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Peet’s Lightens Up

New medium roast coffee to try at Peet's.


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Dining tables and bar at Five Bistro and Bar

Joni Sare

Java lovers have always counted on Peet’s to deliver a leg-jittering cup of dark-roasted coffee to start off the day. Needless to say, we were a little shocked when the beloved Berkeley-founded institution announced it was releasing its first-ever medium roast. Had Peet’s gone soft?

 

Well, no. It’s merely dipping its toes into the industry’s fastest-growing segment, one made increasingly popular by the wave of smaller artisan roasters like Oakland’s Blue Bottle Coffee. So this March, Peet’s debuted two medium blends: Café Domingo, a blend of Latin American beans, and Café Solano, a world blend. The result? A lighter mouthfeel and less intense “roasted” flavor, which reveals the beans’ sweeter, subtler floral notes. Company vice president of coffee and roast master Doug Welsh describes it as “a balanced, more coffee-forward cup of coffee.”

“My favorite cup of coffee of the week has always been on Sunday mornings,” says Welsh. “And that’s now when I drink the Café Solano.”

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