Nominations for the Sprudgie Awards
Now in its incredible 15th annual edition, The Sprudgie Awards has returned to honoring leadership and excellence in the world of coffee. Nominations are now open so tell us all about your coffee heroes and why they are deserving of recognition. Open nominations close Monday, January 8th at 11:59 PM PST.
This coffee will destroy you
Chicago’s Metric Coffee has teamed up with post-rock band This Will Destroy You for an all-new collaboration coffee. The first offering of the roaster’s Artist Series, the single-origin offering was selected with the band, choosing for the washed El Roja Gesha from Peruvian producer and Origin Coffee Lab owner Jose Rivera. And to celebrate, the duo is hosting a two-day pop-up in Brooklyn.
Will this be McStarbucks?
McDonald’s is quietly launching a new concept, CosMc’s, and it may challenge Starbucks for drive-thru beverage supremacy. The small-format eatery will focus on drinks and small bites, with no interior seating options. It appears to be positioning itself to take on quick coffee shops like Starbucks and Dutch Bros.
Inside the Bakke Coffee Museum
Kent Bakke is an icon in American specialty coffee. The former La Marzocco CEO and the namesake for the KB90 is the owner of an expansive collection of espresso machines that some believe to be the largest in the world. And now, that collection is on display as part oft he Bakke Coffee Museum. Next to La Marzocco’s Seattle headquarters, the Bakke Coffee Museums is a fascinating history of coffee machinery throughout the centuries. Ahead of its soft opening, we take a peek and talk with the man himself.
Roaster’s Village
We’re highlighting outstanding coffees from some of our favorite roasting partners each week here in the newsletter. This week’s selection of tasty coffees are…
Amavida Coffee Roasters: Holiday Blend—Amavida’s Holiday Blend is comprised of two of our most popular single origin offerings, Honey Honduras and Ethiopia. The end result is a sweet and cozy, beautifully aromatic cup of coffee that has great texture and is really approachable. We hope that you will share this coffee gift with your family and friends this holiday season.
Camber Coffee: Ethiopia Seid Adem Boruu—Seid Adem Boruu’s coffee was a national jury selection at this year’s Cup of Excellence competition. This naturally processed microlot was handpicked before being dried on raised beds on Seid’s farm. His coffee was carefully processed and sorted specifically for the COE competition. In the cup we taste refined notes of key lime, grapefruit, cacao nib, and strawberry.
CXFFEEBLACK: Baile Funk: Afro Brazilian Natural Process—Brought to you straight from an all-Black supply chain, we proudly present Baile Funk. Grown by resilient Black farmers in the heart of Brazil, this coffee is a testament to their unwavering spirit. It’s a blend of Yellow Catuca and Mundo Novoi, and every sip pays tribute to Brazil’s rich coffee heritage. This coffee is a cultural anthem.
Equator Coffees: Panama Elida Estate Natural—We are excited to feature another delicious Catuaí variety coffee from Wilford Lamastus’ farm, Elida Estate. Processed using a variation of the natural, or dry method, this concentrated & fruity single origin selection is some of the very best coffee that Central America has to offer. Light-roasted with flavors of mulled wine, dried blueberry, and milk chocolate.
Greater Goods Roasting: El Paraiso—The mastermind behind the YN-09 lot, Diego Bermudez, has concocted a symphony of flavor that is nothing short of brilliant. This blend strikes the perfect balance between the sweetness of peach and the tartness of guava, creating a nuanced and complex cup of coffee that is equal parts refreshing and complex. It’s a true work of art, a testament to the power of experimentation and creativity in the coffee world.
Joe Coffee: Colombia La Familia Guarnizo—This coffee comes to us through a strong relationship between Joe Coffee and the El Paraiso growers’ association in Huila, Colombia. This bright and light-bodied selection was grown by a special group of El Paraiso’s member farmers: the Guarnizo family. Featuring notes of stone fruit and almonds with a medium acidity, this coffee is a customer favorite.
