06/18/2026
Roastery Update
Our new Diedrich DR-25 is installed and we’re roasting on it. We’re able to chart the roast curve for each batch, which is extremely helpful for quality control. We are not ready for a pickup option yet. Maybe in the fall. We are waiting on new Ethiopian coffees and also Sumatra to land. We also haven’t found a decent Colombian coffee yet to offer as single origin or to use in our Sweet French, so using PNG Peaberry. Using Burundi in our soaked bourbon coffee and Tanzania Peaberry as Vienna dark roast. We will keep sampling Colombians as they land. Now offering Cold Brew Concentrate under half gallons
We have some stunning new coffees…
Burundi Kayanza (Light) 415F
Dried apple, cooked green grape, lots of brown sugar, and fresh orange flavors with lots of tangy acidity and fruit-like sweetness. We are loving all the Burundi's this year! This is my fave so far.
Costa Rica Finca La Pradera Tarrazu (Light/Medium) 420F
Ripe cherry and creamy milk chocolate, syrupy caramel sweetness. Perfect for a daily drinker. Hacienda La Pradera is a 181 hectare coffee farm in the heart of the Los Santos region.
Kenya Nyeri Hill Estate Lot 2 (Light) 415F
This coffee has distinct fruit forward Kenyan flavor from local SL28 SL32 and Ruiru 11 beans: intense dried currant fruit flavor comparable to a tangy raisin or dried cherry, with syrupy cooked orange marmalade, sundried tomato and cinnamon. This second lot that we’ve acquired has amazing sweet tomato sauce flavor as it cools.
Peru, Cajamarca Finca La Naranja (Light/Medium) 420F
Another stunning Peru, sparkling bing cherry, pecan, and milk chocolate from Bourbon, Pache beans. Great daily drip or pour over. Produced by Euduvi Cayotopa Delgado on his farm Finca La Naranja since 2008.
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