As we have started to gain more  recognition for our coffee, we wanted to make sure our coffee was meeting the standards of the specialty coffee industry. In the midst of this growth, we have sought out the experience from CoffeeReview.com to give us reviews and feedback on some of the best coffees we offer. Before the New Year, we sent one of our bright and shining starts, the Colombia Guadalupe. Colombians are typically known for the consistency of being okay but not phenomenal coffees. After Ian Picco did some searching, we stumbled upon the Guadalupe. We found it to be a above average Colombian and decided to see what CoffeeReview had to say. Below is their professional critique and score of our coffee:

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Volunteer Tulsa presents Tulsa’s first Coffee Crawl sharing downtown’s artisan coffee culture. Support your action center and experience specialty coffee, brewing methods, and the local coffee scene helping energize downtown Tulsa.

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We are so humbled and proud to have our Ethiopian Nigusse Lemme listed as a Finalist for the 2014 Good Food Awards Finalist. One of just 22 coffees selected out of 1,450 submissions we are excited to be listed with some of the best roasters in the United States. We are excited to see who will be listed as a winner later this year, until then, we have included the Good Food Awards announcement below.

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It’s harvest time again down at Finca El Manzano and Ayutepeque. I just got got back from visiting Emilio Lopez at Cuatro M, where I tasted some great coffees, explored some new farms, and had a good time learning about his new experiments in processing this year. It’s been a tough year for coffee in El Salvador, and El Manzano was no exception. Coffee rust, known in Central America as “La Roya,” swept through the farms this year and near obliterated much of the crop. Before going down, I wasn’t sure how severe the effect of La Roya was going to be. Sad to say, it had a great impact at the cupping table. Despite the tough year, Cuatro M produced some exceptional coffees, and I feel as though I did a good job at snatching up many of the
primo lots.

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Topeca will be opening up a new project early February ’13. The project has been a while in the making, and has proven to be quite the undertaking. We hope the final product will be something innovative, not only for a place like Tulsa, but in the specialty beverage industry at large. We expect there will be many challenges to face upon opening, and I’d like to lay them out here for public discussion.

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In my last post, Coffee Bullies, I touched briefly on the concept of sample roasts vs production roasts. In this post I would like to explain the differences between the two roasting methods and the purposes for each. I will also pose some food for thought about roasting philosophy in relation to brew method. So, let’s begin shall we…

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