Truman Cold Brew

   Today I have a bean from the people of Elemental Coffee Roasters. Elemental Coffee Roasters is a small-batch roastery and cafe in Oklahoma City, OK. They source, sample, import, roast and deliver the finest coffees available in the world. They are a community-driven company dedicated to producing the finest coffee while providing their customers with the best service imaginable. Elemental seeks to generate a passion for coffee in both individuals and companies as they partake in ongoing sourcing projects.    This is their Costa Rica Finca Cale Liles bean. This is a natural bean from the farmers Oscar & Francisca Chacon out of the Sabanilla de Alajuela Region of Costa Rica. Elemental notes flavors of pineapple, peach, & brown sugar. I brewed this at my 1:12 ratio. This was a very tasty cup of coffee. Bursting with tropical fruits & stone fruits; peaches, apricots, pineapple, berries. Very nice syrupy mouth. Super cane sugar sweetness. This was an amazing bean.    

   Here I have my 3rd and final bean from Loyal Coffee out of Colorado Springs, Colorado. (bummer) Loyal Coffee is a barista owned and operated coffee company roasting and brewing coffee they love, for people they love, in the city they love. At Loyal, they believe their purpose is to use coffee as a catalyst to positively impact every community they interact with. For them, it starts with their cafe. At the cafe they serve really good coffee and toast, in a beautiful space, that was designed to celebrate their community. Whether you come by to dive deep in the details of specialty coffee or to simply enjoy a cup with your friends, they are honored to host and celebrate you.    This is their Costa Rica - Venecia bean. This is the second year Loyal has been able to offer this naturally processed Costa Rican bean. Hacienda Sonora is a 100 hectare farm of which 25 hectares are dedicated to wild forest reserve, and which produces all of its own electrical power. Loyal notes flavors

   Here I present a very nice bean from the people over at Branch Street Coffee Roasters out of Boardman, Ohio. Owners Matt and Kristin Campbell have two children and love being part of the Youngstown community. Life long Austintown native, Kristin, works full time as a Business Analyst. She earned her MBA from Monmouth University in New Jersey. After the arrival of their son, Kristin and Matt moved home to Boardman to raise their family. Roaster and self proclaimed coffee nerd, Matt, left a promising career in medicine to follow his dream of being a coffee roaster and barista. He spent 12 years in medicine doing oncology work before deciding to pursue that dream.    This is their Yellow Honey Processed Costa Rica Cumbres del Poas bean. Procucers Francisca and Oscar Chacon are third generation coffee farmers in the Central Valley region of Costa Rica. Known for being some of the first to experiment with honey and natural processing. After harvest the cherries are depulped, but d

   Here I present a tasty bean from the fine folks over at Stovetop Roasters out of Ann Arbor, Michigan. Stovetop wants us to know a few things. Coffee begins its life as the pit of a cherry. These cherries are then picked at the peak of ripeness, and brought to a processing facility. The goal of a producer is to remove the outer layers of the cherry, as well as dry the bean to the proper moisture content. How they decide to do this is referred to as the processing method of the coffee (natural, washed, pulped, honey, etc.) After processing, the beans are packaged in burlap, sent through customs, and shipped. Why does Stovetop feel it is important to understand all of this? As a coffee roaster, they are simply another step in a large process. There is so much effort that goes into harvesting, sorting, processing, packaging and importing their coffees. It is their mission to honor the hard work of those before them by doing their part beautifully. They do not roast their coffees to

   Today I have a bean for you guys from the fine folks over at Oceana Coffee Company. Established in 2009 by Amy and Scott Angelo, Oceana Coffee company brews the best coffees from around the world. Their organic coffees are roasted in small batches at the Oceana Coffee Roasting House and Café in Tequesta, Florida. It all started with a $35 popcorn maker from eBay which was converted into a coffee roaster machine. The resulting fresh roasted coffee was a resounding success, not just with Scotty but with his wife Amy and their friends and family as well! Scotty realized he was onto something and began experimenting with his coffee roaster, roasting bigger and better batches of whole bean coffee. And so Oceana Coffee company was born.    This is their Cold Brew blend. Their current mixture is a blend of washed Mexico, Chiapas & natural Ethiopia, Limu beans. I brewed this at my 1:12 ratio. Very nice florals & fruit coming from the Ethiopian, for sure. Honeysuckle & ber

