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

   Today I present a very unique bean 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 Huehuetenango Regional Select Bean. This is a washed bean from Wayka

   Today I have a super tasty bean from Mylo Coffee Co. Mylo Coffee is the realization of a lifelong dream of owner and head baker Stephanos Mylonas and his wife Monica. The couple met and received much of their culinary education in the United Kingdom where they were inspired by the seasonality and consciousness of consumption that had lately arisen there. They relocated to Monica’s hometown of Little Rock to open a shop that reflected their appreciation of both craftsmanship and community presence. What began as a stall at the farmers market is now a bright shopfront in the heart of Hillcrest.     I met up with Markos at Mylo on a Sunday morning on our return home to Kansas City from Little Rock. Ordered my wife one of the trainers chai lattes she says she’s ever had, and Markos & I talked shop. They have a bright & beautiful space with some very tasty pastries to go with their great coffee. This is their Las Lajas Perla Negra bean. An organic naturally processed b

   Today I present an amazing bean from one of my favorite Roasters, Messenger Coffee based right here in my hometown of Kansas City. Messenger Coffee is beyond fair trade sourced and manually roasted in Kansas City. Messenger creates excellent, artisan-level roasts from the best coffees available while taking care of their coffee farmers in a way that goes above and beyond the status quo. They are head over heels for discovering new coffees, artfully coaxing out the best characteristics of the bean for us to enjoy. Their roasting is a collaboration between Kiersten, their head roaster, and the rest of their team as they work to have the best quality of coffee in their lineup. They roast on two fully manual San Franciscan drum roasters, and everything is still done by hand & by scent & by ear, listening to and smelling coffees at the production level and at the sample level when they are choosing coffees to add to the lineup: They sample and test hundreds of coffee crops

   Today I have a bean from Bodhi Leaf. Bodhi Leaf is a small company out of beautiful Southern California. What they lack in size, they make up for in service. Their mission is to provide large and small roasters with exceptional coffees, economical prices, and excellent customer service. Their dedication to quality and service is fueled by their commitment to their customers, a fervent caffeine addiction, and ongoing research. They proudly perform extensive research on every batch of coffee beans so that every import is filled with the best coffee beans in the world. The Bodhi Leaf has long been a symbol for peace, happiness, prosperity, longevity and good luck. It is a reminder of the ultimate potential that lies within us all. They use this philosophy to continually build and strengthen relationships with coffee farmers and their families all over the world. These relationships allow them to provide high end specialty coffee directly from their farms to your cup.     Thi

   Today I’m featuring a tasty bean from the folks over at Ristretto Roasters. Ristretto Roasters produces handcrafted coffees out of Portland, Oregon. They roast in small batches and specialize in a medium roast. They offer four blends – Beaumont, Cowboy, Tres Burros and sugar- process decaf – suitable for every brewing method. Ristretto also features a roster of single-origin coffees. Their offerings change with the seasons, with what farmers they work with are growing, and what they love drinking now. Ristretto founder Din Johnson sources their coffee beans. They work directly with coffee farmers in Brazil, Nicaragua, Guatemala, Colombia and other coffee-producing countries. Ristretto has been featured on the Google campuses in Washington and in bakeries in Hong Kong.     This is their Beaumont Blend. I brewed this at my 1:12 ratio. Ristretto notes flavors of Chocolate truffle, maraschino cherry, toasted coconut. This is a blend of coffees from Brazil, Ethiopia and Nicara

   Today I have a tasty bean from the folks over at Trailhead Coffee Roasters. Trailhead is based out of Portland, Oregon. Their coffees are harvested with care — organic, sustainable and well above fair trade prices. Many of their coffees come from woman-owned cooperatives throughout the coffee growing regions. With excellent beans in hand, they develop a roasting profile based upon chemistry and experience — one that creates the most magic in the cup. Each roast is computer monitored and adjusted for batch consistency. They dwell in the world of medium roast. A medium roast allows the nuance of origin to shine through while getting the nice caramelization that happens as you move beyond light roasts. Their bags are hand printed in-house, which I love. Definitely has a handmade feel to it. They design the artwork, blend the colors and roll the ink for every bag. Cargo bikes transport their coffee to markets, cafes, offices and restaurants in Portland. For clients outside their

   Today I present a 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 discover what they ar

   Today I present one of my favorite beans of late. This made for one super tasty cold brew. This is a bean from the folks over at Legal Speed Coffee & Supply. Legal Speed spends most of their time as touring musicians, while on tour they felt the constant need to burrow into each city in search of local food and finely crafted coffee. The preferred mode of transportation has always been by bike; finding the finest local coffee roasters in each city became a sport, and their passion for the dark coffee arts was born. In the summer of 2016 they had their coffee roaster set up in Southern California and started working on their craft. They look to help build and caffeinate a community that embraces positivity, creativity, delicious coffee and exploring the world via bike.     This is their El Salvador Finca Shangri La Red Honey Process Bean. I brewed this at my 1:12 ratio. Legal Speed notes flavors of Simple Syrup, Stone Fruit, and Hugs. This was an amazing coffee. Tasty

