Truman Cold Brew

   Today I feature an amazing bean from typeface Coffee Roasters up in Calgary, Alberta, Canada. Paul Carmichael founded Typeface Coffee Roasters as he was always drawn to coffee, whether it was the simple smell of freshly roasted coffee or through conversations with friends and family. Over the past few years he's been able to take several SCA courses and completed Roaster Level 1 certification and had the unique experience to go to origin to experience the process first hand from seed to cup. When he's not roasting he enjoys the great outdoors with his family and friends or brewing some coffee to find that next adventure.    This is their Masthead bean; a Panama Geisha. This is an SHB EP Geisha variety washed coffee from the Oscarcito Estate, which is located in the Jaramillo region of the Boquete District in Panama. Oscarcito originally featured mostly Bourbon and Typica varieties that were planted there over 70 years ago. Since then, several hectares of the estate hav

   Here I have another fantastic bean from the awesome people at Onyx Coffee Lab. This will be my second time featuring Onyx as a roaster. I've been a fan of theirs since before I started Truman Cold Brew, so it's awesome getting back another favorite roaster of mine. I swung through their shop on the way back from a beer release held in Rogers, Arkansas a few weeks ago. Their cafe in Bentonville is an amazing place if you've never been. Onyx Coffee Lab was born in October of 2012. Back then, Jon & Andrea were struggling to get access to the kind of green coffee samples they were interested in. When no one knows who you are, no one wants to take a chance on you. They came out blazing with siphons, Kyoto cold brew towers, and weekly cuppings and classes, anything they could do to get customers asking why. Today they consist of a roasting facility, three stores with another on the way, 59 baristas, two roasters, a delivery guy, a warehouse grandpa, and a toddler.  

   Here I have a tasty bean from the people over at Flat Track Coffee out of Austin, Texas. Flat Track is part coffee shop, part bike shop. Per their website: "Coffee done right, metal fabrication, and anything with wheels." From pictures I've seen online, this place looks super neat! And they have some neat swag in their shop like red shop rags with their logo on it.    This is their Yirgacheffe Aramo bean. A fully washed bean from the Gedeo Zone in Ethiopia. I brewed this at my 1:12 ratio. Flat Track notes flavors of jasmine, caramel. & tangerine. This was very good; but I do love Ethiopian beans. Great floral aroma. Nice orange acidity. Lots of tasty stone fruits & tropical fruits in there, as well. This bean made for a sweet & refreshing cold brew!    Many thanks to David & Flat Track for the tasty beans. Go check them out here:  flattrackcoffee.com

   Here I have my 2nd bean from the folks over at Pablo's Coffee. Pablo's roast coffee out of their small facility at 7th and Lipan, and serve it up in our two shops in Denver: Pablo's on 6th in historic Alamo Placita neighborhood and Pablo's on Penn in Capitol Hill. In 1995, founder Craig Conner quit his corporate job, sold his house, maxed out his credit cards and opened Pablo's Coffee with his friend Kris Kluver. They spent the next two years immersed in coffee culture and developing relationships with customers and co-workers that have flourished to this day. Kris has moved on, but Craig has continued to build relationships in the coffee world as they have all gained knowledge and experience in how to produce the best coffee. At Pablo's, they love each other and they love their customers. They are family born of a shared zeal for coffee.    This is their Zambia AAA bean. This is a fully washed bean blend from the Kateshi and Isanya Estates, which are l

   Here I have my 2nd bean from Mike & Suzanne over at Meta Coffee out of Lincoln, Nebraska. Mike has been roasting coffee since 2006 and has always dreamed of sharing his beans with others who appreciate finely roasted excellent quality single origin coffee. Mike came up with the name when he realized metacognition and coffee really do go together. We benefit from thinking a little more carefully about the entire process that goes into the cups of coffee we drink. Coffee is an amazing drink that is connected to people at every step of the process. Mike excels at the roasting and extracting of coffee. Meta has a deep appreciation for the people that create coffee and the experience that occurs when we drink coffee.    This is their Uteuzi Jimbo bean. This is a washed bean AA lot from Nyeri County in Kenya. I brewed this at my 1:12 ratio. Meta notes flavors of lemon, winey fruit, with a smooth mouthfeel. This cold brew had great citrus complexity. Caramel sweetness, nice tr

