SCAA Pt. 2 Why Go to the Event And How to Do It Well

Erin McCarthy and Pete Licata
As the World Barista Champion, I get a really unique opportunity because I get to be one of the representatives of specialty coffee, and professional baristas around the world. And I get to see first hand how championships and barista competitions are actively improving and growing the level of skill and professionalism of coffee professionals.
— Pete Licata, 2013 World Barista Champio

Why Go to the Biggest Coffee Event Ever, And How to Navigate It

There appears to be a variety of people who go to the Event. Obviously those of us who don't do much else in life but coffee are there. We're generally either the ones volunteering so that we have some way to actually get in or be involved, or the brave and experienced souls competing in the Barista, Brewer's Cup, Taster's Cup, Latte Art, and Roaster's Choice competitions. You'll undoubtedly see those who have come just to support their friends, family, and coworkers as they compete. Some of us go to network with our friends in the industry that come from all over the place. Other's are working booths and vying for the attention and admiration of the masses. There are business owner's trying to find innovative products and equipment to use in their establishments, or taking lectures and workshops to improve quality. And probably more. There are loads of reasons to attend the Event! I know of another Seattle area blogger who went just to see what it was all about. We understand that there are handfuls of people who come just to watch the competitions or meet up with friends, and we'd be among them if we didn't have this blog as an opportunity to be fully involved. For the best experience we recommend getting a taste of everything (which even we failed to do).

Don't Skip Opening Ceremonies

Marcus Boni, MC of Opening Ceremonies

We almost missed the opening ceremony, but we're so glad we didn't. Not only was the energy amazing, and Marcus Bodin very entertaining (karaoke number and slightly drunk back-up dancers!), but we got to fangirl over the 2013 World Champions, hear from portrait country Peru's Minister of Agriculture, Juan Manuel Benites,  be dazzled by Erna Knutsen (which was one of the highlights of the entire event), as well as get a preview of SCAA's 2014 Recognition awards, and it also kicked off the welcome party and TNT, which was the first throw down we ever attended. 

Erna Knudsen
What a wonderful life! Thank you very, very, much. It’s been a thrill. Even though I was kept out of the cupping room and the roaster, because I was a woman. They were all men and they decided that women didn’t deserve a break. But I fooled them, I bought the company and fired them all!
— Erna Knutsen, Founder Knutsen Coffees

Use the App

SCAA definitely did the right thing when they developed an app to help you navigate the Event. The app includes full schedules of activities and competitions in and out of the convention center (marathon, parties, tours, etc.), lecture times and locations, expo hall map and directory, as well as the ability to add these things to your schedule. Without the app we would have been lost in the Expo hall and missed certain competitors we really wanted to see. 

Take Advantage of the Lectures

When you have the opportunity to hear and learn from leaders in the industry on choice topics for free (as part of your Event admission) why the heck not? We sat in on "The Value of a Distinct Brand" by Brian Jones of DCILY, and it was so valuable and reaffirming for us at that time because we were in the midst of branding our own new coffee company, Terminus Coffee. We missed out on the other class we wanted to sit in on because it got jam packed too quickly. While we don't remember the name, it was for forward thinking retailers and Chelsea Walker-Watson of Slate Coffee was one of the speakers. 

Visit All of the Booths With Espresso Machines

Slayer & Ninety +

Every booth that was armed with an espresso machine (A LOT of them!) had rotating coffee offerings and baristas which made for a smorgasbord of new experiences. We lurked around Slayer and Espresso Parts booths all three days to get try as many as we could manage. There was also a rotating cafe set up in the competition arena where they served more than just espresso and we had our very first, and very relished, macchiatos. 

Camila Ramos
Camila Ramos, of Panther Coffee Miami, FL, pulled her competition coffee on the Slayer single group. She took 5th place in the US Barista Championship.
Kevin McGlocklin
Favorite local Tacoma roaster, Kevin McGlocklin of Bluebeard had a spot serving their Narrows Blend at the Espresso Parts booth, much to our delight. 

