Roasting coffee is ultimately a creative and artisan endeavor. It is a skill and trade that predates the current trend of the explosion of micro-roasters. "Back in the day" many people simply roasted their own coffee at home. You can read accounts of fathers roasting their coffee early in the morning as the smells wafted through the narrow streets of the Italian villages they called home. The only thing that has changed is the technological advancements and sophistication of our machines and the better quality of coffee that is being grown in places from Colombia to Ethiopia to Vietnam (well, maybe a little more changes than that, but you get the point).
At Loam Coffee we're first and foremost about roasting and providing you with single origin offerings which are roasted light (City or City +). However, we do enjoy taking what we have and playing mad scientists. What happens if you take our current Guatemalan coffee and combine it with our Colombian? Or if you mixed our Colombian with our Bolivian? You get our current slate of blends. Nothing fancy nor ingenious, but bringing different coffees together to create a new flavor profile.
As we created these new blends we wanted to highlight them with a whole new bag and look. That's why we went a little old school with our brown box pouches. But old school they are not. These flat bottom bags still have a resealable zipper and foil lining to keep everything fresh after each use. The fun part was designing the stamps that are used for each bag. As we were doing this for our Trail Builders Blend we thought it'd be fun to go back and do the same for our Bike Park Blend and that is what we have today. We hope you enjoy these blends.
TRAIL BUILDERS BLEND
You've heard of the adage "no dig, no ride." Trails don't get built by themselves. Sure, in times past mountain bikers used to ride old cattle or horse trails which would eventually become designated mountain bike trails but they are a far cry from the meticulously hand-crafted (and machine-crafted) trails of today. There has never been a better time to be a mountain biker than right now. As much of that is related to technological advancements in the bike industry the same can be said for trail building (and maintenance) techniques. So we wanted to dedicate a coffee to all of you who spend endless hours shoveling, digging, smoothing, and raking our trails. Thank you. (The Trail Builders Blend consists of 50% Bolivia Amor de Dios + 50% Colombia Monte Bonito)
BIKE PARK BLEND
Bike parks are an integral part of the mountain biking scene. From world-class sites like Whistler in British Columbia to Rotorua in New Zealand (and everything in between) there is no other experience like days on end of lift-assisted runs, big air, cramped hands, sketchy rocky lines, massive berms, drops, smiles, high-fives, whoops, and crashes ... this is what bike parks are all about. Instead of naming this coffee blend after one particular trail or park we wanted to dedicate it to all bike parks out there. Thank you for being rad. (The Bike Park Blend consists of 50% Guatemala Piloncito + 50% Colombia Monte Bonito)