You are here

Theme

Constructing the Blend – Part 2 of 2

Just when you finally eliminated the word “blend” from your vocabulary, we throw you a curveball by the name of Equilibrium. But before you roll your eyes and/or sigh loudly, you should taste this coffee because it’s really, really delicious.

Though we have worked hard to transition many products-formerly-known-as-blends to flavor profiles that are embodied by one single-origin coffee, we would never suggest that two delicious coffees together can’t be greater than the sum of its parts. Making that harmony work requires flexibility, though, and year-round products with flavor profile parameters—let’s call them old school blends—don’t offer that at all, so Equilibrium represents a foray into a new school. This blend is not driven by a need for consistency, but rather by the idea of capturing something fleeting, so once it’s gone, it’s gone. It probably won’t come back. Ever. When we run out of one of the components, or when coffees begin fading, or when we have another interesting flavor (or flavor combination) to present, this coffee will disappear like a single-origin coffee and we’ll move on to the next season.

Hannah put it well last week when she said, “Equilibrium is three of the most delicious coffees available to us in summer and early fall, and they somehow become even more delicious, bright, and complex when combined together.” Having tasted the components, I hope you can better appreciate the interplay of flavors in the blend.

Notes on the Coffees

As a nod to its name, Equilibrium is made up of equal parts of three coffees.

33% Idido, Yirgacheffe, Ethiopia

Our first lot from the Idido cooperative in Yirgacheffe, Ethiopia represents a select group of 200 of the most dedicated farmers. These farmers turned in their best cherry at the peak of the 2013-2014 harvest season for this washed, special-preparation coffee. Notes of melon, orange blossom, and citrus.

33% Concepcion Huista, Huehuetenango, Guatemala

One of the most highly anticipated Central American coffees we offer, Concepción Huista delivers yet again! This year—our fourth working with the Codech cooperative—we continued to focus on buying smaller lots in order to capture higher quality from particular geographic regions within the cooperative’s reach. Look for softer flavors of creamy caramel and sweet plum.

33% Ngunguru, Nyeri, Kenya

Ngunguru is one of three members of the Tekangu cooperative society. When we went looking for great Nyeri coffee this year, we knew we had to share Ngunguru's coffee with you. Lush, complex notes of raisin and sweet savoriness abound.

Rollout Dates and Availability

Equilibrium rolled out last Friday in some sparkling new packaging. We anticipate it will stick around through September or October, but with the way it tastes now, why wait?
Recent Updates:
Click here to see this photo set on Flickr. Our annual Origin Field lab trip is an opportunity for  Counter Culture wholesale customers to learn about coffee cultivation in an immersive environment. We host this lab, in part, because we recognize that the dedicated professionals...
1. Why do you compete? I compete because it's a big part of my coffee journey! I admit that I'm unabashedly competitive, but it definitely goes way beyond that. I know that competing is a great way to make me a better coffee person—continually improving my palate, thinking even more...
We work with some of the best restaurants in the country—restaurants that understand and appreciate the importance of quality coffee as an integral ingredient in a dining experience. We're proud of these relationships and the dedicated people who work hard to make sure that the coffee at the end of...
Congratulations to Jenny Bonchak of Slingshot Coffee Company in Raleigh for a second place finish in the 2015 US Brewers Cup! And congratulations to Sam Lewontin from Everyman Espresso in New York for his fourth place finish in the 2015 US Barista Championship! Dozens of...
In November, our very own Lem Butler won his fifth Southeast Regional Barista Championship at the Big Eastern regional coffee competitions in our home town of Durham, NC. An incredibly experienced—and inspiring!—competitor, Lem gets  a first-round bye at the US Barista Championships (USBC...