Our Metric Coffee Obsession knows no bounds
We have traveled far and wide, we have tried to be frugal, but we cannot kick our obsession with Metric coffee. At this point, we pack a bag in our suitcase. We are convinced there is no greater gift to coffee, no better way to avoid your trip to the coffee shop. If you’re a coffee lover/snob, this is your bean.
Metric works directly with the folks they source their beans from, which are exclusively small operations and sustainably-minded, farmer-owned co-ops. These are long-term relationships that help to consistently support a host of coffee farming communities throughout 8 countries. Seems to us this gives the farmers the room they need to cultivate at their best.
Once the beans arrive at Metric, they are roasted to the closest thing we know to be perfection. Word on the street is that when Metric opened up, they tapped/stole some the best roasters in the country. That is likely true, because we’ve never had a bad batch - each one is like a magical journey. As you can see, we are literally obsessed. So we brought it back into rotation even though it’s kind of annoying for us to pick up and it’s a bit pricey. Here’s a few of the roasts we love and why.
Ethiopia Hambela
The Ethiopia Hambela is a balanced, sweet, washed process Guji coffee that plays a deep citrus acidity against a delicate caneberry sweetness, with a violet candy finish.
The community of farmers around the Hambela station carefully tend their high elevation plots throughout the year. The high elevation of these coffees slows their ripening, imparting the distinct complexity of Guji coffees. Come the harvest season, each ripe cherry is hand picked and brought to the washing station. There the coffee is washed and milled before being sun dried. To ensure even drying and the cleanest cup, the cherries are hand racked and turned throughout the day and covered at night for 30 days.
Notes: Kumquat, golden raspberry, and violet.
Peru Dionisio Pintado
Dionisio Pintado’s blend returns for its second year. A washed coffee from high in the Peruvian Andes, this lot offers a profile of balanced acidity played with gentle yet intricate fruit sweetness.
Dionisio grows a mix of bourbon and caturra varietals on his family's six hectare farm Agua Cristalina. Grown at 1825 meters above sea level, cool nighttime low temperatures and mild daytime highs encourage a long growing cycle. This packs each cherry full of rich sugars and dense nutrients. After being picked by Dionisio and a team of six pickers, the cherries are fermented for 24 hours before being washed and dried on beds for 20-24 days. This careful processing results in a coffee that is exceptionally crisp and structured, with distinct notes of both varietal and origin.
Dionisio Pintado's hard work, thoughtful attention and deep base of knowledge combine to deliver a coffee that highlights the finest qualities that Peruvian coffees have to offer.
Notes: kumquat, peach blush, and lime zest.
Colorized
Your “every day” Metric blend, our favorite of their three “every day” options. By every day we mean slightly cheaper but still leagues above most any other coffee you will interact with.
Colorized is kaleidoscopic, colorful, tastes like candy. Featuring a blend of two very different coffees from Ethiopia. Fans of lighter roasted coffees will relish the playful profile that showcases juicy, tropical fruit notes and confectionery sweetness.
These coffees sparkle with effervescence and lead with notes of seasonal fruit. Each sip packs a burst of palette-popping brightness. These coffees firmly shake hands with more audacious coffee-drinkers and give a wink to those looking for a little more adventure. A truly great blend.
Notes: Grape soda, wildflower honey, cherry
