It’s no news that we’ve been digging a few Guatemalans lately, mainly the Antigua Buenavista and Santa Clara. But last week, we tried a couple new offerings and found some tasty beans to help us cope with the coming winter months.
Stumptown’s Ethiopian Sota is a mild, sweet and luscious new East African that lives up to the name [pronounced like "Soda"]. We’ve tried this one as drip, cold-brew iced and hand-poured– delicious all around and probably a new favorite!
Another current single origin that we’re feeling at Bodhi is the Costa Rican Herbazu. It’s a sweet number that’s patio dried, leaving a nice, rich flavor that’s a little bit honey and a little bit caramel. All together, super tasty and great for relaxing in the morning time.
And finally, this week we’re getting in a special jawn from Aida Batlle, the El Salvador Kilimanjaro. A week ago, Batlle’s work was featured in the New Yorker, and we can vouch from personal tastings that all the fuss on the Kilimanjaro is definitely worth it. We’ll have this offering by the end of the week, and if you love an appetizing, rich and truly well-developed cup, then you’ll love the Kilimanjaro.
Stop in soon and check out the new offerings!
Bodhi will officially be open tomorrow morning until noon. So, you can all grab some fresh coffee on the way to Grandma’s! And if that’s not enough, we’ll have Emilie slinging shots so that you can say hi to her (if you missed her bday).
See y’all tomorrow, and from all of us at Bodhi, happy turkey feast.
Longtime barista Emilie is celebrating today, so holler at your girl! And check her out this month at the Arden in Charlotte’s Web. Can’t help but be proud!
A few weeks ago, Bodhi was featured in Philly Weekly cover story, 50+ Things You Must Eat and Drink. Enamored with the potent power of a Stumptown handpour, PW featured a blurb about us, along with a dashing picture of our barista Elysa as eye candy for readers.
The result was one of our busiest weekends yet, selling out of almost every single origin we offer. Good thing we get more coffee a few days later, or we’d have some sad baristas on our hands. Check it out!
Hand-Poured Stumptown Coffee
Part coffee preparation, part lab-work in appearance, part alchemy, this slightly more expensive way to get your Stumptown caffeine rush takes a bit longer, but results in a cup that’s somehow both more complex and more subtle. It’s definitely worth the effort, the wait and the few extra coins.