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The Coffee Roaster Behind Our Wonderful Winter Blend

Posted on December 21, 2020

Wonderful Winter Blend Coffee

 

We are so excited to launch our Wonderful Winter Blend in celebration of the winter season. We partnered with Bobby Grover, a legendary coffee roaster in Central Oregon, to curate this blend. He's been in the industry for years, and is an expert on all things coffee. We asked him a few questions about coffee, this seasonal blend, and more! Check out his answer below and scroll to the bottom to purchase a bag!

You’ve been known to say that a cup of coffee can be life-changing? How so?
I speak of that mostly in a cafe sense. That we are part of peoples daily lives and we don’t take that lightly. We have a statement on our wall and in our handbook that states “We commit to giving the best of ourselves to every coffee we create and every human encounter we have - knowing that in these moments we can make this a better world.”
How long have you been working in the coffee world? How did you get into it?
In 1992 one of my buddies started a little company called Dutch Bros. I became a part of his company and sold out of that in 2006. I started another roasting company called 11 Roasters with another friend and in 2011, bought a little cafe called Thump Coffee downtown Bend. We grew to 2 locations in Denver and now soon to be 4 In Bend. 
What flavors in this blend make it perfect for winter? 
This is a three bean Blend of Brazil, Colombia and Ethiopia Natural. Brazil is very smooth and non-acidic, making it a solid base with notes of Nut and Chocolate. Colombia is very solid coffee on its own and fills in the middle with more chocolate and sweet acidity. The icing on the cake is the Ethiopia Natural which has a very strong blueberry note to it and plays well in a blend with these two coffees. This coffee will satisfy the complex coffee drinkers palette and be just as tasty with cream and sugar, the perfect all around blend.  
Roasting of the Wonderful Winter Blend Coffee
What’s your favorite way to brew a cup of this blend?
I would have it as an Italiano. 100grams of water and a shot of espresso. If you don’t have access to that, I would make it a very strong concentrate (full pot dose and 1/4 of the water), then dilute it with more hot water to taste. This will ensure that you don’t over extract the coffee grind and only extract the good, easy to extract flavors. 
What’s your favorite winter activity (like, what would you likely do after enjoying a cup of this blend?
Stand in a river and swing for steelhead at daybreak with the fog still on the water and you can still see your breath.  

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