23 October, 2006
Holiday Blend is not yet available, but I do know how to make it now. The secret of the blend is to use two different roasts of El Salvador along with the Sulawesi and the result is strong, dark, smooth, and spicy. It is really good. We will be sampling this coffee on November 18 from 9 until 5 during the West Racine open house.
I've verified that the roast profiles developed for the previous lot of Guatemala Antigua La Flor del Cafe continue to work for the new lot (both lots arrived on the same truck). Costa Rican La Minita required new roast profiles with the dark roast version tasting a little darker and the medium roast being a little smoother.