“Yirg,” for Yirgacheffe, “Z,” for zero defects. That’s right, zero.
Our new single-origin Workshop coffee, YirgZ, comes from the Yirgacheffe region of Ethiopia, a region is renowned for it’s heirloom coffee varietals. “Zero defects” refers to the fact that the beans are triple-sorted by hand according to size, color, and density, meaning only the very best beans make it into the roast.
Ethiopia is the birthplace of coffee or, as Todd puts it, “Ethiopia is the jazz hands of coffee.” Beans from Ethiopia are special, and Yirgacheffe in particular is known for producing distinctively floral, aromatic brews. Our YirgZ coffee is intensively sorted and meticulously roasted, resulting in the purest expression of the heirloom varietals it contains. Because there are no defects, you can experience the clean, pronounced taste and citrusy aromas that are traditional to Yirgacheffe coffees.
Brew it with care to bring out the tasting notes of lemon zest, peach, and vanilla. With no faults to be found, this sweet, bright coffee will please the perfectionist in all of us.
Buy it here: http://shop.lacolombe.com/products/ethiopia-yirgz-1
Join us this Friday at 1pm for free, public coffee cuppings in Philly, DC, NYC, and Chicago. Cupping, an organized way of tasting coffee, is a great way to try all of our coffees side by side and figure out which one you like the best. Our coffee gurus will guide you through some of our blends and single-origin coffees, helping you pick out the unique aromas and tasting notes of each. Continue reading for locations.
Earlier this year, Chef Mario Batali challenged us to create a selection of coffees that showcase the joys of sitting in an Italian cafe, enjoying a coffee or espresso with good friends. Together with our dear friend Mario, we created three blends that capture that sentiment: Abruzzo (dark roast), Roma (medium roast), and Amalfi (decaf medium roast).
Now, Mario has taken the Roma espresso blend one step further and shared with us this delectable Tiramisu recipe. A little bit of brandy, a little bit of espresso, this dessert is the perfect pick-me-up. (Fun fact: “Tiramisu” means “pick me up” in Italian!
Working for La Colombe, you end up being a guinea pig for a lot of awesome coffee and culinary experiments. Our Fishtown café baristas and chefs are always having us taste test something new and delicious. Last week, Chef Christoph “forced” us to try out the dishes on our new evening menu.
It was delicious and it really hit the spot after a long workday. The new dishes are varied, so you’re likely to find whatever you’re in the mood for. Bonus: the first two hours of dinner are also Happy Hour.
From bean to brew, the goal is sustainability. To honor our new Organics line, we explored different uses for spent coffee grounds and found that there were so many. Check out some of our favorite tips below and then get green with your grounds. Use the hashtags #LaColombeOrganics and #GreenGrounds on Twitter and Instagram for a chance to win bags of our new organic blends, Rouge and Bleu!
We’ve got something really special for you. From one of the most experimental and important coffee farms in the world, this Perci Geisha lot has altered our expectations of what coffee can be. Tasting notes of apricot, strawberry, peach, and vanilla blend together in one of the rarest and most unique coffees you’ll ever try. Seriously.