Seek Out the Products You Don't Have the Opportunity to See Otherwise

A lot of the products you'll see in the Expo hall are things you might find in your local shop merchandise, or coffee industry specific retailers. Some things, like the bigger machinery, really new innovative stuff, companies that don't use wholesalers, and more handcrafted items you might not get a chance to see elsewhere, especially not in action. We were mostly focused on experience over products, but we were excited to get to try Pacific's Barista Series Almond Milk, see the Acaia Scale in person, watch a demo of the Alpha Dominche Steampunk 2.1, check out Slayer's single group machine, interact with the ModBar espresso and pourover modules, and a few other things we stumbled across, like the copper Hario V-60 and V-60 Dripper Kettle. The Expo hall is also a great opportunity to interact with companies you may want to do business with and get a feel for how they do business. We were glad to have stumbled across Pacific Bag while wandering around, and have been really pleased with their products and service. Same goes for Baratza (who we'd already purchased from but had not the pleasure of meeting any of their incredibly cool team). Both happen to be local.

Slayer Single Group Action
Katie Blom
Alpha Dominche Steampunk
ModBar 3

Watch The Competitions

Cole McBride

There is no way that any person, barista, brewer, or not, can watch the competitions and not be blown away by the skill, artistry, composure, and professionalism of the hardworking people who have dedicated their time and energy into preparing and perfecting their routines. David and I both have hopes of competing in the future, him in Brewer's Cup and myself in the Barista Competition. Watching the competitors made us nervous, knowing the amount of work we had ahead of us to make this a reality in the future, and excited as we were inspired by those in the arena that weekend. We watched about three Brewers, and three (or more) Baristas. Most of the presentations were very impressive. The Brewer's Cup competition was the most interesting to watch, for us, because their window for impression lies almost solely in one cup of coffee. It seems like the brewing competition is a little bit of a red headed step child compared to its barista counterpart. There were less spectators and less embellishment. I don't know which would be harder, but both looked incredibly difficult from the outside. You will certainly have a high regard of the competitors after watching a few of them. 

Kevin Reddy

End Notes

This concludes part two of our SCAA coverage. In summary, we think there is something for everyone at the Event, even non coffee people! You should especially not miss it if you're a coffee professional and can help it at all. When attending, try to get a well rounded experience and make use of the tools that SCAA so kindly provides. Come back tomorrow for our favorite competitors, products, etc. 

That Time We Dropped the Ball on SCAA Coverage...Pt.1 How To Not Fail at Press Coverage

Convention Center

If we had any idea that we would be completely over our heads trying to cover the Event we might have bowed out gracefully before committing, but we took it upon ourselves anyways so here I am nearing my three month evidence of coverage deadline looking like the procrastinator I truly am. Being a serial dawdler, I have some excuses, even some legitimate reasons, but I can't put it off anymore and I'm going to try to make it relevant and worth your time to read. 

There are some key points I'm going to try to hit in a series of two or three articles.

1. How to not fail at press coverage of the Event.

2. Why you should go to an SCAA Event, and how to maximize your experience.

3. What our favorite products, booths, and activities were. 

Let's get right to it shall we?

How to Successfully Cover the Event as an Amateur

This would be the part of your Event attendance that requires the most forethought and planning. As people who had never attended anything of this scale, press or not, we found ourselves fairly overwhelmed without a solid game plan. Before arriving at the Convention Center (late, we're lucky we even got our badges for Opening Ceremonies), we had scheduled one demo, planned on attending two lectures, thought about whether or not we would attend any of the parties, and had an idea of which competitors we didn't want to miss. We had not yet decided what kind of coverage we would present here on the blog, and we didn't put much thought into whether our camera was suitable for the lighting condition inside the center, basically we were winging it. In our minds, it had worked out for us when we attended Coffee Fest in October, so why not now? It's not like the SCAA event was like Disney World to Coffee Fest's Knott's Berry Farms right? Oh boy! The most pitiful part of being unaware and under-prepared was that we could have given really fantastic coverage if we'd known what we were doing.

Here are some little tips for covering the Event. 

  • Write down everything! Don't bank your content on something you caught and hoped to write about thinking you would just remember. There is so much going on and so much to see and do that you will very likely forget. If you want to really up your game, record audio and make notes on it before you start drafting your articles/posts.
  • Take all the pictures! If you think you got one good one, take twenty more. David took tons of pictures and the ones you'll see here are the only ones that turned out good enough to publish. 
  • If you have more than one person attending as press for your source, split up, and communicate well. David and I were armed with one camera and a fair amount of introversion, otherwise we could have scheduled twice as many lectures, competition slots, etc. 
  • Don't waste time not working on coverage. Everything you experience in attendance is an opportunity to find something interesting or valuable to write about. Even if that's conversations with people you already know.
  • Try to think of things to write about that the larger sources aren't. You can get performance highlights, placement, winning products, etc. from Sprudge, Barista Mag, SCAA's social media, and plenty of other sources, so find things to write about that make you excited personally. If you are jazzed about what you're covering, it's more likely that your audience will enjoy it. 

