Coffee Description
Refined berry-like acidity with a creamy thick body and a nice toasted nut and bakers’ chocolate finish. Dried fruit notes provide a subtle added complexity to the blend.”The Remedy” is great as a straight shot and in combo with milk or steamed chocolate.
Old Soul recommends dosing 19-20 grams, 1.5-2oz liquid extraction in 28-32 seconds for a perfect shot.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium/Dark
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium/Dark
About The Remedy
“The Remedy” is a three bean blend, and like all well designed blends, each ingredient is roasted separately to bring out specific flavor notes that complement each other, making the blend greater than its individual components. The coffees that make up “The Remedy” are roasted specifically for extraction as espresso, which in this case means a longer and slower roasting process to promote sweetness and balance in the cup.
Brazil Fazenda Alta Vista is the base of the blend and provides a heavy dose of pecan nuttiness along with pleasant hints of dried pineapple and low acidity. The Guatemala Finca La Bolsa is the body of the blend, bringing bittersweet cocoa notes along with a syrupy body and a soft acidity. Ethiopia Gwangwa Abaya Natural is the top end of the blend, lending berry notes and a jolt of acidity along with a creamy body component and great crema.
Our coffee expert
Aubrey Mills
6+ years experience as Coffee Taster, Wholesale Director, barista and Coffee Quality Director.
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe.
She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.”
Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
had this to say:
Aubrey Mills is steeped in coffee. Not literally, of course, but since 2013, she’s been preparing and tasting coffee for a career. Initially as a barista at the Portland, OR Insomnia Coffee and Dapper & Wise, her job was to stay on top of quality and help customers find coffees they were excited about. This involved tasting all the coffees they’d be serving that day, dialing in espresso or approve a drip recipe. She soon became Director of Wholesale at Dapper & Wise, where she regularly cupped at quality control cuppings with the team, hosted cuppings for the public and trained wholesale partners on proper coffee preparation. In the role of helping to maintain Dapper & Wise’s menu of diverse flavor profiles, roast levels and processing methods, Aubrey also visited coffee producing countries. She says, “Traveling to origin and experiencing the beginning of the coffee journey has given me greater perspective for how many variables can impact flavor in the final cup.” Along with her on-point palate and killer coffee know-how, Aubrey brings creativity, sparkle and grace to everything she does, actively looking for opportunities to showcase the value of specialty coffee and address sustainability issues in the industry.
"Assertive when enjoyed black but pairs well with milk, I taste dark chocolate, hazelnut and raspberry compote. The body is velvety with a long, dry finish. "
Old Soul Co.
Started by Tim Jordan and Jason Griest in an obscure alley in Sacramento in 2006, Old Soul Co. has grown rapidly but still enthusiastically shares the same vision thirteen years later: "celebrate the artisan aspects of bread baking and coffee roasting and dedicate ourselves to getting better at our crafts everyday!"
Old Soul's coffee sourcing practices set them apart: owner Jason Griest travels to as many of the farms growing Old Soul's coffees as possible. In Sacramento, Old Soul is deeply involved in volunteering and giving back to the community. The roasting company has received many 90+ and "Best Of" awards over the past years.
