Tuesday, February 28, 2023

Playlisting, Menus, Community.

Hey y’all!

The thing I love most about what this little cafe has become is that it acts as a community gathering space for so many folks from different backgrounds who share similar values and interests. Is there any interest in a TYTY community discord channel? Let me know in the comments, I would love a place to gather that isn’t limited to this 300sqft building.

First, Our website has been updated to reflect the current coffee menu day to day. Feel free to check in to see what we’re brewing across all modalities. Right now, the Candy Crush from Edwin Noreña by way of our new friends at Dak has been a crowd favorite. We just got in a fresh resupply, so don’t miss out! While we’re on web updates, we’re transitioning the music talk here toward playlists on our Spotify page. Follow along and feel free to share anything you think we’d enjoy.

As for coffee news, we’re starting to see the beginning of the period in the year I call, “Coffee Christmas”. So many fresh and exhilarating coffees will be landing in the coming months. Right now, we’re focusing on two tiny lots of coffee from two incredible producers in Ecuador brought to us by Sey.

The first is a washed Mejorado from Pepe Jijon’s Finca Soledad. Pepe's farm is bio-dynamic, and this particular lot implements one of the more interesting processing techniques we've seen. This lot was hand picked at peak ripeness, floated to further remove defects, held in cherry in open tanks for 12 hours then depulped. It was then dry fermented for an additional 24 hours in sealed bags with mucilage, washed and dried on raised beds. The profile stays clean and vibrant, reminiscent of profiles from Kenya. In the cup, we find currants and hibiscus with a very lively structure.

Our second coffee is a naturally processed Gesha from legendary coffee producer Juan Peña. Coffees from Juan’s farm La Papaya have consistently been some of my favorites each year since I was first introduced to them at the 2016 US Coffee Champs in Atlanta. This cup is remarkably complex, with the fruit-forward profile you'd expect from a natural, while maintaining its exquisite Gesha florality and acidity.

We will have an extremely limited stock of retail bags for the Mejorado this weekend. Expect to see both coffees on the pour over menu 3/17.

See you soon,
Cody