Very excited to be able to offer a this exclusive coffee.  The Biloya project represents some of the finest small-scale, hand-picked production in all of Ethiopia.  Our lighter roast highlights the floral aromatics and there is excellent body throughout, with a clean finish. I'm liking it as an SO espresso as well!

Many thanks to dear friend in California Dianna Morikawa for her throwdown to Ben & Jerry's with this amazing recipe for coffee ice cream using our beloved Panama Hartmann Estate honey-process. I'm going out to buy an ice cream maker NOW!!!!

Black Coffee Ice Cream (1 QT)
2.5 C whole milk
1 TBS + 2 tsp cornstarch
1.5 oz (3 TBS) cream cheese (softened)
1/8 tsp fine sea salt
1.5 C heavy cream
3/4 C sugar
3 TBS light corn syrup
1/4 cup dark-roast coffee beans (coarsely ground)

Prep:
Mix about 2 TBSs of milk with the cornstarch in a small bowl to make smooth slurry
Whisk the cream cheese and salt in a med. bowl until smooth
Fill a large bowl with ice and water

Cook:
Combine the remaining milk, cream, sugar, and corn syrup in a 4-QT saucepan, bring to a rolling boil over medium-high heat, and boil for 4 mins. Remove from the heat, add the coffee, and let steep for 5 mins.
Strain the milk mixture thru a sieve lined with a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, then discard the grounds.
Return the cream mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 min. Remove from heat.

Chill:
Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-Gallon Ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 min.

My crystal ball tells me that we are getting two hot javas this week, a tremendous, off-the-charts fruit bomb lot of Ethiopia washed Sidamo and two new Mountain Water Process decafs, from Guatemala and Brazil. Three promising samples...two washed Yirgacheffes and a Harar... from our old friends at Dominion Trading were roasted yesterday and we'll let them rest a fw days prior to cupping and reporting back.

Our Yirgacheffe from exporter Andulina is drinking beautifully right now, as a single origin 'spro or drip. The new crop Sumatra Tabu Jamu is very intense and aromatic, and makes great cold brew.

The roastery will be closed from Monday June 6 to Thursday, June 16. No roasting or shipping will occur during this time. Coffee orders placed from today through next Thursday (June 16) will be processed and shipped on Friday, June 17. If you're going into caffeine withdrawal, you can find our exceptional coffees in the bins at several Market of Choice locations in Portland.

Badbeard will be in Japan during this period, joining the Metropolitan Opera orchestra in performances of La Boheme, Don Carlo and Lucia di Lammermoor.

Russie's Red Sea Roast going on a temporary vacation until we can find a Yemeni coffee worthy of my late Uncle's name and extreme foodieness! But stepping up to the plate for a little while will be a peaberry offering from the Blue Batak/Sumatra region.

Three new wonderful coffees sure to please the senses.  The Burundi from the Gahahe washing station was requested by a customer who had tried it and we went ahead and bought plenty of this microlot. Washed  Burundi coffees at their best, like this one, offer nice body and mouthfeel and a cupping profile akin to high-grown Yirgacheffes.  We're roasting it on the light side to accentuate the orange and bergamot spectrum.  This super-clean lot came in GrainPro packaging as well as the burlap sack, a sign that the producers think as highly of it as we do.

Blawan Estate is a huge, quasi government-run producer of some of the East Java region's finest coffee, traditionally wet-processed.  The Mountain Water decaffing processing has had very little adverse impact on the cup character...nice body, still plenty of fruit and quite sweet.

Fazenda Boa Sorte hails from Campos Altos, Minas Gerais, and the family-run enterprise of Junior and Betania Acevedo.  This natural process coffee, comprising Tupi and Red Catuai varietals, is fantastic for single origin espresso.

I've been a long-standing customer at Market of Choice on SW Terwilliger Blvd @ Taylor's Ferry and thanks to their persistence (and the most amazing boost from Andrea Spella, whose coffees are also selling great there and all their other stores in Oregon!) TOMORROW  will have the new Ethiopia YCFCU Yirgacheffe and excellent Sumatra "Tabu Jamu" in the coffee bins. Please check it out!  Great store and VERY supportive of the local roasting community here.

More coffees to come...rolling out some of the Deep Cello Coffee line there as well next week!

Cello-playing/cupping demo soon!