Change is Good

So we moved. North. While it allows my husband and I to be closer to family, there is something of a challenge in re-orienting myself to being in a new place. It isn’t all the things I knew I would need to change (like, for example, the USPS location) but also the many little things that I didn’t. One of those is finding the most advantageous way for my long-time customers to buy their coffee.

I’m used to roasting and sending one or two pounds per customer at a time, and with shipping included in my pricing, it’s all pretty simple. Now that postage—even bulk—has increased so much, I find:

— Some customers from my former local area who used to buy directly want larger quantities at a time, and

— I’m still trying to develop a pricing scheme that works for both of us.

In view of these customer-driven changes, I’ll be working on a new plan. Stay tuned; contact me by email with any questions/requests; and enjoy your coffee!


While I Was Sleeping Through Covid

What a strange couple of years it has been! I want to thank all my wonderful customers who have apparently been drinking even more coffee and (I hope) enjoying it even while the world seemed pretty messed up and scary. Thank you.

So, while we were away, the world changed, especially logistics. We are seeing ridiculous inflationary pressures from disruption of supply chain, labor shortages in harvesting, price-gouging for space on a container ship and all sorts of artificial (human-caused) shocks to the coffee system around the world. In addition to that, climate change and/or regular old bad weather has reduced actual and projected harvests of specialty coffee in just about every region. All this has happened while we started drinking more of the good stuff. Competition for the highest-grade coffee beans is the fiercest I’ve seen it in my 15 years doing this. As a result, prices are rising.

I wish I could say that all the premium price is going to the farmers who grow the coffee we love, but unfortunately, it isn’t. Many are under terrible pressure, and more have abandoned growing coffee in favor of other crops more tolerant of wild weather and with better profit potential. Result: Even less top-quality coffee on the market. Put frowny face here.

So all this leads to me having to raise prices to adjust to current economic reality. Bummer. I promise I will try to keep these to a minimum without sacrificing quality. Thank you for your patience.


News Flash: Coffee is Sort Of Good For You—Maybe


Another study on whether coffee-drinking is good for you is making the rounds in the popular press, from Harvard, so it has some cred. Actually, it’s a meta-analysis and a new study that purports to include the biggest data set to date. (All the research geeks are excited now.) If you want to read it, it’s linked here:

I guarantee that no matter how many cups of coffee you have had, it will put you to sleep, but that’s not my observation today. I’m pointing out that this highly-touted study in a reputable research journal is practically useless for telling us if drinking coffee, specifically “3 cups a day”, is good at keeping death away. Those who aren’t medical researchers can perhaps already tell that avoiding death is probably a complex process that even complex statistics cannot fully explain, but I want to point out the most basic failures of research design here:

1) They never specify how much coffee is in a “cup.” The SCAA says it’s 5oz, most coffee chains use 8oz as the measure, and who knows how much your travel mug holds. And how much of your coffee is coffee and not milk, sugar, foam and of course, water?

2) While they apparently kept track of whether the coffee was decaf or full-caf, no measure of brew strength was specified. I can tell you my daily brew is way stronger than “church coffee.”  Does that make a difference? I’ll bet it does.

3) There was no teasing out statistics on those whose coffee-drinking also included ingesting cigarette smoke. I’d think that would muddy the statistical waters enough as to render the whole effort null.

Harvard, say it ain’t so. You can do better than this!  I’m going to have my “2nd” cup….



Panama is Back!

Yay! I love Panamanian coffee—mild, delicate floral and brown sugary sweet cups that are sheer Nirvana at a light roast. It was a light-roast washed Bourbon from Boquete that first made me a coffee drinker to begin with. What a revelation—Coffee can have flavor that isn’t bitterness and burned tires!

Anyway, the lovely traditional Panamanian stuff went away about ten years ago as coffee leaf rust (roya), land speculation and low coffee prices caused many of the farmers to quit coffee altogether. Some didn’t, however, and they looked for more disease-resistant varietals that would fetch a higher price, one more in line with the cost of growing high-end coffee. They found one, and it has been very successful. Moreover, its margin allows farmers to economically produce some more familiar kinds of specialty-grade coffee as well.

