Truman Cold Brew

   Today I present another bean from the fine folks over at Swings Coffee out of Washington, D.C. Swings takes great pride in their sourcing. Their commitment to a sustainable, traceable and transparent supply chain ensures and encourages not only cup quality from the farm gate to their cupping lab, but ever-increasing sustainable livelihoods for all involved in coffee production and preparation. They commit a year-over-year percentage increase of their green coffee purchases towards importers, exporters and farms that work with family–farmed small-holder coffee, utilize sustainable growing and agronomic practices, as well as re-invest in quality and community fostering long-term relationships.     This is their High Mountain blend. This is a blend of beans from Costa Rica, Guatemala, & Sumatra. I brewed this at my 1:12 ratio. This was borderline too dark for my taste in cold brew, but I also brewed this as a pourover with a 1:16 ratio. Spicy, nutty, bold. Nice full body

   Today I feature my second bean from the folks over at Bonfire Coffee out of Carbondale, Colorado. Bonfire defines themselves as a community-gathering place for good people, good food and good coffee. They take pride in their Bonfire and want to share it with us. They consciously and ethically source the highest quality beans from around the world. They celebrate the attention to detail needed to extract optimal flavor in each type of bean they roast and brew. They love the life and positive energy in the communities they serve. Perhaps most importantly though, Bonfire Coffee believes in the spark that starts the fire. "Find the spark and go on…Ignite Your Day."     This is their Ethiopia Hamela bean. A washed bean from the Oromia Region, Guji Zone. I brewed this at my 1:12 ratio. Bonfire notes flavors of cherry, floral, & lemon. This was a nice example of a washed Ethiopian. Floral & red berries. Mellow citric acidity. Nice & clean, but not "ove

   Here is another bean I get to showcase from the people over at Allegro Coffee out of Colorado. Allegro feels great coffee isn’t about overwhelming our palate, it’s about giving our senses a rebirth. Allegro's coffees capture a taste and tradition that permeate every step of the journey from seed to cup. Since 1977, when they established themselves as one of Colorado’s first specialty coffee producers, Allegro Coffee has continued to perfect the time-honored, artisanal traditions that make their coffee the most flavorful we can find. They want every cup of Allegro coffee to be close-our-eyes good.     This is their Organic Italian Roast blend. Beans from stellar Rainforest Alliance Certified farms in the Americas are roasted to intense darkness in this blend. I did a kyoto cold brew of this, but the darker beans just aren't my favorite in that brewing style, so I opted to brew this mainly as a pourover. I use a 1:16 ratio when I do my pourovers. Allegro notes this

   Today I feature another bean from the good people at Joe Bean Coffee. Joe Bean takes great pride in their quality process. Once a coffee is in-house, it can take several weeks to extract the exact flavor profile they want to showcase. A balanced process combining human touch with technology allows them to then recreate that precise profile each time they roast. Each batch is then cupped prior to leaving their roastery for absolute accuracy and consistency.     This is their Costa Rica Las Torres. This is a black honey processed bean from the Brunca region. I brewed this at my 1:12 ratio. Joe Bean notes flavors of apple, hazelnut, brown butter, and chocolate. This was a very bright cup of cold brew. Clean fruity acidity with some nice grape notes. This was a very tasty honey processed bean.     Many thanks to Kathy & Joe Bean for the tasty beans.  Go check out their goodies here:   joebeanroasters.com

   Today I feature a bean from far, far away. This is a bean from Aquila Coffee Works based out of Anchorage, Alaska. For Mike, coffee has always been there; in the background. An integral, yet (sometimes) small, part of his life. Whether it was a cup of stiff black stuff given to him as a small boy in hopes his asthma attack would subside or brewed up in a pan around a campfire and shared with good friends – coffee has always been there. Aquila Coffee Works came from these experiences and the passion they ignited. These humble beginnings are the bedrock of what they are all about; great coffee should be accessible. Their roasts are born out of patience and attention to detail. They avoid automated roast profiling, putting their faith in the human elements of patience, sight, and smell; coaxing the perfect flavor from each and every bean. By sourcing the best beans, roasting small batches with care, and providing us with the knowledge to brew the perfect cup at home, they know t

