In the coffee world, new seasons mean new coffees. Here at Chrome, we’ve adopted a ritual for these times: a staff cupping hosted by our lead barista, Jule Scimeca. We all huddle together to get the full experience of each coffee. Starting with the smell of the freshly ground beans to finishing with the taste of perfectly cooled coffees (complete with loud sipping) and endless discussions of all the intricate flavors we experienced.
We started the cupping off with the sweet sensation of biting into a pear from our Columbia El Jordan. The subtle notes of chocolate rounded out this well-balanced coffee that opened our pallets to the Papua New Guinea Bebes. After the burst of melon flavor, it cooled into a vegetal earthy-ness creating such a contrast that it made this a staff favorite. Then, the Indonesia Kopi Muchartar. The bittersweetness stopped us in our tracks. You get hit in the face with a bold, dark chocolate flavor that is rounded out in the after taste by the soft taste of cola.
Moving on from the earthy side of things, we dived into a very citrusy persimmon flavor from our Rwandan Huye Mountain. Coming in as an aftertaste, the image of a tomato stays set in your mind. Basically, if you can imagine taking a bite of persimmon, you can imagine taking a sip of the Rwandan. The final of our cupping was our gentle Burundi Manga Kirema. It’s the sweetness of vanilla and the fresh spray of peach that really gets you in the mood for sunshine.
The over all consensus is, we are excited about this shift from the ironically winter tropical coffees to the new summertime earthy citrus flavors, perfect for those sunny Atlanta summers.