TODAY’s COFFEES roasted in San Diego on 1/12/26:
NOTE: The Winter Fancy Faire, featuring specialty foods from around the world, opened yesterday at the Convention Center. Hundreds of suppliers, vendors and spec food artists from everywhere are showing their wares to the trades and interested public; among them, some elegant coffee roasters including Kloo, a Los Angeles based mom ‘n pop providing a coffee concentrate formed from some better centroamerican Arabicas. Roasters from Mexico, Italy, Japan and Colombia provide their take on handling coffees with uncommon tech, aplomb and packaging; some of it quite captivating even to those who thought they’d seen it all before. And then, there are the cheese vendors. More of this later, as ESPRESSO wanders back down to the Convention Center today for a more in depth taste test. Pix, interviews and details to follow.
FREQUENT: Nicaragua Jinotega carbonic maceration Swiss Water Process decaf, Catuai, Caturra, Pacamara, and Yellow Bourbon varietals, light roast.http://frequentcoffee.com
MARLETTE’S: Origin Blend: Rwanda, Costa Rica, West Java Arabicas, will roast to order; recommended for Full City (medium dark). http://marlettescoffee.com
MEMLI COFFEE LAB: Taiwan Jing Long, SL 28 varietal, honey process, a rare coffee of which Memli has exactly one kilo available. They refer to it as a rare gem. Available today. http://memlicoffee.com
CHUCK’S ROAST: Ethiopia Suko Quto Dry-Processed, light roast. Colombia Cauca SL 28 varietal, Wine yeast fermentation process, Chuck’s is one of two roasters in the US with this coffee, of which only 40 kilos were shipped to the US. Light roast. http://chuckroastscoffee.com
ELIXIR: Screaming Goat espresso. http://elixirespressobar.com