Tier 3: Even Keel Blend - Medium Roast

Tier 3 

Tier 3 coffees are the core of our specialty coffee offerings and are coffees that come in at our lowest price point.  We consider this coffees crowd-pleasing coffees with sensory attributes that appeal to the masses.  For those interested in SCA (Specialty Coffee Association) cupping scores, these coffees will consistently be in the 83-85 range, which are classified as “very good.”  For perspective, less than 10% of all coffee harvested worldwide is specialty-grade coffee with a minimum SCA cupping score (sensory analysis) of 80/100.  The vast majority of specialty-grade coffee is Tier 3 coffee and is among the best coffee in the world.       

What we taste

Expect a high level of natural sweetness, balanced but moderate acidity, and a medium-to-full body. Flavor notes include rich chocolate and subtle mixed berries. 

Who is this blend for?

This medium roast is perfect for anyone seeking a naturally sweet, well-balanced, and easy-to-drink coffee that blends both traditional and modern flavor profiles. It’s a true crowd-pleaser—ideal for introducing people to the wide spectrum of flavors found in specialty coffee. 

How is this blend differs from our First Light Blend?

While both are medium roasts with similar qualities, the First Light Blend leans more toward a traditional flavor profile and does not include the mild fruity/berry notes found here. Both blends shine when brewed as pour-overs, in drip coffee makers, or through immersion methods like a French press or AeroPress.

Why this blend was created?

We developed this blend specifically for the 2025 Great Alaskan Coffee Roasters Competition at the Alaska State Fair. The competition required very specific brewing standards and that the coffee be commercially available. With only one month between announcement and submission, we built the blend from coffees already in our green coffee inventory. The brewing requirements emphasized compatibility with drip coffee makers using locally available filtered water and brewing at 200°F—ideal for medium to medium-dark roasts.  The one thing we have found with this blend is that as it ages the acidity starts to become more pronounced and benefits from a bit higher water temperature in the range of 203-205F.  If you find this coffee too acidic and have the ability to control your brew water temperature, incrementally increase the temperature a few degrees and compare.

What coffees are in this blend?

• Ethiopian Guji (natural)
• Kenyan AA (washed)

Learn more about each coffee and the producers who make them possible by visiting their product pages.

Recommended brewing methods

This coffee shines as cold brew, immersion brew, or filter/drip coffee. For filter or immersion:

• Water temperature: 200–205°F
• Starting ratio: 1:15 (e.g., 13 g coffee to 200 g water)
• Adjust to taste:
  • If bitter or over-extracted → decrease the level of extraction by grinding coarser, lowering the water temperature, or adjusting the brew ratio by either using slightly more coffee/less water.
  • If sour or under-extracted → increase the level of extraction by grinding finer, increasing the water temperature, or adjusting the brew ratio by either using slightly less coffee/more water.