Mugged: Mexico and Costa Rica [Perc Coffee]

Subject: Perc Coffee Roasters
Coffees Mugged and Rating [see key]:

Mexico Finca Kassandra 5+

Montanas Del Diamante, Costa Rica 5+

Who does not want to visit Savannah? As a fan of old American cities and southern charm, this Georgian belle has often allured me from afar with its rich history and intriguing attractions. 

Mugged: Kona Fancy [Kona Coffee Purveyors]

Subject: Kona Coffee Purveyors
Coffees Mugged: Kona Fancy

Rating [see key]: 4+

Like most people who love travel and tropical paradises, I verily yearn to visit the lovely islands of Hawaii. Especially when my house freezes and plummeted temperatures induce depressions, I pine for the crystal waters and volcanic sand of the Pacific. 

Mugged: Colombian Antioquia [Serda's]

Subject: Serda's Coffee Company

Coffees Mugged: Colombian Antioquia Finca Majagual Estate Micro Lot

Rating [see key]: 6+

When most folks think of towns made famous for their coffee scene, one does not usually pick Mobile, Alabama. Located right on the Gulf, a short drive from New Orleans, the area is home to a handful of local coffee establishments making their way in the balmy southern borders of America. Until recently I could not name you one, but the folks at Serda's reached out recently to change that. 

Mugged: Ethiopia Sidamo and Cat's Pajamas [Compelling and Rich]

Subject: Compelling and Rich Specialty Coffee
Coffees Mugged and Rating [see key]:

- Cat's Pajamas Blend 5+

- Ethiopia Sidamo Bokasso Coop 5+

It's refreshing to see folks with drive, passion AND delicious results. Some people throw around some great rhetoric, but unless it's paired with stellar outcomes (or at least some hardy efforts at those outcomes), it's hard to take a company seriously. 

Mugged: Bali Kintamani [Convive]

Subject: Convive Coffee Roastery
Coffee Mugged: Bali Kintamani
Rating [see key]: 4+


I like surprises once in a while, especially ones that blossom into a joyous outcome from a vine of gloomy expectation. Even though they come infrequently, much like dark winters create a love for the harvest, periods of normalcy make (pleasant) surprises that are much more gratifying.

Recently, the fine personnel of Convive Coffee Roastery sent me out a coffee from Indonesia, specifically from the region of Kintamani in Bali. While many coffees from this part of the Pacific, especially Sumatra, have a reputation for being overtly deep and earthy, this one seemed to be the Napoleon Dynamite of its peers, with reputed notes of fruit and flowers. Not sure what to expect, I went to the lab and tried out the beans via pourover, french press or siphon. 

And just like that, I was happy to find the rumor true. The pourover doled out some powerful notes of sweet berry along with accents of toasted sesame seed, carrot, peppercorn, cream and minor wheat. A solidly bright cup up front with a deep and peppery follow-through. 

The french press proved a bit heavier, but still full of berry, cane sugar, pound cake, romaine lettuce and peppercorns.

The siphon conversely was the lightest brew, with practically no bite, full of raspberry, blueberry, dandelion greens, pound cake and slight pepper, making for the best of the three infusions.

In the end, I found this coffee a stupendous example of the complexity and quality an Indonesian coffee can embody. I would be curious to see how this coffee fared at a lighter roast profile, as the darker qualities only pulled this coffee down in my opinion. But if you like a coffee that delivers a fruity punch followed by an uppercut of peppercorn, check out this Bali Kintamani from Convive.

note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Guatemala Huehuetenango [Passion House]

Subject: Passion House Coffee Roasters
Coffee Mugged: Guatemala Huehuetenango
Rating [see key]: 6+


Every time I turn on my internet surfer, it seems the number of coffee roasters has swelled even larger. Like a growing wave, the expanding number of coffee roasters makes my heart leap with joy that more and more people are coming to patronize worthy roasters, but conversely I know that any growth, while healthy, does mean an increased competition for constituents.

But one thing is for sure: with a constantly growing variety of coffee roasters, you will need curators to highlight the glorious. One such coffee entity is Coffee Kind, armed with a litany of great roasters as well as coffee equipment and brewing wisdom. Recently they extended to me a coupon so I could test out their services, and without wasting much timeI took the opportunity to order a delightful-looking Guatemalan from Passion House Coffee Roasters.

