Fall is here and so are our new crop of seasonal coffees. This month we have added a natural process Ethiopian from the Wanago Mill in Yirgacheffe as well as a Panajachel micro-lot from a small producer near Guatemala City on Lake Atitlan. We couldn’t wait to get our hands on this new green coffee. The first most obvious difference between our new selections is the means by which coffee is processed. Since water is less abundant in most African coffee-producing regions than in Central America or Southeast Asia coffees like the Yirgacheffe Wanago are cleaned via natural processes which...

Here in Seattle we’ve been experiencing one of our hottest summers on record, so naturally cold brew has become the go-to method for making coffee. We decided to put various brewing techniques, including the Japanese iced coffee method as well as several traditional 24 hour steep cold brews, to a taste test and find which cold coffee beats the heat. Traditional “24 Hour Steep” cold brew methods revolve around immersing ground coffee in room temperature or slightly colder water for a span of 12-24 hours. Since the heat of water just off the boil is what normally causes the soluble...