Honey Badger Seasonal Espresso
- December 2017
- Written by : Michael Sheridan
Director of Sourcing and Shared Value / Green Coffee Buyer
The honey badger has a fierce appetite. It is a fearless hunter that turns ferocious when something stands between it and its next meal. Bee stings, cobra venom and lion claws may slow honey badger down, but never keep it from its quarry. And while honey badger is an equal opportunity eater that ingests just about anything it can get its hands on, it loves honey above all else.
Our Quality Control team may not be as preternaturally pugnacious as honey badger, but we are programmed to seek sweetness, and once we have its scent we are hard to shake. This year our nose led us to three very different locations and three very different coffees that together create a syrupy sweet espresso.
Honey Badger is built around three irrepressibly sweet fresh-crop coffees from the Southern Hemisphere. It is anchored by two lots from the rugged Andes of South America: an organic lot from northern Peru that delivers the sweetness of dried fruit and a bright Tres Santos Colombia. Our Karyenda Burundi adds a range of caramelized sugar notes, with butterscotch leading the charge. The result reminds us of dried fig, fuji apple and lime. Drink it fast and don’t let honey badger catch a whiff, because honey badger likes the sweet stu, and honey badger just doesn’t care.