Passion House is a pretty new-to-the-scene roaster, based out of Chicago infused with what seems like vats of zeal and coffee skills. Of their many offerings, I ordered from their Ambient Genre the Guatemala Huehuetenango, a blend of various beans produced from the Huehuetenango Highland Coffee Presidium esteemed for their high quality and traceability.

After the coffee's prompt arrival, I sampled the coffee via pourover, french press and siphon. The pourover slung notes of honey, ice wine, cracked wheat, nougat, cashew and a touch of roast fowl, making for a delectable nectar with a cocoa-esque followthrough. The french press also pressed in sweetly, with nougat, cracked wheat, cashew and sweet tea dominating amidst a light body. The siphon rounded out the three with buttered cracker, nougat, cashew, cream, a bit of roast chicken and a basil hint, making for a sweet and dessert-packed coffee.

Few coffees have been as easy to decimate as this fine Guatemalan from Passion House. Coffee Kind proved a valuable presence in the coffee choosing process and with numerous great roasters and gear, they'll be more than happy to help you narrow down your decision.

Next time you seek beans, check out Coffee Kind and Passion House Coffee Roasters.


note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Ethiopian and El Salvador [Barefoot Coffee]

Subject: Barefoot Coffee Roasters
Coffee Mugged and Rating [see key]:
- Yirgacheffe Kochere, Ethiopia 6+

- Finca Villagalicia, El Salvador 6+

California is home to many great roasters, some I've known of for as long as I've cared about great coffee. One such entity is Barefoot Coffee Roasters, an operation now out of Santa Clara that has a delicious rapport for serving up delicious beans. Currently they have a mobile coffee van and 2 independently licensed retail locations, and while I hope to visit each spot soon, I was pleasantly surprised to receive two bags of direct trade coffee to try out in my abode: their Yirgacheffe Kochere, a washed Ethiopian coffee known for its vibrant flavors, as well as their Finca Villagalicia, a fine-looking coffee from an El Salvador farm with past Cup of Excellence wins under its belt. I sampled both coffees via pourover, french press and siphon.

The Kochere led the charge, sampling first in the pourover with notes of strawberry jam, fresh pineapple salsa, triple chocolate brownies, some lemon pepper and pie crust, proving rich, bright and full of flavor. The french press held out a glowing array of chocolate brownie, raspberry, strawberry Jolly Rancher, pastry dough, rose petals and a little lemon rind. The siphon ended on a consistent high note, with wisps of raspberry, chocolate truffle, apple pie, whipped cream and walnut, within a slightly deeper body. In summary, a decadent coffee full of fruity explosions and dessert-y glory.

The El Salvador also came out with top honors. The pourover trumpeted out notes of salted caramel, chocolate truffle, sourdough, gala apple, slight celery and a touch of nutmeg within a balanced, medium body. The french press presented chocolate, salted caramel, heavy cream, apple, celery and slight sourdough. The siphon was the final rocket red glare, with chocolate, nougat, sourdough, apple and slight sage blaring out of the medium body. A fine coffee with lots of sweet and deliciously tart flavors deftly intertwined this smooth coffee.

At the risk of sounding overly positive, these coffees were hands down some of the best I've had in past months. If you seek some great coffee from skilled hands, seek out the fine beans of Barefoot.

note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Kenya AA [Convive]

Subject: Convive Coffee Roastery
Coffee Mugged: Kenya AA Organic Kia-Ora Estate

Rating [see key]: 4+

Like any fan of history, I am a prolific memorizer of random knowledge that only comes in handy during games of trivia. And with knowledge comes a desire to see or experience the facts firsthand. Being home to the oldest permanent European settlement in the United States, St. Augustine has almost as long been on my list of places to visit. Sadly, my purposes never lead me to the warm sands of the city, but sure enough it will happen soon.

And though I know much of the city of St. Augustine, I knew of few great coffee options in the area until a friend of mine mentioned a friend of hers had a roasting operation in town. The name of the roaster was Convive Coffee Roastery, a small coffee business that just this past year dove into the the adventure of entrepreneurship. Sending out a bag of their Kenya AA Organic Kia-Ora Estate, I was able to try out their beans via pourover, french press and siphon.

The pourover dealt out chocolate, prune, rye, oatmeal stout and a little blackberry, with the profile proving deep and sweet. The french press extended out notes of savory herbs, cream, nougat, stout, buttered bread and a little berry. The siphon belted out flavors of cream, chocolate, oregano,  blackberry and buttered toast. 