Over the last decade, gesha (sometimes spelled geisha but not related to the Japanese courtesan) has been successfully grown in Western Panama, and it has gained a following among light-roast enthusiasts. Gesha is an Ethiopian cultivar with a very floral flavor and a high price (would be $40/lb or more.) I think it tastes like a cross between black tea and coffee. I don’t generally stock it because it’s way more expensive than our other offerings and appeals to a very few. Still, if you ever want Gesha, email me. I’ll price it out and get back to you. Meanwhile give thanks for Gesha; it’s why I can get some delicious Bourbon and Typica lots, like the one coming back to our offering list next week. Yay!

Enjoy your coffee!


Because we need more small annoyances…

Small anoyances are the normal state of life, and as a general rule, I try not to let them suck me into their vortices. This of course doesn’t apply to our ability to get really top quality coffee from around the world for you, so I was bummed when I found this in my newsfeed today:

Reuters reports a frost AND shipping problems from Brazil ( expected to severely impact coffee availability and price. The frost is more worrying than the temporary global shipping slowdown for me. Coffee bushes take up to seven years to start producing once planted.

At the same time, Colombia is experiencing political and labor tensions with the government that resulted in the government’s order to hold all export ships in port. As far as I know, they are still arguing, and the coffee isn’t shipping yet.

We have seen COVD-19 disrupt all phases of the supply chain, and the supplies in stock are reaching the bottom. Still, suppliers have some new stock. What I worry about is quality. And cost, too.

I just want to say to my wonderful customers that I’ll continue to be picky about which coffees I roast for you, and if I have to get creative to get what you want to taste in your cup, I’ll let you know. This might be, for example, running out of a fruity dry process Ethiopian and substituting a similar tasting coffee from Uganda or East Timor. What will rule is the taste profile, not the origin name.

As always, I consider it a privilege to roast for you, and I am very thankful for you, my dear customers. I’m always happy to hear your feedback, too. Please stay safe until this dumb pandemic is over at last.

To better days…


May 21 Specials

We are trying out a monthly plan to designate some of our offerings as On Sale. They will sell at a discount and you will probably get an upgrade on the size because I need to reclaim some space in the inventory room. I hope you will also see this as a sign you need to try something different, as well.

So what’s on sale in May?

Rwanda “Mille Collines” Bourbon is a sweet younger sister to the best Kenyan coffees. Slightly less assertive in the acidity department, Rwanda goes for black tea-like acidity rather than the grapefruit. There is some baking spice and maybe raisin notes as well. The preparation was absolutely pristine on this lot. It’s a good time to try it.

Sulawesi “White Eagle” Pulped Natural is a cleaner, less rustic version of a classic Sumatra. Notes of cedar, black licorice and herbs with a hint of tobacco characterize the medium roasts–quite interesting and tasty. Going darker, it develops a bittersweet chocolate base with a more Sumatra-y profile. It would be a shame to only try these Indos dark roast (though they are so good in espresso).

DECAF Classic Espresso Blend. Speaking of espresso, we are offering a sale on the classic espresso blend this month. It’s got big body for a decaf plus a lot of flavor, too. No robusta coffee in the blend means that you will get less crema in your espresso shots, but there won’t be any burned rubber tire flavors, either. I’m guessing you will get used to that. 🙂

If you have any questions, please reach out to [email protected].

Enjoy your coffee!


Trials of A Coffee Artist

Yeah, COVD. And wildfires. And shipping and logistics issues for getting your top-quality coffee beans from the farm to me. Arrgh. This has been a hard year for everyone.

