Truman Cold Brew

  Here I have a great bean for you guys from Treeline Coffee Roasters out of Montana. When Treeline started in August of 2013 their goal was simple: create an unforgettable cup of coffee. They take this mission seriously and roast unique coffees in small batches to bring you a cup of coffee you won’t find anywhere else. The journey began on a coffee farm in Colombia when their founder Natalie was traveling on a cross-country motorcycle trip. Driven by curiosity and her love of coffee, she was inspired by her visit with the farmer, Don Eilas, who not only taught her about the growing process but also invited her into his home to show her how to roast freshly harvested coffee over an open flame. For the next six years, Natalie cultivated her craft, experimentally roasting a variety of beans on a wide range of apparatuses. Her love of roasting (and mountains) ultimately brought her to Bozeman, Montana where she founded Little Red Wagon Coffee Roasters, now Treeline Coffee Roasters.

   Today I have an awesome piece of equipment for you guys. Meet the PUCKPUCK. PUCKPUCK is an attachment that turns any AeroPress Coffee Maker into a cold brew drip system. The PUCKPUCK allows for a controlled slow dripping of water over a bed of coffee, creating a uniquely versatile cold brew that can be enjoyed over ice, with milk, or as a mixer with your cocktails. The patent-pending twist drip valve means the setup is done in seconds and if you pair this with the PUCKPUCK Drip Counter App available for Apple and Android you can achieve a more exact calibration to perfect your brew. Another design feature is the universal screw thread on the PuckPuck which means you can can pair certain types of mineral water bottles with the PuckPuck to create a lightweight piece of kit allowing you to slow drip coffee wherever you go. Only certain brands of water bottle fit the screw thread for PUCKPUCK and currently the only option they have listed for the US is Evian Still.    I took this

   Today I have a tasty bean from one of my favorite roasters, Messenger Coffee; from right here in Kansas City, MO.  I got this bean as a part of a swag bag when I did my first overnight bike-packing adventure a few weeks ago.  Messenger was one of the sponsors for the event, hosted by Velo Garage; the Rock Island Ramble.  It was a 100-mile overnighter on a spur of the Katy Trail; great event. 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 multiple beans, one of my which was one of the 1st beans I reviewed on my page, so I will always be thankful for that offering he made to a rookie in the coffee 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

   Here I have a tasty bean from Seven Seas Roasting Company. Seven Seas was started by Eric and Rob during their years in the armed forces. They randomly bumped into each other at a coffee bar in Bangkok and the real coffee journey began: the journey where coffee farmers are treated like humans and where the coffee they produce tastes damn good too. What they found out on their travels became the impetus for Seven Seas Roasting Co: what most call fair trade is nothing more than an airline calling economy seating comfortable. So, they set out to change that. The name Seven Seas Roasting Co. is a nod to past explorers and adventurers, who risked everything in the pursuit of reaching new lands in search of exotic rewards to return with.    This is their washed Guatemala Gold bean. Huehuetenango microlots are from Union Cantinil located in Northern Huehuetenango in Guatemala. Cantinil comes from the term Cantigil, meaning venomous snake. Due to the fact that these coffees have uniqu

    Here I have a tasty bean from the folks down at Reverie Coffee out of Wichita, KS. This is the 2nd time I've had Reverie on my page, as they were one of the 1st roasters I featured when I started Truman Cold Brew. So thanks again Andrew, Jason, & the rest of the Reverie team. Reverie's roasting team is headed by Beau Harris, a seasoned coffee veteran with over 6 years of experience in specialty coffee. Having been the head barista of multiple cafes, a certified espresso machine technician, and a cafe consultant, he knows the affect great coffee can have on all aspects of a cafe business. Their crew is driven by a desire to provide fantastic coffee and customer service to the Wichita community and beyond. They make coffee for everyone. Be it your livelihood, or for you home or office, Reverie creates coffee for people who care about making a lasting impression on their audience. Let them show you how their coffees can make your life a little better. Visit their cafe