   Here I have my third 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 French Press of Bel Air blend. Hotbox notes flavors of parallel caramel, snafu cashew, & blueberry af. I brewed this at my 1:12 ratio. This blend is a mix of 75% natural Ethiopia Hambela & 25% washed Brazil Prima Vera. Proper ratio & roasting of b

   Today I present to everyone a bean from the people of Black Ring Coffee. Black Ring is a small batch specialty coffee roaster that curates a seasonal selection of carefully sourced single origins. They’re coffee nerds, but they also have a passion for local food, art, music, pop culture, and everything else that pairs with a good cup of coffee. Black Ring was born and raised in the unique city of Long Beach, California. Their current passions include: watching Rick and Morty, the new Long Beach brewery movement, and hanging out at their new coffee shop in North Long Beach.     This is their Colombia, La Guamera bean. This is a washed bean from the Finca La Guamera Farm in the region of Narino. I brewed this at my 1:12 ratio. Black Ring notes flavors of milk chocolate & bing cherry. This was an amazing cup of cold brew. I also wish I could try this bean as a natural due to the flavor profiles this had as a washed bean. Very complex cup with huge tropical citrus flavor.

   Here I present to you guys a bean from the great people over at Muletown Coffee Roasters out of Columbia, Tennessee. Muletown believes in creating products that make their customers' EVERYDAY a little better. Muletown Coffee is an approachable, simplified take on small-batch coffee. It's ethically sourced, fresh roasted, no-nonsense coffee for everyday people.    This is their All Purpose Coffee. They consider this a better everyday coffee, being sweet & balanced. This was a very nice blend and I can see why they use it in house for their own cold brew (which they said they are in the process of bottling. as well). Not sure exactly what the blend is, perhaps Ethiopian & Colombian, but I am no cupping expert (yet). But great blending of the beans used. This was a very balanced cup of coffee. Nice sweetness, definite notes of caramel & toffee & nuts. Nice citrus acidity as well. Very tasty bean.    Many thanks to Austin & Muletown for the tasty bea

   Today I feature a tasty bean from Folly Coffee out of Silver Lake, Minnesota. Folly started with Rob selling craft beer across the Midwest. A friend introduced Rob to specialty coffee & instantly he fell in love. Rob wants to learn everything there is to know. Then, two years later, the combined passion for specialty coffee and excitement to spread the word led to Rob quitting his job, moving back home to the great state of Minnesota, and beginning to plan. As Rob is planning, he attends a farmer's market and meets Ken. Together, they transform Ken's roasting warehouse into a full blown roastery and Folly Coffee Roasters is born alongside Ken's existing business. Fun coffee, delicious people. Bridging the gap between the coffee elite and the everyday drinker of jo.    This is their House Bean. The Folly Coffee House Bean is a rotating single origin bean. This means the exact flavor of the House Bean changes throughout the year, but will always feature a fun, fr

   Here I have my second bean from the good people at Stovetop Roasters. Stovetop obtains their coffees from multiple sources, and they strive to be as transparent as possible with their process. There are currently two ways they buy their coffee. First, importers are large companies that work directly with coffee farms, usually by visiting them personally. They know their stuff, and help educate farmers in order to improve their practices and resulting coffee quality. This approach fosters long term trusted partnerships between the importer and the farmer, and in turn results in a higher quality coffee in your cup. These importers also develop relationships with and supply coffee to multiple roasters which allows them to purchase most, if not all, of a farmers crop. Working with a good importer provides the coffee farmer with peace of mind knowing their hard work will provide a reliable income. They support this ecosystem by sourcing coffees from high quality coffee importers. I