   Today I have a fabulous bean for you guys from Switchbox Roasters. Switchbox is a specialty coffee roaster and cafe in Oakland Park, Florida. Their passion is quality from farmer to consumer and their goal is simple; craft the best cup of coffee! Although the last decade of roasting has taking them out west and beyond, they actually started their coffee journey in South Florida and are excited to be back home! They begin with some of the best green coffee they can source directly from farmers or through strategic broker partnerships. Cupping fresh, current crop coffees will allow them to make informed decisions and only purchase the right coffee they feel can be made into something special through their small batch roasting process. Coffees are then profiled in order to find that "sweet spot". They then roast these coffees to the ideal profiles in order to develop those complex flavors, sweetness and clarity that result in a balanced cup.    This is their Maputo bean

   Here I have a bean from the folks down at Fort Smith Coffee down in Fort Smith, Arkansas. Fort Smith uses only Specialty Grade Arabica coffee beans, which are grown mostly in higher altitudes. They buy green coffee beans and roast them to perfection in their commercial fluid-bed air roaster. They track each roast on ADR (Advanced Definition Roasting) Technology. This allows them to develop prime roast profiles and offer consistency. They then package all of their freshly-roasted beans in lined natural kraft stand-up pouches that have a one-way degassing valve. These specialty bags allow gas to release from the coffee, without allowing any environmental factors to affect it.    This is their Marcala Honduras bean. This is a washed bean that is Fair Trade Organic. I brewed this at my 1:12 ratio. This was a very nice straight forward cold brew. Nice lemon acidity. Sweet & creamy with notes of milk chocolate & nuts & caramel. This made for a nice cold brew.    Many t

   Here I have a very nice bean from Structure Roasters out of Montreal, Canada. At Structure, they believe the core of their business is people. They strive to build genuine relationships with their customers, staff, suppliers and partners. They travel to meet producers and trade with them directly, as they work for the long-term profitability and sustainability of all parties. To them, these strong partnerships, born out of the coffee we drink, is a promise of the best product we can enjoy.    This is their Jaime Gonzalez bean. This is a honey processed bean from Colombia. Jaime Gonzalez works in partnership with his son Mauricio: a family association that has existed for 30 years. They own two coffee farms - one of them ‘La Mancha’ in the Risaralda region of Colombia. Within Structure's direct trade agreement with them, they have decided to buy all of their Honey process. Simple origin of medium roasting, Jaime Gonzalez is part of their first direct purchase. I brewed this

   Here I have a great bean from Five Star Coffee Roasters from Holly Springs, North Carolina. “When I came to the United States to learn English, I was surprised to see how coffee produced by families like mine served as a main point of connection and conversation in the daily lives of so many Americans.” Nelson Raul Amador, Founder. Upon quickly realizing coffee in the U.S. was sold at high prices through a complex import system leaving farmers with little profit, Nelson decided to initiate change. He started De La Finca Coffee Importers and Five Star Coffee Roasters with the goal to eliminate the middleman between producers and buyers. “Instead of seeing coffee pass through as many as 6-8 hands between farmers and consumers (as is usual in the coffee industry), I make genuine, direct connections between coffee consumers and coffee producers, like my family.”    This is their Organic Finca Cuál Bicicleta bean. I brewed this at my 1:12 ratio. Five Star notes flavors of caramel &

