OK, so I'm finally back in the Bay after two intense weeks trekking through the Peruvian and Colombian Andes.
On Monday we loaded a 20' foot container floor to ceiling with coffee bags.
I just did a whirlwind trip to and from the Sweet Maria's/Coffee Shrub compound in Oakland this week.
Shakiso is several hours south of Yirgacheffe in the Guji zone.
Fruits, earthy chocolate, rustic spice, and then fruits again. This is very refined version of the classic dry processes Ethiopian coffee.
There was some excellent comments to the post I made a while back about my trip to Brazil in July.
Tom and I have been on the run all summer long between Rwanda, Burundi, Colombia, Ecuador, Peru, Bolivia aaand Indonesia!
In light of the release of Shrub Espresso #1, I wanted to talk a bit about blends.
I just returned from the Roasters Guild Origin Trip to Brazil and there were a number of things that we saw that surprised me in both good and bad ways.
When we were putting together the shrub project in the beginning, we had a lot of discussions about packaging, as this would be one thing that made our services useful and unique.
Here's a little story I like to tell about the second ever Roasters Guild Retreat in 2002.
Sweetness, body, and acidity are all greatly affected by decisions you make at certain times during the roast.
It's mid-May which means that virtually all I can think about is the South American harvest.
So I am fresh off my 2nd origin trip with Coffee Shrub which took me to El Salvador, Guatemala and Panama.
We had the opportunity to cup some phenomenal coffees last week while I was visiting Oakland.
I'm hitting the road a little later today to head out west to Oakland for a week of roasting, cupping, coffee sing-alongs, and possible break dancing.
Been working on getting the planets (or some of them at least) aligned, and it looks like we're getting pretty close with Jupiter, Venus, Mercury, and Mars all getting into the fun.
In February the harvest is well underway in Central America.
January is slipping through our fingers. But we have some busy, busy like Grant Green, fingers. There are some stellar new offerings from Rwanda, Kenya, and Colombia just launched on shrub in the last week or so.
How do you identify good coffee? What is the biggest distinction between good coffee and great coffee?
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