Bittersweet Cafe Blazes New Trails with Micro-batched Coffee
Bittersweet Cafe is now offering micro-batched coffee that is roasted and hand-crafted by Bittersweet’s chocolate maker Seneca Klassen. Bittersweet is creating espresso, drip (both blend and single bean) and decaf using beans from Kenya, Brazil, Ethiopia, Guatemala and Sumatra.
As Penny Finnie, co-owner of Bitttersweet puts it: “Our coffees follow the same hands-on approach we use for our Bittersweet Origins chocolate bars, This is another amazing varietal product and we are taking the same interest in the farms and cooperatives where the coffee beans are grown as we do with our cacao sourcing.”
The Around Dublin Team enjoyed a cup of Bittersweet’s “Faultline” drip coffee as part of last month’s Chocolate Club tasting at the Danville store.
Here is a complete listing of the micro-batched Bittersweet Origins coffees:
- “Long Day’s Journey” Espresso – named in honor of Danville’s own Eugene O’Neil’s play. The Espresso is a blend of Kenyan and Brazilian beans now which will change depending on the season.
- “Faultline” drip coffee — this will always be a blend; today it is a mixture of Sumatra, Ethiopia and Guatemala.
- Single bean drip – this coffee will change seasonally. Right now it is Guatemala Finca Florencia.
- Swiss water process Decaf coffee is also available from Bittersweet Origins.
“Bittersweet has developed its bean-to-bar chocolates. Moving into roasting our own coffee beans is a logical next step,” explained Finnie. “We are very motivated to take control of our products so we can provide our customers with an outstanding taste experience.”
The Bittersweet Cafes are located in San Francisco on Fillmore Street, College Avenue in Oakland and the Rose Garden Shopping Center in Danville. For more information, please visit www.bittersweetcafe.com or call 510-705-1860.
