Roast Review: Counter Culture Coffee
Blog by: Sheila Murray
I have always heard good things about Counter Culture Coffee and when I took the time to actually learn more about the company and its ethos… I was even more impressed!
Counter Culture not only provides high-quality, delicious coffee, they are also committed to creating a positive impact each step of the way. They don’t just say this, they also back it up by sharing transparency reports about the coffee they’re buying, offering accessible and educational coffee content, and providing specific information about their sustainability commitments.
I would say there is definitely no “bad” way to try Counter Culture Coffee for yourself, but one of the “best” ways is through their single origin subscription. Imagine getting two bags of freshly roasted coffee delivered to your door, with the selection rotating every two weeks, so you always get to try something new and special.
For this Roast Review, we tried four different roasts, which gave us a well-rounded experience of what they’re all about. Read on to learn how the roasts paired with our Wacaco products.
Perennial
Perennial is a limited-release, seasonal blend that is also certified organic. As if that wasn’t special enough, Counter Culture also sets aside $1 per pound of all sales for the Bloom fund, which is a grant program specifically for sustainability projects identified by wholesale partners around the country. Though it may no longer be available at the time that you are reading this Roast Review, you can get on their email list to learn when it comes back!
First impression
The coffee bag itself was beautiful and colorful and set the tone for this special blend. James inhaled the aroma and said that he smelled blueberry and chocolate.
The coffee was so fresh that I could smell it from a distance! I got a little closure and noticed notes of sweetness and florals. There was also something that rounded it out and was more robust too. Maybe chocolate?
We settled on guessing Perennial could have notes of honey, red raspberry, and chocolate. We thought it would be nice to brew this blend with the pour over method, so we got to work heating the water, grinding the beans, and preparing our Cuppamoka. Perennial bloomed beautifully and the resulting coffee smelled absolutely delicious.
Tasting notes
I took a sip of coffee first and was hit with a melody of flavors. I noticed sweet chocolate, dried fruit, and a full-bodied mouthfeel. I wondered if there might still be something a bit floral too, like rose.
“I’m having a hard time deciphering the individual tasting notes,” said James. “It’s all so smooth and blends together so well!” He guessed that there may be notes of chocolate, butterscotch, and a “hit of fruit” at the end.
We marveled at how well balanced it was and agreed that this was an extremely satisfying coffee and the perfect way to start the day.
The reveal
Counter Culture describes this coffee as full-bodied with notes of cacao nibs and fig. We imagine that this coffee pairs perfectly with a bike ride around town or a brunch with friends.
Big trouble
First impressions
“Wow, that is intoxicating!” I said after smelling the freshly-roasted Big Trouble coffee beans. I noticed a powerful aroma that teased at notes of dark chocolate, honey, and fruit.
James agreed with my guesses and added that he noticed a sweet acid, a “pleasant zing,” and that it was balanced by toasted nuts.
With all the various notes we were experiencing, we were on the edge of our seats for what the coffee would actually taste like! We knew that Big Trouble was one of the most popular coffees and we were excited to see how it would pair with one of our Wacaco espresso products.
We decided to try Big Trouble with our Minipresso GR2. James used the Exagrind to grind the beans, releasing even more of the mouthwatering smell into the air, while I heated the water. We prepared two crema-topped espressos, clinked our cups together, and took a sip.
Tasting notes
“Hmmm,” I said as I considered, “I’m sensing a round mouthfeel, creamy chocolate, and something sweet like honey or molasses.” It was packed with flavor yet easy to sip.
“I am definitely getting the round mouthfeel and chocolate,” responded James. “There’s also something nutty and perhaps some citrus, though I’m not quite sure!”
This espresso did not last long! It was so smooth, satisfying, and undoubtedly delicious.
The reveal
Big Trouble’s tasting notes are caramel, nutty, and round.
“When do you think is the best time or adventure to enjoy Big Trouble?” I asked James.
Without hesitation, he responded, “All the time every day.”
There you have it!
Idido
First impressions
The first things that caught my attention were the really small, beautiful beans. They had a lovely color and were bursting with a pleasant, sweet aroma. I would also describe the aroma as bright, reminiscent of a type of juicy fruit.
James wondered aloud if there could be notes of watermelon, cherry, and something floral. He agreed that the overall aroma was bright and sweet. We became curious how the scents would translate to the taste test.
We took out our trusty Picopresso, Exagram, and Exagrind, and we made one espresso each.
Tasting notes
I admired my beautiful, crema-topped espresso and took a sip.
“Wow! It’s more sweet and syrupy than I imagined, in a really good way,” I said. “It’s well balanced, easy to drink, and I want to savor every sip.”
I noticed tasting notes of raspberry, chocolate, caramel, honey, and perhaps grapefruit. This is why I love a high-quality single origin – there can be such a melody of flavor packed in that tells a beautiful story of its home.
James took two sips and considered. Then he shared that the brew was very pleasantly acidic with an electric taste from start to finish. He guessed that the tasting notes might be lemon and hibiscus.
The reveal
Idido has notes of floral, melon, and citrus. We learned that this is a great example of what can be expected from the single origin subscription box!
Rio de Abejas
First impressions
“Hmm,” said James, considering. He shook the bag of Rio de Abejas beans around and inhaled again. “I’m getting stone fruit like cherry but it’s very subtle and lovely.”
He handed the bag to me and I took my time smelling the freshly roasted beans. I noticed bright, floral notes, as well as a stone fruit like fig.
We guessed that this would be delicious as a coffee, so we took our Pipamoka and vacuum-brewed two cups.
Tasting notes
James said that he was getting fig and brown sugar right off the bat. He added that he sensed another fruit at the back of the sip, which could be grape or strawberry.
I personally thought this coffee had such a light, easy-going mouthfeel. I wondered if I might be sensing dried fig or raisin with a dash or something floral.
No doubt this was a crowd pleaser and a brew we could imagine ourselves sipping all summer long.
The reveal
This coffee has tasting notes of vanilla, raisin, and silky. We recommend taking this one on your next road trip adventure!
