…I’m saying to myself. The last couple of weeks were crazy, bringing us Mr. H(ead) J(udge) Brent Fortune, himself. Initially, he arrived with a few friends, including Mike Strumpf, Mike Yung, Arthur Wynne, and even the reining champ, Stephen Morrissey. All were in town to attempt to become certified WBC judges. Not all passed. Over the week, it became clear that much more is being asked of our WBC judges then in the years past. I look at this as great growth in the WBC, and I am excited to see what other changes come over the season.
Post the judges workshops, my good friend and killer barista, Jared Truby, of Verve Coffee Roasters in Santa Cruz, CA flew in for a few days of R&R. With the schedule we put ourselves on, there really wasn’t much rest to be had. We spent 14 hours at Disneyland. It had been years since my childhood visits to Disney World, and man did it bring back some great memories. We killed many pints (not at Disneyland), pulled some great espressos, consumed some rad Eva Solo coffee, and spent a lot of time talking hip-hop-&-shop.
Just over-lapping Jareds coming and going, was the coming of the newest Intelli.la barista, Mr. Nicely… Nicely comes to us from via Vivace in Seattle. The kid is passionate and professional, and I am stoked to have him here in LA. Nicely is the official first hire for our brand spankin’ new cafe opening up in Venice, CA. Anyone who has spent 5 minutes with Kyle Glanville has heard the spectacular description of how epic this coffee bar will be. Nicely, and the killer art he brings to the game, will be a major asset to the staff and store.
If you any of you out there have an opportunity to get your hands on some Intelli coffee, then please… do yourself a favor and try some of our new Rwanda Zirikana. In years past, we’ve had this coffee and it’s been good. The samples always blow minds, but there’s been trouble getting the coffee here before it fades. This year, the coffee made it in record time, and it’s really delicious. The acidity isn’t all too ‘in your face,’ but the body is huge and the flavors are complex. There’s a ton of straight raisin, all-spice, burgamont, and a touch of oak.
This years Zirikana project also brings us a microlot… and the two pair well, like different level of whiskey do… As in, the microlot is like the 12 year Jameson to the standard. It’s more complex, has a bigger body, and a longer finish. All the goodness is there, only more intense. Other microlots we’ve sold haven’t alligned as well, and have just either been better or different than the other.
I have more thoughts, but I’ll spare you all for next time. Hope the holiday season is finding you all in good spirits! If I don’t post before then, I’ll see some of you in Portland sometime between Dec. 22 and the 27th!