Coffee Shrub

Coffee is a multi-stemmed, gangly, awkward, diminutive shrub. Coffee Shrub is dimunitive too; a micro-seller of coffee serving shops that roast. We sell green coffee in batches that equal roughly a bit less than 1/2 or 3/4 of a traditional jute bag packaged in Grain-Pro lined bags, at either 50lbs. or 100lbs. You have the convenience of thorough, descriptive reviews as a starting point for your own tasting notes and also relevant information about the farms, including images that you can use to promote the coffee. Look over our coffees and see if any of these offerings would complement your current list.

Recent Coffee Additions

This is a classic crowd-pleaser coffee. The dry fragrance has toasted almonds, caramel, golden raisin. The wet aromatics have butter and caramel,...
Cupping these microlots from Pedregal is such a treat. They have a solid sweetness and more than likely boast sugar and fruit complexity equally....
The profile of Illimani is sweet like caramelized sugar and with a healthy dose of dried fruits and spices. There's a dried cherry aspect at the...
The dry fragrance has a unique cinnamon toast character at lighter roast levels with more intense cocoa powder coming on at Full City level. It doesn...

News

Ethiopia Fundamentals by Aleco Chigounis and Christopher Schooley, photos Aleco Chigounis Drying parchment on raised beds: undefined What Goes Into Producing Top Ethiopian Coffees Aleco Chicounis Chris and I discussed top Kenyan coffees in...

Kenya Fundamentals by Aleco Chigounis and Christopher Schooley, photos Thompson Owen Gaturiri What goes into Producing Top Kenya Coffee Aleco Chigounis Kenyan coffees are masterpieces. They're the total package. My favorite aspects of...

Is Chicago (02/15/13)
Last week Aleco and I went to Chicago. This was the very first trip like this that we've taken as Shrub. A visit to an area where we really focused on expressing to a group of roasters in person what the shrub could do for them. It wasn't a straight...

Lots of honey sweetness on the dry fragrance, round cherry like acidity, super clean and not showing any signs of age/paper, round mouthfeel with clarity throughout the cup. Little more caramel and chocolate as it cools. I felt that you really...

Michael Marinelli had posted some questions about nailing a profile down with the Kenya Gatomboya AB that we had up on shrub just a little bit ago. After we traded some comments and emails here and there, Michael sent me a sample from a batch he had...

Recent comments

BCCR posted in Coffee Shrub on: Ethiopia Fundamentals on 03/10/13
Aleco and Chris, I can't thank you enough for these articles. The roasting suggestions in particular prompted me to come in on my only day off in 3...(view)
Thanks Chris, that's a very logical/interesting perspective on how to use the Probat. I'm glad you mentioned moisture loss - it's a variable that I...(view)
scott posted in The Quest M3 Coffee Roaster on 03/08/13
Here is my simple experiment, to answer the question of air flow in the Quest. I kept the power at 7.5 on each roast, same 125g for each charge,...(view)
scott posted in The Quest M3 Coffee Roaster on 03/06/13
Yes I did enjoy your articles in that series! Even referred back to them today as I played with the Kenya AB Nyeri, I'm still having some difficulty...(view)
scott posted in Coffee Shrub on: Kenya Fundamentals on 03/06/13
Nice article Aleco and Chris I enjoyed your comments on the roast! Thanks both of you! Good and enjoyable information!(view)