I learned that you could roast your own coffe at home from my brother Jeff. He was camping with Lenny his brother in law and he told me that it was awesome coffee.
Intrigued, I did some internet research and bought some unroasted beans and a hot air popcorn popper. Anticipating the wonderful smells fresh roasting my own coffee would produce i rose early one Saturday to try it out. It smells like burning wet hay. I had to open all the doors and windows. After that inauspicious beginning I have enhanced my system to include filters and blowers to manage this smell.
The results, there is nothing like fresh coffee.
Bill Zucosky created our logo from a vague description I gave him. Engineers may be able to roast great coffee but i'm no artist. The Einstein looking graphic is a nod to both science and jokes about my own hair style.
Seems to be everyones favorite
50% Med/Dk Colombian
50% Dark Sumatra
a mellow acidity and a strong caramel sweetness, perhaps with a nutty undertone. Sweet and medium-bodied, they have the most recognizable coffee flavor to most North Americans.
Brazil natural—have a pronounced peanut quality and heavy body that makes them common components in espresso blends. Chocolate and some spice is typical, and the coffees tend to linger
smoky and toasted flavors present in the cup. has a stouty like complexity that is both savory and herbaceous, and a long, lasting finish that feels like very dark or unsweetened cocoa.
often express jasmine or lemongrass characteristics, and are lighter and drier on the palate.
50% Colombian
40% Ethiopian Yirgacheffe
10% Kenya AA
Secret blend made for my daughter Amber (the Llama)