One cold rainy morning I, together with some bloggers, had a chance to meet Steve Benitez, CEO of Bo’s Coffee, in Bonifacio High Street (BHS). He was roasting some coffee beans from Guatemala not for a coffee drink but for a coffee art. You will not miss this (very expensive) coffee roaster by the counter as you enter BHS branch.
Yes, coffee art, he roasted in different shades of brown in what is to be an artist’s unique palette of brown monochromatic material instead of the usual paint, water color or pencil. His object of art is the bean itself. He just knows when the beans would start to crackle, when the beans would start to drop temperature in the roaster, and a lot more details. So much passion for coffee, yes? I agree.
What differentiates Bo’s Coffee Club is that a cup of coffee is assured of freshness. As Steve explained, roasted coffee beans are best grounded not right after roasting but about three days later and so the deliveries to a Bo’s Coffee Club are assured also of coffee aroma and taste right in its peak.
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