That's enough on that front, since most of you probably don't care how to not be a waste of a press badge (we're mostly documenting that for ourselves and our blogging friends who may want to cover similar things in the future). 

This concludes part one, look for part two/three mañana.  

Populace Aricha

Populace Aricha
ORIGIN: Yirgacheffe-Gedeo Zone
CULTIVAR: Ethiopian Heirlooms
ELEVATION: 1800-2000m
PROCESS: Fully Washed, Sun Dried/Raised Beds

RATING: 8.9 / 10
REC. METHOD: Chemex + French Press

Learning As They Grew

As we mentioned in yesterday's review of Populace's Bolivia, Andrew dove into his roasting business without knowing exactly what he was doing, and he managed to learn fast, and well. After one and a half years of selling wholesale in Populace's home state, Michigan, he noticed that the natives were picking up on what quality coffee was and he felt the need to push his then different take on quality and customer service in a cafe setting. So in 2012 he opened up shop in Bay City, planning on limited seating, no syrups, and be totally different than most other cafes in that year, and his area. It turned out that his audience wasn't ready to receive him yet. While in 2014 we see "coffee bar's" of this variety being a real hit, it wasn't the right time and place for Andrew. He passed his original cafe on to a talented barista who was able to give their customers what they craved, and she now owns the space. So lessons were learned and Andrew threw himself back into his wholesale business and focused on getting higher end accounts. But that doesn't mean he's given up on his mission "to provide high quality coffee to everyone."

Since we dig Populace's videos and this coffee scored high on the Chemex, we thought we'd plaster their Chemex brew guide here for your viewing pleasure. 

Vertical Tastings

You should know, maybe you already do, that we're ever so slightly partial to the berry and floral heavy profiles inherent to most Ethiopian coffees. While everybody moans about being tired of them, we don't think we'll ever get sick of them despite their similarities. We've had a few Aricha's this year, including a washed and natural from Slate Coffee Roasters, and this one did not pale in comparison. 

Chemex – 9.2 / 10

When we first brewed this coffee we were surprised and delighted to smell floral other than jasmine and berry other than blueberry. What we did smell was lavender, wildflower honey, white peach, and wild button strawberries. The aromas were intense and perfumey. Sparkling and sweet in brightness, this brew had a refreshing light, tea-like body. Have you ever tasted a really fresh, high quality honey that almost has a bite to it? This brew had that going on, and it we were really digging it.  We also tasted black tea, wild strawberry, and juicy peach, with a hint of cream in the sweet tea finish. 

AeroPress – 8.7 / 10

The bouquet of this brew carried white peach, honey, and berries, most distinctly raspberry (which is my favorite tasting note to find in a coffee). The mouthfeel was once again light and refreshing, with a similarly dazzling berry-like acidity. Tart white peach, strawberry, wildflowers, and honey fan across the palate and end on a light, slightly drying white tea note. 

French Press – 9.2 / 10

This brew bordered on savory but still garden fresh with its touches of tomato. The aroma contained black tea, peach, blueberry, lemon zest and cane sugar. The tomato came out in the flavor, providing a bright acidity that was very tomato reminiscent. The other key flavors were black tea, cream, baked peach, and sugar. The mouthfeel was silky, carrying an appropriately lengthy black tea and cream finish.  

Kalita Wave – 8.9 / 10

Just a hint of sweet tomato came out in the aroma of this brew as well. Also, peach, berries, and honeysuckle. The body was silky like the French press, and somehow rounder despite being filtered. The acidity was vibrant, as roasted peach. Along with the peach in the flavor, we observed floral, cane sugar, and a sliver of nut. The finish was very similar to the press as well, mid length, sweet black tea. 

Espresso – 8.5 / 10

Sweet peach, blueberry, strawberry licorice, and honeysuckle danced out of my demitasse after a tiny swirl of my spoon. A supple, yet sprightly mouthfeel transmitted a crisp yet-to-ripen white peach acidity. White peach, wild strawberry, verbena, black tea, and cream paraded across my tongue with a dark black tea and cream finish that balances out the acidity. It was oddly enduring. 


This coffee was just what we expected out of Populace and an Aricha. We were super excited to taste and review this coffee around the same time we were ordering our own green coffee for Terminus and deciding on a washed Aricha, but even more so now that we've wrapped it up and found it to be utterly pleasing. We hope that we do as well at roasting it as Andrew has, and we also hope that you try all the Arichas you can get your hands on this summer. Mmm mmm good. 