Throughout, this was a coffee of varying heaviness, though consistent in it's sweetness and depth of flavor. Thus if you're looking for a sweet and girth-y Kenyan, give Convive a whirl either by stopping by at their location in Dos Coffee. Wine or order a bag online. 

note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Breakfast Blend, El Salvador Cafe La Reina, Mills 1860 Blend [Queen Bean]

Subject: The Queen Bean Coffee Emporium
Coffee Mugged and Rating [see key]:
  - Organic Breakfast Blend 4+
  - El Salvador Cafe La Reina 3+
  - Mills 1860 Blend  3+

Not many companies, never mind families, can claim a 1.5 century legacy of working with coffee. But the Mills family of the Mills Coffee Roasting Company and the Queen Bean Coffee Emporium (their online retail arm) can. Hailing originally from lovely Providence, they recently sent out three coffees to my home lab, each I took to task via pourover, french press or Impress, and siphon.

The first coffee up to bat was their Organic Breakfast Blend. Utilizing three different coffees from Central and South America, the blend is roasted to a Full City Roast. Via pourover, it conveyed malt balls, red bell pepper, vanilla, seltzer, spinach and saltines within a medium-deep body. The french press proved less heavy and slightly different in profile, with notes of corn chip, raspberry, asparagus, almond, light olive oil and biscuit. The siphon proved consistent with the french press, with notes of gala apple, corn chip, caramel, almond and cream, amidst a smooth and medium body. While the pourover seemed a bit out of line with the other two (a possible "mis-brew"), the coffee overall proved smooth, sumptuous and slightly complex in flavors.

The El Salvador Cafe La Reina, a coffee grown in the Apaneca-Ilamatepec Mountain Range near the Guatemalan border, was the second one up to cup. The pourover poured out salty pretzel, honey, oats, basil, rye, slight lemon zest and a bit of apple in a medium body with a slight grassy aftertaste. The Impress similarly smacked of salty pretzel, oats, lemon zest, apple, dates and rye, all within a slightly deeper body. The siphon held steady with pretzel, apple, rum raisin, tomato, a bit of tobacco and malt, measuring smooth, deep and heavy. All in all, a coffee with a lot of positives with the sweet and bright aspects, but the strong salty quality up front and an off-note or two on the back end left me a little ambivalent.

The final coffee, their Mills 1860 Blend, was last in the order of ingestion. The pourover fiddled out notes of birch, Tootsie Roll, spinach, lemon zest and a touch of malt. The Impress similarly held Tootsie Roll, spinach, birch, tobacco and seltzer, having a slightly smoky and bitter manner to the usual bright and deep notes. The siphon concluded with Tootsie Roll, spinach, sourdough, apple, birch and sunflower oil in a medium body. In totality, a coffee that proved sweet and bright up front, yet leguminous and heavy thereafter.

Thus, the Breakfast Blend left a fond impression with the other two faring slightly behind in my favor. Needless to say, these are but three of the many coffees that Queen Bean offers, so check out their wares and choose accordingly; you'll be supporting a coffee legacy dating back to when Abraham Lincoln walked the Earth.


note: coffee was provided free of charge and the above review is objective feedback.

Mugged: La Flor del Cafe [Rostov's]

Subject: Rostov's Coffee and Tea
Coffee Mugged: La Flor del Cafe
Rating [see key]: 4+

It's funny that the city of Richmond has stayed off my radar for so long, and yet the place keeps coming up as of late. The most recent interaction of note was that I received some coffee from an outfit I was unable to visit on my recent trip to Richmond, a seasoned coffee roaster (since '79) of the great state of Virginia called Rostov's Coffee and Tea. The coffee sent was their La Flor del Cafe, a sun-dried Guatemalan coffee from the Antigua area, a coffee I sampled via pourover, french press and siphon.

The pourover whispered out notes of chocolate, honey on toast, basil, vanilla cream and a touch of ham; within a medium body, the coffee proved sweet and full.

The french press held out chocolate, rye toast, milk, some nutmeg and a slight beef broth. Though less sweet than the pourover, still a solid infusion.

The siphon, last and sweet, demonstrated bits of chocolate, milk, nutmeg, toast and lemon pepper. A sweet and pleasant coffee with a minor pretzel flavor on the back end.

Thus next time I'm in Richmond, I shall have to drop by Rostov's for a run of their wares on home turf. In the interim, if ye seek a sweet coffee with a soft array of hearty and spicy notes, give the La Flor del Cafe of Rostov's a go.

note: coffee was provided free of charge and the above review is objective feedback.  

