wow, never got that question. i could send you a sample maybe. i'll check with my boss. but... we actually pride our selves with a great relationship with this particular farmer. not even the green giant can get there hand on the quality of yannan we have. they already tried. so in bulk, probably not, but as a fellow roaster. i can maybe get u a sample... sorry. : )
Legit, Adam. Birmingham has some sweet barista skills going on too. and what about hot-lanta? Octane is pretty much the Southeastern coffee mecca. Indie shops in Auburn of course will shank everyone in their sleep, it's true, but we could let them try. Remind me to talk to Barbara about the ceramic cup thing soon. I keep forgetting. You may be better able to explain a good consistent 'Gnu's Room Standard' shape for our espresso beverages. (We must prepare more in our freepouring skills. SOON.)
We need to convince barista exchange to add a US-Southeast region to the shops page. There would be like four of us on there, and we would destroy everyone.
At 1:34pm on February 16, 2010, Joe Marrocco said…
Thanks a lot!! Let me know if you have specific questions I may be able to help with.
Thanks for the very nice comment. I guess I just do what I do, love what I do- I am lucky to be able to be in that position. If you ever head over this way, drop me a line.
Good to hear from you. I'll let you know when I have a definite travel schedule. Also, I will be returning in the next couple of years to work on follow up projects in Central America.
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Sarah Leanne Barnett's Comments
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wow, never got that question. i could send you a sample maybe. i'll check with my boss. but... we actually pride our selves with a great relationship with this particular farmer. not even the green giant can get there hand on the quality of yannan we have. they already tried. so in bulk, probably not, but as a fellow roaster. i can maybe get u a sample... sorry. : )
How are you and how is your cafe, i opened my new coffee concept today and will send pic soon
greetings from europe!
Of course any info I have is free....
I like that you are looking to roast; IMO, it's an important part of really getting to know the coffee, and how it should be prepared.
Cheers,
Woody (FinerGrind)
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