Oh Jessi, how we love you! You are always pushing us, pushing the norm of coffee blending and roasting, challenging us! We've talked about how sometimes Jessi throws an art design at us and says "that's my next coffee, can you blend to it?" Ummm, yes, yes we can. That was exactly the case with Ceegar Freek. We looked at his artowrk and it hit us immediately what we needed to do.
We took an amazing Tanzanian bean that is grown on the slopes of Killamanjaro and roasted it dark, dark and oily. Then we looked to Brazil, specifically, the Brazillian Peaberry that we absolutely love and roasted that medium. Blended those roasts and created Ceegar Freek.
The dark roast Tanzanian is silky smooth with flavors of cocoa powder, brown spice, earth and black tea. The Brazillian Peaberry pops with nuttiness and cane sugar. The end result is an amazing blend that is crazy smooth and extremely complex.
Ceegar Freek, a combination of a dark and medium roast, is not only eye candy it is an amazing blend!
Light - Roasted to our lightest level. Usually before first cracks end. Called a Half City Roast.
Medium/Light - Roasted to first crack. Called a City Roast.
Medium - Roasted after first cracks before well before second crack. Called a City+ Roast.
Medium/Dark - Roasted to the start of second cracks.
Dark - Roasted from the start of second cracks to 15 seconds into second cracks.
Very Dark - Roasted beyond 15 seconds into second cracks.