Our Coffee Rocks
Brazil; Sweet, Nutty, Dark Chocolate. The natural coffee bean we source are “special prep,” picked ripe and dried on patios to spec. This coffee is roasted to an end temperature of 409 degrees which brings out the flavor of the coffee without being bitter.
Classic Rock's Ethiopian Coffee is from the Yiracheffe region of the country. These naturally process beans have a much more pronounced fruit and dark chocolate tones, often with a bit of winey characteristic and a syrupy body. Ethiopian coffee displays a bright acidity along with an intense, clean taste and a complexity of floral notes in the aroma with a hint of coconut.
Sumatra; Smooth Honey and Herb with a Tobacco finish. Sumatran coffees have long been distinct for their earthy, savory, somewhat vegetal or herbaceous characteristics, in part contributed by the climate and the mix of varieties grown, but also due to a specific post-harvest processing style called Wet-Hulling, or locally known as Giling Basah, which imparts much of the unique qualities these coffees have.
Guatemala; Caramelized Sugar, with small hints of Citrus. Classic Rock’s Guatemalan coffee is currently coming from the Huehuetenango region with the highest altitudes in the country. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and are often the most complex of what Guatemala has to offer.
Citric, Graham, and Baker’s Chocolate. The green beans are shipped to our roasting center where the coffee is roasted to 400 degrees; an optimal roast that gives our Decaf a rich, robust flavor profile that is so often found lacking in decaffeinated coffee bean.
Dark Chocolate, jammy, bright. Our Cold Shot is a proprietary blend of our Brazilian, Ethiopian and Sumatran roasts and is designed specifically for making our Cold Brew (also called Toddy) that we use in all of our Iced types of coffee drinks.
Atomic Punk is a proprietary blend of our Brazilian, Ethiopian and Sumatran roasts and is designed specifically for making our espresso. We spent months testing, tasting and cupping to create the perfect blend for our amazing coffee drinks to bring to Downtown Springfield!
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