Mugged: Guatemala and Nicaragua [Coda Coffee]

Subject: Coda Coffee Co.
Coffee Mugged: Guatemala Batzchocola and Nicaragua Bella Aurora
Rating [see key]: both 5+

Colorado has been in the news a ton lately, sadly not much of it super positive. But one chipper piece that caught my ear came from the heralds of Roast Magazine, when they recently bestowed upon Denver's Coda Coffee Company the honor of 2014 Macro Roaster of the Year. Not a title given away flippantly, it's a distinction that recognizes Coda for it's hard work and accomplishments (I'm particularly impressed with the coffee carts in the Arizona Cardinals stadium).

Recently, I was honored to have two of their farm 2 cup coffees stop by my abode to spend a little quality time in my belly. They sent out their Guatemala Batzchocola, a coffee from the A'achimbal community, and their Nicaragua Bella Aurora, a former Cup of Excellence coffee. Both I sampled via pourover, french press and siphon.

Going alphabetically, I started with the Guatemalan beans. The pourover smacked of kavo syrup, smoked peanut, strawberry, oats, sarsaparilla and hazelnut with a medium body, proving multifaceted with a various sweet flavors and touch of smokiness. The french press contained smoked peanut, Nutella, strawberry, oats, root beer and caramel popcorn within a medium body; superbly sweet, with rich, sultry flavors. The siphon capped this fine coffee off with hazelnut, roasted peanuts, asian pear, lemon pepper, chicken, spinach and root beer, demonstrating some odd bed fellows but nonetheless, still a sumptuous coffee.

The Nicaraguan proved similarly complex. The pourover doled out heavy chocolate, habenero, smooth cream, seaweed, toasted walnut and noticeable fig. The french press sampled of chocolate, grapefruit, bran, corn tortilla, skim milk and nutmeg, with a medium body and grainy aftertaste. The siphon bellowed out chocolate, noticeable cream, seaweed, peanuts, fig cookie, slight brocolli and biscuit. Overall, the multiple infusions held a diverse and sometimes odd harmony of flavors, but each cup proved delicious.

Thus, if you happen to be near a coffeehouse that serves Coda or you wish to shop online, try out the orange juggernaut of the southwest.


note: coffee was provided free of charge and the above review is objective feedback.  

Impress Coffee Brewer

Recently, I had some old friends over for a small Christmas soiree and they commented on the number of gadgets on my coffee shelf (about 8 I keep displayed). The funny thing I told them is that there are quite a bit more and that these days, there's more variations on coffee brewing than there are things you would do for a Klondike Bar.

One of the latest incarnations in coffee preperation is the immersion brewer dubbed Impress. A contraption birthed from the loins of the Gamila Company, with some help from Kickstarter, the Impress was designed to have a similar workflow as a french press, with coffee brewed in a large, double-walled metal cylinder and when three or so minutes have concluded, a smaller metal cylinder outfitted with a rubber seal and removable metal filter fits snugly in the larger container, pressing down and trapping the grinds securely at the bottom of the cup. Then, you can drink straight from the Impress with the aid of the rubber lid or you can transfer to another cup.  

Thanks to the laborers behind the Impress, I was able to try it out first had. First impression showed a solidly-constructed device, with everything made of either stainless steel or rubber. The thickly insulated outer shell that, despite holding boiling water, passes little heat onto one’s hands. The mesh cup also fits snugly into the larger insulated receptacle, with a rubber fitting at the base to ensure no grinds sneak past.

In playing around with the Impress, I found that there were really two ways to brew: the recommended way of pushing the grinds to the bottom (pictured above), and the more adventurous manner of pulling the grinds out. The endorsed method of pushing the grinds to the bottom worked great, unless you wanted to use the Impress as your mug as well, in which case you must resign your coffee to a slow over-extraction with the grinds working their magic trapped beneath the filter.

The other method of pulling the grinds out and using the outer cylinder as a mug was much more attractive. Basically, one just needs to invert the mesh filter, brew the coffee in the inner cylinder (which of course is sitting in the outer cylinder) and when ready, pull the inner cylinder up to leave the coffee behind. All in all this proved effective but I would only recommend it only to those with a steady hand and patience, as the potential for burns is very real. The thin outer rim of the inner cylinder had little to grab and the rubber seal made the pulling a bit of a tricep workout, ending with spilled coffee if you were too quick/forceful. But for all the adventure and hazard the pull method offers, it does allow for one to extract the grinds from the outer cylinder, allowing for it to be used as an insulated mug, which comes in handy especially when out of town. Also, if you're looking to filter your coffee through a paper filter, the pull method allows for use of an Aeropress paper filter on top of the Impress metal filter, so you can have sediment-free coffee if ye wish it.

