Owl Eye Coffee Roasters offer several roasts and blends in four different size packages, including:
- Bali Kintamani (Dark roast)
- Brazil Serra Negra (Medium roast, chocolatey, sweet/semi nutty)
- Columbia Huila (Medium roast)
- Owl Eye Opaque Blend (French roast, dark smoky)
- Espresso Radix Blend (Diversity! Great for day-to-day coffee, not just espresso shots)
Bali Kintamani Roast: Bali Kintamani is a medium dark roast with 100% Arabica Specialty Grade Coffee with notes of apricot, tangy, earthy body, clean citric. Direct Sourcing which gives farmers a fairer and sustainable living. The highland plateau of Kintamani, between the volcanoes of Batukaru and Agung, is the main coffee growing area. Generally, Balinese coffee is carefully processed under tight control, using the wet method. This results in a sweet, soft coffee with good consistency. Typically flavors include lemon and other citrus notes. The parchment is sourced from Gunung (Mountain) Batur and Gunung Bau (meaning smelly mountain). Gunung Batur is an active volcano in the Kintamani region which last erupted in 2000.
Brazil Serra Negra Sundried Natural Roast: Coffee notes are mild and clean with citric acidity; dark chocolate, cocoa and almond flavors. Serra Negra, or “black mountain” is a Brazilian profile that captures the most classic profile from Minas Gerais, the growing region that includes Carmo de Minas.
Columbia Huila Roast: Coffee notes are sweet and savory with tart citric acidity and a thick mouthfeel; almond, dark chocolate and raisin flavor with a buttermilk aftertaste. Colombian coffee is among the most recognizable and most dynamic in the world, with multiple growing regions whose distinct yet consistently crowd-pleasing profiles reflect the various microclimates that exist in this large country.
Owl Eye Opaque Blend: A diverse blend that is both smooth and bold. It is sweet yet rich to be made with cream. A great cafe espresso and brews equally great in a drip machine.
Espresso Radix Blend: A smoky and bold blend but with a sweet finish. This is made with the Bali and Congo beans which hold well at high temps. This does not finish bitter or ashy like some french roasts.