Coffee Description
This blend of special coffees is fully developed in the roast to maximize notes of dark cocoa, graham cracker, molasses. Velvety-dense body. Balanced acidity. If a more developed coffee is your jam, then this is your toast!
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
Variety
Other
Process
Washed
About Entropy of
Entropy pays homage to a more classic style of coffee. We carefully chose lots that can handle more heat: a Colombia which features sweetness and spice, and a Brazil to add body and dark chocolate to the profile.
Why the name "Entropy?" The word suggests a lack of order or predictability. Amongst our lineup of light and medium roasted coffees our darker-roasted Entropy is a wild card. Didn't see that coming, did you?
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.
"A satisfying and nostalgic roast, Entropy blend kicks off a comforting experience with the aroma of sweet tobacco. Toasted marshmallow is present at first sip, transitioning into a semi sweet chocolate. The finish is a buttery croissant, pairing with a heavy body and mellow acidity. Great for adding milk, drinking straight up, and sharing :)"
Windmill Coffee Roasters
Based in Ames, Iowa, Windmill Coffee Roasters launched in 2018 with the goal of focusing on wholesale and support for cafes, while helping to grow specialty coffee in the midwest. Owner/Roaster Andrew Burgason along with Devin Hiatt, Logistics/Tech Suppor, and Robb Pearson, QC/Sales/Roasting make up the topnotch team at Windmill Coffee Roasters.
“We love coffee and the industry. Between our team we have over 40 years of experience, we want to share what we have learned, while continuing to improve.”
Sourcing and roasting great coffees and building great relationships with the farmers that grow them is priority at Windmill, where commitment to quality, dedication to craft, and a desire to continually improve is paired with flexibility and a good dose of humbleness.
