Truman Cold Brew

   Here I have my first bean from Hotbox Coffee Roasters. Hotbox was launched in 2015 when Oskar Blues Brewery’s founder and craft beer canning innovator Dale Katechis bought and learned how to roast on a small roaster as a hobby in the back of the Longmont, ColoRADo Oskar Blues’ Brewery. Hotbox Roasters focuses on sourcing high-quality Arabica coffees from regions around the world. After sourcing, the beans are then carefully roasted by the Hotbox Roasters crew in Longmont to bring out the most unique and natural flavors. The whole bean coffee is then canned in infinitely recyclable Crowler® cans. The roasted beans are available nationwide in individual Crowler cans as well as tiered subscription services.    This is their SOULSHINE blend. Hotbox notes flavors of vanilla butter, crazy raisins, and crystal clean nectarines. I brewed this at my 1:12 ratio. This blend is a 50/50 mix of Mexico & Ethiopian beans. While I typically prefer single origins, I think it all also depen

   Here I have an amazing trio of coffees from Brugh Coffee out of Christiansburg, Virginia. Brugh feels coffee is more than just a beverage, it's a connection to others around the world. It connects the soil it was grown to the farmers who nurtured it until harvest - The roaster who thoughtfully shaped it to the barista who skillfully prepared it - To you and those you connect to over a cup. They understand the importance of the quality of these connections, which is why they strive towards sustainability and growth of the coffee community. They progress towards providing us with the perfect cup.    This is a fabulous vertical of direct trade beans from Finca Idealista in Nicaragua. I truly love when roasters are able to provide us coffee lovers with these sorts of verticals. Being able to brew the same bean that has been processed 3 different ways is an awesome experience to see how process affects the final cup of coffee. Definite geek-out moment. Today I have the last of

   Today I feature Part 3 of a 4-Part series of delicious coffees from the folks over at Sunshower Farms out of Holualoa, Hawaii. Sunshower Farms is Kate & Doug Hickey, a married couple from Chicago, Illinois. They moved to Hawaii in February of 2013 in search of something new (and warm) and fell in love with their farm. They started Sunshower to serve people who care about where their coffee comes from and who truly want to know their farmer. Kate does their marketing, website, coffee roasting and sales, events, vegetable production and animal care. Doug is in charge of the accounting and all 8 acres of their coffee production. Sunshower Farms is committed to creativity and quality at every step of the coffee process. They believe in third-wave coffee principles, from sustainable farming techniques to innovative processing and roasting methods.    This is the 3rd bean I've highlighted from Sunshower Farms. This is their Rum Barrel Aged bean. This golden rum barrel aged

   Here I have another tasty bean from Dubbs Coffee from here in Kansas City, Missouri. Tyler's mission is to use Dubbs Coffee to create or sustain moments that matter. He does that by standing firm on his 3 key principles. First, Don't Complicate A Simple Pleasure. Second, Always Look For Ways To Put A Smile On A Face. Third, Never Compromise Quality & Freshness For Convenience.    This is their Fireworks | The World bean. Each month they provide a unique roast from a different region . This months bean is a washed bean from Burundi, Africa. Dubbs notes flavors of cinnamon and vanilla, with hints of grape/raisins. I brewed this at my 1:12 ratio. I got sweet stone fruits & spice. Some nice nuttiness too. Almost getting an apple pie vibe. Very smooth cup of cold brew.    Use coupon code “missyou” for 20% off through January 30 at DubbsCoffee.com. Tyler is doing great things in the coffee scene. Continue to follow Dubbs for some great local Kansas City coffee.

