TODAY’S COFFEES roasted in San Diego on 6/10/24:
VIGILANTE: Rwanda Juru; the first of this year’s Rwanda coffees by this roaster. Rwanda and especially neighboring Burundi offer a unique terroir for coffees; similar in compatibility to Cuban soil for tobacco growing. This is an interesting coffee recommended best brewed as either a pourover, filter cup or immersion brew. Ratios for brewing should be 1:15 and brew temperature between 200–205 degrees. http://vigilantecoffee.com
MODERN TIMES: Mexico Chiapas Union Ramal Santa Cruz light roast, washed process. Likely a peppery, bright and high note specific coffee as are many Mex Chiapas; Modern Times tends to roast light, adding to the high notes expected from this bean. http://moderntimesbeer.com
BIRD ROCK: Tanzania Shilanga Peaberry; this is a fine thing indeed, only finer when ESPRESSO buys the green from Birdy’s and roasts it darker than they do to get a more developed mouthfeel out of it. But if you crave the light roast phenom demanded by the youth, this is one fine coffee to go to. Ecuador Penaherra; light roast, washed process. They say it’s “crisp” in the mouth. Lightly roasted, you bet it is. Wake up with that even before the caffein kicks in. http://birdrockcoffee.com
MEMLI COFFEE LAB: Colombia El Placer Gesha varietal, light roast, anerobic process, slow dried 25 days. This ought to be a smooth as silk coffee; we have not had it yet but have high hopes. http://memlicoffee.com
ASCEND: light and dark espressos. That’s all, there. http://ascendroasters.com