Today I am enjoying a very nice organic Sumatra from Salt Lake Roasting Company in Salt Lake City, Utah.

Coffee always tastes better when on vacation.

All the best,

Spencer

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french press full o' cinnamon roasted India Monsooned Malabar AA . with a dub of Malabar next to it.
A cortado featuring a blend of Sumatra Mandheling@FC, Guatemala San Rafael@City+ and Kenya AA@City. Good stuff. Really deep and dynamic.

-bry
Organic Peru, Full City, Stauf's in Columbus; Drip.
I'm sipping on some Bruzzi espresso blend from Daterra Estate in Brazil. I just roasted some yesterday and took it just past the first crack and it is really bright and wonderful and today I roasted some just into the second crack and it's richer in chocolate notes and not as bright, but still a wonderful cup. I can wait to pull some shots with it tomorrow.
La Goldarina Colombia roasted oh so proficiently by Counter Culture Coffee in Durham, NC
I'm just finishing up my Stumptown Sumatra Blue Batak here in Portland, OR. Been a great in my press at work. Has a wonderful berry flavor on front end of it, with a dark middle and end. I say it's blueberry but my brother thinks black/marrion berry.
I'm having some now, damn this is good coffee.

Ross kunze said:
Panama Hartmann Honey from Gimme. . .a nice change of pace from my favorite mid-western roasters.
yeah... this stuff is awesome. I imagine Gimme does it justice.

Jesse -D-> said:
I'm having some now, damn this is good coffee.
Ross kunze said:
Panama Hartmann Honey from Gimme. . .a nice change of pace from my favorite mid-western roasters.
I find its easy to get overwhelmed. But can you find a standard? Or would you want a standard?
Café P11 said:
Coffee is like film photography, you have to stick to one solution until you master it, then pass to the next. There are so many varieties changing continuously that if you don't fix your senses in something you are always lost.
I am drinking a simple blend I am roasting called Daylight in the Swamp. Congo and Peru roasted to right before second crack. Nice balanced acidity, medium body, and smooth with light notes of dark chocolate. My clients are crazy about it which makes me blush. This why I got into roasting coffee; making other people happy.
A Puerto Rican coffee gifted from Circus Coffee aka Nathan S.

It was the first PR coffee I had ever tasted. Quite enjoyable!
Beer.

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