roasted coffee would be negatively affected by the pressure experienced in an airplane cabin. What we found was that Davids coffee was actually sweeter and juicier than the one that had stayed in the cafe.
There is a lot of playing going into our drinks at the moment.