TODAY’S COFFEES roasted in San Diego on 4/8/24:

CHINGATE UN CAFE: Mexico Chiapas Jaltenango de la Paz “El Buenazo”. High grown; Bourbon, Catuai, Caturra, Mundo Novo, Typica varietals.

MODERN TIMES: Steady Hand decaff single origin; Colombia Sierra Nevada single origin light roast; Guatemala Atitlan washed process light roast…like a skyrocket in your mouth; not for the faint of tastebuds…

ACENTO: Costa Rica Terrazu, finca el Pilon. Black honey natural process. Elegant beans, these, and well roasted, too, as usual from Acento.

ELIXIR: Screaming Goat espresso.

CAFFE CALABRIA: French Roast this morning. They’re undecided about the rest of today…

JAUNT: Rwanda Nyamasheke. Rwanda and Burundi grow coffee in soils particuarly suited for their production and these coffees have a fine taste all their own at most every roast and brew level.

“ORGANIC” COFFEE is that which is produced without the use of artificial fertilizers, pesticides, herbicides or other substances that alter or directly influence the protection, growth and production of coffee trees. For coffee to be called organic, no artificial fertilizers or pesticides, etc., must be used for a period of at least five continuous years. This, arguably, allows soil to recover from previously used chemicals. Natural fertilizers like manure, potash, mulch from coffee pulp, etc., are used for the enrichment of soil. Generally, the use of artificial substances in coffee production increases the labor, time and costs of production, and sometimes decreases yields of usable crops. This drives prices at all levels upward. Centroamerica is a leader in organic production in recent years in response to North American demand.


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