Richard Bush - Craft Roasting

Posted on May 17, 2016May 22, 2016 by Richard Bush — Leave a comment

Ethiopian Yirgacheffe

Roasted May, 2016

There’s a reason why Ethiopian Yirgacheffe consistently ranks among the best coffee in the world, and certainly the among the best in Ethiopia itself. Yirgacheffe is a micro-region south of Ethiopia’s capital Addis Ababa. It is widely considered the birthplace of coffee.

Ethiopian Yirgacheffe has a light to medium body and has a distinctively fruity flavor profile and a bright, floral aroma.

We roast this coffee to a nice medium roast to showcase its unique character.

This delicious cup tastes of dark berry and lemon citrus with notes of black tea as it cools.

Posted on September 22, 2015September 22, 2015 by Richard Bush — Leave a comment

Nuevo Paraiso, Santa Cruz, Mexico

Roasted September 22, 2015

To many people, Eduardo Enrique López Aguilar, producer and owner of Finca Santa Cruz, produces one of finest coffees in the world. His family has received numerous awards including runner up in the recent Cup of Excellence competition. Finca Santa Cruz was also named by the Mexican Association of Coffee Production Chain (AMECAFE) Vintage 2010 winner of the coffee quality Robusta Mexico in the category.

This delicious cup has a deep, round chocolate body, sweet, with hints of cashew and hazelnut.

Posted on September 6, 2015September 18, 2015 by Richard Bush — Leave a comment

Indonesia Sumatra Grade1 Mandheling

Roasted September 6, 2015

This delicious coffee comes from the lofty volcanic slopes of Mount Leuser near the port of Padang in the Balak region of west-central Sumatra.

It has strong cedar notes, balanced, with notes of sweet tobacco and wine, spice and chocolate.

Posted on July 3, 2015July 3, 2015 by Richard Bush — Leave a comment

Costa Rica SHB EP

Roasted July 5, 2015

This delicious coffee comes from the mountain slopes of Costa Rica. It has a beautiful and lively aroma of vanilla and nutty characteristics, flavorful fruit and chocolate notes with a balanced body and a clean aftertaste.

Costa Rica was the first Central American Country to grow coffee on a commercial basis. Cuba introduced Costa Rica to Coffee in 1729. More info about Costa Rica.

SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown.

EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.