Aaron and Annisa wrap up this beautiful podcast by reminiscing on all of our previous episodes, talking about all the new and exciting things happening at Roast House, and making plans to change the world for the specialty coffee industry. It's been a blast bringing amazing humans from our world into yours.
Continue to keep up with our shenanigans at roasthousecoffee.com and on Instagram @roasthousecoffee.
Cheers!
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.
This natural Ethiopia sourced from Royal Coffee tastes like jasmine tea, pomegranate, and red grape. Ethiopian coffee is often seen as the "star" origin of specialty coffee... at least it is when you first start drinking specialty coffee. It tends to boasts notes of blueberry, strawberry, and all other berries! This specific coffee is sourced from METAD Agricultural Development PLC- it is a third generation family owned business with a wild history "that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Guji and Sidama zones that has become the Hambela Coffee Estate".
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.
The Centroamericano variety we've become very familiar with over the past 5 years, but this is the first time tasting it as an anaerobic natural. Prepare yourself for an intense, syrupy, fruit cordial-like cup profile this upcoming month. This tropically delicious cup comes from our friends at Aquiares Estate! We've been working with them for quite some time and are stoked to offer this as apart of our Fancy Pants Coffee Club! Expect a tropical cup with tasting notes of brandy, guava, m & m candy, grapefruit, with a little bit of a Merlot finish... we know, we REAL fancy!
If you haven't heard of our club, be sure to check out our website at roasthousecoffee.com for more info!
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.
What an honor to represent 4 years of sourcing coffee from La Pradera and win with this beautiful honey processed Geisha variety and place as a 2023 Good Food Awards Finalist. Our favorite note from the judges was, “It felt like a hug.” This is not one to miss!
Oscar Daza produced this honey processed Geisha variety in Santander, Colombia between 1700-1900 meters. Cherries were manually harvested before being washed and sorted to select only fully ripe fruit with sugar content above 18 degrees Brix. The cherries were then fermented in GrainPro bags for 24 hours before being pulped. The pulped coffee is then sealed into plastic tanks and fermented in a controlled anaerobic environment for 36 hours. The coffee is then pre-dried for 20 hours before being dried to 11% humidity on raised beds.
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.
January's release comes with 2 bags of coffee from Southern Peru. Our core relationship coffees come from Rutas del Inca in Northern Peru with a purple fruitiness and milk chocolate cup profile. This month's Fancy Pants will introduce you to what Cusco has to offer. Huaynapata and Lucmabamba are wildly different, ranging from a very sweet and almond pastry-like cup while the other tastes like fresh peach and lemon-lime soda. We hope you are enjoying these two wonderful coffees. If you are not signed up for this club, check out our website @ roasthousecoffee.com!
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.
December's coffee comes from our friends at Hacienda La Pradera, a family owned and operated organic farm in Aratoca, Colombia. 4 generations and counting directly involved in the production, processing and export of truly magnificent organic, specialty coffee.
One of the most rare and difficult coffees to roast is the Mokka variety. The window of ripeness is so tight that harvest occurs often during the rain. The cherries are handpicked at their optimal point of ripeness at 20 degrees Brix (a tool to measure sugar content within the fruit). From there the coffee is then washed before being fermented for 120 hours in a temperature and pH controlled anaerobic environment. The fermented cherries were then dried on raised beds for up to 22 days to reach 10.8–11% humidity.
Not signed up for Fancy Pants? Visit our website at roasthousecoffee.com!
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up.
November's coffee comes from the COMICOVEL cooperative- a key piece to our flagship blend Café de Americas. This lot is a microlot from one of the founding members of COMICOVEL, Miguel Flores' farm, Las Caobas. This represents our aim at sourcing, supporting community projects like COMICOVEL that lead us to higher end single variety and producers like Miguel. We selected this coffee for it's crisp snappy green apple and caramel nut cup profile.
Want to sign up for some wild & tasty coffees? Go to our website roasthousecoffee.com or follow us on Instagram @theroasthouse & @hellocoffeemyoldfriend!
