TODAY’S COFFEES roasted in San Diego on 3/6/26:
MEMLI COFFEE LAB: Ecuador Yunguilla Valley, Pillcocaja farm, Typica varietal, some natural process, others washed process, both rehydrated by an in-house method that introduces moisture to the green coffee immediately prior to roasting. Claimed by the roaster to add a depth of body to the finished coffee. Light or medium roast. Limited amount of experimental coffee available. http://memlicoffee.com
ELIXIR: Screaming Goat espresso. http://elixirespressobar.com
CHUCK ROASTS COFFEE: Yemen Al Udeni varietal, anaerobic natural process. Light roast, recommended by the roaster to let it rest one week following roasting. Rare bird, these beans are. http://chuckroastscoffee.com