   No Scoop Needed !!!     This was the tastiest Kickstarter I’ve yet to back. Cosmik is a freeze dried ice cream made by Robert Collignon in New York’s Catskill Mountains. The freeze drying process involves a combination of very low pressure and temperature. This causes the ice to magically transform from a solid to a gas. This ice cream is super tasty. I ordered all 4 flavors they had available at the time; mint chocolate chip, Mexican chocolate chip, peanut butter chocolate chip, & cookies & cream. Their website just went live today, and they added a new flavor; strawberry. These bars were crazy good. Amazing texture that’s hard to describe. With all organic ingredients being used, these are some well made deserts. Perfect for traveling, camping, or simply at home snacking!     I strongly suggest picking up a bar or two. Would make for an awesome Christmas gift as well! Go grab some interesting treats:   cosmik.com

   Today I bring to you another tasty coffee from Good Trip Coffee. While traveling in Nicaragua, Angela & Andrew began buying green coffee from local markets, roasting it on the stove, and making cold brew. They played with different roasts and created drinks using simple ingredients. The results were delicious, and ignited an exciting chain of events. On October 11, 2016, Good Trip Coffee Co. was born. Two months later, they opened their website and launched their product line of artisan brews.     This is their single origin Rwanda Izuba bag. They source this bean from rotating women’s cooperatives in Rwanda. The current offering comes from the Maraba Cooperative, and is part of ongoing efforts by the Bloomberg philanthropy to combat poverty among rural women. Good Trip mentions bright notes of cherry and a dark chocolate body. The cold brewing process for their bags is super simple. Drop 2 compostable bags of coffee in a jar, place in the fridge, and wait 12-24 hours

   Today I’m featuring a 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 Kenya Gachirago bean. A washed Bean from the Gachirago Washing Station in Kiambu county. It’s a AA top microlot mix of SL-28 and SL-34 varietals. I brewed this at my 1:12 ratio. Joe Bean notes flavors of cherry, grape candy, black tea, and lemon blossom. This was quite the floral bean. Very fragrant; loved the smell of this as I was grinding them up. Nice berry sweetness. Cherries, berrie

   Today’s coffee comes to us from Bonfire Coffee out of Colorado. Their cafe is in Carbondale while their roasting takes place out in Glenwood Springs. Bonfire’s quest is to consciously and ethically source the highest quality coffees, and benefit every community involved, from farm to your cup. They small batch roast these coffees, aware and respectful of the dedication it has taken to bring them to us.     This is their Central Scrutinizer Blend. A Central American blend that is roasted just right for a pleasing, all around coffee. The origins of the beans are Costa Rica, Nicaragua and Guatemala. I brewed this at my 1:12 ratio. Bonfire notes a smooth coffee with lots of chocolate and citrus. This was a smooth and creamy cold brew. Chocolate and caramel sweetness. Nice orange and cherry notes. Nice tart acidity. Tasty bean.     Many thanks to Jeff and Bonfire for the great beans.  Go see what they have to offer:   bonfirecoffee.com

   Today I have a tasty bean from Happy Rock Coffee. Happy Rock is an award winning small batch micro-roaster, hidden in the heart of Gladstone Oregon. They started their business in 1999. Some of their awards include winning the Best Coffee In Oregon Championships in 2013.     Today's bean is their Modern Italian. I brewed this at my 1:12 ratio. Happy Rock states this as a Medium Roast Coffee, with hints of orange and milk chocolate with butterscotch undertones. This bean was also the winner of the 2015 Golden Bean Award Best Espresso. This was a nice smooth cold brew. Sweet and citrusy. Definitely vibing on those rich chocolatey, caramel notes. Can definitely see how this would make for a nice hot coffee & Espresso. Bet this goes great with some cream. Might try that next.     Many thanks to Happy Rock for the tasty beans.  Go see what these folks have to offer:   happyrockcoffee.com

   Today I present a delicious coffee from the folks over at Corvus Coffee. Corvus Coffee has set out to be the Rocky Mountains' most widely respected coffee company. They provide coffee through strategic wholesale partnerships and (soon) multiple craft-focused company espresso bars in Denver and the surrounding areas. They have multiple coffees which have placed in or won the Cup of Excellence, or provide a similar level of vibrance and flavor. Each of their coffees is hand picked and processed with care from small farms around the world. They value the efforts of the farmer very highly and are very fortunate to work with importers who feel the same way. Actively seeking out farmers who put more than an average level of effort into improving their crops year over year is their way of contributing and paying homage to the work at Origin.     This is their Sonora Honey, Costa Rica. A single varietal Villa Sarchi bean, honey processed. I brewed this at my 1:12 ratio. Corvu

