Blueprint Coffee co-founder Mike Marquard states that the Dimtu station in Guji, Ethiopia is one of the most beautiful places in the world. Set inside a lush tropical forest, the station stretches nearly as far as the eye can see with elevated drying tables full of washed and natural coffees. Colorful tarps, which adorn the tables to protect the drying coffees from rains or intense sun, make the station appear like a rainbow in the middle of the forest. Women sort freshly delivered coffee while singing. Once sorted, men haul it to a new table to begin its journey through drying. This natural lot is fruity, sweet, and a little funky. It will also make up a portion of the next version of Penrose.
Team taste notes: peach, grape, cherry, tea, citrus, chocolate, silky
PENROSE (named after the triangle) is our “house” espresso. We feel the perfect espresso is an impossible goal, but we still strive to create it. PENROSE is our ever-updated offering in the quest for the perfect espresso. While the seasonal components at times may be single-origin, and at others a blend, it is always perfect for your hopper.
PENROSE also does well in the brewer – look for notes of lasting sweetness and heavy body, with a subdued acidity.
We’ve had v19 of this espresso blend targeted for some months now. It combines 80% of washed San Carlos, Guatemala (the same as will be in Tektōn v14) and 20% Natural Dimtu, Ethiopia. We used San Carlos in a version of Penrose last year and have been thoroughly enjoying the Dimtu as a single origin this year. Expect exciting shots!
Team taste notes: berry, dried cherry, chocolate mousse, lime, orange