TODAY’S COFFEES roasted in San Diego on 2/23/26:
BIRD ROCK: Colombia Villa Loyola, Caturra varietal, carbonic maceration process: what is Carbonic Maceration Process you ask? According to Bird Rock it is—developed in the Beaujolais region of France in the 1930’s as a wine-making technique, carbonic maceration is a fermentation method that intensifies fruity aromatics while restraining acidity and astringency.
To apply this technique to coffee processing, coffee cherries are rinsed, separated by density, and placed in plastic containers. The containers are then purged using carbon dioxide to expel oxygen and other atmospheric gases. Once purged, the containers are sealed using lids with a one-way valve, allowing gas to escape during fermentation while preventing any from entering. In this CO2-rich environment, fermentation begins intracellularly by the action of enzymes, rather than yeast or other microbes. The cherries are allowed to ferment this way for 72 hours before being moved to shade-covered drying beds where they are dried as a natural-process coffee. And it’s light roasted, too, as Birdy always does. http://birdrockcoffee.com
MARLETTE’S: Colombia Finca Primavera, washed process, roasted light and dark. http://marlettescoffee.com
MODERN TIMES: Ethiopia Jigesa single origin, washed process, light roast. Black House Blend; 75% Ethiopia, 25% Papua New Guinea, natural and washed process, dark roast. Recommended by the roaster for pour over, filter cup or cold brew. http://moderntimesbeer.com
THREE LEGS: Pink Cloud Espresso. Big Dude blend. http://tlcroasters.org
CHINGATEUNCAFE: Mexico Oaxaca El Buenazo; dark roast. http://chingateuncafe.com