TLDR:
Will open the first release to 10 people. Fill out interest form if interested.
Each release will be three 80g bags of coffee.
The first release will comprise of a washed Ethiopia Sidama, an experimental honey from Ecuador, and a natural Ethiopia Uraga Haro Wato.
Project is still a work in progress.
Hey all!
I'm excited to share more details about the coffee club project I've been working on.
How the club works is I'll source interesting green coffees, purchase and roast them, and then package them for all of you to try.
Each coffee release will include three 80g bags of coffee, and how I'll determine if the coffee is interesting is by checking:
* If the coffee was uniquely fermented. (Koji fermentation, Cold fermentation, Carbonic maceration).
* If the coffee was particularly processed. (Thermal shock, Honey process)
* If the coffee was from a respectable farm (Finca Deborah, El Vergel, etc.)
* If the coffee just seems interesting.
The first release will likely comprise these beans:
Ethiopia Sidama Keramo
Origin: Ethiopia
Region: Keramo Village, Sidama
Varietal: Heirloom
Elevation: 1800-2000 masl
Process: Washed
Notes: Jasmine pearls, Citrus blossom, Lilac, Bergamot orange
Ecuador San Jose De Minas
Origin: Ecuador
Region: San Jose De Minas
Varietal: Caturra
Elevation: 1450 masl
Process: Experimental Honey
Notes: Strawberry, Milk chocolate, Baking spice
Ethiopia Guji Uraga
Origin: Ethipoia
Region: Guji
Varietal: Heirloom
Elevation: 2200 masl
Process: 20-Day Anaerobic Fermented Natural
Notes: Raspberry, Milk Chocolate, Almond, Jasmine
Ethiopia Urago Haro Wato [REMOVED]
Origin: Ethipoia
Region: Tebe Haro Wato, Uraga, Guji Zone
Varietal: Heirloom
Elevation: 1900-2300 masl
Process: Natural
Notes: Jellied cranberry, Raspberry filling, Peach preserves
I will roast the coffee somewhere between city to full city (light to medium). It's important to note that I won't know how my beans will taste as espresso because I don't have an espresso machine. But if you do end up using it for espresso, please let me know your thoughts.
The first run will be limited to 10 people. This restriction will be temporary as I work through the logistical kinks of the club.
The price for each release will vary depending on the price of the greens. And as you could imagine, the rarer the coffee, the more expensive the release would be. Other costs will include packaging costs and other logistical fees that come up from putting the release together.
As you can tell, this coffee club project is still rough. It's still very much in the works, and parts of it will change. With what's remaining, I plan to tackle in a collaborative way.
Some areas where I welcome collaboration:
Label art and packaging design. If you are a local or small-time artist and interested in coming up with label art for a release, reach out!
Suggestions for local cafes/shops/spots that could be interested in acting as drop-off points
FAQ:
Is this a coffee subscription?
No, it isn't. You don't have to pay a recurring amount. You pay only when you want to try the release. Plus, the cadence of the release will be dependent on when I'm comfortable with offering that release. So following releases could be anywhere from two weeks to two months (hopefully not) from the latest.
How should I insert your coffee club with my existing coffee supply?
You treat it as an add-on. Each release is meant to be small and to provide a taste of some interesting beans. If you want a larger quantity, I guess DM me directly and I can figure something out.
Why is it only limited to 10 people?
This limit is so I can get a pulse on how the logistics of this club.
So what part of this makes it a "club"?
For the moment, not much really. The "club" part is that we are a group of coffee-interested people enjoying the same good coffees.