Vanilla and chocolate with a crisp, clean aroma. The first time we cupped it, everyone said the same thing: a vanilla cookie dipped in chocolate.
Tasting notes: vanilla // chocolate // crisp
The coffee. A high-grown, washed coffee from Mexico, named Angelitos for El Día de los Angelitos, the first day of Día de los Muertos, when families remember the children they've lost. Sweet, crisp and gentle. "Freshly baked" is how we described it the first time, and it still fits. A seasonal coffee: we bring it in each fall, and when it's gone, it's gone until next year.
How we'd brew it. Pour-over or drip. Lovely as an afternoon coffee with something from the pastry case.
Roast level? We intentionally don't print one on our packaging. Roasts go in and out of fashion (dark roast was the thing a decade ago, light roast a few years back) and we don't chase them: good coffee is timeless. Every coffee here is roasted to the profile where it tastes best: never so light it turns sour, never so dark it tastes burnt. The roast is there to bring the coffee out, not to cover it up. Two things worth knowing: dark roast isn't stronger (strength comes from using more coffee), and roasting doesn't add caffeine; if anything, a scoop of lighter roast has a touch more. If you usually reach for a dark roast, start with Guatemalan or Shiftwork Espresso, and watch for our occasional special dark, like Angelitos Dark.
Roasted in small batches at our roastery in Crown Point, Indiana. We roast to order, so your bag ships within days of roasting. Whole bean (it stays fresh far longer than ground), in 10 oz, 2 lb and 5 lb bags. Drink it every week? Join the Coffee Club and save 5–15% on every delivery. Free shipping on orders over $150, or pick up at the café on E. Goldsborough St. in Crown Point. Turn by the tank on Main Street.