   Here I have my second bean from local roasters Java Brothers. Java Brothers roasts right here in KC, over in Martin City. Java Brothers began as a way to connect friends and family with their passion for coffee. They enjoy partnering and sharing their love for coffee with all of us. They've been fortunate to share meals, have lengthy conversations, and harvest coffee with farmers in every major coffee region. Countries like Kenya, Ethiopia, Guatemala, Colombia, Brazil, & Sumatra are some of their favorite origins.    This is their Guatemala Reserve bean. A limited supply washed bean from the Teanzul Farm, which was also a Cup Of Excellence winner. I brewed this at my 1:12 ratio. This was a tasty Guatemalan cold brew. Nice citrus/malic acidity. Nutty & chocolatey & caramel. Tasty sweet cold brew from a local roaster.    Thanks again to Quincy & Java Brothers for the tasty beans. Make sure to look for them in your local grocer. They have also started recen

   Today I feature another 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 Guji bean. This coffee from the Uraga region in Guji; the highest elevation coffee producing area in Ethiopia. Tandem describes this bean as being super sweet and juicy, with notes of stone fruit, ripe watermelon, and marzipan. I brewed this at my 1:12 ratio. This was a nice cup of cold brew. I got lots of sweet berries & florals in this coffee. Tasty stone fruits. Nice citrus and brightness. Super tasty cold brew.    Thanks to Will & Tandem for the tasty bean. Go see what they hav

   Here is bean number 2 from an amazing trio of coffees from Brugh Coffee out of Christiansburg, Virginia. Brugh feels coffee is more than just a beverage, it's a connection to others around the world. It connects the soil it was grown to the farmers who nurtured it until harvest - The roaster who thoughtfully shaped it to the barista who skillfully prepared it - To you and those you connect to over a cup. They understand the importance of the quality of these connections, which is why they strive towards sustainability and growth of the coffee community. They progress towards providing us with the perfect cup.     This is a fabulous vertical of direct trade beans from Finca Idealista in Nicaragua. I truly love when roasters are able to provide us coffee lovers with these sorts of verticals. Being able to brew the same bean that has been processed 3 different ways is an awesome experience to see how process affects the final cup of coffee. Definite geek-out moment. Toda

   Here I have Part 2 of a 4-Part series of delicious coffees from the folks over at Sunshower Farms out of Holualoa, Hawaii. Their coffee is grown on 8 acres at 2400 ft. elevation in the heart of the Kona Coffee Belt. Every afternoon, clouds and often also a thick fog rolls into the coffee orchard. Although not technically shaded by trees like orchards in other parts of the world, their coffee is in fact shade grown, on account of these features of their local climate. The growing season is year-round, with harvest spanning from mid-August through April. It is a long harvest season for anywhere in the world, Kona included, which is due mostly to their high elevation. In fact, their harvest season is so long that the coffee trees flower for the next year’s crop while beans from the current harvest year are still on the tree (sometimes on the same branch!). This long growing season allows their beans to mature more slowly and increases their natural sugars, which can enhance the

   Here I have a bean from Spectrum Coffees out of Brooklyn, New York. Spectrum's motivation is simply to present the best coffees that the world has to offer to the New York market. They try to taste as many good coffees as they can all the time. Their selection process is arduous, and their roasts are developed to preserve what each unique coffee has to offer. The variability in coffee's sweetness, acidity, and flavor, combined with the many brewing methods now available mean there's a near limitless number of unique coffee cups out there - this is what makes coffee so interesting and fun for them.     This is their Costa Rica La Angostura bean. This is a white honey processed bean from the Alajuela region of Costa Rica. In the white honey process they mechanically remove around 70-80% mucilage and then take it straight to the drying beds. I brewed this at my 1:12 ratio. Spectrum notes this bean as having complex floral aromas and a sweetness like bourbon. This

   Today I have the 4th and final bean I've featured from Steadfast Roasters out of Franklin, Tennessee. (sad day) All of their beans have been fantastic; these folks are doing great things. Steadfast Coffee Roasters create a distinct roasting profile for every coffee in order to accentuate its terroir, or unique growing environment. They cup every batch of coffee that’s roasted to ensure the quality of the seed has been maintained and to dial in their profiles as consistently as possible. They also celebrate the hard work that has come before them by using sustainable and relationship-building sourcing practices with both farmers and importers. Their roasting team takes “origin trips” to source, cup and score their coffees at the farms themselves. After making buying decisions on the spot, it’s then their joint duty to find a trust-worthy importer to transport the coffee. The result is the ultimate in sustainable purchasing, longevity of product quality, and traceability on

