TODAY’S COFFEES roasted in San Diego on 11/2/26:
NOTE: ESPRESSO began its quarterly discussion groups on October 31; this was the first since the pandemic shut down what had been the Penny University Series. The event took place at Ryan Brothers Coffee in Barrio Logan and proved to be a small gathering with topics ranging widely through an afternoon of lounging with plenty of caffein and pastry in a coffeehouse. These will repeat quarterly from now on, in cafes throughout San Diego County. Coffeehouses are made for conversation; we’ll keep you up to date on when they happen.
FREQUENT: Colombia Huila, Marion Bolanos, Pink Bourbon varietal, thermal shock ferment process, sugarcane decaff, light roast (this coffee appears darker due to the decaff process). https://frequentcoffee.com
MARLETTE’S: Colombia Huila; Bourbon, Typica, Caturra, Variedad Colombia varietals, Sugarcane Decaff process, roast to order. https://marlettescoffee.com
VIGILANTE: Kenya Kainumui, Ruiru 11, SL 28 and Batian varietals, washed process, recommended by the roaster for immersion and filter cup brew method at a ratio of 1:15 coffee/water at 200 to 205 degrees F. https://vigilantecoffee.com
MEMLI COFFEE LAB: Colombia CGLE, Pacamara varietal, natural process; Colombia CGLE, Sudan Rume Hybrid varietal, washed process, light roast. https://memlicoffee.com
EXCELSA: Vietnam Quong Tri, mixed Excelsa varietals, microlot divided into two washed categories: Proprietary yeast anoxic natural process where the coffee cherries are fermented for 120 hours in tanks with a special yeast, then dried for a month before being rested four weeks prior to depulping. The other process is anoxic double wash, where the cherries are sealed in bags for 120 hours before spending two days in clean water, then dried for 20 days and then rested four weeks prior to being depulped. Excelsa is a specific species of coffee, one with roughly half the caffein content of Arabica coffees and significantly less than many Robustas. https://excelsacoffee.com