Covid Resolutions & Corvus Coffee, Littleton
Now, don’t get me wrong. I do not love coffee. At least, not yet in its purest form. But over the years, I believe I have come to appreciate what it represents, what place it holds in the hearts of many, and often, what differentiates the good from the bad and the ugly.
This era of Covid & quarantine has had a unique effect on our society without a doubt, but even more poignantly on each of us individually. At times we’ve shut down & withdrawn out of necessity. Some of us have connected with our immediate family in ways that opportunity had never previously presented, and some of us have had time alone to reflect. If you’re like me, you’ve learned to appreciate things once taken for granted: concerts and crowded venues, gathering at restaurants, hugging friends and family. More than once, a conversation has started with the seemingly post-apocalyptic question, “what do you miss the most?” And my personal conclusion, unequivocally, has been: coffee shops.
Coffee shops. Those fond places of gathering and laughing, where you can get out of the house, and get work done in a fresh environment, where passion inspired projects become a reality, where strangers become friends. So, I determined that as soon as was feasible, I would resume sharing my coffee journey with you. A lot has changed over the years. Many of the cafes that helped me take my first steps as a coffee connoisseur are no longer with us, but I suppose that, too, is part of the world of coffee culture. Some of the things we love won’t be with us forever.
Now, don’t get me wrong. I do not love coffee. At least, not yet in its purest form. But over the years, I believe I have come to appreciate what it represents, what place it holds in the hearts of many, and often, what differentiates the good from the bad and the ugly. They say a lot of things about critics, and maybe most of them are true. As for me, I think being on the outside of the coffee-lovin’ bubble gives me unique perspective. And yes, I’ve come pretty far on the coffee-snob side of the scale - even if I still don’t know half of what I’m talking about.
So that brings us to today, and a trendy little spot to the Southwest of Denver, in Littleton: Corvus Coffee’s newest location. You may recall a long-ago review of the original Corvus, and I may remind you of it in a throwback post someday soon... but a lot has changed since our last visit. The original Corvus has moved North on Broadway, they’ve added a bakery selection, and they’ve opened a new location - to name just a few developments. And there’s one more thing they’re doing that I absolutely LOVE. Corvus now offers a subscription service for specialty micro-roasted coffees every month. And it’s to die for. I really, truly wish that I could enjoy it properly, because if I actually made & drank coffee on the regular, I’d be all about it. And no, this is not a paid advertisement - though that would be nice. So, having seen some of these amazing developments on social media, I’ve been determined to check out the new place for what seems like forever.
As the warm Winter sun set gently over the mountains, I took my first steps into this beautiful, modern-industrial-chic shop. I’m a sucker for natural woods with the plant-life-and-pristine-machinery look. Several of the specialty roasts were sold out, but I was fortunate they still had the Manzana Geisha available for pour-over. It comes from a farm in Panama, called Finca Santa Teresa, and is described as having notes of mango and mulberry. Very intriguing.
While Jesse, the barista, crafted the art of the pour-over, I told him the business that I was about. In return, he graciously told me what to expect. “It’s a really delicate offering, bursting through with tropical fruit, floral rose, lavender... Pay attention to the acidity. The acidity, while it may be hard to define, is very pleasing.”
Jesse went on to talk about the superior method of brewing coffee that you get with a pour-over, and how it is becoming more mainstream, which will inevitably increase the price of a good cup of coffee. He explained how this is actually a positive development, because if a coffee shop can charge more, then the farmers can afford to grow a better product, make a living wage doing what they love, and improve infrastructure that has not had improvements - in many areas - for fifty or more years. I can’t say I disagree with that.
The first sip... seemed... well, Jesse said it was delicate, and he was right. It took me several sips to finally start to get a feel for the coffee. It didn’t help that I had just taken a bite of a deliciously sweet Coconut Almond Financier. Note to self. But as I became more aware, the mouth-feel had a citrusy acidity to it that remained undefinable. Maybe it was mulberry? I’ve never eaten mulberries, so that would be beyond the realm of my experience... It was distinct, nonetheless.
As I concentrated on the taste, though, I thought, for a moment... what does that remind me of? Plants? Now, I can’t go saying it tasted like plants. That does not sound at all proper. Concentrate harder.
It wasn’t exactly like rose or lavender to me, but rather, it’s as if a lovely English garden, replete, I’m sure, with silver bells and cockle shells, and little maids all in a row, had been charred to a charcoal crisp. Not brutally burnt with a flamethrower, but gently barbecued over an open flame. Then, brewed into the coffee that I was now sipping politely. I made a face. I know I did. I still can’t help it.
Thankfully, the initial taste of coffee was followed by a soft, gentle aftertaste, reminding me of orange and cherry blossoms, and the coming of springtime. In fact, the longer I let it linger, the more soft and floral it became. I can imagine, if I were a coffee lover, this would be the perfect choice for a morning on holiday at the English seaside, sitting in a wicker lounge chair, wearing linen and a giant straw hat, with the salty sea breeze in my hair. That’s where one cup of coffee can take you.
So if you ever wonder why I do this...
If you’d like to know more about the pour-over method, please see the post about Five Leaves.
