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ezra bennett
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ezra bennett

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Craptacular! A "Digital Prophet" from a failing company...talking about branding and buying shit.

He's going the wrong way with it.
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ezra bennett

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Gitcher coffee geek on ...

This issue's bigup: A very clean, velvety smooth Toraja from Sulawesi. The mark on the bag says "House Of Toraja" and is the second lot that we've had in from this particular cooperative. The geek in me still needs to do a little research on the marks.

Like I said, its velvety smooth, rich and a little spicy with some interesting floral and juniper notes toward the finish. We don't roast this as dark as a Sumatra, so the bean still hangs on to those delicate notes, while keeping the syrupy earthy body that's expected of a good Indonesian coffee.

I do like to say that Sulawesi is sort of like Sumatra's scrappy little brother. This lot doesn't disappoint. If you're looking to explore the island varieties a little more, this is a good place to start.
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ezra bennett

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@ the J4B Ranch
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ezra bennett

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This guy is a very old and dear friend of mine...this is totally fitting with his character...

A really honest joe...the man with the gentle hands...
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ezra bennett

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Gitcher coffee geel on!

We're roasting a really nice microlot AA Kirimikui fresh from Kenya. I've been pretty excited to start up on this lot since we got it in back in June. The sample I roasted was typically sweet, and a little dry. Winey to the point of being reminiscent of a nice pino noir, with really pleasant grapefruit and fig notes.

The issue these days with Kenyas is that they're getting to be pretty pricey due to their auction system. Kenyan coffee is traded on a seperate auction than the commodities market that most of the other coffees around the world are traded on...so much so that I've taken to calling Kenyan coffee the new Kona.

At any rate, if you're willing to shell out a couple of extra bucks on a really spectacular bean, you should definitely look into this one. It's one of those beans that I'd clasify as a "dessert" coffee, best served fresh ground and brewed as a compliment to something dark and semi to bittersweet.

You keep drinking it, we'll keep roasting it.
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you still got any of that San Rafael Terrazu?  Getting ready to call an order in.  If so, How do I specify, just use that name?
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Have him in circles
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