holiday avalanche cannot prevent new coffee arrivals

coffee cupping monkeys It's crazy here, really crazy. Maria is crazy, I am crazy. We are working like crazy, packing like crazy, cupping like crazy (hence I dug up the "coffee cupping monkeys" photo from an origin trip I took). Just be glad if you are one of those who does not get swamped at the holidays, if you can actually enjoy it. We envy you. Then again, we love coffee, and no holiday avalanche of orders can prevent these fantastic new arrivals from coming available. Here the are: A new crop dry-processed, heavy body Brazil Screen-Dried Moreninha Formosa is here. Fruited, syrupy, and rustic; some will love it, others might find it too funky. Either way, this cup has character! Along the same lines is our new crop, Dry Processed lot of Sulawesi Grade One Toraja; deep, intense, dark chocolate, wet earth. In terms of the more classic cup character, a velvety and infinitely more sophisticated Colombia Tolima Planadas - El Jordan; complex, with fruited shades of berry and apple. We are lucky: there seems to have been some great late crop lots out of Ethiopia at a time we are normally out of these coffees. Here is a stellar lot: Ethiopia Late Harvest Yirgacheffe. And we have a nice, fresh new lot of lively Costa Rica Tres Rios WP Decaf.

With all the new arrivals, I

With all the new arrivals, I crave some news of Kona. I see the note (undated) saying that the crop is huge and backlogs in processing have resulted. But I NEED my beans so please drop us a line when any news comes in.

Glad I got mine!!! My 30

Glad I got mine!!!
My 30 pound order arrived right on time.
I can not imagine a day without a good espresso.
Now the holidays will be complete.
Thanks for the hard work!!!
Martin Gossen

Sorry, but I must disagree

Sorry, but I must disagree with Tom's comment about "Ethiopian" roast style:

"It is how Ethiopians roast coffee, quite light ... in fact they roast it so light that I don't think it passes through first crack! I am not recommending that, but it would be interesting to add the term "Ethiopian Roast" to our lexicon to describe utlra-light roasting."

I have friends from Ethiopia. They prefer a very dark roast~~French. I gave them a mix of half Yirgacheffe at city and half Yemen Sanani at Vienna. They liked it, but wished it was darker. Of course my friends could be the minority. :)