I wanted to share a little peek behind the curtain as to how 2020 affected NanoRoast, and more importantly, your coffee availability. Basically, everything is taking twice as long to get to me from around the world, and when it gets here, some of it doesn’t quite measure up due to the extra time sitting in port. Good news is that I still have some great beans to roast for you, and though I had to metaphorically kiss more frogs to find a prince this year, we have still found some really great coffee. The bad news is all the links in the chain have raised prices on the good stuff. It’s not really a surprise given the kink in the supply chain, but it’s caused me to rethink pricing structure and how to keep you in good coffee while still being able to pay the mortgage. You’re welcome.

The bottom line is that I’m discontinuing the smaller 12 oz orders to focus on 16 oz, 24 oz and 32 oz options where the economics are more cost-effective for us both. When you factor in our move to FREE SHIPPING on orders, it’s less hard to swallow, pardon the pun. I’m also putting a few offerings on sale every month to encourage you to try something new. Finally, I will continue to make sure every bag of NanoRoast has at least the stated amount or more, and I will continue to do random upgrades and random samples of things I think you might like to try.

After a difficult year for all of us, my appreciation for all my wonderful customers who continue to support us overflows. I wish you all effective vaccines and a happy end to the pandemic.

Thank you so much. Enjoy your coffee!


Varietals I Like, Part I

As I discussed in the last post, the varietal of coffee in your cup has a major impact on the characteristics you like and don’t like. Varietals and cultivars are the DNA-level determinants of what single-origin coffee tastes like. Processing and roast levels are the other two major factors, but they can only amplify what the basic raw material is there to begin with.

As you may already be aware, coffee we drink today primarily comes from two branches of the coffee tree of life: arabica and robusta. This depiction of all the known varieties and species of coffee from Cafe Imports (thanks!) helps us visualize the relationships. Click the image for a full-size version, and prepare to be awed.

Arabica and Robusta. The two species we drink today, arabica and robusta grow naturally, as does liberica (which I understand tastes terrible) and canephora which exists commercially only as an input to certain hybrids. Robusta has very high caffeine content and is what produces the bitter burned-tire flavors to popular commercial espresso and cheap grocery store coffees. Major espresso chains who want their shots to major on bittering, dark roast flavors and volumous crema will add somewhere between 10% and 30% robusta to their blends. NanoRoast never uses robusta, even in espresso blends.

Ethiopians? Arabica coffees include all Bourbon and Typica and their hybrids as well as wild Ethiopian heirloom varietals that are so prized. We won’t discuss Ethiopians much here; they are subject to a lot of secrecy. Only one, Gesha, is being widely planted in Central America as a high-priced specialty—a delicacy in the coffee world. It’s very floral while other Ethiopian heirlooms are fruity. All this said, many of the Ethiopian naturals I prepare for you look pointed like Typica.

Bourbon. Bourbon varietals trace to coffees brought from the island of Reunion in the Indian Ocean by French missionaries in the early 18th century to East Africa, the Caribbean and eventually to Mexico and South America. These well-behaved beans are roundish and usually small to medium sized. They produce mild, nutty or floral coffees such as classic Burundi, Panama and Colombian and make high-rated pristine cups when washed-processed.

Typica.  Typica varietals and their hybrids travelled from Ethiopia primarily to Yemen, India and finally Indonesia. You can still find them in the Americas, but they predominate in Asia. Larger, pointed and tending toward fruity flavors, Typica has provided a versatile canvas for different processing methods such as natural dry processing in Yemen, washed processing in India and wet-hulling in Indonesia, each producing very different variations on the fruity theme.

Next time: A Look at My Favorite of Today’s Hybrids, Mutations and Cultivars

Varietals Matter

I’m back to talking about coffee today, specifically one important element in the coffees I choose to offer for your coffee enjoyment. Today, let’s consider varietals as an important  tip-off to what to expect in the cup.

Want to know why an heirloom Ethiopian tastes different from an estate-grown Brazil? There are three major pieces to cup profile:

  1. how I select, roast, and blend it,
  2. how the producer prepared the coffee cherries harvested,
  3. the raw DNA of the plant producing the coffee cherry.