   Coming back at you guys! Miss me? Hope so, cuz I have some great coffees coming your way. Here I have something new & awesome from Little Amps Coffee out of Harrisburg, Pennsylvania. Little Amps got into coffee a few years ago while living in Oakland, California. Watching roasters open and serving coffee like they'd not had before; intense, flavorful, fresh. They obsessed with the steps getting us the perfect coffee. Sourcing beans from amazing farms and roasting them with finesse. Little Amps also curates a smallish slew of new and used vinyl records including new releases, new re-issues, rare indie hits, and stand-by classics.    This is their Freeze Dried Gera instant coffee. To make this coffee, the coffee is very carefully extracted in concentrated form in individual doses, clarified to remove undissolved solids, and then slowly freeze dried to preserve those delicate nuances. It takes approximately 50 hours to produces 1 sachet of instant coffee before packaging.

   Today I have for you guys an amazing bean from Rooftop Coffee Roasters out of Fernie, British Colombia, Canada. In July 2016, they launched their small roastery with one cafe client, a handful of retail customers, and a 17-year-old head roaster. At the time, the team's past business experience spanned many industries, except the coffee industry. And they were coming out of the gate with a mantra of light roasted coffee and “Single Origin, Single Speed” in the dark roast dominated town of Fernie, BC. They’ve come a long way since their early days of home roasting on the rooftop. For starters, their shop is at ground-level and they are no longer roasting 250 grams at a time, in a tiny electric roaster. However, cracking open a bag of green coffee still inspires them in the same wonder and excitement, and they can’t wait to see where it will take them next.     This is their Natural Ethiopia Mokonisa bean. This bean carries the Certifications of being Direct Trade &

   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

   Today I present my final bean from Ross Street Roasting. Ross Street Roasting Co. was founded in 2015 by small-town Iowa native, Brian Gumm. Brian spent a year and a half hobby roasting in his garage on Ross Street in Toledo, Iowa. The business scaled up from local word-of-mouth customers to begin serving cafés and retail stores in the Central Iowa area, as well as maintaining an online store that serves the entire US. In 2016, they moved into a 800 sq ft production facility in Tama, Iowa. In 2017 the business grew by over 160%, making significant progress on their mission to "Turn coffee drinkers into coffee lovers."    This is his Dr. Doolittle's Espresso CLASSICO blend. The blend is compromised of 100% Direct Trade coffees from Nicaragua & Papua New Guinea. Roaster Brian developed this blend with a friend from his hometown, Jeff Doolittle, who in addition to being an espresso aficionado is a practicing medical doctor. For his help in developing the line

   Here I have my 3rd bean from the people over at Terra Nova out of New Hampshire. Terra Nova Organic Coffee Roasters was founded in a barn on an organic farm in Gilsum, New Hampshire in 2005. When the original founders of Terra Nova decided to move on to new pursuits, one of their young baristas and her entrepreneurial husband decided to jump in and learn the craft. In the spring of 2011, the coffee roaster was moved in the back of a pickup truck across the River Road and into the Murphy’s red barn where the business grew, new coffees were introduced, and Terra Nova made its mark on the regional coffee scene. In 2017, Terra Nova made another big move into their custom brick and mortar roastery and espresso bar, allowing the roasting operation to increase capacity while giving customers an exceptional cafe experience featuring their on-site roasted, high quality organic beans.    This is their Mexico bean. Terra Nova notes this bean to be bright and medium bodied, sweet nut &a

   Today I have a nice 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 Thailand, Arabica Doi Pangkhon bean. This is a Kenya Style Washed bean from the Chiang Rai region. This bean is processed in the style of most Kenyan beans, it's depulped and dry fermented for one night, and then wet fermented again for

   Here I have an amazing 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 Ethiopia Keffa bean. This is a naturally processed bean from the Efrem Estate. Pablo's note

   Today I have another bean from Black Iron Coffee out of Novi, Michigan. From roasting coffee at home as a hobby to creating the best coffee possible, that's how Black Iron started. Kevin discovered coffee late but realized quickly that there had to be different varieties and types of roasts of coffee. He then started his education in creating a better cup of coffee. After many years and many pounds of coffee given to family and friends, he decided to take his roasted coffee to the next level. The journey the coffee makes before it goes into his roaster is a very labor intensive and interesting process. He feels that it would be doing a disservice to that journey if he did not put in the time and effort into producing the best product he is capable of. Developing those tastes that make that coffee the best it can be is his challenge and his passion.    This is their Tanzania Mamsera bean. Black Iron notes flavors of apricot, dried fruit, & graham cracker. I brewed this