Populace Bolivia Wilfredo Castro

Populace Bolivia
ORIGIN: Caranavi, Bolivia
FARM: Siete Estrellas CULTIVAR: Caturra, Yellow Catuai
PROCESS: Fully Washed

RATING: 8.2 / 10
REC. METHOD: Espresso

Not New To Coffee

Populace's founder Andrew Heppner was no stranger to coffee when he left his coffee service job at a big name company with a location in Venice, CA four years ago. But he was new to roasting! In fact, while he was confident in his ability to launch a successful coffee company, he was not even sure about how to turn a roaster on/off. We can definitely relate to that feeling. His description of his experience when starting Populace is endearing, and elicited a chuckle out of us.  

"Since Andrew happens to be sort of a risky fellow he decided that the knowledge and training he had acquired could be easily brought to MI. However, the scariest part about his idea was the fact that he had never operated a roaster before. In fact he didn't officially know how to turn one ON/OFF, maintain it, or fix it. Wide eyed and ambitious he trusted his gut and pushed forward with the idea anyways. He trusted his ability to taste coffees and knew that if he spent his time wisely in the beginning he could teach himself how to develop and roast great coffees."

We feel like his risky/adventurous/go getter approach is working out well for him. 

In the spirit of being new to things, Populace has a genius series of videos where they have people who are "New To Coffee" come into their roastery and brew a cup via different methods. For those of us who consider ourselves adept coffee geeks, it's not only entertaining to watch, but may remind many us of the intimidation we experienced starting out. It's humbling to remember that feeling! Also, kudos to these cool people for allowing someone to record their first brewing experience. We can't pick a favorite video, so we'll just leave the first one here.

Vertical Tastings

This coffee was five days post roast when we started our notes on it, and we think it may not have hit its stride yet for the first two brews, judging by the span of scores. We also speculate that this could be true because we experienced this coffee brewing really well up to about 18-19 days out of the cooling tray. If I'm being quite honest, we're still drinking it with decent results 23 days past its roast date! Also of note, our friend Brian from Abandon Coffee suggested pairing it with Muddy Buddies/Puppy Chow, so I made some and he was right. While we're talking about friends, several of ours also reviewed this coffee which is always fun to compare our own reviews with. Go visit Drew at Corner of the Cafe as well as Brian, linked previously. 

Chemex – 7.4 / 10

If we had judged this coffee on this first Chemex brew we would have carried slight disappointment over to our other brews. Fortunately we did not. Don't get us wrong, this was by no means a bad brew, it just felt a little lackluster for the hype we'd drummed up opening the bag. The dry fragrance was great! Sweet, clean, and chocolatey. I went into this brew looking for the ginger mentioned on the package, but I was disappointed not to find it. What we did smell was white peach, caramel, and sweet, ripe melon. Good notes, really, just not as pronounced as we expected. The mouthfeel was tea-like, and the acidity was crisp and very white peach( -y keen). Flavor wise we tasted cocoa, melon, and milky grass (think green tea Frappuccino), with some indistinct sweet-salty tango going on. The finish was reminiscent of tea as well, faint, and drying. All this said, a tighter ratio should have been used in this brew, and as iced Chemex flash-brew it was really nice.

AeroPress – 7.6 / 10

In similar fashion to the Chemex brew this one was slightly underwhelming. The characteristics it had were enjoyable, but a little mollifying, or lacking intensity. Caramel, salted melon, and chocolate in the aroma, tea-like body, soft but teetering on vibrant acidity, and flavors to match the fragrance. The finish held on to a somewhat juicy quality and had lingering sweetness.  

French Press – 8.4 / 10

Six days out of the Diedrich and this coffee started doing what we thought it should, kicking sensory a**. The aromas alone doubled in number of those discernible and got all jazzy and exciting. We smelled lime drenched melon, black plum, faint floral, cane sugar, and cocoa dusted homemade caramels. Yes, seriously. The body got round, bouncy, juicy and the acidity, though fleeting, was on the edge of bright, like a ripe melon. Cocoa, melon, caramel, lime and a hint of wheat cover the palate with a mild cocoa finish. So we went into the Kalita brew with higher expectations and weren't disappointed. 

Kalita Wave – 8.4 / 10

Finally! The ginger comes to party with an intriguing spattering of aromatic characters including: cocoa puffs, apple, melon, malt, and hints of almond extract and berry. Luscious and round in body with a sweet-tart brightness. Cocoa, dried ginger, Fuji apple, and toasted almond show up in the flavor and suspend like silky chocolate and toasted nut.

