a little newness, a little spotlight, a little blog post |
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February can be bleak. Send someone a bag of coffee! |
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We’ve been hard at work this winter making plans to elevate the ways we serve coffee. Right now, this includes adding pour-overs to our regular menu, as well as a new seasonal latte, ‘the hottie’ - both coming very soon. Though pour-overs have made appearances in our shop from time to time, their full-time residency on our menu only follows weeks of careful testing of our recipes. We’re excited to make pour-overs a mainstay starting this month! Once each quarter, we’ll close for a maintenance day to clean our roaster and venting, make regular tweaks to our equipment, touch up paint etc., in the light of day (when you’re open 7 days a week that’s hard to achieve — especially in the Vermont winter!) On our most recent maintenance day, little seed’s lead barista, Stefan, experimented with new flavors for our next seasonal latte. Thus, ‘the hottie’ was born — a combination of hot honey, turmeric, and rosemary. It’s refreshing with a nice little kick! It’s also great iced… |
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Wholesale Spotlight : Mountain View Properties |
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We started working with Mountain View Properties shortly after we opened in October of 2021. Becca and Blake of Mountains View manage beautiful vacation homes in and around Stowe, VT, and stock the homes with locally sourced goods for their guests to enjoy. Each week, we roast and package a proprietary seasonal blend for them to stock their properties for the next batch of guests. We love how much thought and passion they put into their business, while supporting other VT based businesses at the same time! |
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little seed Ledger: The way to Ian McKay’s corazón |
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little seed Ledger is our new blog inspired by our team and what they’re passionate about in the coffee-sphere right now. First up, we have Ian McKay — barista, focaccia-making fiend, and reader of all things (he was recently seen casually flipping through the dictionary)! |
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My favorite coffee currently available at little seed is called Corazón de Jesus, a red honey process coffee grown in Costa Rica. Why? Simply because its flavor is unique and satisfying. At the current moment in February 2023, we only have washed process and natural process coffees available, with the exception of the Corazón. If you don’t already know, the term “process” refers to the way farmers remove coffee cherry flesh from the beans and the way they dry them. The world of coffee processes is subtle and complicated, and while I don’t have space to discuss it here, I encourage you to learn more about coffee processes from a reputable source. For now, you only need to know that most coffee on the market is either a washed process coffee or a natural process coffee. Red honey process coffee is more rare. I like the Corazón both for its rarity and for the exciting sweet caramel and rich fruity flavors which come partly from the way the beans were drawn out of the coffee cherry and dried. I find these flavors pleasant in the morning when I am waking up. The first time you try the Corazón, you will immediately notice the extraordinary flavors. After I learned their origin I went on to learn more about processing. I can thank Corazón for inspiring me to learn something important about coffee. Now you can too. |
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