ICEBEAR Espresso

Community Support expressing tradition

Espresso is a brewing method that requires the pressure, temperature, and rate of extraction to align to give you a 2oz to 4oz "take your breath away" moment of enjoyment. Forcing water through an evenly distributed bed of finely ground coffee results in a magnified expression of texture and flavor. ICEBEAR exists to present seasonally changing coffee that performs through a wide range of conditions where water and coffee meet. Through the roasting process, one can change the focus of the coffee’s flavor. Acidity can be sculpted with different amounts of development time and application of heat, with the intention to manage the brightness by integrating it into sweetness that presents itself delightfully in the finish and lingers far into the aftertaste. This means that ICEBEAR will join you in being casually lazy as brewed coffee, or have pronounced texture that sends sweetness to linger through the aftertaste when choosing to make espresso. 

This year the focus is on community and ICEBEAR blends 3 small communities together to represent the South American roasting season. In the communities of El Tabor and Alto de Topa, Southern Colombia, coffee flourishes at 1800-2000 MASL. The Quipo Brothers and Ignacio Quintero have produced beautiful examples of the potential of a high grown caturra. Colombian Small Producer farming at it’s best. In Junin, Central Peru, the village of Oropel, grows Bourbon and Typica at the same elevation. This is a community supported lot that thrives from the help provided from their membership to the great Pangoa Cooperative. Together, they're creating a tastier tomorrow.

ICEBEAR brings together the classic Colombia varietal combination of Caturra, Castillo, and Colombia with old Bourbon and Typica from Peru. The Colombia lots provide a buttery base with layers of spiced dried fruit and nutty confectionary delights, while the Peru enhances this with flashes of dried blueberry, apricot, honeycomb candy and dark chocolate. This blend orchestrates nuance and sweetness to intertwine softness and depth, long into the aftertaste. Apple butter, dates, pecan sandies, and mixed berry jam are some of the other flavors you might find as ICEBEAR continues to unfold. From the top of the mountain to the bottom of your cup, let us journey through the many peaks and valleys of Junin, Peru and deep into the southern reaches of Cauca, Colombia. Balanced and refined, sturdy and sweet, your morning routine will be redefined as ICEBEAR makes each day a real treat.

ICEBEAR espresso

• Origin - Colombia, Peru

• Region - Inza, Junin

• Province - Inza, Satipo

• District - Pedregal, Pangoa

• Village - El Tabor, Alto de Topa, Oropel

• Varietals - Caturra, Castillo, Colombia, Bourbon, Typica

• Elevation - 1800-2000 masl

• Experience - A Morning Moment of Mountain Mist.