   Today I have a very tasty bean from the folks over at Quantum Coffee Roasters. Quantum Coffee was started by Fidel and Diana Moreno. They are full time teachers in San Antonio, Texas teaching Physics and Math, respectively. Besides having a passion for education, they also have a passion for finding the best green coffee that can be sourced and roasting it just right. Their story begins when one day in class, a student asked if they would be interested in sampling some coffee he had roasted. Being completely intrigued and surprised that anyone would roast their own coffee, they responded with a quick yes! They had experienced the true flavors that coffee had to offer besides dark, darker, and darkest! They were hooked on freshly roasted coffee that hadn't been burnt down to its carbon backbone.They purchased the student's espresso machine, grinder and coffee roaster when he went off to college. Just like he did, they started giving away samples of their own roasted co

   Here I have my final bean from the good folks over at Dogwood Coffee Co. Dogwood Coffee Company is a small, quality-focused roaster based in Minneapolis, Minnesota and Winnipeg, Manitoba. Quality is the driving factor behind what they do and building relationships is fundamental to their sourcing process and overall approach to doing business.    This is their Neon Espresso blend. Dogwood notes flavors of citrus, sparkling fruit, and sweet tang . I brewed this at my 1:12 ratio & also as a pourover at a 1:16 ratio. Dogwood used 2 different beans in this blend: a Costa Rica, Trinidad bean & an Ethiopia, Mulish bean. This was a nice blend. Great acidity. Caramel, nutty sweetness. Stone fruits. Made for a tasty cold brew & pourover.    Many thanks to Ben & Dogwood for the tasty beans. They sent me an amazing care package with some super tasty beans, so make sure to go show these guys some love. They know their coffee. Go check them out here:   dogwoodcoffee.co

   Today I present my 3rd bean from Ross Street Roasting for you guys. Ross Street Roasting Co. was founded in 2015 by small-town Iowa native, Brian Gumm. Brian spent a year and a half hobby roasting in his garage on Ross Street in Toledo, Iowa. The business scaled up from local word-of-mouth customers to begin serving cafés and retail stores in the Central Iowa area, as well as maintaining an online store that serves the entire US. In 2016, they moved into a 800 sq ft production facility in Tama, Iowa. In 2017 the business grew by over 160%, making significant progress on their mission to "Turn coffee drinkers into coffee lovers."    This is one of his Peru offerings. It is a blend of high-scoring lots from smallholder farms in the Cajamarca Region. I brewed this at my 1:12 ratio. I am beginning to notice that I tend to like Peru beans; not as much as my natural Ethiopians though. Nice apple-citrus acidity. Fruity & sweet, with notes of stone fruits, like cherry

   Today I present another fantastic bean from the dudes over at Legal Speed. This made for one super tasty cold brew. 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 washed Ethiopia Sidamo Guji bean. I brewed this at my 1:12 ratio. Legal Speed notes flavors of floral and Madagascar vanilla. This was an amazing coffee. Very floral with a nice citric acidity. Caramel sweetness. Stone fruits. Very tasty

   Today I have another tasty bean from the people over at Terra Nova out of New Hampshire. Terra Nova Organic Coffee Roasters was founded in a barn on an organic farm in Gilsum, New Hampshire in 2005. Over the years they have refined their process, from sourcing to blending to roasting, from packaging, efficiency, to community relationships and more. Their crew has grown from a tight knit group of family members who worked long and wacky hours, to a professional crew of passionate coffee pros who know their coffees in and out, and craft each batch with care. From day one, Terra Nova has been dedicated to offering the highest quality coffee experience to customers while never compromising on their commitment to be 100% organic, ethically oriented, and kind and collaborative with their customers, crew, and community.    This is their Honduras bean. Terra Nova notes this bean to be nutty & chocolaty, have mild acidity, and have a clean & sweet aroma. This bean is also 100%