   Here I have a tasty bean from the fine folks over at Cirque Coffee out of Tulsa, Oklahoma. In 2016 Cirque opened with one goal: to make the best coffee anyone had ever had. They're a people geared to taste, experience, and knowledge behind what's actually happening with their coffee. From their Limited Run Coffees to their seasonal blends, all of their coffees are bent to the unique. They unashamedly roast light and utilize techniques some would call unconventional to achieve roasts that are clean with no compromise. They're headed to the future of what coffee can be with one mission: they want wild coffee.    This is their Maracaturra Domingo Vargas, Nicaragua bean. This is a washed bean from the El Fuente farm out of the San Rafael del Norte, Jinotega region. I brewed this bean at my standard 1:12 ratio. Cirque notes flavors of strawberry, white wine, and almond. This was a tasty bean, and probably one of the biggest I've seen. Nice bright cold brew. Stone fr

   Here I present a bean from Lanna Coffee Co. Lanna's story can be traced back over 55 years to Richard and Marlene Mann. Considered Thailand’s coffee pioneers, Richard and Marlene ventured to Thailand in 1959 with the goal that one day the Thai Highland villages would become self-sustainable and free from the oppression of drug cartels and human traffickers that inhabited the area. The solution came in the form of a coffee plant. With the help of their son Mike, the Mann's founded The Integrated Tribal Development Program (ITDP), an organization committed to improving the lives of those in northern Thailand. ITDP slowly began partnering with one village at a time, continuing to expand their reach and impact in Thailand. Today ITDP partners with over 40 villages to grow coffee beans, with 100% of the crops owned by the villagers. Since 2010, Lanna Coffee Co. has worked alongside ITDP and the villagers to purchase that coffee, often paying beyond the Fair Trade value. Doing

   Here I have an amazing coffee from the folks over at Goshen Coffee out of Edwardsville, Illinois. The more people tell Goshen they love their coffee, the harder they work to make it even better. Their favorite farmers send them their perfect beans. Then they fire up a small jet engine and air-roast them, using a unique process that few coffee roasters use. That's why it's different. Because they make it that way. At Goshen, they don't just drink coffee. They eat it, sleep it, roast it, test it, explore it, and dream about it. They love it so much, they hang out with other people who roast it, and share their ideas. They don't think it's a competition, they think it's a community, and they're HONORED to be a part of it.    This is their natural Ethiopia Kochere bean. I brewed this at my 1:12 ratio. Goshen notes flavors of blueberry, jasmine, & milk chocolate. This is a recent favorite, for sure! I love natural Ethiopians, and this was a winner. S

   Here I have a great bean from Ian over at Blip Roasters based out of my hometown of Kansas City, Missouri. The philosophy at Blip Roasters revolves around how they live their lives and is what drives them: community, loyalty, coffee and motorcycles. Riding moves us through life, and coffee is their opportunity to re-align during the curves thrown by the daily grind. Blip Roasters provides a high-quality product that doesn’t compromise when it comes to sustainability and renewability. They take pride in the origins of their coffees. The beans are bought at above fair-trade market rates from farmers throughout the world, who in turn use their profits to invest back in their communities. Those are relationships that they want their customers to value just as much as they do, and they bring the farm straight to us. Their website not only provides the specifics of the bean’s variety, altitude, and certifications, but it also gives us a glimpse into the life of the farmer who did the

   Here I present a tasty bean from the folks over at Red Rock Roasters out of Albuquerque, New Mexico. Red Rock Roasters was founded in 1993 in their family’s converted barn. For twenty years, they have sought to provide the freshest, highest-quality specialty coffee and select allied products to all their customers. They work hard to roast the best green coffees on the market by hand with care and professionalism, and coffee roasting is a craft they take seriously. They’ve seen a lot of trends come and go in specialty coffee, but their customers have always looked to Red Rock Roasters for simple quality, unpretentious know-how, distinctive blends, and honest, reliable customer service.    This is their Bali Kintamani bean. This is a brand-new seasonal offering from the Indonesian island Bali. It’s grown from cultivars Red Rock has never seen before: Kartika and Kopyol. It is grown in the villages of Penelokan and Manikliyu in Kintamani. I brewed this at my 1:12 ratio. Red Ro