Single Origin Espresso
I’m certain each of you have your favorite drink or two at Palace. Some customers consistently get the same thing everyday and I take joy in having their drink ready for them when they walk through the door. Other customers will try new things now and then but keep coming back to their standards. I like to try new drinks too, but always come back to my favorite beverage, espresso.
While scanning our menu you may have spotted SO espresso. I understand if you’ve been too intimidated to ask what the ‘SO’ stands for or if you assume that espresso is an intensely bitter beverage. I’m here to erase all of those preconceived notions, explain our SO espresso program and encourage you to be brave and try espresso.
First off, the SO stands for single origin. Our Monarch espresso is actually a blend of coffees from around the world. The coffees that make up that blend will change with the seasons but will keep a consistent flavor profile. The Monarch is standard for what goes in all your delicious lattes and americanos. On the other hand, a single origin espresso is not a blend from various places. As the name suggests, these coffees come from one country, one specific farm or co-op. The coffees we brew daily as batch brew are single origin coffees. We also offer a single origin coffee as espresso.
Let’s talk about what makes coffee from a single place so special. When tasting a coffee from an individual farm you are able to taste what makes that specific coffee unique. Different aspects will play a role in the final product. Terrior, a fancy word for the climate and soil where the coffee is grown, and processing, the method the coffee beans are removed from the cherry, are two things that play crucial parts in the development of taste. For me, espresso is the ultimate culmination of all the hard work from the farmers, importers, roasters, and baristas.
If you've never tried espresso, approach it with a open mind and you'll find that it is a careful balance between acidity, sweetness and bitterness. In the end, espresso may not be for you and that's okay. You'll never know if you don't try.
Currently, we have a rare Ecuadorian coffee roasted by Commonwealth Coffee in Denver and grown by French agronomist, Arnaud Causse, on his farm Las Tolas. As an espresso, you’ll find a dominant sweet orange flavor. You may think we’ve added orange juice to your cup because it is so aromatic, but I promise you that it is a natural flavor of the coffee. Hurry and give it a try because this coffee is limited release and we’ll only have it on bar for the rest of the week.
Go for gold,