Coffee Shrub

Coffee is a multi-stemmed, gangly, awkward, diminutive shrub. Coffee Shrub is dimunitive too; a micro-seller of coffee serving shops that roast. We sell green coffee in batches that equal roughly a bit less than 1/2 or 3/4 of a traditional jute bag packaged in Grain-Pro lined bags, at either 50lbs. or 100lbs. You have the convenience of thorough, descriptive reviews as a starting point for your own tasting notes and also relevant information about the farms, including images that you can use to promote the coffee. Look over our coffees and see if any of these offerings would complement your current list.

Recent Coffee Additions

Baaroo has distinct aromatics that seemingly jump off of the dry grounds with sweet chocolate frosting notes, cane sugar, vanilla, and fruited hints...
This coffee is dynamically sweet and clean, and has a well defined acidity unlike many coffees from Sulawesi. The dry grounds show dark honey and...
Peru Puno lot #86 is a coffee driven by its sweetness. Ripe red fruits like currants and raspberry as well as darker blueberry and walnut perfume...
This coffee is remarkable when set against other Indonesian coffees of the wet-hulled type, such as Sumatra from Toba or Tawar areas. The dry...

News

4 Roasts! (11/19/12)
The Coffee: Panama Volcancito Don K http://coffeeshrub.com/shrub/coffee/panama-volcancito-don-k The Roasts: City, City+, Full City, Full City+ Don K is named for the grandfather of Ricardo Koyner, who produces this coffee from Panama. Koyner's...

Stretching Out (11/12/12)
What are you looking for in a particular coffee? Do you want a sweeter coffee? A brighter one? Are you roasting for espresso and would like more body and lower acidity? All of these characteristics can be altered through roast development,...

...but some do. There's this tradition of adding cocoa powder to the top of milk drinks here. I am not sure why. But at least it precludes the fanciness of Latte art decorations. In general the caliber of the espresso here, in particular from the...

Teaching to Taste (11/08/12)
1. We all Taste, why do we taste? The famous non-attributable quote goes “Writing about music is like dancing about architecture”. Don’t try to tell me who actually said it first, that’s mostly unimportant. What’s important is that writing about any...

Sweets (10/26/12)
I was just up at the Barista Camp in Santa Barbara this week and was stoked to have so many great conversations about tasting coffee. I took part in the Intro to Cupping class as well as helped out in the Organic Acids class and with Katie Carguilo'...

Recent comments

kgmurray posted in Rwanda Gitesi on 02/10/13
This is my first post on Coffee Shrub! I purchased one pound of this to sample and am having my first taste two days after roasting to City. This was...(view)
the_trystero posted in Rwanda Gitesi on 02/03/13
I must be pretty lucky because I haven't hit it with the Gitesi, although I've only had a few cups so far. But I didn't hit any on the Rwandans last...(view)
ceschooley posted in Rwanda Gitesi on 02/01/13
Thanks for your comment. So sorry that you were unlucky. As stated in the cupping info it is always a possibility even with the best coffees from...(view)
chunghsunlin posted in Rwanda Gitesi on 01/29/13
I guessed I was unlucky...the first cup from very first batch (~city+) tonight shows clear sign of potato defect in the first sip...even though the...(view)
"I also want to highlight how a roaster can really make these coffees explode w/ good stuff... and that it is much more than microwaving a Hot Pocket...(view)