Ethiopia Dry Processed

Posted by Joe Paravisini
You might have noticed that an Ethiopian Dry-Processed snuck into our offerings the other day. There are few coffees that I, as the roaster, get this excited about. Since every roast has a bit of overflow for taste testing, I am drinking primarily what is selling. This region and processing method combination is currently my favorite by far, and oddly enough, the "overflow" amount has grown quite significantly (I seem to have ended up with an extra pound after the last roast..) Anyways, it's already half sold out, part of me wants to keep it a secret so I can continue roasting and drinking it for myself. The other part of me knows it's just too good of a coffee to keep secret, so grab some while you can! Read More...

A Story In A Cup

Posted by Joe Paravisini
This is a story about two hosts. Both of them love having people over for dinner and conversation. They are both excellent at entertaining and love to see their guests enjoying themselves. After dinner, both hosts decided to put on a pot of coffee as they prepared desert. The first host used a standard, run-of-the-mill grocery store coffee. They drew no attention to the coffee, seeing it as a necessary logistic. The second understood that a good host shares stories. The second hostess reached for their bag of Paravisini Coffee.  The first host served his guests a coffee they all [...] Read More...

Musings

Posted by Joe Paravisini
I just finished laboring in front of a 400+ degree roaster on an already hot night. I feel gross and need to shower. The smell of the coffee smoke has settled on my sweat, leaving me with a creepy intimacy with the roasts tonight. Don't worry, I'm not actually sweating into the coffee or anything. After a tiring day, I am up until midnight roasting coffee. Why? Paravisini Coffee Company is not making me a millionaire or anything. There are so many flaws with the business plan in regards to making quick money. Most of the techniques that I use end [...] Read More...

Roasting Adventures #1

Posted by Joe Paravisini
Tonight I had the opportunity to cup the second best coffee I have ever tasted (the first had been a Colombian Cup of Excellence winner back a few years ago). I can’t say what it is yet, but there is a strong possibility it will become our first “Caffè Esclusivo” coffees. Anyways, here is a shot: Here are some notes from my initial cupping: “The cup was perfectly balanced with a mild/medium brightness and a medium body, milk chocolate, almond, incredible aftertaste that lingered pleasantly for 20 minutes, overall almost perfect cup” Read More...