   Today I have a coffee from Modern Times out of San Diego, California. This coffee comes from the much-loved brewery of the same name based in Point Loma, San Diego. Modern Times isn’t just roasting coffee as a beer ingredient; it is also roasting coffee for coffee’s sake. Roasting coffee has been a part of Modern Times from the very beginning.     This is their Costa Rica Las Lajas. A direct trade natural processed bean from the Finca Sabanilla Farm in the Sabanilla de Alajuela Region. Modern Times notes flavors of cherry & fudge brownie. This was a nice complex cold brew; very floral & fragrant bean. I got a nice citric, stone fruit acidity in the cup. Nice and bright and winey (as it is a natural bean). Nice honey/molasses sweetness. Strawberries & blueberries & cherries; ie super fruity. This is a very tasty cold brew     Many thanks to Jake & Modern Times for the tasty beans. Go check them out here:   moderntimesmerch.com

   Here I have an amazing trio of coffees from Brugh Coffee out of Christiansburg, Virginia. Brugh feels coffee is more than just a beverage, it's a connection to others around the world. It connects the soil it was grown to the farmers who nurtured it until harvest - The roaster who thoughtfully shaped it to the barista who skillfully prepared it - To you and those you connect to over a cup. They understand the importance of the quality of these connections, which is why they strive towards sustainability and growth of the coffee community. They progress towards providing us with the perfect cup.     This is a fabulous vertical of direct trade beans from Finca Idealista in Nicaragua. I truly love when roasters are able to provide us coffee lovers with these sorts of verticals. Being able to brew the same bean that has been processed 3 different ways is an awesome experience to see how process affects the final cup of coffee. Definite geek-out moment. Today I will foc

   Today I have another local roaster for you guys. This is Dubbs Coffee out of Kansas City, Missouri. Tyler's mission is to use Dubbs Coffee to create or sustain moments that matter. He does that by standing firm on his 3 key principles. First, Don't Complicate A Simple Pleasure. Second, Always Look For Ways To Put A Smile On A Face. Third, Never Compromise Quality & Freshness For Convenience.     This is their Holiday Blend, Jingle Beans. Dubbs describes this bean as a tasty combination of fruity (red wine) & mocha (dark chocolate) single-origin coffees. The blend consists of 3 individually roasted single origin coffees; Ethiopia, Guatemala, and Burundi. I brewed this at my 1:8 ratio, as I like my "heavier" beans/blends to be brewed strong. This is a very well done holiday blend. Would be great for all the winter months, especially here in the Midwest. Fruity & chocolaty & sweet with a nice spiciness. Very creamy cup of cold brew. Could se

   Here I have a work of art from Brandywine Coffee Roasters from Wilmington, Delaware. Brandywine is open-minded when it comes to roasting coffee. They know that each one is unique, and treating it as such will help to highlight its best traits. They roast to a lighter profile, preserving the natural flavor. They love coffee that is sweet, complex, and juicy, an exciting and flavorful yet well-balanced cup. Each coffee they bring in lends itself to certain characteristics. The goal is to highlight what makes each one unique and wonderful and avoid the bitter, astringent side. Their master roaster has ten years experience roasting and does exclusively small batches roasted to order in a Loring Falcon 15 kilo roaster with Flavor Lock, featuring an oxygen free roasting environment. They roast seasonally, by harvest to ensure the freshest product, and always offer a seasonal varietal.     This is their Pablo Guerrero Geisha. A fully washed bean from Pablo Guerrero

   Here I have another bean from Tandem Roasters out of Portland, Maine. When Will and Kathleen Pratt first laid eyes on their building in East Bayside, they knew immediately they had found the perfect location to set up shop. They find it very special that they can have their cafe and roastery all under one roof. They designed their roasting space to be open and transparent. As a customer, you can witness the sample roasting and cupping of new coffees; see the pallets of that coffee arrive weeks later; and finally drink that coffee yourself in their cafe. That which you cannot see – all that happens at origin until the coffee reaches their roastery – they are happy to discuss with you in their café or at one of their weekly public cuppings. The space was designed with the intent of making it feel like you are stepping into a home, a place where strangers quickly become friends.     This is their Burtukaana bean. This is a naturally processed coffee from the Konga region of

