Beans We Fell for This Month
I have a running list of coffees that made me pause mid-shift. This month a natural Ethiopia did it first: blueberry, cocoa, and a floral note that feels like it belongs in the air, not in a candle. We roasted it light and clean so the fruit stays bright on pour over and still holds together as espresso.
Then there is the washed Colombia that keeps everyone grounded. It is sweet, round, and basically built for milk. Medium roast, caramelized sugars, enough acidity to keep it lively, but nothing sharp. If you want a drink that tastes like a warm blanket, this is it.
Finally, a Kenya that is all citrus and black tea. It is stunning when brewed well and absolutely unforgiving when brewed lazily. That is not a bad thing. Coffees with opinions make us better. They force us to pay attention to grind, temperature, and agitation.
We rotate these through bar and shelf and write tasting notes like tiny love letters. Not because we are dramatic, but because coffee is sensory and people deserve a clue. Also, it is fun. You should be allowed to enjoy your job while adjusting the grinder.