Most of the wood in our restaurants and trucks comes from the Berkshires. Ayr used to drive out to get the lumber, and on his way, he’d usually visit Barth at Barrington Coffee Roasters. If you love our coffee, Barth and his team are the ones to thank. He taught us the basics of pour-over, helped us pick equipment and refine a technique, and has supplied some of our favorite coffees.
This is a great example of coffee from the Kochere district of Ethiopia, which has become really popular in the last few years. This coffee is tea-like, with juicy clementine and bergamot notes. It’s a contrast to the bold, complex berry notes of the Colectivo Miralvalle we just launched.
A lot of morning regulars at Harvard Square tell me that their palates aren’t good enough to notice the differences between coffees. If you’re one of those folks, just keep tasting. Ask your order-taker for blind samples of both and see if you can tell which is which.
