Notes from George

Issue No. 7

Issue No. 7

October 7, 2022 Rising Coffee Prices Coffee prices for green coffee have risen dramatically over the past year, and not only due to the high inflation the world has been facing. At this time last year it had become clear that Brazil would be woefully short of its expected yearly output due to unfavorable weather conditions.  Since Brazil produces 35% of the world’s coffee, the costs of all coffee soared. As a result, our less expensive top quality regional coffees from Central America, so carefully selected by us, have gone up by 50%.  Our single estate coffees from farms that...

Read more →


Issue No. 1

June 11, 2018 The Northern Hemisphere Harvest Arriving Now New crop coffees are beginning to pour in from all the Northern Hemisphere producing countries. These harvests have taken place over the months of November to March. The higher the elevation the later the harvest. Expect the new Kenya Mamuto to be in at the end of the month – and available in early July. The good news: the AA are extraordinary – intense and very sweet. However, the amount of AA (slightly larger beans than ABs and more perfectly mature) will be even less than last year. We will also...

Read more →


Issue No. 2

June 28, 2018 Freezing Roasted Coffee It is striking how many specialty coffee companies recommend NOT freezing your roasted coffee. They are wrong. I have found that just one day after I have opened a bag of coffee, thereby exposing it to oxygen, it has lost much of its dimensionality; it is a shadow of that first glorious day – assuming it was a great coffee, perfectly roasted to begin with! You cannot simply put it in a container and remove the oxygen as if it were a wine: carbon dioxide pours out of fresh coffee, eliminating any sealed vacuum...

Read more →


Issue No. 3

August 3, 2018 Discover genuine iced coffee for the first time. You’ve probably never had a good one! The window for enjoying a properly brewed great coffee is fleeting.  A great cup has a life span of 20 to 30 minutes  (Sprudge video) before its complex chemistry begins to disassemble into murkier realms.  To make a great Iced Coffee, that magic moment must be captured on the spot.Brewed coffee that has been cooled in the refrigerator is dead on arrival. Making a coffee extract to compensate for the dilution when ice cubes are added requires less water and too much...

Read more →