   Today's bean features one of my favorite roasters, located right here in Kansas City. I was a fan of Messenger Coffee before I even started Truman Cold Brew, and they have been more than helpful on my growth to what I am today. My buddy over there, Isaac, has been gracious enough to supply me with 2 separate rounds of beans, the 1st being one of my 1st beans I reviewed on my page, so I will always be thankful for that offering he made to a newb on the scene. Messenger has grown this past year, recently opening their first cafe here in Kansas City. Located at 1624 Grand Boulevard, it is an amazing place. Housed in an historic building, there are many levels which house the roasters, training classes, their bakery, Ibis, etc. Spectacular open architecture, allowing you to see up & down the grand staircase in the middle of it all. A great place to spend some time with friends & family, eating some tasty goods, drinking some amazing coffee.     This is their Las D

   Today I present a bean from the folks over at Giv Coffee based out of Connecticut. In April 2011, Giv co-owners Jeff and Emily visited friends who own Carabello Coffee, a philanthropic coffee roasting company in Newport, Kentucky. They were inspired by the idea that excellent coffee could be tied with an excellent cause. Back in Torrington, CT, Jeff, a longtime coffee connoisseur himself, began roasting, and in the fall of 2011 Giv Coffee was born. For the first four years, farmers markets were an ideal venue to highlight their roasted beans and delicious cups of coffee. Then, in June of 2015, Giv moved to Canton, CT and opened their very first cafe. This new Roastery & Cafe is an exceptional place for coffee education and enjoyment in the Farmington Valley. Among their beans are award winners, micro-lots, and farm direct coffees, all well beyond specialty grade on the SCAA (Specialty Coffee Association of America) scale. Giv Coffee also seeks fairly traded beans. All of

   Todays bean comes to us from North Fork Coffee Roasters. North Fork is a small-batch coffee roasting company born in the small mountain town of McCall, Idaho. Their central principle is that fresh coffee sips best, and thus they aspire to enhance our morning coffee ritual. They take pride in ethically sourcing seasonally-available beans, mainly from Central and South America and Africa. Every batch is carefully crafted to highlight its full flavor potential and sold fresh. To please practically every palate, they offer roast levels from light to dark, of a wide variety of high-quality beans. They want their coffee to inspire us. Allow us to "Follow Your True North".     This is their Medium Roast (GBH) bean. To represent their roasts on their packaging, they have chosen four river birds (and a river insect) that are indigenous to the North Fork Payette River. Perhaps the most elegant of the North Fork river-bird flock, the great blue heron exudes a sense of bala

   Today I feature a special bean from Tandem Coffee Roasters from Portland, Maine. In 2012, after working in coffee in Boston, Martha's Vineyard, San Francisco, and New York, Will and Kathleen Pratt found a home for Tandem Coffee Roasters in Portland, Maine. With Will’s background in carpentry and Kathleen’s painting and sanding skills, they built a cozy cafe and roastery in a beautiful 1930's brick building nestled in East Bayside — a neighborhood they call home.     This is their Secret Stash. Secret Stash is composed of 50% Barrel Aged Colombia (Las Brisas - Tolima, Colombia) & 50% Washed Colombia (Las Brisas - Tolima, Colombia). The barrel used was Gunpowder Rye Whiskey from New England Distilling. Tandem notes flavors of Green Apple, Whiskey, Grape Candies, & Alabama Song. I brewed this at my 1:12 ratio. I love barrel-aged beans. Almost as much as I love my natural processed beans. I feel it makes for an amazing cold brew, enjoyable in both summer &