Speaking of sediment, both the pull and push method (no paper filter of course) produced the usual silt I would find in french press, so I can't say there was much improvement to the metal-filtered style of immersion brewing. Also, cleaning up was a fairly simple process of just pounding the grinds into the trash, much like you would knock a portafilter, though rinsing was necessary to clean it thoroughly.

In totality, the Impress definitely improves on a few aspects of immersion brewing, mainly with its versatility, efficiency and ease in transport. And while I (along with the designers) would not extol it as a travel mug, it's a great device to bring on trips (especially if you check your bag) for simple immersion brewing. Thus, if you're looking for a sturdy device with a lot of potential uses, get yourself an Impress.


note: Impress was provided free of charge and the above review is objective feedback. 

Mugged: Garbanzo Nunez Estate and Los Vecinos [Thrive Farmers Coffee]

Subject: Thrive Farmers Coffee 
Coffees Mugged and Rating [see key]:
- Garbanzo Nunez Estate, Tarrazu, Costa Rica 5+
- Los Vecinos, Genaro and Trinidad Double Estate, Intibuca, Honduras 4+

As many people know, Fair Trade coffee is sometimes not as fair as consumers would like. The concept conjures up farmers getting a great price for their coffee but many times, Fair Trade programs don't end up paying much to the individual farmer.

Hence, Direct Trade has become the gold standard for socially progressive coffee sourcing. Farmers maintain direct relationships with the end retailer so that their cut becomes much healthier. One operation pulling direct trade relationships within a co-op like system is Thrive Farmers Coffee, a business entity that sells different farmers both green (unroasted) and roasted beans, sending back healthy profits to its growers. Thrive recently sent me out two coffees to try out, their Garbanzo Nunez Estate, Tarrazu, Costa Rica and their Los Vecinos, Genaro and Trinidad Double Estate, Intibuca, Honduras. Both coffees I tried out via pourover, french press and siphon.

First up was the Costa Rican. Through a pourover infusion, the coffee produced a vibrant brew rich in dulce de leche, prune, Yoo Hoo, carrots, shredded wheat and a little oregano. The french press doled out a slightly smoother cup, with notes of vanilla caramel, sugar wafers, a little marinara, cream and shredded wheat in a medium body. The siphon finished off with also a great cup, full of caramel, yoo hoo, shredded wheat, cream and a little prune. All together, a really richly-flavored coffee full of sweet, creamy nuances and syrupy sweetness.

The Los Vecinos also proved appetizing. The pourover rang of root beer, lemon pepper, raspberry, blue corn chips and a little wheat grass amidst a slightly thick body. The french press had more flavors of cocoa along with notes of corn chips, lemon, pepper, wheat grass and malt. The siphon proved the smoothest of the three infusions, with notes of milk chocolate, graham cracker, raspberry, malt and corn. In the end, a malty, slightly bright coffee with a minor wheat flavor.

If ye seek great coffee that puts a lot of money into coffee farmers' pockets, check out the coffees of Thrive.

note: coffee was provided free of charge and the above review is objective feedback.  

Mugged: Colombia, Tanzanian and Costa Rica [Lowest Price Coffee]

Subject: Lowest Price Coffee
Coffees Mugged:
- 100% Colombian Coffee
- 100% Costa Rica Coffee
- 100% Tanzania Peaberry
Rating [see key]: All 4+

One of the most common objections people give me as to why they still drink cruddy coffee is that quality coffee holds too high a price tag. And while I would agree that the best coffee out there will always be $12+ per pound (and such great coffee is worth the money), there exists good coffee out there for less.

One such company blatantly striving to offer flavorful, fresh coffee at bad coffee coffee prices is Lowest Price Coffee. A new-to-my-ears roaster, they offer 12 oz. bags for a ridiculously low tag of $5.99. They recently funneled out to me their Costa Rica, Colombia and Tanzania Peaberry, each of which I sampled via drip, french press and siphon.

