Dried coffee beans in Ethiopia resting before export. Over the past two weeks we received more samples of coffee from Ethiopia than from anywhere else. Photo courtesy of Coffee Circle.
You may have noticed that we started running a weekly update of our coffee evaluations. What that number doesn’t tell you, though, is how much the coffees themselves can vary week by week. So starting today, we’re going to dig a little deeper, breaking down the coffees we evaluate to discover trends and make interesting observations. See our inaugural “By the Numbers” below:
When you look at the roasters by state you’ll see that we received coffees from both Montana and Arizona - two states that aren’t exactly known as hotbeds for coffee. We love watching scenes develop as the love for artisan coffee continues to spread across the country, so this stood out to us in a really exciting way.
We hope you’ll follow along with us as we continue to break down our coffee stats - who knows what we’ll find out next!