Role of Terroir, Whatever That Is... These all interact within a context called terroir–those environmental characteristics in which the plant grows, including altitude, soil composition, temperature and humidity at key points in cherry development, how stressed the plant was from disease and insect attacks, amount and kind of fertilizer used, and so on almost forever. These are the same things your local wine snob goes on about when raving about a cabernet sauvignon from his/her favorite vineyard. I mention terroir because it’s a wild card that keeps anyone from making a definitive pronouncement about what a particular coffee will taste like in the specifics. Nevertheless, we can still get clues as to how the coffee plant has adjusted to the place where it grows, just like grapes do.

What do I need to know about varietals? Just as you might be able to distinguish a Granny Smith apple from a Honeycrisp just by taste and might develop a preference for the sweeter Honeycrisp over the tart Granny Smith, so a Bourbon coffee bean grown anywhere will tend to produce a clean, clear taste profile that’s a bit floral and sweet while a Djember will tend herbal and rustic even if it’s not grown in Sumatra and wet-hulled. So think of varietal as the canvas upon which the artist paints–is it a canvas, side of an old block building or a slab of wood? All these can provide a decent foundation for a painting, but the differences are key to the artist’s intent and users’ enjoyment. Getting to know your varietals can give you a good idea of what the basic foundation of your cup tastes like. I’ll follow up in another post to discuss some of my favorite varietals and what they tell us.

Why does the varietal matter?  Finally today, before we dive into the specifics, let’s mention the reason varietal matters. The shorter answer is twofold: 1) varietals are what’s in the coffee’s DNA; 2) mutations happen, diseases happen, market needs change and bigger climate change makes some coffee varieties obsolete. Varietals can be developed or selected to guide the way those changes happen, so that we still like drinking coffee and farmers will still grow it.

Role of farmers. Farmers have been tinkering with coffee plants since the beginning to favor those that produce bigger crops, resist disease and/or are more conducive to local processing methods, eg, availability of water primarily. Over time, these natural and man-made hybrids are selected, sometimes in spite of degradation in quality of flavor if the market demands it. Growers can reasonably assume that if most of the world wants cheap, dark-roast instant (sorry but true) , then the extra work the older, disease-prone, smaller-yield high-end just isn’t worth the work. Fortunately, there is a growing population of people who think really good coffee is worth the premium. For those, the labor of love that these traditional varietals represent is worth it.

Next time: “So what varietals do I look for?”


UPDATE: As of January 27, 2021, we are making shipping FREE for all orders in the Continental USA of up to 5 lbs to the same address. Yay. However, the USPS just instituted a fairly large price increase in shipping, so I’m re-balancing in order to keep you supplied with the really primo stuff while not going broke. Life is full of trade-offs, so we are increasing the minimum quantity you have to buy, but I’m giving you FREE SHIPPING. 16 oz will be in one bag (unless you arrange otherwise), 24 oz and 32 oz will be in two bags. They will stay fresh a couple of months if left unopened in a cool, dark place. You should store opened bags in a jar with a tight-fitting lid in the pantry, not the freezer. I appreciate each and every customer, and I hope you will roll with this with me. However, if you have feedback, I’m listening. Please email me:  [email protected].


As of January 21, 2021, we are turning the page. Among the changes coming about, we are experimenting with FREE SHIPPING. Depending on postal rates, volume, etc., we hope to just make this aspect of purchasing great custom coffee easier–one less thing to worry about. We will still ship USPS 3-day (at most), or local customers can arrange pickup, contact-free if you like, masked and distanced otherwise.

You’re probably thinking, “she’s going to raise prices to cover shipping.” There is a point where the economics don’t work if I don’t, but I’m going to try very hard to hold the line. That said, I’ve been looking at purchasing patterns, and I may tinker with quantities, such as phasing out the 12 oz option, to keep it all in balance. Please let me know if there is an option I DON’T offer that you would like to see. If it makes sense, we’ll try it. Your feedback is welcome. We live to make you happy with your coffee.

Watch this space for upcoming developments, and thank you again for supporting this tiny, tiny business. Please take care of yourself, and

Enjoy your coffee!