I started off with the Colombia, not sure exactly what to expect. The drip doled out notes of cocoa, curry, spring melon, cream, tangerine and a little wheat cake amidst a medium body. The french press gave off chocolate-covered pretzel, Flemish Red, thyme, pie crust, cream and a little cinnamon also within a medium body. The siphon was closer to the drip with cocoa, red curry, almond milk, tomato, nectarine and a little sage. All in all, a multi-faceted coffee with some great sweet and spicy notes.

The Costa Rica also proved intriguing. The drip smacked of Corn Pops, sesame bagel, Whoppers candy, fig and a touch of root beer in a thick, medium body. The french press tasted of a little different, with notes of Frosted Flakes, sesame seeds, caramel, Whoppers candy and a little cayenne pepper. The siphon was surprisingly similar to the french press, staying steady with the Frosted Flakes, sesame, and whoppers candy, though also adding cocoa and a little basil. Throughout this was a sweet, wheaty coffee with flecks of malt, dark fruit and zest.

The Tanzanian finished off the trio of coffees with a similar delicious performance. The drip held out flavors of honey, almond butter, carnitas, caramel pretzel, some grape leaves and blueberry cobbler amidst a medium/heavy body. The french press held honey, nuts, rye, blueberry Pop Tart and wheat cracker within a medium body. The siphon proved a bit on the wheaty side, with notes of croissant, sweet shredded wheat, almonds and flecks of blueberry, honey and maple syrup. In totality, a sweet coffee outfitted with sugary sweetness, a smooth nuttiness, touches of wheat and some interesting accents. 

For such low-priced beans, these coffees turned out pretty tasty. In fact, the beans were such a bargain that I can't imagine the folks at Lowest Price Coffee can afford to keep them this low for long (I mean they must have thin margins!). So if you find yourself settling for lesser coffee due to price, get your coffee at Lowest Price Coffee while you can.


note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Peru and Malawi [Greyhound]

Subject: Greyhound Coffee Roasters
via BrewPony
Mugged: Peru Rainforest Alliance Organic and Malawi AA
Rating [see key]: 4+ for both


Coffee subscription services seem to be exploding out of the woodwork these days and it's getting harder and harder to find one worth the time. Having tried my share, I can say that though pricy, they hold a lot of promise for the wearied coffee fanatic looking for quality, regular shipments. 

The newest coffee subscription to my tongue is BrewPony, a company based out of Portland that seems to use a lot of local Oregon roasters. I was fortunate to try out their April shipment of Greyhound Coffee Roasters, a nifty operation that gets their name from their love of the noble greyhound (not to mention that a portion of their profits go to greyhound causes). Of their many coffees, I was sent the Malawi AA and the Peru Rainforest Alliance Organic, each I cupped via pourover, french press and siphon.

Leading off with the Peru in my pourover, the cup consisted of cola, molasses, fig, a little sage, minor wheat and some honey within a medium body. The french press held similar notes with the addition of some buttermilk, cracked pepper and pear skin, proving deeper, complex and a little bitter. The siphon finished off the least bitter of the three, with flecks of cola, wheat, pepper, fig and peanut in a medium body. Overall, a decent coffee with malty and hearty qualities.

The Malawi followed next. The pourover sang out notes of sesame, raisin, fresh rye bread, sunflower seed and a little honey, consisting largely of a sweet, seed-ful coffee. For the french press, the seed-y qualities seemed to vanish, proving more full of caramel, black tea, apple, anise, root beer and minor tobacco. The siphon seemed like a fusion of the last two infusions, with a balanced merge of rye bread, raisin, toasted almond, caramel, fig and a little tobacco. Summarized, a sweet coffee smacking of nuts and juice, backed with some astringent facets. 

All together, I can't say that these two coffees were my all-time favorites given their bitter and/or deep flavors, but at the same time they weren't half bad. Try out Greyhound Coffee Roasters and Brew Pony if you're looking to add a kick of Oregon to your coffee repertoire.

note: coffee was provided free of charge and the above review is objective feedback. 
 

The Espro Press

Everyone remembers their first french press. For most of us, it was something we stumbled upon, a refreshing alternative to our drip coffee. The process was so much more hands on, so much more raw; no on/off switch, no need to bring electricity into the equation (remember, this was prior to the pourover craze, back when it was largely mechanized drip). And the coffee, oh the coffee, how it was so different with its oily mouth feel and heavy body.

