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February Coffee Subscription

Your coffee this month is brought to you by Brew Coffee Spot from La Mesa, California. Their moto is, "Brew love", and you can tell that's exactly what they do. When I first met the owners, they took me through a coffee cupping and you could tell right away, they are very passionate about what they do. Brew love and spread good vibes.

Keep reading for the coffee details for this month's subscription and to learn about coffee that's grown in volcanic soil like the beans in the silver bag!

Gold bag: French Roast

  • Roast: Dark

  • Altitude: 900-1950 meters

  • Flavor Notes: Smoky, Bold, Full-Body

Silver bag: Kenya Nguvu AA (grown in volcanic soil!)

  • Roast: Light/Medium

  • Altitude: 1350-1800 meters

  • Flavor Notes: Orange, Cherry, Lemonade, Grape

Copper bag: Espresso Roast

  • Roast: Medium

  • Altitude: 900-1800 meters

  • Flavor Notes: Smooth, Chocolate, Caramel

What makes coffee grown in volcanic soil so special?

Volcanic soil can have a significant impact on the flavor and quality of coffee beans.

Volcanic soil is formed from the ashes and rock fragments left behind by volcanic eruptions. It is rich in minerals and nutrients that are beneficial for plant growth. This soil is typically well-draining, allowing water to move freely through it and preventing excess moisture from damaging the roots of the coffee plant.

Coffee plants grown in volcanic soil tend to produce beans with a unique flavor profile. The volcanic minerals and nutrients in the soil can impart a subtle mineral taste to the coffee, giving it a complex, rich flavor. Additionally, volcanic soil tends to be slightly acidic, which can enhance the natural acidity of the coffee beans.

In addition to the flavor benefits, coffee plants grown in volcanic soil may be more resistant to pests and diseases. The well-draining soil helps to prevent water from pooling around the roots of the plant, which can lead to root rot and other fungal infections.

Some famous coffee-growing regions, such as the Kona region in Hawaii, the Blue Mountains in Jamaica, and the Tarrazu region in Costa Rica, are known for their volcanic soil. Coffee beans grown in these regions are highly prized for their unique flavor and quality.

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