Posts Tagged ‘dc’
August 14, 2009 in special | Comments (0)
Tags: artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, brazil cerrado, coffee, coffee roasting, coffee service coffee sommelier, coffee sommelier, coffee tasting, cup of excellence, curious palate, custom roasting, dc, fresh coffee, kevin lawrence, koo zee doo, peregrine, peregrine coffee, peregrine coffee washington dc, philadelphia, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, roasters club, shop, the curious palate
We are happy to announce that Peregrine Coffee is now available through the Roaster’s Club.
The Best Coffee from the Best Roasters!
Click here to visit their site.
August 12, 2009 in events | Comments (0)
Tags: artisan coffee roasting, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, brazil, brazil cerrado, coffee, coffee roasting, coffee service, coffee sommelier, coffee tasting, curious palate, dc, kevin lawrence, koo zee doo, peregrine, peregrine coffee, philadelphia, philadelphia coffee roaster, philadelphia coffee scene, shop, single origin, tasting, the curious palate, washington, whole foods
Peregrine Coffee will be onsite at the Devon Whole Foods Farmer’s Market on Sunday, August 16, from 11a – 3p.
Our single origin Brazil Cerrado will be available for sale as whole beans and free brewed samples.
Please join us!
August 11, 2009 in press | Comments (0)
Tags: artisan coffee roasting, baker, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke coffeeroaster, bespoke service, bride, bride and groom, cake, coffee, coffee cupping philadelphia, coffee maker, coffee roasting, coffee service, coffee service coffee sommelier, coffee sommelier, coffee tasting, coffee tasting parties, coffee tasting philadelphia, curious palate, custom roasting, dc, Featured, flavors, groom, kevin lawrence, koo zee doo, peregrine, peregrine coffee, philadelphia, philadelphia coffee, philadelphia coffee roaster, philadelphia coffee scene, Philadelphia Magazine, roasting coffee, shop, the curious palate, washington, wedding, wedding cake, wedding coffee, wedding gift
We are thrilled to be highlighted in the Fall 2009 issue of Philadelphia Magazine Wedding.
July 15, 2009 in coffee club | Comments (0)
Tags: acidity, Aged Sumatra Grade One Lintong, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, chocolate, coffee, coffee roasting, coffee sommelier, coffee tasting, curious palate, dc, finish, flavors, kevin lawrence, koo zee doo, mouthfeel, peregrinations, peregrine, peregrine coffee, philadelphia coffee roaster, philadelphia coffee scene, pipe tobacco, shop, sumatra, the curious palate, washington
This exceptional and unusual coffee starts off with smells of sweetness, darkness and chocolate with numerous savory spices, and burnt sugar. The flavors pick up where the aroma leaves off with wintry tones of well worn leather, old pipe tobacco, and bittersweet chocolate. The mouthfeel is quite dry and papery with practically no acidity. What emerges at the finish is the typical Sumatran cedar note, especially pronounced as it cools. A great example of an aged bean.
July 10, 2009 in coffee club | Comments (0)
Tags: acidity, bespoke, bespoke coffee, bespoke coffee for the curious palate, bespoke coffee roaster, bespoke service, Chiapas, chocolate, coffee, coffee roasting, coffee sommelier, coffee tasting, cup, curious palate, custom roasting, dc, finish, flavors, hazelnuts, kevin lawrence, koo zee doo, mexico, mouthfeel, organic, peregrinations, peregrine, peregrine coffee, philadelphia coffee roaster, philadelphia coffee scene, shop, smooth, the curious palate, washington
This very interesting coffee starts with three very distinct stages of aroma: first the sweet fruit smell of the whole bean; then the flower perfume of the brewed bean; finally, the chocolate-caramel cup. The flavors are touches of sweet fruit, hinting toward apricot, wrapped with caramel. There is a combination of woody-nuttiness too (think cedar and hazelnuts) that continues into the finish. The mouthfeel is smooth with medium-to-big body. It is a very balanced cup, with light acidity and is the best coffee we have had from Mexico in recent memory.
« Newer Posts Older Posts »