Constructing the Blend – Part 2 of 2Just 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.