MEET THE BEAN

Biggest Mistakes with Grind Size

Biggest Mistakes with Grind Size

One of the biggest mistakes home brewers make is on their grind size. The impact that grind size has on the quality of your coffee is incredible. Investing in a quality burr grinder guarantees consistency, allowing you to replicate your perfect cup of coffee every time.

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• RIPTIDE • Limited Batch

• RIPTIDE • Limited Batch

A Riptide, officially known as a rip current, is a powerful, sometimes unpredictable ocean current that flows across the beach and quickly away from shore. To an inexperienced swimmer it can be an intimidating aspect of the ocean but for the experienced surfer, it can be a free ride out to their break. FUN! Meet The Bean This naturally processed coffee from Colombia completely shifted on us, like a riptide! After the initial sip we were swept away with something delightfully unexpected. We were prepared for fruity, got floral - expected mild and got bright; all part of the exciting...

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Coffee Brewing: Pour-Over vs Automatic Drip.

Coffee Brewing: Pour-Over vs Automatic Drip.

I love brewing with my Hario V60 manual pour-over. It takes me about 5 minutes from whole-bean to first delicious sip and it remains my precious ritual each morning before I take on the world.  Pour-over brewing is considered by many coffee enthusiasts, including myself to be the superior method for brewing a delicious cup of coffee. It’s easy, fun and allows for a lot of customization. Admittedly, this method requires a bit of math that I keep it simple for my first cup of the day. (15:1 water to coffee ratio). This is slightly off the 17:1 ratio I...

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Limited Batch OASIS

Limited Batch OASIS

Oasis is an ode to the beautiful organic farm “Las Palmeras” owned by Maria Mancia. At 1450 masl, the 7.8 hectacre farm has over 40,000 Parainema Trees, a rare coffee varietal. This microlot is a limited release that boasts beautiful fruity sweetness. Meet The Bean After harvest, the coffee is immediately dry fermented anaerobically, breaking down the mucilage slowly. A brix reading is taken after 100 hours of fermenting to measure and record sugar content. The coffee is then dried for a month, starting on a patio and finishing in a solar dryer. The slow fermentation and drying accentuate the...

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