   Today I have a bean from Allegro Coffee out of Thornton, Colorado. Allegro’s story starts back in 1975 and people get their coffee from cans. Grim though it may seem, there was a time when people thought all coffee was the same. It was a time without espresso shops. A time without “Arabica” in the American lexicon. But Jeffrey Cohn, whose grandfather founded coffee giant Superior Coffee, hatched the idea to bring truly superior coffee to the people. His specialty coffee company would sell coffee that—gasp—tasted good. In 1977, his vision became a reality with the establishment of The Brewing Market in Boulder, Colorado. After opening his second shop in 1980, Cohn began roasting his own beans, exposing Boulder to authentic, freshly roasted specialty coffees for the first time. In 1985, increasing demand in the wholesale market prompted Cohn to sell The Brewing Market and launch Allegro Coffee Company, an import, roasting and wholesale distribution venture. Cohn used only the p

   Today I have a tasty bean from the fine folks over at Foxtail Coffee Co out of Winter Park, Florida. Foxtail Coffee is dedicated to responsibly sourcing some of the finest coffees from around the world. The company upholds its ethical and quality standards by making sure these environmentally-friendly farms are paid fair wages, so they may continue to grow exceptional crops. Foxtail Coffee also provides a welcoming atmosphere that shifts the way we think of coffee; one cup at a time.    This is their Ethiopia bean. A natural bean from the Yirgacheffe Region. I brewed this at my 1:12 ratio. Foxtail notes flavors of Brown Sugar, Strawberry, and Floral. This was a tasty bean, cuz you all know I love the naturals. Nice bright cup. Super fragrant on the grind. Flowers, honeysuckle, tropical. Very tasty; sweet, berries, all the good stuff a cold brew should be.    Many thanks to Iain & Foxtail for the tasty beans. Go see what they have to offer:   foxtailcoffee.com

   Today I have the last beans from Big House. All their beans were a treat, and it was also nice learning about their story and mission. Big House believes in birthing potential through highlighting diversity. They source unique coffees to keep the spectrum wide, allowing each one to flourish in its own way. They believe that of people as well. The goal of Big House Beans is to empower individuals through unconditional love and second chances. To caffeinate and embrace our community through every bag of coffee. From the bloom to the last sip. #morethanjustcoffee    This is their Peachfield blend bean. A medium roast Big House Beans original blend. A medium roast preserves the characteristics of origin coffee. I brewed this at my 1:12 ratio. Big House notes flavors of caramelized brown sugar, anise, and dried fruit. This was a nice full bodied cold brew. Nice deep sweetness. Definitely getting the brown sugar and dried fruit notes. I drink cold brew year round, but I bet this

   Today I bring to you something a little different from my norm. These are cold brew bags from Good Trip Coffee Co. While traveling in Nicaragua, Angela & Andrew began buying green coffee from local markets, roasting it on the stove, and making cold brew. They played with different roasts and created drinks using simple ingredients. The results were delicious, and ignited an exciting chain of events. On October 11, 2016, Good Trip Coffee Co. was born. Two months later, they opened their website and launched their product line of artisan brews.    This is their Mayan Cocoa Organic Infusion. It consists of Nicaraguan coffee blended with raw cacao, cinnamon, nutmeg, and a dash of cayenne. The coffee comes from woman producers of the Miraflor Estelí Region of Nicaragua. The cold brewing process is super simple. Drop 2 compostable bags of coffee in a jar, place in the fridge, and wait 12-24 hours. The resulting brew was super tasty. I’m typically not a big fan of Toddy co

   Today I’m featuring a bean from the folks over at Modest Coffee. Modest Coffee is the creation of husband and wife duo, Marcus and Jenni Contaldo. While officially established in October 2013, it’s story began much earlier at a little farmer’s market in Brookfield, IL. This is where they got their first taste of fresh roasted, specialty coffee, returning each Saturday to buy more. Once winter came, they lost touch with their beloved coffee roaster so Marcus decided to figure out how to do it himself. They hit the thrift stores in search of the perfect popcorn popper to use for roasting and a new hobby began. Soon he had friends, family, and co-workers asking him for coffee, roasted in 1/3 lb batches on a vintage West Bend Poppery. To keep up with the demand, he moved up to a one pound Behmor roaster and began to scan Craigslist for a commercial coffee roaster. In September 2013 Marcus found that fateful coffee roaster, a yellow Ambex 500, located in Chicago. They rented a tru