Brittany Powell and Michael Parich. DoveVivi pizza Sunday evening. There is something about Dove. Brittany and Michael were the first people on the scene at 923 SW Oak, packing up.. everything. Michael has an underground bicycle library, and Brittany does installation artwork.
At the roastery, we are practicing the art of being present at two moments at once. Our roasting notes have become faint. Alex Geddes and I have moved on to speaking of roasts in terms of sugar development. Luckily for us our roasts are about moving in a direction, instead of mimicking past roasts. We often are creating a variety of roasts to fit specific clients needs…
Green coffee is rolling in, after a drought in new crop arrivals, suddenly there is a huge amount coming off the water (afloat, in shipping containers, as the products of your life are arriving by container from China daily). This pretty much means the roasters near the ports (and purchasing spot) are going to have a leg up on us. We are having samples shipped as soon as they hit the port.
Building a coffee bar, Agustin of GBD Architects, has spearheaded the idea of building a mock three dimensional bar out of cardboard. We were a little sceptical, having faith in his drafting abilities, but Agustin is genius.
Coffees in our cellar that we are roasting-
Costa Rica Los Santos, Tarrazu- Actually a collective pool of coffee from Los Santos. Mild weight in mouth, Tangerine citrus notes, milk chocolate.
Guatemala finca la Providencia- Overall orange citrus with a caramelized mouthfeel.
Tanzania Mbinga district of Ruvuma- Smells awesome, probably the best aromatic coffee we have. Cups mellow. Sometimes hazelnut, sometimes the sugars get developed with a little more rawness, juicy in mouth.
Our espresso is Brazil faz. Serra Negra- from Cerrado Brazil. A true natural process coffee, meaning the cherry dried fully on the seeds before being hulled. Very developed, full, almost alcohol sugars. We roast this at very low temperatures to not destroy the sugars. Much natural sweetness.