Monthly Archive for June, 2011

New Coffee! Three from El Salvador and a Guatemalan

A shipping container full of coffee from El Salvador touched ground in front of our warehouse a few days ago. Today, we would like to share with you three of them and also a very good Guatemalan. El Salvador Finca Matalapa Peaberry is a small lot with amazing bright notes and bracing orange acidity; El Salvador Manzano Dry-Process is a very different El Salvador lot with a heavily fruited profile, rustic sweetness and dense body; El Salvador Santa Ana Naranjo is a balanced cup with good body and brightness throughout a range of roasts. Rounding out today’s additions is Guatemala San Juan Sacatepequez – Villa Lupe a classic profile with well-structured acidity and silky body.

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Roast Coffee Pairing #65: El Salvador Finca Siberia Bourbon & Panama Las Flores de Boquete

This week’s pairing features two Central American coffees.  El Salvador Finca Siberia Bourbon is from one of our favorite farms and is an amazingly clean and sweet cup.  I kept the roast on the lighter side even though this coffee is great at a wide range of roast levels.  This City+ roast highlights the citrus notes, final temperature of 425 degrees, roast time 14:30.  Panama Las Flores de Boquete is a bit wilder with more bittersweet chocolate to compliment apricot hints.  Roasted to Full City with final temperature of 431 degrees, roast time 15:00.  This is a great pairing to explore the subtle differences among Central American coffees.  Panama Boquete does have a few quakers so feel free to cull those out before brewing to mellow out some of the wildness and perhaps sweeten the cup a touch.

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New Arrivals: Three Decafs and a Costa Rica

Four new arrivals today, three decafs and a Costa Rica! Colombia Cauca Popayan WP Decaf, Mexico Chiapas WP Decaf, Uganda Bugisu WP Decaf, and Costa Rica San Martin de Leon Cortes We haven’t had that many high quality decafs on the list lately so we thought it was time to remedy that. These three offer a wide range of flavors: Colombia Cauca Popoyan WP Decaf is a bright cup with raisin, malt, and nuts; Mexico Chiapas WP Decaf is clean and crisp with syrupy body; Uganda Bugisu WP Decaf has rustic Indonesia-like notes and bittersweet chocolate, this one can handle a bit more roast and is a great decaf espresso! Last we are excited to offer a competition level lot: Costa Rica San Martin de Leon Cortes is brilliant when roasted to City/City+ with blackberry, apple notes, and an almost Kenya-like fruit/winey aspect.

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New Offerings from Kenya, Guatemala and Hawaii


We have a new Kenya with refined acidity and wonderful sweetness, Kenya Kirinyaga AA Kiunyu. Also, we are adding Guatemala Antigua Hacienda Carmona Pulcal a buttery sweet, fruit-floral elegant cup. Finally, a new one for us Hawaii Kona – Kowali Farms JBM Cultivar a unique Jamaica cultivar with honeysuckle, ginger and hazelnut hints.

Guatemala Antigua Hacienda Carmona Pulcal

Kenya Kirinyaga AA Kiunyu

Hawaii Kona -Kowali Farm JBM Cultivar

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Roast Coffee Pairing #64: Sumatra Grade 1 Mandheling & Ethiopia Harar Longberry

Well, it seems you roasted customers out there love the rustic and intense flavors.  There were many takers for this week’s pairing: Sumatra Gr. 1 Mandehling and Ethiopia Harar Longberry. Mandheling is a classic preparation from Sumatra and delivers just what you’d expect, earthy, spicey, rustic, and low acidity.  This coffee can handle some roast so I went all the way to Full City+ with a few snaps of second crack, final temperature of 442, roast times of 15:45.  Harar Longberry is also a classic Ethiopia coffee that also has some rusticity, but a lot more fruit and sweetness.  I held back a little here and went to Full City with a final temperature of 440, roast time of 14:00.  Enjoy these two old favorites.


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New Coffees: Moka Kadir, Espresso Workshop #17 Ethiopiques, Ethiopia Gr. 3 Dry Process Yirga Cheffe, Hawaii Kona – Moki’s Farm and Bali Natural Monsooned.


Get ready for a gang of 5 new offerings that includes 2 blends. Moka Kadir, Espresso Workshop #17 Ethiopiques, Ethiopia Gr. 3 Dry Process Yirga Cheffe, Hawaii Kona – Moki’s Farm and Bali Natural Monsooned.

An old favorite, Moka Kadir is a potent, heavy-bodied blend with moderate acidity and intense chocolate. The second blend is our new Espresso Workshop #17 Ethiopiques.  It’s a syrupy bittersweet blend named after one of our favorite CD’s we listen to while we pack your orders. Rounding out this pentangle of coffees are Ethiopia Gr. 3 Dry Process Yirga Cheffe which is fantastically fruited with melon, mango and anise; Hawaii Kona – Moki’s Farm with refined sweetness and floral notes and finally Bali Natural Monsooned a crazy fluke lot with thick body and spice.

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New Products: Porlex mills and a new knock box.

We just made these very handsome products available…two hand mills from Porlex and a knock box that won’t harm the aesthetics of your kitchen.

Porlex hand mills perform very well and are great for traveling especially since they fit into the barrel of an Aeropress brewer. Choose from the tall or the short versions.

Tall                                             Mini








Bamboo Knock Box

This bamboo knock box is a good size for folks that aren’t running a cafe’ out of their kitchen. It’s low profile, hardened rubber coated bar and slip resistant feet are all good qualities in something that you will want to bang a few pucks into.











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Roast Coffee Pairing #63: El Salvador Molino de Santa Rita & Mexico Organic Chiapas Proish Coop

We’re staying in the Western Hemisphere for this week’s pairing.   Both of these coffees are very balanced with mild chocolate.  El Salvador Molino de Santa Rita has nice brightness with sweet orange, malt and almond notes, roasted to city+.  Mexico Chiapas Proish Coop is not quite as bright with more caramel hints and cane sugar, also roasted to city+.  We culled most of the Quakers out of this lot to help sweeten the cup.  Overall, the El Salvador is a brighter, sweeter cup while the Mexico has a  balanced chocolate aspect.  Both of these are real crowd pleasing cups and compliment each other nicely.  Next roast pairing we will be heading around the world to Ethiopia and Sumatra for much different flavor profiles.


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