The aroma from the cup is a mix of lemon and traditional coffee tones, with a sweet, funky-meaty-gauva tropical note.  What jumps to mind on first taste is honey-lemon tea, and that is the theme for this exceptional coffee.  The complex citrus blend of bright, fresh lemons and bitter Seville oranges are intertwined in a duet of floral chords and exotic, fragrant honey.  The citric acid bitterness carries through to the finish and surprisingly delivers a very deep smokiness, continuing with florals and fruit.  This acts much more like an assertive tea than a coffee and will reward one with a little sugar, but no milk.

Vote for us and spread the word!

Peregrine Coffee has been nominated in Daily Candy’s 2008 Sweetest Things competition!

Each year, Daily Candy nominates a handful of favorite businesses that have been covered over the course of the year, in the categories of Style, Bite, Nest, Pamper, and Advice.

All the nominees are featured on a Sweetest Things website which collects votes now through January 16th.

Peregrine Coffee has been nominated in the “Nest” category and our entry can be found here:

http://www.dailycandy.com/sweetest_things/2008/philadelphia/nest.jsp

Just click on Peregrine’s write-up to cast a vote for our bespoke coffee service (and forward this link to as many friends as you like…) to help make Peregrine Coffee one of Philadelphia’s newest Sweetest Things!

Thank you so much for your support and enthusiasm throughout the year and as always, Happy Drinking!

Wishing you a Peaceful & Prosperous New Year,

Kevin J. Lawrence
Owner/Roaster

The intense aroma is clearly fruit with sweet florals that run rich and deep, like a stroll through an orchard in bloom. The initial taste of passion fruit and other tropical fruits is what is immediately prominent, with a load of tart acidity. What follows is a wildly complex combination of peach-apricot nectar, honeysuckle and jasmine, with a sweet, grapy-violet note (like what one thinks of when one visualizes Choward’s Violet Candy). Then, there is the forever long, strong finish where the Seville oranges emerge.  This is a rare, unusual and impressive coffee that has a lot in common with a silver-tip Jasmine tea and one will be rewarded by treating it like that in the cup: no milk, maybe a little sugar.

Recommended Brewing Instructions
14g of coffee to 8oz of water
Medium-to-slightly-coarse grid
Single cup drip
200-205 degree water

The smells from the grind to the cup are perfumy-florals that evoke dandelions, a brown sugar sweetness, cocoa-chocolate and a mix of spices: savory and sweet, including a “red-hots” candy artificial cinnamon tone.  The taste is high and bright, with a dominant citrus acidity similar to a tart plum.  Although the scale is definitely tipped toward the bright, this coffee is actually quite balanced between acidic and silky, although it happens in sequence rather than simultaneously.  The combination dusty cocoa and silky chocolate flavors follow quickly as the cup moves into a subtle, long finish.  This is an exceptionally smooth cup.