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HOW TO MAKE COFFEE BEFORE YOU’VE HAD COFFEE, Ristretto Roasters’ Spectacularly Simple Guide to Brewing at Home

This single-minded little book is about one thing and one thing only: teaching you easy, bulletproof methods for brewing a spectacularly good cup of coffee even when you are standing half-awake in your own kitchen with toothpicks holding your eyelids open.

Zagat has named Portland, Oregon’s Ristretto Roasters one of the 10 coolest independent coffee houses in the country. Now founder and chief roaster Din Johnson demonstrates that you needn’t be a barista to make great coffee at home. Whether you prefer a chewy, earthy cup or a bright, clean one, there is a dead-simple method here that will work for you.

Two days after being released, HOW TO MAKE COFFEE BEFORE YOU’VE HAD COFFEE was the #1 best-selling coffee book on Amazon. Get one here or there.

 

$9.95

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KENYA A/B

Medium body, high acidity. black currant, Meyer lemon and caramel.

Kenyans are the diamonds of the coffee world; glittering and brilliant they always stand out from the pack. These coffees can also be quite elegant and refined too, like elegant cashmere. We like to think this coffee has both qualities. Boasting the razzle dazzle one would expect from a Kenyan but with a solid caramel sweetness that creates an excellent balance between sweetness and acidity. Coffee was introduced to Kenya around 1893 by way of Reunion Island, which is the original home of the beloved Bourbon varietal, and has been successfully cultivated ever since. A coffee this bright and sunny is the perfect antidote to the darkest of winter blues and is guaranteed to lift your spirits with every sip!

12 oz./whole bean

$14.00

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COLOMBIA El Paraíso

Medium body, high acidity. Coriander, Georgia peach and chocolate souffle
Comprised of roughly 62 small growers “APROCAFEQ El Paraíso” Association is located in the Municipality of Tarqui, in the department of Huila, Colombia. “Paraíso” means heaven or paradise in Spanish. The association practices shade growing techniques using plantain, chachafruto, guamo and nogal trees. All the coffee is processed in micro mills at each grower’s farm and patio dried. Lots are created based on cup quality and profile. The association is part of a model set up by the importer, Caravela, which focuses on financial transparency returning a majority of profits back to the farmers and the association.

12 oz./whole bean

$18.00

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Nicaragua Los Encuentros

Round body, medium acidity. Baked granny smith apples, snickerdoodle and hazelnut

From the Las Cuchillas community in Jinotega, Nicaragua, on farms begun in the 1940s by Leonardo Valle and continually expanded by his children and grandchildren, this coffee is composed mostly of the caturra variety but also catuai and some pacamara. Picked entirely by hand, the coffee is depulped, fermented for twelve hours and washed. It is then transported to a dry mill in Matagalpa seventy kilometers away, where the climate has conditions to dry coffee properly.

12 oz./whole bean

$16.50

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HONDURAS, Potrero Grande, Jesus Humberto Mata

Light body, piquant acidity. Rio Star grapefruit, caramel, grilled pineapple

For many years Honduran coffee has been sold as an inexpensive blender, a substitute for other coffees of more well known origin. How things are changing, with many coffees from Honduras standing out from their peers in countries like Guatemala and Costa Rica. This coffee in particular exemplifies all of the promise this origin has to offer. At 61, Jesus Humberto Mata is a dedicated farmer and agricultural consultant who puts monumental effort into growing, picking and processing his coffee. Located in Barrios Las Cruzitas, Potrero Grande produces only about 80 bags of coffee a year all of the Caturra varietal. This coffee has high acidity, great structure, and the complexity associated with great Central American coffees, as well as some unique fruit notes.

12 oz./whole bean

$17.25

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Beaumont Blend Espresso

***Special Seasonal Blend***

Full Body, Low Acidity. Baker’s Chocolate, Clove and Dried Cherry

Our classic espresso blend with a seasonal twist. This coffee is so sweet and rich it will chase away the nastiest of winter blues! In 2005, Ristretto Roasters opened its first cafe and roastery in the Beaumont neighborhood at NE 42nd & Fremont, Portland Oregon. This blend is a tribute to our roots in that neighborhood. Robust and straightforward, yet surprisingly complex. Beaumont Blend is superb as straight espresso, a cappuccino or brewed in a French press.

12 oz./whole bean

$14.00

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Cowboy Blend

Medium body, medium-high acidity. Lemon custard, Muscovado sugar,
macadamia

Named in honor of the Brazilian farmers we met during our source trip to Brazil, this blend offers a round body packed with sweetness and zesty citrus notes. A beautifully balanced yet complex blend of coffees, it can be brewed using any method to produce outstanding results.

12 oz./whole bean

$14.00

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DECAF Blend, Swiss Water Process

Full Body, mild acidity. Sweet butter, truffles, baked apples

A wonderfully well-rounded decaf! This Brazil-based blend pulls a rich and syrupy shot
of espresso that can be hard to come by in decaffeinated coffees.

Swiss water process uses a patented method that is chemical-free to decaffeinate green coffee. Green coffee is soaked in hot water, releasing caffeine. When all of the caffeine and coffee solids are released into the water, the beans are removed and the water is passed through a carbon filter, which allows the coffee solids to pass through, but catches the caffeine.

12 oz./whole bean

$14.00

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