   Here I have another fantastic bean I've featured from the folks over at Dogwood Coffee Co. Dogwood Coffee Company is a small, quality-focused roaster based in Minneapolis, Minnesota and Winnipeg, Manitoba. Quality is the driving factor behind what they do and building relationships is fundamental to their sourcing process and overall approach to doing business.    This is their Ethiopia Refisa bean. Refisa is the name of a collective washing station where 385 members send their cherries to be processed. This station is located in the Guji zone in southern Ethiopia. I brewed this at my 1:12 ratio. Another great bean from these guys that made for a nice cold brew. Floral & citrus & tart. Nice acidity. Tasty stone fruits of peach & plum & berries. Very tasty.    Many thanks to Ben & Dogwood for the tasty beans. They sent me an amazing care package, so make sure to go check these guys out, show some love, give them a follow, and buy some tasty goods from

   Today I have a bean from Black Iron Coffee out of Novi, Michigan. From roasting coffee at home as a hobby to creating the best coffee possible, that's how Black Iron started. Kevin discovered coffee late but realized quickly that there had to be different varieties and types of roasts of coffee. He then started his education in creating a better cup of coffee. After many years and many pounds of coffee given to family and friends, he decided to take his roasted coffee to the next level. The journey the coffee makes before it goes into his roaster is a very labor intensive and interesting process. He feels that it would be doing a disservice to that journey if he did not put in the time and effort into producing the best product he is capable of. Developing those tastes that make that coffee the best it can be is his challenge and his passion.    This is Black Iron's Blast Furnace Cold Brew blend. This is a blend of 3 different beans of 2 different roast levels. The bea

   Here I have a fantastic chocolate bar for everyone. Recently I reached out to Tony's (after seeing them in my local World Market store) and they have been kind enough to supply me with some of their bars for me to share with everyone.    In 2005 Dutch investigative reporter Teun (Tony) van de Keuken launched an investigation about the use of slavery within the cocoa industry on his consumer report show Keuringsdienst van Waarde. He was literally shocked to discover that most of the chocolate on supermarket shelves was harvested by slaves—worse, by child slaves. He decided to do something about it. On November 29th 2005, Teun decided to lead by example and make 5,000 Fairtrade chocolate bars. Tony’s Chocolonely was born. The very first Fair Trade Tony’s Chocolonely bars hit the supermarket shelves in 2005. In 2006 they became legit by registering with the Chamber of Commerce. They’ve been high-flying ever since, but today their number one priority remains the same as it was

   Today I have a tasty bean from the fine folks over at Dash Coffee Roasters. Dash roasts out of Cedar Rapids, Iowa. "Good enough isn't good enough." That is what pushes Dash to do better. Properly hand brewed and roasted coffee, meticulously made espresso, and delicious food. Adding that extra bit of intentionality is what sets them apart. They are a group of people who are passionate about building community and offering specialty grade coffee. Their goal is to transform the coffee scene with a higher level of service and a better product.    This is one of their Guatemala bean offerings. A washed bean from San Pedro, Atitlan. Coffee beans hailing from the Atitlan region are grown along the slopes of the numerous area volcanoes. The rich, volcanic soil and high-elevation produce slow-growing beans unlike any other origin. Harvested beans are washed with the waters of Lake Atitlan. I brewed this at my 1:12 ratio. Dash notes flavors of cherry, cola, & cocoa. Th

   Today I present a coffee from Ross Street Roasting. Ross Street Roasting Co. was founded in 2015 by small-town Iowa native, Brian Gumm. Brian spent a year and a half hobby roasting in his garage on Ross Street in Toledo, Iowa. The business scaled up from local word-of-mouth customers to begin serving cafés and retail stores in the Central Iowa area, as well as maintaining an online store that serves the entire US. In 2016, they moved into a 800 sq ft production facility in Tama, Iowa. In 2017 the business grew by over 160%, making significant progress on their mission to "Turn coffee drinkers into coffee lovers."    This is his Nicaragua, Finca Idealista Honey Process bean. Finca Idealista is the flagship farm of Ross' Direct Trade partner, Gold Mountain Coffee Growers. It sits on a mountaintop that borders a nature reserve, whose trees act as a natural air conditioner for its Paca & Caturra variety coffee beans. This cool microclimate lengthens the coffee

