TODAY’S COFFEES roasted in San Diego on 3/24/26:
BIRD ROCK: Mexico Chiapas, Bourbon Catuai, Caturra and Typica varietals, washed and decaffed using Descamex method, where green coffee are soaked in water long enough to wash out much caffein and most everything else. The water is later purged of caffein and the water reintroduced to the green coffee that can absorb back its lost materials. The coffee is then dried in the usual open air manner. Medium light roast; slightly darker than the usual pattern at Bird Rock. http://birdrockcoffee.com
VIGILANTE: Mexico Yatao Natural process, Bourbon, Typica, and Mundo Novo varietals, light roast. Recommended by the roaster for all brew methods. Rwanda Shyria, Red Bourbon, washed process, light roast. Recommended by the roaster for filter cup brew at coffee/water ratio of 1:15, with a brew temperature of 200-205 degrees. http://vigilantecoffee.com