Manhattan El Salvador Carlos Mendez – Mendez owns a farm called Los Cotuzos located in Ahuachapan. This is a fairly large farm with a decent production size. And considering the size, Mendez is super involved with growing each tree and the processing. This lot was actually commissioned by Manhattan to grow a massive seashell ofContinue reading “November 2021: Manhattan and Sey Honduras freshies”
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October 2021 Coffee: Kaffibrugghúsið Sweeties and stunningly unique from Little Wolf
Kaffibrugghúsið Guatemala Los Arroyos – It has been a little while since we got to drink these Icelandic sweethearts, normally the time between using them is quite long due to the high shipping costs and how long it actually takes to get here (note the coffee was roasted 2-3 weeks ago). Here we are again,Continue reading “October 2021 Coffee: Kaffibrugghúsið Sweeties and stunningly unique from Little Wolf”
August 2021: Junto Special Colombia Varietal and April looks to Alejo Castrok’s new project in Costa Rica
Junto Guatemala Finca Medina – It was just one month ago, I was so excited that I was using an alternatively processed Guatemala because I hadn’t seen much progress from the Country. I am once again here to tell you I am feeling like the luckiest boy in the world because of this yellow honeyContinue reading “August 2021: Junto Special Colombia Varietal and April looks to Alejo Castrok’s new project in Costa Rica”
June Coffee: New roaster from Rotterdam! Manhattan Coffee Roasters and SEY <3
Manhattan Colombia Diego Bermudez – So I did not realize this until I started researching Diego Bermudez, but he is the owner of El Paraiso in Cauca, Colombia. This is the farm of one of the most outstanding coffees I have ever had – it was a tropical anaerobic. This coffee is what is knownContinue reading “June Coffee: New roaster from Rotterdam! Manhattan Coffee Roasters and SEY <3”
March Coffee: Kaffibrugghusid and Junto HEAT
Not sure which roaster to geek out over more this month. This month Junto came through so hard with their offerings that I was able to choose three distinct coffees; a couple of you might even have more than three different Junto coffees depending on if you partook in the special add-on coffees from Colombia.Continue reading “March Coffee: Kaffibrugghusid and Junto HEAT”
February Coffee: Ecuador Francisco Vintimilla and Burundi Gaharo Hill
Ecuador Francisco Vintimilla (Putuchio) – Sey Ecuadors are what keep me motivated to continue investing my time in coffee. The flavors and complexity from terroir, advanced picking skills, and processing are like nowhere else in the world. However, they are usually a LOT more expensive than any other coffee so y\’all better appreciate this stuff.Continue reading “February Coffee: Ecuador Francisco Vintimilla and Burundi Gaharo Hill”
The cutest little bag of coffee in the game: Little Wolf Coffee from Ipswich, Massachusetts
Those close to me have surely heard me rant about the phenomenon of small micro-roasters that have popped up across the lower Midwest and the southern United States in the last few years. They have outstanding packaging that makes me say, \”Well there is just no way that the coffee is NOT going to beContinue reading “The cutest little bag of coffee in the game: Little Wolf Coffee from Ipswich, Massachusetts”
December Julekaffe from Langøra Kaffebrenneri
I have actually known who would get the coveted \”December Coffee\” for months because of course, it had to be the roaster in the North Pole. This roaster holds off on releasing over half of their in-stock coffee until late November just to have the absolute best \”Julekaffe\” lineup in the game. The roaster beingContinue reading “December Julekaffe from Langøra Kaffebrenneri”
Innovative Processing Discussion – Anaerobic, Honey, Carbonic Maceration
The words Anaerobic and Carbonic Maceration did not exist in the specialty coffee industry until about five years ago. In my world, they did not exist until this past year. My own \”pandemic special\” if you will. It took me a long time to understand the difference in processing of these coffees and what it meansContinue reading “Innovative Processing Discussion – Anaerobic, Honey, Carbonic Maceration”
November Coffee: The Barn Brings the Funk
This month I bring back an old favorite; a roaster I sought out for years during college and finally was able to visit in 2016. My favorite part of the roaster was a memo sitting at the sugar/lids/straw station about their high quality sustainably-sourced raw cane sugar and how you should not use it becauseContinue reading “November Coffee: The Barn Brings the Funk”
Stimulus Coffee Club 