My goodness, a treat on many levels! I had recently read of Katï Coffee from a writeup in The Daily Grind and not even sure how I landed there, but the story piqued my interest and I’ve had it on my radar to visit.
This past weekend I finally made the trip. The experience began by being greeted when walking thru the door by a very gleeful young lady. Obviously, we were new to the brand, she gladly walked us thru taste profiles we liked and made recommendations accordingly.
Since we were chatting for a while, it allowed for Mirian to step out to greet us which led to more coffee discussions. She happened to be working on a new blend she shared with us, and it was so, so, tasteful, and we immediately wanted that bag. Well, like I said, she was creating and said, “now I have to figure out all I used to create what we tasted,” the scientist in her! :-)
Mirian was a delight to meet and I so look forward to a return visit, we left with Papua New Guinea and Ethiopian.
I’ve had Americano’s with the Papua and the flavor profiles are on point. I was asked if I drink coffee black or as specialty drink and I advised both but prefer black coffee, if it’s good coffee.
The Papua is indeed worthy, bold, but no burning which tends to be the case with dark roast I’ve had in other places.
Lastly, it’s so apparent that Katï Coffee is not simply community based but committed, as pointed out in the mission statement, ROASTED WITH PURPOSE ROOTED IN CURIOSITY.