This week saw the addition of Kenya Kirimara PB as well as the return of Yemen Harasi, two very distinctive coffees with complex flavors that both require careful attention in the roaster as well as some patience and rest in order for them to show their full potential. I think that these coffees offer a very important experience for a roaster; the practice of the afore mentioned patience and making sure to look at coffees more than once and to taste them at different stages of rest, as well as working on finely tuned end of roast decisions.
The Manzano process experiments are up on shrub now. We're very happy to be able to offer the experiments all together as a full set to shrubland this year. Some ideas for presentation of these coffees for your employees and/or customers:
- Roast all 3 to the same degree, serve as a set from a single service brew method.
- Set up a cupping to present the roasted explain the different processes and have an open discussion about the differences found in the cup.
If you have been following us on twitface, you might have noticed that I've been doing fun tastings/pairings/cuppings with some folks at Northern Colorado's Odell Brewing Company, mainly Linsey Cornish one of the brewers who works on their weekly Firkin project. I was really excited to try to do a coffee beer with Odell for a multitude of reasons: 1. Odell makes some really fantastic beers, 2. Specialty coffee has a lot to learn from the Craft Beer industry and we share a common audience (or would very much like to share their audience), and 3.