   Today I feature a bean from Push X Pull Coffee out of Portland, Oregon. I met one of the guys from Push X Pull as they were traveling across the US, via Arkansas back to Oregon. I showed him around town, visited a couple coffee shops here in KC, got some tasty BBQ, talked shop. Good times. Christopher and his buddy started Push X Pull due to their need for Grade-A, Off-The-Charts, Get-Me-Out-Of-Bed-In-The-Morning Coffee. Push X Pull Coffee; Roasting Coffee Since A Couple Days Ago.     This is their Costa Rica bean. A honey processed bean from Finca La Pastora. I brewed this at my 1:12 ratio. This made for a tasty cold brew, as most natural & honey-processed beans do. Very bright & fruity. Deep honey sweetness with a nice acidity. I got notes of stone fruits, apples, berries. Very tasty.     Many thanks to Christopher & Push X Pull for the tasty beans. Excited to try out the other bag he left behind for me. Be on the lookout for them as they are about to op

   Today I feature a tasty bean from Alamance Kaffee Werks out of Graham, North Carolina. Alamance Kaffee Werks was started from the enjoyment of amazing coffee by Daniel Krenzer & Kevin Jordan. Daniel's love of coffee came after visiting Corlesto Coffee Roasters in Billings, Montana. He's been to Costa Rica and Thailand, two totally different coffee experiences, and became enthralled with what these regions are offering the coffee world and how coffee is embedded in the culture. When not working with coffee, he works as a school psychologist in public education, primarily working on behalf of students with disabilities. And as such, part of his proceeds go towards non-profit organizations that provide mental health supports for children with Autism and brain injuries. Kevin's story started while on a mission trip to El Salvador. It has been through the introduction to roasting he has been blessed to experience once again a truly excellent cup of coffee. The tast

   Today I am featuring something a little different, but something I have posted on before, and something I LOVE! This is a Santa Barbara Estate Cascara from Brandywine Coffee Roasters from Wilmington, Delaware. Starting with small sample roasts and cuppings, Brandywine is introduced to each roast and begins to fine tune the best way to highlight and celebrate what makes them uniquely delicious. They believe that through dedication to carefully sourcing the world’s best coffee and hand roasting each batch they elevate the process to an art form. Brandywine is inspired by and bonded with the local landscape of Wilmington, and aim to artfully represent it with their coffee. Their goal is to cup hundreds of coffees, drink as much as possible, get to know them, and tweak and re-tweak until they present us with the best of the best.     This cascara is from the Santa Barbara Estate in Antioquia, Colombia. It is de-pulped and fermented for 5 days without water to slow the product

   Today I present a fantastic bean from Bivouac Coffee. Bivouac Coffee Co P.B.C. is a micro coffee roaster based in the foothills outside of Evergreen, Colorado. Bivouac exclusively roasts environmentally friendly, naturally processed coffees. Coffee is an inherently wild crop, picked by farmers that hike into the mountains every day, to tend to their lots. Natural processing methods allow the farmer to independently process their crop, with as little infrastructure possible. This traditional processing method drastically reduces the water and energy required to create a finished coffee for export, up to 10x less than standard "washed" coffees. All while, keeping profits higher for the farmer and imparting extraordinary "origin" flavor into each bean.     This is their Sitio Sertãozinho Natural bean. I brewed this at my 1:12 ratio. Bivouac notes flavors of Milk Chocolate, Wild Flowers, and Roasted Peach. They describe it as “If wildflowers and chocolate

   I’m back everybody! Took a couple holidays since Thanksgiving, but I’ve got a slew of coffee to share with you all. Today I present a lovely bean from Two Sparrows Roasting out of Texas. Two Sparrows feels coffee is so much more than that first cup of caffeine to start our day. It’s more than a quick break from the daily hustle or a much needed afternoon pick-me-up. It’s catching up with an old friend we haven’t seen in a while. It’s a weekend tradition that should be savored and enjoyed. It’s getting to know our neighbors. It’s sharing our life and memories with those close to us. It’s the smile we make when we feel strong, confident & bold. They see coffee as so much more that just a beverage, it’s Connection. Love. Vulnerability. It’s COMMUNITY.    This is their Limited Release Ethiopia Bebeka Estate Natural Geisha Rain Forest Alliance. Coffee at Bebeka is grown under shade with ample rainfall and rich soil. The coffee is inter-cropped with spices such as black pep