Starbucks has been keeping itself busy. Not only has it developed a whole new line of food items, but the company has been working on a bigger product launch: its Clover Small Batch Coffee, a new offering that highlights high-end coffees.
The new coffee program has two important elements: high-quality beans from varying origins, and specific coffee equipment known as Clover machines to brew the beans. The idea is to encourage customers to taste coffee like they would wine. Because like wine, coffee’s origins, soil, and climate are reflected in its taste. At $11,000 each, Clover coffee makers aren’t cheap, but they employ a vacuum-press process, turning out individually brewed, made-to-order cups that highlight coffee’s true flavors.
This morning, Starbucks launched its Clover Small Batch Coffee Program in San Francisco [it has already been released in Boston, Seattle, and Portland]. From a choice of five coffees, I selected the Ethiopia Nardos brew. The coffee was floral, and its notes of sweet brown sugar were enhanced when I took a bite of my croissant. At $2.75 for a tall, it was a treat well worth it.