In early April, some rather odd-smelling packages began arriving at the Coffee Review lab. Describing the collective aromas that wafted from them is difficult. And describing those aromas continued to be difficult once we started actually tasting the coffees inside the packages. Certainly, there was lots of fruit and chocolate. And fragrant cut cedar, and sweet flowers. But along with these more
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Castillo El Paraiso
Produced by Diego Samuel at Indestec El Paraiso farm entirely of the Castillo variety of Arabica and processed by the washed anaerobic method, in which the coffee cherries are de-pulped and then fermented in an oxygen-free environment before fruit removal and drying. Steady State Roasting is an award-winning small-batch roastery dedicated to the craft and care of providing specialty coffee. The
Holiday Gift Guide for Coffee Lovers
As the number of cups of coffee enjoyed around the world flies north of two billion every day, it's clear that humanity's love of the beverage runs as deep as December nights run long. And yet like winter solstice snowflakes, no two coffee lovers are exactly alike in habits and preferences. Consequently, there is no one-size-fits-all solution to gifting for the coffee lovers in your life, and
Kenya Rungeto
This coffee tied for the second-highest rating in a cupping of coffees from Kenya for Coffee Review’s October 2020 report. Produced by members of the Kii Factory Co-op and comprised of coffees from trees of the SL28, SL34, Ruiru 11 and Batian varieties of Arabica. Steady State Roasting is an award-winning small-batch roastery dedicated to the craft and care of providing specialty coffee. The
Indestec El Paraiso
Produced by Diego Samuel entirely of the Castillo variety, and processed by the wet, or washed, method. Steady State Roasting is an award-winning small-batch roastery dedicated to the craft and care of providing specialty coffee. The company takes pride in sourcing unique, high-quality coffee direct from farmers so that customers can enjoy fine coffee at home or in the Steady State tasting room in
Monteblanco Cold Fermentation Geisha
Produced by Rodrigo Sanchez at Finca Monteblanco entirely of the celebrated Gesha (also spelled Geisha) variety of Arabica and processed by a cold fermentation method. High-sugar ripe coffee fruit is fermented in refrigerated tanks for three days before drying. Steady State Roasting is an award-winning small-batch roastery dedicated to the craft and care of providing specialty coffee. The company
Crystalina
Produced by Luis Jose Valdes entirely of the Red Bourbon variety of Arabica. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Steady State Roasting is an award-winning small-batch roastery dedicated to the craft and care of providing specialty coffee. The
Adanech Ethiopia Guji
Southern Ethiopia coffees like this one are largely produced from distinctive traditional Ethiopian varieties of Arabica long grown in the region. This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Steady State Roasting is an award-winning small-batch
El Salvador Loma La Gloria Black Honey
Produced by Anny Ruth Pimentel-Courson entirely from trees of the heirloom Bourbon variety of Arabica and processed by the black honey method. With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the black honey variation, the beans are subjected to a slower drying process than is the case with yellow or red honey