   Here is my first bean from local roasters Java Brothers. Java Brothers roasts right here in KC, over in Martin City. Java Brothers began as a way to connect friends and family with their passion for coffee. They enjoy partnering and sharing their love for coffee with all of us. They've been fortunate to share meals, have lengthy conversations, and harvest coffee with farmers in every major coffee region. Countries like Kenya, Ethiopia, Guatemala, Colombia, Brazil, & Sumatra are some of their favorite origins.     This is their Natural Ethiopian bean. I brewed this at my 1:12 ratio. Java Brothers notes flavors of lime & floral. This was a nice Ethiopian. Nice and fruity and floral. Not a crazy fruit bomb like some Ethiopians can be, but definitely still bright & winey as naturals are. Florals like jasmine & honeysuckle. Nice berries & citrus sweetness. Tasty cold brew from a local roaster. I love supporting local businesses and seeing them succee

   Today I feature Part 1 of a 4-Part series of delicious coffees from the folks over at Sunshower Farms out of Holualoa, Hawaii. Sunshower Farms is Kate & Doug Hickey, a married couple from Chicago, Illinois. They moved to Hawaii in February of 2013 in search of something new (and warm) and fell in love with their farm. They started Sunshower to serve people who care about where their coffee comes from and who truly want to know their farmer. Kate does their marketing, website, coffee roasting and sales, events, vegetable production and animal care. Doug is in charge of the accounting and all 8 acres of their coffee production. Sunshower Farms is committed to creativity and quality at every step of the coffee process. They believe in third-wave coffee principles, from sustainable farming techniques to innovative processing and roasting methods.     The 4 different features will highlight each of the beans I have from Sunshower Farms. This is the 1st, their Natural Pr

   Today I present my third bean I've featured from Steadfast Coffee out of Franklin, Tennessee. Steadfast Coffee Roasters create a distinct roasting profile for every coffee in order to accentuate its terroir, or unique growing environment. They cup every batch of coffee that’s roasted to ensure the quality of the seed has been maintained and to dial in their profiles as consistently as possible. They also celebrate the hard work that has come before them by using sustainable and relationship-building sourcing practices with both farmers and importers. Their roasting team takes “origin trips” to source, cup and score their coffees at the farms themselves. After making buying decisions on the spot, it’s then their joint duty to find a trust-worthy importer to transport the coffee. The result is the ultimate in sustainable purchasing, longevity of product quality, and traceability on the farm level.     This is their Estaban Madrid El Sauce bean. This is a washed bean fro

   Here I present the third tasty bean I’ve had 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 Honduras Natural bean. I brewed this at my 1:12 ratio. This was a very tasty cup of coffee. These natural beans form Bivouac have been killer. Very fruity & sweet & flo

   Here I present my third and final bean from Swings Coffee. Swing’s Coffee Roasters has been part of the Washington, DC coffee culture for nearly 100 years. The M.E. Swing Co. was established in Washington, D.C. by M.E. Swing and his son, Edward Swing, in 1916. Father and son found a ready market for the premium Arabica beans which were imported from Africa, Latin America, and the Far East. In 1920, the company opened its now historic Mesco Coffee Roasters building at 1013 E Street. Swing’s passionate customers have literally traveled the world with their beans in tow, sharing their coffee with others, and relating tales of “this obscure coffee roaster in DC.” That level of devotion has kept the roasters running all this time. In 2013, Swing’s opened a new roastery and coffee bar with the sole intent of delivering exceptional coffees and a unique coffee experience to their following. They hope to strengthen an existing bond and extend their reach to those who have yet to disco

   Here I have another tasty bean from Joe Bean Coffee. At the core of Joe Bean is a diverse group of people—a combination of family and friends. What brought this diverse group together was a rally call to create a coffee-loving city—a call to bring specialty coffee to Rochester, New York. As a team of people that love sharing culinary experiences, it has been natural for them to merge their various food and drink passions with their affinity for coffee. Pushing the boundary of what a coffee bar can and should be is a constant motivation, not to mention pretty exciting.     This is their Colombia Azahar Decaf bean. Before roasting this one, their head roaster, Janine flew to Seattle to take a class on decaffeinated coffees to learn know how to most effectively roast for decaf coffees. I brewed this at my 1:12 ratio. Joe Bean notes flavors of marshmallow, jasmine, banana, grape, and fudge. A decaf bean wouldn't normally be a bean I would search out, but this was a tasty

