Sunshine
“Good morning, Sunshine!”
My mom would say this to me most mornings when I was a kid. She would have already had her morning coffee brewing on a Mr. Coffee pot and a cigarette lit. Breakfast was oftentimes some scrambled eggs or a Pop Tart or a breakfast Hot Pocket. I never tried her coffee (Folgers in the red aluminum can with the plastic lid) until I was older and even then never really enjoyed it. She would add about a cup of powdered creamer and another cup of sugar. She would get LIT. This coffee is named for her.
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It wasn’t until I became a full time barista that I began to appreciate coffee. And even then, it was all about the caffeine, more than the flavor of the coffee itself. I can still recall the first time I had an espresso. It was bitter and so disgusting. Coffee is more-often-than-not an acquired taste and that’s even for the high quality stuff (like Strange Bird Coffee). It wasn’t until many years later I would appreciate a black coffee without cream or sugar. And that is what Sunshine is meant to be.
A blend that connects you to your childhood memories, but isn’t too fussy. Easy to drink, takes cream and sugar well (just like mom liked it) and has a vibrant and shiny acidity. A bit more complex than my other blends, but would still shine at any specialty cafe or diner. A true bridge between worlds. A beam (if I may).
Sunshine is a blend of two washed coffees; one from Colombia and one from Ethiopia. The Colombia is from Pitalito, Huila and has several arabica varieties; Caturra, Castillo, Variedad Colombia and Tabi. The Ethiopia is from Yirgacheffe, Biloya, Kochere District and also has several arabica varieties; Kurume, 74110 and 74112. Each coffee and their terroir brings a wonderful flavor profile that comes together and makes Sunshine a delicious, balanced and vibrant cup of coffee.
I hope you enjoy it as much as I do!
❤ Stephen