Madcap Coffee Company: Yenni Reinoso—This coffee is a collaborative effort between husband-and-wife duo Yenni and Luis Reinoso. They work as a true team on the coffee farm that surrounds their home in Herrera, Tolima, Colombia. Luis tends to the fields while Yenni oversees the drying. In between raking the coffee to ensure even drying, Yenni cares for their three children and keeps the household running. The special terroir the Reinoso’s coffee is grown on surely distinguishes their coffees from the rest.
Monogram Coffee: Figgy Pudding—We blended a washed Ethiopian with an anaerobic Costa Rican to make a seasonal coffee with wonderful pops of dried fruit and warming spices. It’s warm, cosy and perfect for the holidays.
Night Swim Coffee: Aurora – Mensur Ahabika Natural—Say hello to our featured coffee offering for the holidays! Mensur Abahika was the first single producer that Osito purchased coffee from in Ethiopia, four harvests ago. These coffees are fundamental to our coffee menu, so it’s a no-brainer to take this opportunity to put Mensur’s work on a pedestal for all to enjoy.
Olympia Coffee Roasters: Holiday Blend—Our annual Holiday Blend is back! This year’s blend draws inspiration from our beloved Pacific Northwest, paying tribute to the iconic, decked-out evergreen trees that usher in the holiday season and brighten our homes during the darkest time of the year.
Onyx Coffee Lab : Framily—We are excited to release our seventh edition of this heartwarming Holiday coffee that embodies the joy of spending time with friends and family. This washed coffee from Banko Gotiti is a developed medium roast creating complex cocoa notes mixed with sweet berry cobbler-like flavors. Designed to accommodate the coffee nerd or the heavy-handed cream and sugar in-laws… you’re welcome, my friends.
Partners Coffee: Colombia – Papayo—Papayo is one of a few curious varieties that have emerged in Huila in recent years. This lot, from Rubén Correa of Acevedo, Huila, is a great example of why it first caught our attention on the cupping table. In a clean, incredibly sweet cup, we taste spiced cherry and plum, dried mango, papaya, and pineapple.
PERC Coffee: Holiday Blend—The roasting team has been in the workshop, tinkering away, mixing a little of this and a little of that. Now, the team has emerged with the perfect concoction. It’s smooth and sweet, with the perfect hint of roastiness to satisfy everyone in the family, even the grinchiest grinches and the scroogiest scrooges.
Stumptown Coffee: Guatemala El Injerto Pacamara —A seven-time winner of Guatemala’s prestigious Cup of Excellence competition, El Injerto Pacamara is one of the most highly anticipated coffees we roast all year. Known for its large size and award-winning profile, El Injerto Pacamara will captivate your senses like only a legendary coffee can. This year’s lot is pure decadence with notes of ripe peach and sugar cane complemented by a touch of sage.
Verve Coffee: Costa Rica Sumava Lactico Natural—Sweet Magnolia florals greet the nose at the first sip, complemented by the soft touch of White Peach. Concord Grape is woven throughout with a similar profile to natural wine, finishing the cup with a sparkling mouthfeel. Francisco Mena’s coffee has been sprinkled throughout our menu year after year, and he is someone that we are proud to partner with.
New job listings from Sprudge Jobs
Neighborhood - General Manager - Los Angeles, CA
La Colombe - Cafe Manager - Chicago, IL
New cafes on Sprudge Maps
Here are new cafes discoverable on our global cafe portal Sprudge Maps. Register your cafe for free—thanks to the support of La Marzocco and Pacific Barista Series.
Hola Coffee - Madrid, Spain
Beacon Coffee Company - Ventura, CA
Do you have a news tip? Feedback? A funny joke? Send us an e-mail, use the contact form on Sprudge, leave a message at 1-888-55-SPRUDGE, or send us a letter at P.O. Box 3943 Portland, OR 97218.