On Tuesday we released our newest natural from Finca Hartmann and by Wednesday afternoon the first roast had run out. But don't worry, I roasted more yesterday and we are fully stocked for pourovers, single-origin espresso, and whole bean by the pound.
This very special coffee, Hartmann Natural X, is part of a series of coffees I bought from the Hartmann family, which included the recently expired Lot 5, and the two Gesha coffees we enjoyed this past December. I decided to start roasting the Hartmann Natural X for the onset of Spring and the approaching Easter holiday. The DoubleShot pastry kitchen baked a lemon-blueberry bread to complement the subtle blackberry, pineapple, and cherry aromatics in the coffee - and it is a really delicious combination. This will be our featured coffee and food pairing through April 2.
The Dark Chocolate Maduro Bunnies have sold very well this past week, and we very well may run out. I put in another order with our friends at Glacier Confection for more bunnies, and we are expecting them any day. These solid chocolate bunnies are silky-smooth, and melt gently on the tongue. Infused with our Maduro coffee, a special project from my friend Ariel Montoya at Hacienda El Boton in Bolivar Colombia, the chocolate takes on just the slight essence of DoubleShot Coffee. Get yours today, in the store or online.
We will be SHUT on Sunday, April 1 for our annual staff Easter egg hunt. Bunny up.