   Today I am featuring a tasty bean from the folks over at Quantum Coffee Roasters. Quantum Coffee was started by Fidel and Diana Moreno. They are full time teachers in San Antonio, Texas teaching Physics and Math, respectively. Besides having a passion for education, they also have a passion for finding the best green coffee that can be sourced and roasting it just right. Their story begins when one day in class, a student asked if they would be interested in sampling some coffee he had roasted. Being completely intrigued and surprised that anyone would roast their own coffee, they responded with a quick yes! They had experienced the true flavors that coffee had to offer besides dark, darker, and darkest! They were hooked on freshly roasted coffee that hadn't been burnt down to its carbon backbone.They purchased the student's espresso machine, grinder and coffee roaster when he went off to college. Just like he did, they started giving away samples of their own roasted co

  Today I present my 2nd bean from Amaya Roasting Company out of Houston, Texas. Amaya strives to carry only the finest quality coffee in their inventory and do so by working with respectable and responsible coffee farmers and importers. All coffee is roasted in a manner that highlights nuance and brings balance to the sweetness, acidity and depth of flavors. Because they strive to accentuate the complexity of this high quality produce, coffees are roasted from a light to medium roast coloration.    This is their Gatare bean; a natural Rwanda bean. Amaya notes flavors of strawberry hard candy, rooibos, and honey. I brewed this at my 1:12 ratio. Amazing syrupy body on this cold brew. Lots of berries in there ie blueberries, strawberries, etc. Super sweet and nice acidity. This bean was very tasty.    Many thanks to Kirke & Amaya for the tasty beans. Was able to get a hold of Kirke before I headed down to Texas for work last month and he was able to set me aside some beans I

   Today I have for you guys a very nice bean from Irving Farm Coffee Roasters. Irving Farm Coffee Roasters was founded in 1996 when David Elwell and Steve Leven opened a neighborhood cafe in Gramercy Park. Shortly thereafter, they began roasting coffee in a converted carriage house in Dutchess County. Irving Farm offers an expansive seasonal rotation of single-origin coffees with unique flavor profiles alongside their roster of exceptional blends. Their quest for great coffee goes hand in hand with their dedication to lasting, sustainable relationships with farmers around the world. They take a personal and individual approach to each relationship they forge with farmers and co-ops.    This is their Los Alisos, Peru bean. A washed bean from the Chirinos Region. This coffee is certified organic by Natural Food Certifiers. I brewed this at my 1:12 ratio. Irving Farm notes flavors of fig, papaya, & cotton candy. This was a very refreshing & fruit-forward cold brew from the

   Today I have a tasty bean from the people over at Terra Nova out of New Hampshire. Terra Nova Organic Coffee Roasters was founded in a barn on an organic farm in Gilsum, New Hampshire in 2005. When the original founders of Terra Nova decided to move on to new pursuits, one of their young baristas and her entrepreneurial husband decided to jump in and learn the craft. In the spring of 2011, the coffee roaster was moved in the back of a pickup truck across the River Road and into the Murphy’s red barn where the business grew, new coffees were introduced, and Terra Nova made its mark on the regional coffee scene. In 2017, Terra Nova made another big move into their custom brick and mortar roastery and espresso bar, allowing the roasting operation to increase capacity while giving customers an exceptional cafe experience featuring their on-site roasted, high quality organic beans.    This is their Ethiopia bean. Terra Nova notes this bean to be bright and smooth with a rich body,

   Today I have a tasty bean from the people over at Argyle Coffee Roasters. Argyle Coffee Roasters is the creation of its passionate owner, Manny Carrera. Being from Costa Rica, Manny grew up surrounded by the traditions centered on coffee. After years of roasting on his own, he decided to be trained at Boot Coffee, in San Francisco. There he was taught the science, and art of coffee roasting. One day Manny looked around South Florida and noticed the coffee desert that surrounded him. With the intentions of showing people what the entire coffee roasting process is like, Manny is passionate about teaching others, and exposing the community to a more active participation in the coffee they drink. With Argyle Coffee Roasters being available to the public, the hope is that people could can sit around, share moments together, and drink better coffee.    This is their Ethiopia Yirgacheffe bean. It's a natural bean from the Koke Washing Station. I brewed this at my 1:12 ratio. Argy