But alas, the honeymoon only lasted a spell and the downsides began to rear their hydra heads. Sadly, the typical french press required a bit of disassembling and detailed cleaning to keep it working well. And there's the problem with sediment: grind too fine and you'll be sifting silt through your teeth (that is if you hadn't broken your press in pushing down the filter), whereas if you grind too course you end up with a weak cup. But even if you ground the coffee within microns of perfection, sediment was just a constant you had to deal with (i.e. never drink the last half ounce).

And then along came Espro Press, a Canadian-made, stainless steel french press with a sleek look and a promise of simple cleaning and greatly decreased sediment. I had the luxury of trying out their 8 ounce model back in 2011, to which I was greatly impressed. One of the only critical things I remember thinking was "...if only it was a bit bigger."

Fortunately they read minds in Vancouver, and they rolled out their 18 ounce model this year, which I recently had the pleasure of trying out. Like the earlier models, the Espro Press has microfilters which do a pretty great job of holding back the sediment. The coffee that comes out is cleaner then a typical french press, with only minor debris materializing on the bottom of the cup. The only downside to the microfilters is that they seem to hold back about 2 ounces of coffee in the initial pour, which can be released by a series of back-and-forth pouring motions.

Aside from the stellar filtering, the Esro Press is pretty easy to clean. I find that there was little need for more then a good rinsing with some soap to keep it fresh. My only warning would be to never accidentally leave the filter submerged in old coffee grounds for two months in the midst of moving and then try to clean out the many microbial entourages; you shall not get far (this was the fate of my 8 ounce press...).

And if all that wasn't cool enough, it also looks pretty spiffy and for those of you not liking skin burns, the press exterior remains fairly cool to the touch when filled with boiling water.

Thus, I continue my applause of the Espro Press, as it is one of the few means of pressing coffee that I find alluring. You can preorder yours here if you would like to get a crack at the first mass launch.


note: product was provided free of charge and the above review is objective feedback

Mugged: El Chupacabra [Happyrock]

Subject: Happyrock Coffee Roasting Co.
Mugged: El Chupacabra
Rating [see key]: 3+


Naming coffee blends remains always an interesting task. Most of the time, roasters either stick pretty close to convention (breakfast blend, french roast, etc) or pick something completely inane (like Sam's Super Summer Fist Pump). But every now and then, a roaster will pick something that actually foots the bill of creativity and effective description.

Take Happyrock Coffee's El Chupacabra blend. A coffee recently sent out to me, I found the name at first a little scary for a coffee blend, being that chupacabras are rumored to be creatures of the night that suck the blood of livestock. But putting my mental associations to the side, I took the coffee for a spin in my pourover, french press and siphon.

The pourover doled out notes of cocoa, rye bread, tobacco, honey apple and a little cola, all within a sweet, medium body with a bit of a bitter kick on the end.

French pressing the coffee gave the beast girth, with this infusion proving heavier and more laden with tobacco flavors, along with remnants of butter, apple with skin, cocoa and cumin. A sweet brew still but much more of bitter presence.

The siphon was a medium-bodied coffee full of apple with skin, minestrone broth, chile powder and cumin. A heartier brew with bitter sweet highlights.

Thus, this coffee truly lived up to its name as a "dark" brew with a "bite." If you're looking for a full-bodied coffee with sweet aspects and a bitter kick on the back end, try out El Chupacabra.


note: coffee was provided free of charge and the above review is objective feedback. 

Mugged: Java Love [The Organic Coffee Co.]

Subject: Organic Coffee Co. of the Rogers Family Company
Mugged: Java Love
Rating [see key]: 3+


Having worked in a family company myself, I somewhat identify with organizations that are family owned and run. One new family company to my radar is the Rogers Family Company, a coffee roaster that's been around since 1979 and a company that holds numerous kin in their ranks. Recently they sent me out their Java Love blend to take for a spin. A full city roast of coffees from Latin America and Indonesia, I tried out this coffee via pourover, french press and siphon.

The pourover demonstrated notes of peanut, pepper, pear and a bit of licorice amidst a heavy body. A dark, peppery coffee with a nice element of nut and minor sweetness.

The french press proved much fruitier with notes strawberry and apple unskinned, along with flavors of pepper and cocoa. A sweeter brew though still astringent and deep.

The vacuum pot doled out pepper, nougat, apple, a bit of licorice and some cashew. Dark, yet sweet and nutty.

