Those of you who have been following us for a while know that when July rolls around, we're deeply moved by the start of the Tour de France. We've paid tribute to some of cycling's greatest icons, such as the podium finishers of the 1984 Tour de France and the immense peak of the Galibier.
Many of you share this excitement with us. Others don't quite understand this strange fascination with a sporting event that occupies hours and hours (and hours) of television broadcasts and compels many Spaniards to practice the national sport: the siesta.
Be that as it may, you have to admit that between 1991 and 1995, the months of July were a real party thanks to one man: Miguel Induráin.
Miguelón He personally made sure that the naps were more difficult. Each nose was getting closer and closer to the TV. In homes, bars or campsites. At beach bars or at the in-laws' house. Induráin kept us on tenterhooks for 21 days. And his victories were ours.
And he won by letting his rivals win many times, making his rivals stand out: Zulle, Chiappucci, Bugno, Berzin, Ugrumov, Riis, Virenque, Pantani, Rominger, Jaskula…
Big Mig He is remembered worldwide for being a noble and generous cyclist. A strange champion, with a calm and enigmatic charisma.
In this strange 2020, it is 25 years since his last victory on the Champs-Élysées, when he managed to enter the club of “The Five” (only four cyclists have managed to win the Grande Boucle: Anquetil, Merckx, Hinault and Miguel), and we want to dedicate our blend summer season to the biggest milestone in Spanish cycling.
Our three chosen ones for “The Five”:
El Diamante, from the Colombian region of Tolima, is a longtime favorite. This year, we're drinking the new harvest of this coffee, which we fell in love with last year. Tabi, bourbon, and caturra, grown at 1,900 meters above sea level, add complexity to this blend.
Freedom. From the Central Valley of Costa Rica, we bring you one of our newest offerings, which will be available in the coming days. Caturra and Catuai for Central American coffee lovers: Full-bodied coffees with notes of chocolate, red fruit, and flowers, with a caramel and dulce de leche finish.
From the Santiago Chimaltenango region of Guatemala, we bring you Río Ocho. Cultivated at 1,815 meters above sea level, this plot of bourbon It is a delicate, elegant and subtle coffee. We have purchased this coffee exclusively for this blend.
With "Los Cinco," we aim to create a balanced coffee, with a base of milk chocolate and caramel. We know these cups will sometimes belong in summer and sometimes in autumn.