Latest Posts

  1. Aillio Bullet R1 Roaster: Testing Airflow with Rwanda Kageyo

    Aillio Bullet R1 Roaster: Testing Airflow with Rwanda Kageyo

    A look at two extreme examples of airflow settings on the Bullet and how they affect roast development.

    Read More
  2. 20% Off Guatemala Sale - Check Out Our "Cheat Sheet" Overview

    20% Off Guatemala Sale - Check Out Our "Cheat Sheet" Overview

    Take advantage of this great discount on these crowd-pleasing coffees.

    Read More
  3. Behmor Roast Profile: Ethiopiques 2.0

    Behmor Roast Profile: Ethiopiques 2.0

    Read More
  4. Video: Sample Roasting with an Aillio Bullet R1

    Video: Sample Roasting with an Aillio Bullet R1

    Read More
  5. Video: Guatemala 2019 Coffee Clips

    Video: Guatemala 2019 Coffee Clips

    A few fairly low tech clips and some thoughts on coffee processing and coffee buying in Guatemala.

    Read More
  6. Podcast Episode #21 - Burundi Conversation with Alistair Sequeira - Part 1

    Podcast Episode #21 - Burundi Conversation with Alistair Sequeira - Part 1

    Part 1 of 2 - Talking about the coffee supply chain among other topics

    Read More
  7. Colombia: Early Harvest in Nariño

    Colombia: Early Harvest in Nariño

    Harvest in Nariño comes at a time that is somewhat in between the middle and main harvests of our other primary sources of Colombian coffee, namely Urrao and Caicedo in the north, and La Plata and Inzá down south.

    Read More
  8. Guatemala: Proyecto Xinabajul

    Guatemala: Proyecto Xinabajul

    For years we have thought about working in a more direct way with small-scale farmers in Guatemala, and in the 2013 harvest year this effort came to fruition.

    Read More
  9. Another Home Roaster Takes the Leap

    Another Home Roaster Takes the Leap

    Sweet Maria's customer jumps into his own coffee business

    Read More
  10. A Path to Food-Grade Cascara at the Helsar Micro-mill

    A Path to Food-Grade Cascara at the Helsar Micro-mill

    Cascara beverages are popping up everywhere these days.

    Read More
  11. Day after Day Job

    Day after Day Job

    Many home roasting enthusiasts dream of starting their own roasting businesses.

    Read More
  12. Fundamentals: Roasting Guatemalas and Washed Central American Coffees

    Fundamentals: Roasting Guatemalas and Washed Central American Coffees

    High grown washed Central American coffees are practically the control coffee when it comes to roasting, the coffees that roast just like they should.

    Read More

Let's Take a Break and Have Some Coffee 

Let's Take a Break and Have Some Coffee 
(07/24/15)


Taking a look at our offer lists the last few days, I realize that a huge part of our job is keeping coffees separate. Sure, we excel in many other areas too (we are coffee "sourcerers" afterall!), but after taking into account that we currently have over 80 different lots of coffee for sale between Coffee Shrub and Sweet Maria's, I find myself greatly appreciating our warehouse crew's attention to detail, keeping each lot separate from the filling stage all the way to the picked and packaged orders.

Starting here as a warehouse worker myself, I know that even without tasting all of our coffees you get a sense of just how diverse coffee can be - from the array of 'green' smells released from a fresh bag of raw coffee, to the visual differences that come with varying processing methods and varietals. But when it comes to comparing coffees, there really is no substitute for tasting. And that's what we did this week - gather the whole Sweet Maria's team around a folding table to taste and talk about four very different coffees.
The Whole Gang is Here

The Whole Gang is Here

This wasn't about parsing out obscure flavor descriptors, or looking for minor differences in cleanliness and acidity. It was to illustrate that in some cases, the stark contrasts we see/sense in the green coffees we handle are just as easily tasted in the brewed coffee. You don't need a refined palate to taste the difference between Yemen and Sumatra, or dry and wet processed coffees from the same part of Ethiopia. And if you're anything like me, tasting different flavor profiles from one coffee to the next only reinforces the way I remember these coffees.

But perhaps most important, everyone had something to say about the flavors they tasted. You don't have to be a professional coffee taster to do this, and when putting exotic coffees such as these on the table, everyone invariably had a lot to say. So we took a break, tasted coffees together, and talked about the "how"s and "why"s of four very unique cup profiles.