Overall, while I like family companies, I wasn't a big fan of this coffee. It proved a bit too dark for my liking and while it had some nice nutty and sweet notes, it was also a little to heavy in the body department. But then again, if you seek a darker coffee with a heavy body and sweet, nutty flavors, give your affection to Java Love.


note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Various [Crop to Cup]

Subject: Crop to Cup
Mugged: Various (see below)
Rating [see key]:
- Burundi Bukeye 5+
- Uganda Sebei 4+
- Uganda Bugisu 4+


With all of the fun surprises we're finding about our processed food these days, it's no wonder that there's an ever-increasing demand to know more about where our food came from and what went into it. This seems to be one of the reasons why Direct Trade growing in popularity, along with the desire to provide the best price to coffee producers for their stellar coffees.

One company out of Brooklyn focusing exclusively on Direct Trade is Crop to Cup. With a full line of African coffees, they recently sent me out three of their single origins to sample: Uganda Sebei, Burundi Bukeye and Uganda Bugisu. Through a series of infusions, I had each via pourover, french press and siphon.

First up was the Uganda Sebei, a wet-processed coffee from the region of Kapchowra. The pourover produced notes of asian pear, date, sassafras, rye bread, malt and a tiny bit of curry, while the french press proved a bit more chocolatey, also following with date, malt, a little pretzel, spinach and cream in a deeper body. The siphon was similar to the french press in flavors, though a bit more nutty and salty, with the flavors of peanuts, chocolate, malt, pretzel and some spinach. In totality, a coffee with deep cocoa and malt tones with noticeable salt in all of the infusions, yet still sweet and largely smooth in the end.

The Burundi Bukeye was second. One of the original regions for Crop to Cup, this coffee is produced high in the land and is known to sing brightly (and bright it was). The pourover wove a web of blueberry, fig and a little corn, followed by croissant and thyme. The french press brought a cocoa element amidst the strong presence of blueberry, fig, corn chip and croissant amidst a light, juicy body. The siphon finished off with the least berry and the most cocoa, though still delicious with clear soft notes of blueberry, buttery croissant and corn chip. Head and shoulders the best coffee of the three and one of my favorites as of late.

The Uganda Bugisu finished off the coffee trials, another washed community coffee from the land down-mountain from the Sebei coffee. The pourover dealt out notes of pretzel, malt ball, dark cocoa, a little basil and some slight pea within a medium body. The french press had similar flavors but with a bright kick of apple juice, nutmeg and acorn squash with a slight nuttiness akin to almond. The siphon held a little bit more sweetness with a distinct honey taste amidst cocoa, biscuit, nutmeg and a little chianti. Simply put, the coffee was tasty and very multifaceted, but a little too heavy in body at times.

While I definitely loved the Burundi most because of its sweet brightness and pleasant flavors, I thought all three of the coffees proved delicious (albeit each Uganda had some minor aspects I would change). Thus, if you're looking for a great coffee sourced directly from farm relationships in Africa, try out one of Crop to Cup's coffees.


note: coffee was provided free of charge and the above review is objective feedback.

Mugged: Peru Cenfrocafe [Sunergos]

Subject: Sunergos Coffee
Mugged: Peru Cenfrocafe Microlot
Rating [see key]: 5+

I've only once had the fortune of gracing the great state of Kentucky and yet in that trip, I had the misfortune of visiting over a New Years weekend when I could find not one open coffeehouse. Alas, it was a mixture of poor technology and bad timing that left my sole Kentucky excursion to date a coffee-less one.

Of course I hope to rectify this one day, especially with the growth of good coffee in the state. One coffeehouse/roaster that seems to be doing some spiffy things is Sunergos Coffee out of Louisville. Recently they sent me out a pound of their Peru Cenfrocafe Microlot to take for a spin, which I had the pleasure of doing via pourover, french press and siphon.

The pourover relayed a medium bodied coffee ripe with nougat, honey nut cheerios, sweet cream, apple and Italian bread. A delicious brew reminiscent of dessert, full of chocolate and fruit notes.

Of the french press, it also proved scrumptious, with notes of milk chocolate, elderberry, wheat, a little sage and a little ginger amidst a silky and smooth body.

The siphon was the final hurrah, with more nougat, wheat, sauvignon blanc, raisin, cashew and a little shitake within a medium body. A sweet cup with a dry finish.

Through and through, this Peruvian coffee boasted a splendid profile that would make any breakfast or after-dinner meal delightful. Give Sunergos a try if you're looking for a great cup of coffee.

note: coffee was provided free of charge and the above review is objective feedback.