Talking About Roasting

Fundmentals: Roasting Dry Processed Coffees

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Roasting Dry Processed coffees has a lot to do with managing the First Crack. You can roast to really bring out the berry, or try to promote the dark cocoa notes, or you could roast for both!
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by Christopher Schooley, photos by Thompson Owen and Christopher Schooley

Coffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama regionCoffee Cherry Drying on Patio at Fazenda Recreio in the Vale da Grama region

Roasting Dry Processed Coffees

From '93 to Infinity

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3 different roasters earned 93's from Coffee Review with their roasts of the Rwanda Gitesi
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Parchment at the Gitesi millParchment at the Gitesi mill

Color Us In

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We provide the outlines, you bring them to life!
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Color Me InColor Me In

We'd like to start a campaign. We'd love for you all to take your empty black and white Coffee Shrub bags and color them in and post them on the social media of your choice and maybe say a few words about the coffee that was in the bag and what your experience with that coffee was like. Don't forget to tag us as well so that we see it! We have a couple fun items including our new 5 Senses screen printed posters that we'd love to send you if you post your pics of colored in shrubs.

Talk About Roastng - Andrew Bowman, Tony's Coffee

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Talking to Andrew Bowman of Tony's Coffee in Bellingham, WA about their roast of the Rwanda Gitesi
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Andrew Bowman sample roasting at Tony's CoffeeAndrew Bowman sample roasting at Tony's Coffee

Cupping the Shrub Rwandas at Roast House

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Roast House Coffee in Spokane, WA. hosted a blind cupping of the Coffee Shrub Rwandas and had a great turn out. Here's what they had to say about these coffees.
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Cupping the Shrub Rwandas at Roast HouseCupping the Shrub Rwandas at Roast House

A Look at our 3 Rwandas: Updated!

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These coffees roast magnificently, at a whole range of levels and profiles, showing plenty of sweet cherry with cola, cocoa and vanilla.
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Bright red coffee fruit in GitesiBright red coffee fruit in Gitesi

Blending Resources (and Resourceful Blending!)

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Blending is a functional aspect of many roasting businesses, giving roasters another option to sell coffees they often already have. Take a look at the different approaches to blending, as well as some examples of how to choose blend ingredients.
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By Chris Schooley and Dan Wood

Cuptoberfest on video! Now you can live it too!

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We made a video of our Cuptoberfest cupping and conversation around the effects of different roast styles

This past October we hosted a cupping at the Sweet Maria's compound in West Oakland that was attended by roasters from all over the Bay area. Participants brought some of their own coffees to cup and discuss, but we started the festivities with a cupping and discussion of some roasts that we had produced for the event demonstrating stretching out the roast and some different examples of roast development.

The coffee we used was the Guatemala Alotenango http://www.coffeeshrub.com/shrub/coffee/guatemala-alotenango-guacatepequ...

Talking About Roasting: Darren Smith

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Darren Smith from Sumas Mountain Coffee Co. and I were exchanging some thoughts about roast levels, roast logs, and one of the shrub coffees that he recently picked up from us.
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Darren Smith of Sumas Mountain Coffee Co.Darren Smith of Sumas Mountain Coffee Co.

Darren Smith from Sumas Mountain Coffee Co. and I have been exchanging some thoughts about roast levels, roast logs, and one of the shrub coffees that he recently picked up from us. We thought it'd be golden to share some of this ongoing conversation with you. Darren was kind enough to send me his roast of the Colombia Cauca - Portilla-Camayo that we recently had up.

Here are my notes on the roast.

Fragrance: toast, cocoa, graham

Aroma: toast, rum, cocoa