It’s always a pleasure to get to feature our good friends from Rowan Coffee. We’ve featured several coffees from Rowan- but we found this one to be noticeably light- Bow says he typically likes to take his Natural Ethiopian coffees to this development as he finds it really hard to “under-develop” these types of coffees. We really enjoy the delicate profile the cup has due to both really expert, clean processing on behalf of Bekele Yutute, as well as the really delicate roast profile this one has.

Here are some general tips on how to brew this coffee:

Temp: 200
Rest: 1-2 weeks from delivery
Grind size- coarse (drains a little slower)
Ratio: 1:16 (especially if going a little coarser)

This roaster, and this producer, need no introduction. We hope you got to tune into the instagram live we did with Benjamin Paz- he’s a wealth of knowledge (who wants to see him on the Drank it! Podcast soon?!) and super important for the Honduras coffee community. This SL-28 is really interesting compared to a typical Kenyan SL-28, it has a lot more yellow fruit quality and brown sugar undertones that make it a really cool combination of what feels like Honduras Terroir and Kenyan variety!

Here are some general tips on how to brew this coffee:

Temp: 205
Rest: Start drinking when you get it!
Grind size: Medium fine
Ratio: 1:17

We think our friend Will from Mirra is one of the most underrated roasters in the world right now. He ain’t getting enough love from the enthusiast community- ya’ll gotta buy this man’s coffee!!! A phenomenally roasted Brazillian coffee by Mirra is in the box this month- probably the best Brazilian coffee we’ve had in a few years (I remember an Aramosa we had from Daterra back in the day that is my #1 spot- this one is definitely chasing it!).

Here are some tips on how to brew this coffee:

Temp: 195
Rest: Drink this one last! Wait a few weeks.
Grind size: Fine
Ratio: 1:16-1:16.5