Good things come in small packages A closer look at our latest Guatemala - La Laguna, Manuel Tzic Saso Our latest Guatemalan offering comes from Manuel Tzic Saso, a smallholder farmer located in the volcanic highlands overlooking La Laguna and Lake Atitlan. We discovered Manuel through Huckleberry Roasters’ Kevin Nealon, who specializes in finding off-the-beaten-path farms and co-ops that produce small lots of high-quality coffee beans. We love supporting farmers like Manuel, and once we tasted the creamy notes of cocoa, walnut and rich pomegranate, we were hooked. Learn more from our Head Roaster Phil Holstein: What gets you excited about this particular lot from Manuel? Guatemalan coffees are always among my favorites and this one especially has great “cup quality.”...
We are excited to present the first chapter in our How to Brew Video series! Here is our Kalita Wave pour over recipe. Brew at home just like we brew at our cafes.
Follow along with our Master Barista Josh Thomas as he explains in detail the way to brew the perfect cup!
We roast and ship our coffee on the same day. All orders are shipped next business day after order. For fresh roasted coffee to your doorstep click here https://www.buddybrew.com/collections/coffee For you brewing equipment needs, https://www.buddybrew.com/collections/brewing-equipment
Overview Banko Gotiti is a community in the most south-eastern part of Yirgacheffe, bordering the region of Hambela in Guji. Unsurprisingly, the profile of coffees from this area tend to be a hybrid between the two regions, and is likely a reason why they are so sought after. This single community lot from Banko Gotiti was processed at the Worka Chelbessa washing station being run by producer Negusse Debela and his company SNAP. History Negusse Debela has not been in the coffee industry long. Nugusse is known in Ethiopia as a computer guy, running a large successful computer part import company. While coffee does not seem like a natural leap, Nugussie was inspired on trip to Minnesota where at a...
Historically, Mexican coffee was viewed as an inexpensive, low-grown blender with cup characteristics including a nuttiness, chocolate, and generally mild citric acid. However, today, high-grown Mexican coffee has extremely interesting complex citric and malic acidity, balanced sweetness in the form of chocolate and toffee, and an overall clean cup. Nestled in the Sierra Madre del Sur mountain range, smallholder farmers near the town of Pluma Hidalgo cultivate this coffee in a very rustic and artisan way, honoring the love of coffee and the land passed down from generation to generation for almost 200 years. Here at Buddy Brew we have long loved Mexican coffees. As the years have gone by the coffee has only increased in quality. The past 3...
