With Tom and Aleco in Ethiopia, I thought it would be swell to take a look at our current Ethiopia offerings as some have changed out since the last time we looked at them all together.
Don K is named for the grandfather of Ricardo Koyner, who produces this coffee from Panama. Koyner's grandfather built the Kotowa coffee mill in Volcancito de Boquete, which is still fully functional.
...but some do. There's this tradition of adding cocoa powder to the top of milk drinks here. I am not sure why.
I was just up at the Barista Camp in Santa Barbara this week and was stoked to have so many great conversations about tasting coffee.
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.
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