Truman Cold Brew

  Yet another amazing coffee from the fine folks down at Onyx Coffee. Whether online or in person down in beautiful Northwestern Arkansas, if you are into coffee, you need to check these roasters out. They never fail to supply delicious coffee.    This is their Colombia Edison Sansa. A washed Caturra from the Huila region. I brewed this at my 1:12 ratio. Onyx notes flavors of juicy apple, lemon chess, butterscotch, tangerine, malt. This was a tasty and complex coffee. Definitely a nice citric acidity. Caramely sweet and smooth. Interesting combination of fruit & nut. Very nice.    Thanks again to Andrea and the Onyx crew for some amazing coffee. Sad this is my last one from them (for now?). Definitely go give these guys a follow:   onyxcoffeelab.com

  This is another great coffee from Hatchet Coffee. This is the second coffee I've had from Hatchet and they've both been great.    This is their Brazil offering. I brewed this at my stronger ratio, 1:8. Hatchet notes flavors of fruit, nut, cocoa. This definitely had a nice nutty/caramel sweetness. Nice milk chocolate. This probably tastes great with some cream/whole milk. Will have to try that next time.    Thanks again to Jeremy & Hatchet for some amazing coffee. Go check them out:   hatchetcoffee.com

  Some more love for Whiskey Barrel Coffee. These guys are doing some amazing things with barrel aged coffee in Denver, Colorado. A little while ago I reviewed their barrel aged beans. Those bottles are super fancy with some great product inside. Hand packed, hand numbered, wax dipped.    These two coffees are their blends. They are partially straight beans and barrel aged beans. They come in a dark & medium roast. These beans are just as good as the original, just not as strong of the bourbon barrel. Still delicious. Woody, smoke, tobacco, chocolate. Bourbon. This is some amazing coffee. Anyone looking to try some barrel aged beans, I would look these guys up for sure. They know what they are doing.    Thanks again to Golan and his crew for an amazing experience and some super tasty coffee. Definitely go give these guys a look-see:   whiskeybarrelcoffee.com

  Here we have some amazing chocolate from Dar Chocolate. Dar is a husband/wife team based out of Denver, Colorado. They set up shop in April 2016.    So far I have tried their Macchiato bar. This bar is made up of 60% Costa Rica cocoa, freshly ground coffee beans, & whole milk. All organic ingredients and a single origin bean bar. The coffee in this was perfect. Not too much, perfect ratio. And the milk made this bar so creamy! What a great chocolate bar.    Thanks again to Gila, Joel, & Dar Chocolate for some awesome chocolate. Go check them out:   darchocolate.com

  Today we have an amazing coffee from Seven Coffee Roasters. Seven is based out of Seattle, Washington and was started back in 2006.    This is their Costa Rica Cerro San Luis. This is a limited edition Micro-lot coffee (1000 pounds or less). This is a Natural processed Caturra. I brewed this at my 1:12 ratio. Delicious coffee. Seven notes flavors of smoked apple, honey, tangerine. This was a very fruit forward cup, as should be expected from a natural. I got some cherry in there. Getting the citrus. Honey sweetness. This was a delicious coffee. Will definitely be brewing this again; soon.    Thanks again to Sean and Seven for the tasty coffee. Excited to try the other bean they sent me. Go check them out:   sevencoffeeroasters.com

  Today's coffee comes to us from Bootstrap Coffee. Bootstrap roasts out of Saint Paul, Minnesota. Bootstrap roasts Monday thru Thursday, and orders placed before midnight are roasted and shipped the next day.    This is their Blue Collar Blend. The blend changes a few times a year as their new coffees come in, but currently it is a blend of 80% Peru Cenfrocafe & 20% Papua New Guinea Keto Tapasi. I brewed this at my 1:8 ratio given the nice roasty aroma as I grinding the beans. This was a nice balanced blend. Chocolatey and nutty. Critic acidity with some nice fruity notes. This was a tasty blend.    Thanks again to Micah & Bootstrap for the tasty beans. Go check them out:   bootstrapcoffeeroasters.com

  This is the second coffee I've reviewed for Tiny House Coffee Roasters. Tiny House roasts down in Texas. They carefully monitor each batch, roasting in small lots for precision and consistency. They believe that directly involving farmers and working with small batches result in a superior cup of coffee.    This is their Tiny House Blend. I brewed this at my 1:12 ratio. This was a nice balanced cup of coffee. Nothing overpowering. Chocolate, sweet, citrus.    Thanks again to Blake & Tiny House for the great coffees. Go check them out:   tinyhousecoffeeroasters.com

  This is the second coffee I've reviewed from Barkeater Coffee Roasters. Barkeater is roasting out of East Greenbush, New York. Stephen takes great pride in being a roast-to-order micro roaster. Saw a post of his the other day, "roasting today, shipping today". Now that's fresh!    This is their Fair Trade D.R. Congo. This is dry-milled in the village of Butembo. Barkeater notes flavors of cocoa, cherry, with a syrupy body. I brewed this at a 1:8 ratio once I opened the bags and smelled these beans. Very chocolatey sweet aroma. This turned out quite nice. Fruity cherry. Caramel. Milk chocolate.    Thanks again to Stephen and Barkeater for the delicious coffees. Give them a look-see:   barkeatercoffeeroasters.com

  This was another great product from Bidaar Roasting. This isn't coffee though. Coffee's parent perhaps? This is cascara. As some of you may not know, as it was new to me, coffee is actually a seed, not a bean. It's a seed inside a fruit. Some coffee is washed, where the entire fruit is removed prior to drying. Some coffee is processed "naturally" where the fruit is left on the seed while it dries. Cascara is the fruit of the coffee seed.    This is a naturally processed Caturra from Finca Los Congos. Bidaar notes flavors of dates, dried figs, tamarind. I brewed this two ways. I did the hot version first. 1:20 ratio. Water 30 seconds off boil. 4 minute steep. So fruity. Tea? Coffee? Kind of both? I do like tea, but this was something so different. Super fruity like some teas, but also you can taste the natural process. The tart fermenty taste that you can get from natural Ethiopians sometimes. I then tried a cold brew. First I tried it in my smaller Kyot