Espresso – 9.1 / 10

This is where this coffee showed it's full potential. It was like it had been beating around the bush about coming out, and when it finally did it was loud, proud, and fabulous. Berry medley, black cherry liquor, wet maple wood, caramel, cantaloupe, cocoa, and margarita salt wax poetic in your nostrils. Super lush, and full in the mouth with a vivid, sweet tangy melon acidity. It has fantastic progression, every sip giving more and better qualities. We tasted dark cherry liquor, green apple, melon, tart berries, caramel, a dusting of cocoa, and a sliver of wood. The finish evaporated quickly, and left nothing behind but memories. Sweet memories...


While at first we were mislead, this coffee really turned around and won us over. As we moved on to the other three Populace coffees we'll be sharing with you, we were quite enthusiastic and hope you will be too. Hop on over to their website and twitter to ogle their sweet branding and watch ridiculously entertaining videos. You won't regret it!

Goodworks Ecuador

GoodWorks Ecuador
ORIGIN: Zamora-Chinchipe, Ecuador
CULTIVAR: Typica, Caturra, Bourbon
ELEVATION: 1300-1900m
PROCESS: Fully Washed, Sun-Dried

RATING: 8.1 / 10
REC. METHOD: Espresso

Since we've introduced you to GoodWorks previously here and here, we thought we'd just keep you in the loop with their progress. There's no better place for you to learn from them then their own website and blogs. Nobody can tell you what they're doing, and what drives them better than their own words. So here's an excerpt from a blog post where Samuel talks about his response to a question he commonly gets about whether or not there are kids here that he could help.

A person is a person. Whether they stand on the moist jungle soils of the Amazon, the paved streets of America or the mountainous hills of Anhui Province. I have been privileged to become a nomad of sorts. For me, helping someone locally is just as important as helping someone globally. That's why we've partnered with Reach Inc. That's why we've invested in organizations like St. Vincent Healthcare Foundation, Encompass and more. We believe in helping people here. But our calling, our vocare of sorts is helping orphans in Asia, specifically those with special needs. I always remember a quote from a childhood hero:

“When I was a boy and I would see scary things in the news, my mother would say to me, "Look for the helpers. You will always find people who are helping.” - The Rev. Fred Rogers

I hope as a country and largely as a planet we can end the ethnocentrism of "only helping our own."For we're all simply people. We're people who should dedicate ourselves to being helpers regardless of the soil in which they stand.

Vertical Tastings

Chemex – 8.2 / 10

The aroma off this brew was lovely. Blackberry, huckleberry, sugar cane, honeysuckle, toasted almond and roasted yellow tomato rise to your nose with a quick swirl of your trusty brewing decanter. The mouthfeel was clean and juicy, with a sweet tomato, sparkling acidity. We grasped toasted almond, dried berries, and honeysuckle in the semi-sweet presentation of flavors, but as it waned there was a bitter, cherry pit flavor, a tad bit too much roast, and a dry feeling. Had the finish been better matched to the previous characteristics this brew would have scored higher. 

AeroPress – 7.8 / 10

This brew was less nuanced than the Chemex, and while that doesn't make or break a good coffee, knowing already what this coffee did have to offer made it ever so slightly less tasty. Tobacco, cherry, yellow tomato, huckleberry and spices appeared in the aromatics. The mouthfeel was silky/juicy and the brightness was mild like yellow tomatoes. Cherry pit, yellow tomato, and toasted nut were the detectable flavors and the finish was subdued and drying. 

French Press – 7.8 / 10

After one previous immersion-esque brew diluting the experience of this coffee, we weren't entirely surprised when the French press brew wasn't a stand-out. That's not to say it wasn't enjoyable in it's own light though. The fragrances of warm buttered nuts, sun-warmed cherries, and blackberry jam are enough to pique your interest. A silky body and mild, sweet brightness are satisfying. Blackberry jam, cherry pie filling, butter, toasted nuts, and bitter tobacco make up the flavor, and the roast and bitterness carry out in the finish. 

Kalita Wave – 8.2 / 10

Leave it to the Kalita to pull out things we didn't experience in the other manual brews! Or at leas make them more distinct. This is why we keep her around... Yellow tomato, Rainier cherry, huckleberry, grain, tobacco, and agave comprise the perfume. Lusciously silky in body and more vibrant in acidity than the other brews, this one shines. There was no bitterness to be had in the flavor or finish, just: huckleberry, toasted grains, yellow tomato, and at the last, tobacco and agave for a short, sweet end.

