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

Honey, caramel, praline nut, green grape, peach, apple, cacao bar
Juicy, grapefruit, caramelized sugars, marmalade, red berry, baking spices
Brown sugar, clover honey, lemonade, rose hips, orange essence, cinnamon, jasmine
Mix of caramel/rustic sweetness, dried papaya, guava, apple, herbaceous
Nectarine and apricot, honeyed, cocoa finish, malic acidity

News

1950s Probat B3 - Capable of consistency, this one sees daily use Quality Control: Sample Roasting by Dan Wood We are officially hitting the tail end of the busiest time of year for receiving samples in our cupping lab. It’s no secret that the bulk...

Side by Side (09/24/14)
Danny recently roasted a washed and a dry processed coffee from the same washing station in Ethiopia and wrote a a post for the Sweet Maria's blog. After reading it, I was like, well shoot, I imagine that'd be pretty interesting to some shrub folks...

Double Diedrichs on a Dime I was so excited to get a roast of the Ethiopia Deri Kochoha from Mark Michaelson of Onyx Coffee Labs in Fayetteville, Arkansas. It was a lovely roast of the coffee with so much of the honey sweetness paired with ginger...

Can We Talk? (09/16/14)
AK on a Probatino at Roasters Guild Retreat This past July we hosted our Sweet Talking tasting up at the Four Barrel training space. There was a great turn out and it was incredible how open and enthusiastic all of the attendees were. Side...

Recent comments

ceschooley posted in Stretching Out The Roast on 09/15/14
Hey DanN. Mallaird reactions are triggered during that time no matter what, but I am still curious about stretching those reactions. I would think more of those savory and woody flavors would come from stretching the crack itself. It is certainly time I revisit and compare some more. I'll get at that!(view)
DanN posted in Stretching Out The Roast on 09/11/14
Chris, Its not an exagerration to say that I learn more about coffee just by reading your articles as I am a new bee ...Its simply amazing ! So now that you have researched about 3 parts of stretching ..how about the 4 th part where you stretch the roast AFTER the beans are yellow ...I bet this is also called "Diedrich style of roasting" which...(view)
the_trystero posted in Kenya Nyeri Giakanja AA on 09/01/14
...I've roasted so far. It sure is my personal favorite and I've gotten some great feedback on it so far.(view)
danny posted in Cleaning Out the Squirrel Cage on 08/22/14
Thanks Tim! I'm stoked it's helpful for you and your roasters. This is my time I have worked / roasted on a L12. This is all new to me, although I am more familiar with much larger machines. You should know that I am around to answer any questions or help out anyway I can with this stuff. I know you have a handle on things, but I'm available to...(view)
tim posted in Cleaning Out the Squirrel Cage on 08/22/14
I like these a lot because as after 15 years on an L-12 it has become easier to do the work than explain it. You do a great job of explaining the process which is really going to help when I ask someone to clean it instead of doing it on my own. Step 1: Read Danny's blog Thanks Danny! One thing you can do with an L-12 to save a little time (and...(view)