Washed coffees from Guatemala and other Central American producing countries are in some ways the control batches, the roasts that give you the base knowledge and experience for how a coffee can or should roast.
Roasting Washed Central American Coffees by Chris Schooley, Photos by Thompson Owen
Why you need to say things out loud, and why you need to also listen
AK on a Probatino at Roasters Guild Retreat
This past July we hosted our Sweet Talking tasting up at the Four Barrel training space. There was a great turn out and it was incredible how open and enthusiastic all of the attendees were. Side conversations around roasting carried on for hours after we were done, and in the month and change since the event I've had a number of discussions around this topic come up with participants as well as people who hadn't attended but had heard great things about it.
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.
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.
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.
The classic natural and pulped-natural Brazil profile is Full City to Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel.
By Christopher Schooley
Popular Brazilian sample roaster Rod-Bel
The classic natural and pulped-natural Brazil profile is Full City to Roasted Coffee Pictorial Guide. ">Full City+, tending to be layered with cocoa, tobacco, leather, nutty and rustic sweetness, and have a particular fattiness in the mouthfeel. Because of these characteristics Brazils are frequently components in espresso blends, but also make for excellent drip and press pot coffee brews for folks looking for something with a little more presence and fairly low acidity.