If you're following me on twitter, you probably already know that the small bag (45 pounds) of coffee from El Boton came in today via FedEx. It is the dry-processed coffee we've been waiting for. Isaiah and Garth were planning to use this coffee in their competition in Austin at the end of this month. But we just found out that the competition isn't until January, so we have this to play with. The samples we've had were really difficult to roast, but they tasted so good anyway. We tasted the sweetest, fruitiest coffee in the world. It was every bit as good as the best Ethiopian we've had. I'm roasting it tonight for the first time. That's a tough roast because I don't know what's going to happen during the roast cycle. But we'll have one batch for sale tomorrow. When it's gone, it's gone.
Because of the demanding processing, ridiculous shipping method, and limited availability, I have to charge $30 per pound for it. But you should try it. Even if it's just a press or a pourover here at the DSCC.
As far as I know, this is the only Colombian natural in the U.S. Maybe the only one to reach our shores in the past 50 years. Hey hey!
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