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This is my first time with a coffee at a City roast, which is as light as you can go in the roast spectrum. What makes this special is that the cup is going to have all the character of the bean and none of the roaster.

The Burundi Kayanza Bwayi has got to be one of my favorite lighter roasted coffees to have as straight espresso. The texture is so creamy. Once you start adding water for an Americano, or milk it changes to a more delicate coffee.

I’m a litte bummed I wasn’t able to get a picture of our latest coffee. This was my first time trying a “Cup of Excellence” (CoE). In fact, I’m still learning exactly what that is. From what little I have read, it is basically a region’s farmers/co-ops/etc pitting their crops against one another to see [...]

I’ve always been very curious of this coffee, it seems to be a favorite among espresso enthusiasts. People are constantly creating blends or even using it as SO shots. To continue with my light roasting experiment I picked this up with our last green shipment. I’ve roasted it to a City+ and have even had [...]

For Mother’s Day it was requested that I pick a coffee and roast it for our lunch celebration. My choice was the Kenya Nyeri Kiamabara Peaberry. The very special mom this was chosen for enjoys lighter roasts and is particularly fond of apricot jam, which is one of the dominant notes this coffee should have.

The first coffee I’ve gotten to try with my shots being almost perfect on the La Pavoni. The Uganda Organic Mbale Bugisu has been a really surprising coffee and we’ve tried it at a Full City+ and City+ roast.

This coffee makes quite an easy going and flavorful SO (Single Origin) espresso. But watch out, it needs to be roasted at a City+, even a Full City is pushing it. And if you can wait, letting this rest three to four days brings out amazing flavors.