Espresso – 8.5 / 10

When you compare this to the espresso scores on the two previously reviewed GoodWorks coffees, it's quite a leap. This was a nice surprise! We've seen improvement with every subsequent coffee our friends send over, and that is exciting to us. Part of the fun in running this blog is watching the people we meet grow in skill. About this 'spro...aromatically speaking it had nice strength and smelled of huckleberry, blackberry, tomato, brown sugar, cherry blossom, and toasted almond. It had a smooth body and sweet, sparkling acidity. Most of the aroma translated on the palate, minus the berries, plus tobacco. The finish was sweet and roasty (not overly so), with nutty flavors and enduring length. 


Like we mentioned above, every time Samuel sends us a coffee (this was number three reviewed, four tasted) we see improvement in the quality of the roast. While this coffee didn't score higher than the last, we saw greater consistency and balance across the methods and that's obviously important to us as we drink coffee brewed in a multitude of ways. We have to give Samuel a virtual high five for getting a better handle on the roast for espresso on this coffee! The most important thing about GoodWorks coffee remains this: Drink Coffee, Do Good. Fortunately you can add in "tasty" between "drink coffee" as well.

Modest Coffee The Collector

ORIGIN: Gitesi Mill, Karongi, Rwanda
PROCESS: Wet Process

RATING: 8.4 / 10

Gotta Catch 'Em All!

Modest Coffee's The Collector is really just that; a selection of coffee offered up for a limited time. At the writing of this post, the current Collect is a Grade 1 Konga Ethiopian. The Collector features delicately selected, 90+ coffees, offered on a rotating basis. These coffees are the crème de la crème, and you would definitely feel like royalty slurping it. 

Farm Gate

Farm Gate pricing is the term that Coffee Shrub has given to its better-than-Direct-Trade program. In short, this program guarantees the farmers a fair price – at least 50% above the Fair Trade minimum; oftentimes above 100% more. 

As a result, the roaster pays good money for these coffees, so do not be surprised when you end up paying a fair amount as well. Just remember – it is fair

Vertical Tastings

Chemex – 8.2 / 10

A good swirl reveals my favorite part of the coffee brewing process – the aromas: rose, orange, butter pecan, milk chocolate, rosewood, bergamot. The stereotypical body that we've all come to know and love comes through here; light, clean, tea like. The crisp acidity presents itself via rosehips. Raw pecan, bergamot, orange juice, black tea, bittersweet chocolate, and butter can all be expected to show up in the flavor. A finish of lightly toasted bread, pecan and black tea, coming on as a bit dry with a medium length. 

AeroPress – 8.1 / 10

Aromas of orange, rose, cinnamon, bergamot, dark chocolate, pecan, huckleberry,  and black raspberry. A smooth, clean body and that crisp acidity, this time like that of cold orange juice. Orange juice, dark chocolate, huckleberry, green apple, tea flavors. The aftertaste winds down as sweet, clean, soft. 

French Press – 7.5 / 10

Orange peel, tamarind, bergamot, pastry, rosewood, sweet tomato aromas. A big round body, and a balanced, sweet, cantaloupe acidity with a slight tang. Rosehips, orange, bergamot, huckleberry, sweet tomato flavors create a wonderful sensory experience. In the mild, dry finish: smoked rosewood and bergamot. 

Kalita Wave – 7.4 / 10

Hope you like orange! Aromas of orange peel, sweet tomato, huckleberry, cane sugar, rose water, pecan. Light, silky body; crisp and sweet acidity of grape tomatoes. Flavors of orange peel, grape tomato, pecan, rose water. Pecan and sugar finish this up in a short, mild aftertaste. 

Espresso – 7.2 / 10

Orange peel, rosehips, bergamot, brown sugar, sweet tomato aromas. A round body carries the vibrant acidity, which could be likened to rosehips. Flavors of smoked rosewood, orange peel, brown sugar, dark chocolate, caramel. In the finish; mildly smoky, smooth, lengthy, and a touch of orange. 


You're really in for a treat when you check out Modest Coffee. Their three-tier system is genuine, with each tier offering a great coffee for a limited time. Be sure to get ahold of some of them!

Indaba Costa Rica Montañas Del Diamante

Basically, we think [Indaba] is a great company, awesome people, and they have legitimate coffee roasting skills. I implore you to check them out and read our previous reviews. With that, lets talk about this coffee. 

REC. METHOD: Espresso

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