Summer Seasonal

Sweet notes of almond, toffee and orange zest

Summer Seasonal

Sweet notes of almond, toffee and orange zest


Summer Seasonal, a refreshing coffee for the warm summer months, is designed to produce a wonderful iced coffee or cold brew. With a smooth, silky body and distinctive brightness, this blend of coffees from South America and East Africa features sweet notes of almond, toffee and orange zest. It is, of course, delicious hot as well.

We prefer the Japanese method of making iced coffee as it preserves the full spectrum of flavors in your brew. The essential concept is to brew double-strength coffee directly onto ice:

What you need

  • Drip cone with filter
  • Equal amounts (by weight) filtered hot water (200-205 degrees) and ice
  • Fresh coffee beans (just shy of 1/4 cup) for 4 ounces water and 4 ounces ice

Directions

  • Weigh the ice to ensure it equals half the total liquid you will use. One ounce of water by volume weighs 1 ounce, so it's easy to weigh the ice and then measure the water by volume.
  • Brew coffee directly onto ice using the pour-over method: Set a drip cone over a pitcher or cup with the ice, soak grounds with a little of the hot water, wait 30 seconds, pour in remaining water.

Our coffee is Fair Trade certified according to the Fair for Life standard, Organic Certified by the Washington State Department of Agriculture and grown in shaded conditions by small farmer cooperatives. In addition, the complete carbon footprint (from crop to cup) for our coffee has been offset with tree planting, which qualifies it as a CarbonFree Certified product by CarbonFund.org. All of our coffee is roasted to order and shipped fresh daily. We package in air-tight, foil-lined bags with one-way degassing valves to preserve freshness.

Description

Summer Seasonal, a refreshing coffee for the warm summer months, is designed to produce a wonderful iced coffee or cold brew. With a smooth, silky body and distinctive brightness, this blend of coffees from South America and East Africa features sweet notes of almond, toffee and orange zest. It is, of course, delicious hot as well.

We prefer the Japanese method of making iced coffee as it preserves the full spectrum of flavors in your brew. The essential concept is to brew double-strength coffee directly onto ice:

What you need

  • Drip cone with filter
  • Equal amounts (by weight) filtered hot water (200-205 degrees) and ice
  • Fresh coffee beans (just shy of 1/4 cup) for 4 ounces water and 4 ounces ice

Directions

  • Weigh the ice to ensure it equals half the total liquid you will use. One ounce of water by volume weighs 1 ounce, so it's easy to weigh the ice and then measure the water by volume.
  • Brew coffee directly onto ice using the pour-over method: Set a drip cone over a pitcher or cup with the ice, soak grounds with a little of the hot water, wait 30 seconds, pour in remaining water.

Our Coffee

Our coffee is Fair Trade certified according to the Fair for Life standard, Organic Certified by the Washington State Department of Agriculture and grown in shaded conditions by small farmer cooperatives. In addition, the complete carbon footprint (from crop to cup) for our coffee has been offset with tree planting, which qualifies it as a CarbonFree Certified product by CarbonFund.org. All of our coffee is roasted to order and shipped fresh daily. We package in air-tight, foil-lined bags with one-way degassing valves to preserve freshness.

Reviews