Hey Nolan, heard your roasting with Ozzo, would like to come up soon and maybe get in on some tasting action... and possible talk on a barista jam, espresso throw down or something, get the boulder denver connection going again.

It was good seeing you in Boulder! Thanks for the mini-tour. We all had a blast! I enjoyed seeing all those Synesso machines!

Hey Nolan... good to see you again at MRBC. Are you going to Portland?

hey, nolan, i forgot to tell you that your parents told me that i'm not supposed to tell you that they stopped by the shop a little while ago. "he'll be embarassed." i didn't realize that you're from the buckeye state, too. i've got family in hamilton.

Nolan, we were in Boulder the other day passing out invites for the Jam. We didn't know where to find you and we ran out of time. Anyhow, it is June 14th....Aviano.

Nolan, Good luck at the USBC this weekend!

I'd be interested in chatting about how you guys became members of the green bean buying coop. I've heard about it, but haven't researched it much. Did you cup the Gedeo Yirgacheffe from Cultiva? That was a great lot. I was introduced to it through Cafe Imports. Expensive, yet sold quickly.

Sun sounds good. I'm wanting to talk about beans, and peeps... Industry and all that... I'm planning a trip to origin and wanna get some ideas --and I'm down for some beer for sure. Call 303-817-4739 anytime and we'll get up. Cheers

Hey Nolan, played with it on the clover a little (Joe did more than me) but we cupped it the other day along with several other Yirgs and showed real well. Nice and bright good citrus notes. I wish I had taken notes but it was definitely one of the better ones on the table. I think everyone agreed.

Yeah, a little slow but I get there eventually.

Hey Nolan, I am taking a week long trip out to Colorado. I will be in Denver for three day and Springs for four days. I am hoping to find some good coffee shops while I am there. I would appreciate it if you could point me in the direction of a few. Thanks.

I just spent a while fiddling with the Yirg. What's amazing is that, at 204 degrees, it acts just like a normal Yirg (super-lemony), but when I dropped the temp down to 200 and increased agitation by 50%, I got all sorts of berry tones and a very smooth honey-like richness. Grab a press and see if you get the same results I did by lowering the temp. It was really good! I used those settings to calibrate my stir technique for different volumes.

I haven't played with the Yirg yet, but I brewed quite a few cups of the Guat today. Here's what I wrote in my notes, after experimenting with a surprisingly vigorous stir on the Clover:

"very clean! pleasant (but not overwhelming) sweetness, subtle orange, a bit of plum skin, light body but not unbearably so
very enjoyable."

is this what you usually get out of it?

Nolan,

I'm at Stickman Coffee in Fremont (Seattle). I'm cupping some of your coffee right now, and it's some pretty nice shit. I have the Guat Apecaform and the Yirg Oromia. I'm still trying to get to know the Guat better, but that Ethiopia tastes so much like lemon that it blows my mind.

I can't wait to run it through the Clover!

Absolutely! I'm glad we got to hang out, thank you for coming. I think we are somewhere in the middle of nitrogen and coffee bags... :)

Bring any pitchers ya wanna play with... friends... we'll supply the rest (unless u got records, i'm bringing some turntables). I think we'll be making some espressos and the like, and having some beers as well...

Nice one at the competition! Hope to see ya'll this Friday... Always, Erik

Cool name!!!!!!

No-Lan! Nice to see you here breddren. If you want any of my pics from MRBC I have some good ones. Get at me anytime. Irie.