In this episode Aaron and Annisa interview Director of Marketing for Swiss Water Decaf, Erin Reed. Swiss Water is a process of decaffeinating coffee that is the specialty coffee industry's preferred way of decaf. Reed is responsible for advancing consumer awareness and preference for Swiss Water Process decaf, and delivering brand value for roaster and importer partners globally. She brings with her more than two decades’ marketing experience, honed at Titleist and Starbucks after completing both a B.A. in Business Administration and an M.A. in Sport Management. A native Californian now based out of Colorado Springs, Reed brings her broad-based experience, extensive insight, and market knowledge to this critical role. Whether working, traveling, exercising, or at a live music venue, Erin prefers to start the day with a dark-roasted, natural processed coffee.
Fancy Pants Coffee Club is here! Expect a special podcast episode every month for the Fancy Pants subscription. Aaron, Evan, and Annisa dive deep into where each coffee comes from, how Evan roasted it, and the best ways to brew it up. Rwanda Kiyego Karambi is sourced from our friends at Cafe Imports from the COOPAC cooperative located on the northern landscape of Lake Kivu. It is a single-variety washed process coffee with tasting notes of dried figs, sweet tea, and fresh grapefruit.
Want to sign up for some wildly tasty coffees? Go to our website roasthousecoffee.com or follow us on Instagram @theroasthouse!
Welcome back to season 2! It's been a wild year for us with rebranding, vamping up a new coffee program, and changing up every last bit of our website. In this episode, Aaron and Annisa catch up on what's been new at Roast House and in their lives. We introduce our new subscription program, Fancy Pants Coffee Club, and our new instagram page, Hello Coffee My Old Friend. Tune in to find out what we've got in store for you this season.
In this episode, Annisa and Aaron interview Samantha from Fair Trade USA. They discuss the value proposition of Fair Trade and their strategy for growth into the future of coffee. Sam started in specialty coffee as a barista while she completed her graduate degree in Sustainable Solutions. After completing her Master’s Degree, she began working with Fair Trade USA in the business development space- educating, informing, and working with roasters like us about the value of Fair Trade certifications.
sustainedcoffee.org
In this episode we’ll talk about Ilze’s journey in the sciences and her passion for coffee research. We delve into all sorts of topics about how to enhance your palate, how taste ties to emotion, and where sweetness in coffee comes from. Aaron and Annisa learn all about why people love certain kinds of coffee.
Aaron and Annisa dive into the foundations of Sustainable Harvest, one of Roast House’s committed importer partners, and their strong dedicated values to a sustainable future in coffee. David Griswold founded and sits as the CEO of Sustainable Harvest Coffee Importers, the first coffee importing company to become B Corp Certified, where they built their sourcing practices on a relationship model. Better business is putting people before profit.
Aaron and Annisa take a crack into the brain of our Lead Roaster and Director of All Things Tasty, Evan. In this episode we’ll talk about Evan’s journey, roasting practices, and of course, sustainability.
Aaron and Annisa dive into the foundations of World Coffee Research by spending time with Hanna Neuschwander discussing climate change, coffee varieties, the future of coffee as a plant, and the inspiring work being done across the globe. World Coffee Research is an organization based out of Portland, Oregon that is dedicated to growing, protecting, and enhancing supplies of quality coffee while improving the livelihoods of the families who produce it. Their vision is to create a toolbox of coffee varieties, genetic resources and accompanying technologies and to disseminate them strategically and collaboratively in producing countries to alleviate constraints to the supply chain of high quality coffee.
Check out more of what they do at https://worldcoffeeresearch.org/
Aaron and Annisa rally up the gang to talk about coffee and nonsense. From Roastery Mom to Bean Slinger to Vintage Extraordinaire to Toaster of Fruit Seeds, this episode covers all sorts of topics about our team and their interests. Get to know our favorite sounds and why centipedes are creepy.
We've worked with Dean and Ally Coffee Importers for 5 years now- sourcing coffees together has provided opportunities to become increasingly mindful of our economic impact on the coffee supply chain. In this episode, Aaron and Annisa interview Dean to pick his brain about his experience working with coffee producers. Supporting an ethical and intentional coffee supply chain has many roadblocks to break down and we won't solve them in one podcast. We hope this conversation sparks an insight into how coffee is sourced, and some ways to create greater social meaning and bonds in the buying and selling of coffee.
Since opening in 2010, the Roast House team has been dedicated to sourcing and serving organic coffee. Nowadays, the words “organic” and “sustainable” are thrown around in the specialty coffee industry in order to attract customers. In this episode, Aaron and Annisa interview Deborah, founder of Roast House, and ask what the word “organic” means to her.
