TODAY’S COFFEES roasted in San Diego on 4/10/24:
COFFEE & TEA COLLECTIVE: Kenya Karatu Peaberry. Roasted yesterday. Light roast said to be unusually sweet, if that’s your jag. http://coffeeandteacollective.com
BIRD ROCK: Earth Blend–Colombia, Ethiopia and Sumatra–light roast as is Birdy’s usual style; washed, wet hull process, slow dried. A buck a bag goes to the Surfrider Foundation for beach cleanup. Monkey Bite espresso medium roast; a coffee named after the time founder Chuck got bitten by a monkey. Why they named a coffee after that kind of disaster is a mystery, but I’m sure they have a fine story behind it. Rwanda Sholi light roast (no surprise there). http://birdrockcoffee.com
CYCLEWRITER3ESPRESSO: Shores of Okinawa blend; Ethiopia Natural; Sunrise in Saigon cinnamon flavored medium roast. http://cyclewriter3espresso.com
SURJE: Brazil. Rather tight lipped over there, too. http://surjecoffee.com
“Natural Process” coffees are those higher quality coffee cherries that arrive at the central washing station. There, the high grade cherries are sorted, separated by density, and moved to large drying tables. After several days, the dried cherries are covered for 24-30 hours to develop flavor. The cherries are monitored and continue to dry up to 30-35 days, depending on the weather. This process builds, condenses and adds much flavor and mouth feel to many coffees, though at the risk of damage from inclement weather and other natural conditions. This also drives the price of natural process green coffees upward.