Wednesday, August 8, 2012

Cafe Momentum Creates a Custom Blend With Noble Coyote Coffee Roasters

Back(l-r): Jeffery Hobbs, John Greenan, Kevin Sprague, Spencer Jay
Front (l-r): Emily Stout, Corey Admire, Rachael Abrams, Marta Sprague, Jennifer Chininis

If it takes a village to raise a child, then it takes a community to build Momentum! Thanks to the generous and kind hearts of Marta and Kevin Sprague of Noble Coyote Coffee Roasters, our Momentum keeps growing. On August 5, the Spragues let us hang in their facility while they taught us about coffee roasting, introduced us to some delicious beans, and let us sample brews from their stash.

After we tasted five types of coffee and made notes about each one, we settled on two we loved the most: Guatemala Quiche and Ethiopia Yirgacheffe. Then we mixed and matched until we came up with the perfect ratio of each to create the Cafe Momentum blend. If you must know, the blend is 70 percent Quiche and 30 percent Yirgacheffe.

But here's the best part: Noble Coyote is donating a portion of the proceeds from each bag sold to Cafe Momentum. The blend will be available in a few weeks at White Rock Local Market, Jimmy's Food Store, St. Michael's Farmer Market, Artizone, and on the Cafe Momentum and Noble Coyote websites.

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