   Today I have a great combination of coffee & chocolate. The coffee is from Mylo & the chocolate from Kyya. Both of these companies are based in Arkansas. Mylo Coffee is the realization of a lifelong dream of owner and head baker Stephanos Mylonas and his wife Monica. What began as a stall at the farmers market is now a bright shopfront in the heart of Hillcrest. Kyya started back in 2012 while working as a small non-profit on a project in Uganda. On the 31 hour plane ride home they created what is now Kyya Chocolate, the first Bean to Bar Chocolate Company in Arkansas.     I previously reviewed this coffee, Mylo's Las Lajas Perla Negra bean. An organic naturally processed bean from Costa Rica. Mylo notes flavors of raspberry wine, basil, and roasted hazelnuts. I got a lot of deep, dark fruits ie blackberry, plum, black cherry. Super juicy and silky cup with nice wine characteristics found in naturals. Nice deep earthy sweetness reminiscent of dark honey as wel

   Here I feature the second bean I’ve had from Push X Pull Coffee out of Portland, Oregon. I met one of the guys from Push X Pull as they were passing through Kansas City; 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 Kenya bean. A washed bean from the Makwa Estate out of the Kiambu County region. I brewed this at my 1:12 ratio. This made for another tasty cold brew, as did their other bean. Very fruity, red berries. Juicy & intense, especially for a washed bean. Nice syrupy cold brew. This would make for an amazing summer cold brew beverage, but still equally as tasty this winter.     Many thanks to Christopher & Push X Pull for the tasty beans. Be on the lookout for them as they are about to open their brick & mortar store in Portland this month. Go check them out here:   push

   Today I have another bean from the good people over at Alamance Kaffee Werks out of Graham, North Carolina. Alamance Kaffee Werks is passionate about custom roasted coffee, the right roast for the the right bean at the right value. The first thing that you will notice with AKW coffee is the aroma and vibrant flavor. These qualities come from a fresh roasted bean. Since AKW is a custom roastery, your bean is roasted to your preference. This means that the beans are roasted in small batches with precision and care. Once ordered, your coffee will be packaged and on its way to you quickly. If you'd like a personalized blend or roast, let them know and they can do that for you.     This is their Mexico bean. This is a washed bean grown within the Sierra Madre region at an altitude of 1600 meters above sea level. This coffee is certified Organic and Direct Trade. Some of this coffee is even grown in environmentally protected areas, as Chiapas' rainforests are home to th

   Here 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 Ethiopia Amaro Organic Natural bean. I brewed this at my 1:12 ratio. Two Sparrows notes flavors of blueberry, dried banana, and floral. I had a very floral cold brew. Strawberry, blueberry, apricot & nice acidity. This was a tasty bean. Another great example of a natural Ethiopian; my favorite.     Many thanks to

   Here I have another fantastic bean from Steadfast Coffee out of Franklin, Tennessee. While Steadfast does everything in their power to roast and serve the best coffee possible, coffee itself isn’t actually the core of their company. It’s their guests. They want to nurture a sense of wonder through our experience and interaction with what they do. Whether we buy a bag of coffee online, visit a cafe or just happen to live down the street from one, they hope we encounter their commitment to surprising hospitality, joy-rooted excellence, curious innovation and meaningful community.     This is their Aricha bean. A natural bean from the Ethiopian village of Edido. I brewed this at my 1:12 ratio. Steadfast notes flavors of blueberry, tart cherry, and honeysuckle. This was an amazing coffee. Super floral and tropical. The aroma while grinding got me excited to what was going to come out as a final product. Berries galore. Fruity pebbles as a coffee. Definitely a favorite, one of

   Today I present another 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 Ethiopia Natural bean. I brewed this at my 1:12 ratio. This definitely had the very pleasant tangy, winey acidity of a natural. Nice and sweet and complex. Peach and tangy cherry;