New ‘Recovery Roast’ Set to Hit the Grounds Running
A winner was brewing at a coffee-cupping event held earlier this month at UMW’s For Five Coffee Roasters.
ROC Espresso beat out two other contenders to claim the honor of being served on the Eagles in Recovery Free Coffee Bike as it rolls across campus. It’s a velvety blend with tastes of rich caramel, toasted nuts and dark cocoa, with hints of dried fruit.
“Recovery is a connection,” Health Promotions and Student Success Specialist Coordinator Ray Tuttle said at the event, held Wednesday, Oct. 14. “Coffee is a connection, too. So we think that a cupping event is a great way to support recovery.”
A small group of taste-testers gathered at For Five Coffee Roasters, with the signature bike parked outside on Campus Walk. The afternoon event gave participants an opportunity to sample and comment on the varieties, vote for their favorite and learn more about UMW’s Eagles in Recovery program for those in various stages of recovery from substance addiction.
Also on tap were demonstrations of the popular pour-over brewing technique and a chance to chat with special guest John Freyer, a VCUarts associate professor whose coffee bike concept has been exhibited at the Tate Gallery in London.
Contenders included Bridge Blend, with notes of caramelized sugar, toasted pecan and ripe red fruit, and Ethiopian Gera, with layers of blueberry, peach and citrus complemented by notes of honey and raw sugar.
With its win, ROC Espresso earns a coveted spot as the Recovery Roast at Mary Washington’s For Five Coffee Roasters.
“Recovery Roast is different in every location,” Freyer said. “We’re excited to bring this variety to UMW.”
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