  Here I have a tasty bean from the folks over at Lexicon Coffee Company. At Lexicon, they believe that words are powerful. Words have the ability to create worlds or destroy them. They can make you fall in love and in the next moment break your heart. It is because of the influential ability of words that Lexicon donates 10% of their profits towards putting more books in the hands of children, so they can learn to use and choose their words wisely. Their desire is to see that no child goes without the opportunity to read because, at Lexicon, words matter.    This is their Guatemala bean. A washed bean from the Huehuetenango Region. Lexicon notes flavors of plum, maple syrup, & cacao. I brewed this at my 1:12 ratio. This was a very tasty and complex cup of cold brew. Nutty & chocolately with some nice dark honey sweetness. Nice fruity sweetness as well, with some stone fruits in there, almost tropical. Pleasant acidity too. Overall, a very nice cup of cold brew.    Many

   Here I have my second bean from Loyal Coffee out of Colorado Springs, Colorado. Loyal believes their purpose is to use coffee as a catalyst to positively impact every community they interact with. Before you enjoy a cup of Loyal Coffee at the cafe, it’s roasted at a location they affectionately call “The Clubhouse”. The Loyal Coffee Clubhouse is located inside the Ivywild School on the south side of downtown Colorado Springs. This is where their team passionately works to choose coffees that are exciting and approachable for all coffee drinkers. The team aims to bring out the best in each coffee by roasting with creativity and precision giving everyone a chance to savor great coffee together.    This is their No. 24 bean, a washed Ethiopian. This washed heirloom varietal comes to us from the Oromia region named for the native people who live here. Often referred to as Guji (a specific Oromia tribe) this region is associated with a rich coffee growing tradition. Near the town o

   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 Barrel Aged Ethiopia bean. This is a naturally processed Ethiopia Micro Peaberry that has been aged in 11-year-old bourbon barrels from Jos. A. Magnus & Sons there in D.C. I brewed this at my 1:12 ratio. Another great barrel-aged bean for cold brew. First off, these b

   Here I have my second bean from Hotbox Coffee Roasters, and boy is it a special one! 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 decided to put their craft coffee in cans to pay homage to their roots. Not only do cans fit right into their active lifestyle thanks to how durable and portable they are, but they have found they also protect their coffee products better than bottles or bags. Did they mention our aluminum cans are infinitely recyclable? Yea. That’s rad.    This is their special release Ten FIDY Barrel-Aged bean. This blend is a 50/50 mix of Mexico & Brazil beans, then barrel-aged in Oskar Blues Barrel-Aged Ten Fidy barrels. BA Ten Fidy is a stout from Oskar Blues that was aged in Four Roses & Buffalo Trace bourbon barrels (and is amazing btw). So not only is this a b

   Today I present to you a bean from No Six Depot out of West Stockbridge, Massachusetts. No Six Depot's guiding mission is to keep it simple and make it true. They hand roast the highest quality, most ethical green coffee beans in small batches. They roast by hand, not by computer profile. Each bean and each crop is different, so they treat each batch as if cooking a meal -- using eye, ear, nose, experience and some creative experimentation. Their goal is to bring out the unique regional qualities in each bean. They source only natural coffees, teas, salts--grown responsibly by those who take pride in their work and are recognized for their effort. In April 2017, they opened their new roasting room where the public can come in and see the roasting process and where they will hold cuppings and classes.    This is their No Ordinary Cold Brew Blend. This consists of a blend of aged, Monsooned Malabar and high-grown Brazil Oberon. No Six Depot describes this coffee as having a

   Here I have my third 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 Synesthesia Espresso bean. This is a blend, currently comprised of two beans from the Guatemala regions of Hunapu and La Danta . Since this was an espresso blend, I chose not to cold brew this, but instead just brewed it as a pourover. I brewed this at my standard pourover ratio of 1:16. Spectrum wanted to strike a balance between having a good ch

   Here I have my third 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 Colombia bean. Java notes a sweet floral aroma, lemon-orange citrus, & a syrupy chocolate finish . I brewed this at my 1:12 ratio. This was a tasty Colombian cold brew. Definitely has a nice citrus about it; lemons/limes/oranges. Sweetness of nuts & caramel. Very nice well rounded cup of coffee. Sweet & tasty cold brew from a local roaster.    Thanks again to Quincy & Java Brothers for the wonderful beans. Make sure to lo

