For an Aeropress, Chemex, or V60, I’ve been drinking a lot of an El Salavador Processed bean from the Finca Santa Rosa Coffee Farm roasted by Coffee Labs in Tarrytown, NY. Given the honey process (which has nothing to do with honey), this coffee has a distinct sweetness, slight acidity, and a syrupy body. The beans are gigantic (see the featured image at the top). I’ve had three pounds of this over the past month.

I just went back in to Coffee Labs today to get another pound of it, but they are unfortunately out of it. I usually turn to one of their Ethiopian or Colombian varieties, but I decided to go with something different this week: A Burundi from a co-op farm, washed at a station in Gaharo. From Coffee Labs:

This is our third year working with The Long Miles Coffee Project in Burundi. Burundi has an ideal climate for coffee growing, but in the past farmers in the area have been only been able to sell their coffee to be blended with other beans from around the country. The Long Miles Project works to change that by helping farmers increase the quality of their crop and the quality of their life. This particular coffee is a fully washed process medium bodied coffee grown by a co-op of 480 farmers. The Garharo washing station was the first station built by Long Miles.

These beans have a deep earthy flavor, hints of marshmallow and dark chocolate, and a bit of a bitter citrus finish. And a bit of something I can’t quite place… maybe coriander? This is pretty different from what I usually drink, but it is good to have something different now and again.

For espresso in my Rok, I’ve been drinking Blue Bottle’s 17ft Ceiling. It is a caramelly, nutty blend of beans from Brazil, Ethiopia, Guatemala, India. I buy it 6oz at a time because I’m the only one at home who drinks it. I don’t want to let it sit around too long before brewing. As long as it is fresh, it produces a nice crema.