   Today I feature a bean from the folks over at BeanFruit Coffee, my first roaster from the state of Mississippi. Believe it or not, the founder of BeanFruit Coffee Company, Paul Bonds, grew up hating coffee. His first experience with coffee was making instant coffee as a kid for his dad - Taster’s Choice instant coffee to be exact. He grew up in Southern Mississippi where zero coffee culture existed and you bought a can of Folgers if you wanted “the good stuff.” In 2008, his interest in coffee sparked after reading an article about specialty coffee, where it came from, and who it affected. In 2009, he started roasting at home, then selling at a local farmers market, then working with a local cafe, then a couple years later he left his corporate job to pursue BeanFruit full-time and hasn’t looked back.    This is their Guatemala Finca El Durazno bean. This micro-lot offering comes from producer Octavio Camposeco in Huehuetenango. Octavio names Finca El Durazno after all of the

   Today I have a bean from the people over at Bespoken Coffee Roasters. Bespoken is a husband & wife team crafting tailor-made coffee out of Corvallis, Oregon. Tailors employ patience, precision, and skill to perfectly fit a garment to their client. They believe coffee deserves the same attention. By accepting that each coffee is inherently unique, Bespoken can focus on the characteristics that make it so.    This is their El Tambo bean. A washed bean from the Cauca region of Colombia. Bespoken notes flavors of toffee, apple, green grape, and pecan. I brewed this at my 1:12 ratio. This was a nice full bodied cold brew. Nice nutty & caramel sweetness. Bright malic acidity. Super nice stone fruits as well.    Many thanks to Collin & Bespoken for the tasty beans. Go check them out here:   bespokencoffeeroasters.com

   Today I have my first bean from Loyal Coffee out of Colorado Springs, Colorado. Loyal Coffee is a barista owned and operated coffee company roasting and brewing coffee they love, for people they love, in the city they love. At Loyal, they believe their purpose is to use coffee as a catalyst to positively impact every community they interact with. For them, it starts with their cafe. At the cafe they serve really good coffee and toast, in a beautiful space, that was designed to celebrate their community. Whether you come by to dive deep in the details of specialty coffee or to simply enjoy a cup with your friends, they are honored to host and celebrate you.    This is their Ethiopia, Hambela Estate bean. This natural Ethiopian is grown by the METAD organization, which owns the only certified SCA lab in Africa. A family owned, third generation company currently run Aman Adinew METAD employs over 70 percent women in it’s organization, and sends over 650 children in the area to s

   Here I have Part 4 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

   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 El Pilar bean. This is a washed bean, grown by Juan Chen in the San Juan Sacatepéque

   Here I present a tasty bean from the fine folks over at Stovetop Roasters out of Ann Arbor, Michigan. Stovetop wants us to know a few things. Coffee begins its life as the pit of a cherry. These cherries are then picked at the peak of ripeness, and brought to a processing facility. The goal of a producer is to remove the outer layers of the cherry, as well as dry the bean to the proper moisture content. How they decide to do this is referred to as the processing method of the coffee (natural, washed, pulped, honey, etc.) After processing, the beans are packaged in burlap, sent through customs, and shipped. Why does Stovetop feel it is important to understand all of this? As a coffee roaster, they are simply another step in a large process. There is so much effort that goes into harvesting, sorting, processing, packaging and importing their coffees. It is their mission to honor the hard work of those before them by doing their part beautifully. They do not roast their coffees to

   Here I have my second 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 Diima Lot #9 bean. It’s a natural bean from the Yirgacheffe region of Ethiopia. Spectrum notes that Lot 9 is a bombastic, yet refined natural coffee that is quite bright, has complex sweetness, lemon, hibiscus, and cherry flavors. I brewed this at my 1:12 ratio. This was a nice & fruity cup of cold brew. Not as wild as many natural Ethiopians