I am excited to report that we have another really good decaf in the house (if you're a fan of our EA Decaf Colombian, you know what I'm talking about). We had half a box of Organic Mexican sent to the MWP facility in Mexico and got that new decaf in our warehouse last week. We cupped it today and found it to be an excellent cup of coffee. Truthfully, two of our cuppers didn't look at the prep and thought is was a regular coffee! We have the other half of the box here as a regular coffee. Chalk it up to a good quality product in...really makes all the difference.
We expect to carry more of these top-shelf decafs in the future. Try this badboy.

Written by Jamin Haddox.

I just returned from an inspiring trip to Agtron headquarters in Reno, NV. Dr. Carl Staub, developer of the industry-standard Agtron spectrophotomer hosts a monthly coffee seminar where he lectures on the science and physics of coffee roasting and preparation. Dr. Staub has developed much of the SCAA’s roasting and training materials, including the Agtron scale and SCAA color tiles for roast level.

The classroom sessions were fascinating and focused on coffee chemistry and what happens inside the coffee bean as it is being roasted. Some of Carl’s scientific insights shed new light on my ideas about coffee roasting and disproved some of the lore inherent in many current roasting theories.

These sessions were a great reminder of how incredibly complex and special coffee really is, and how important it is to keep and open mind and remain teachable. Our understanding of coffee is always changing and with each new discovery, we are improving and adapting our methods to increase quality in the cup. I’m excited to incorporate these insights into the quality control program here at Café Imports.

Here's a picture of our Agtron M Basic II

We were pleased to have, as a guest in our cupping lab today, Mr. Guillermo Torres, a Colombian coffee farmer. He is with a group called Minga de Sueno, out of Narino, which is made up of about 750 farming families. We put 8 Colombian samples on the table to cup with Mr. Torres and, unfortunately, didn't have a sample of his coffee to cup amongst the others. We will be receiving samples of this groups' coffee, though, and hope to forge a relationship with them in the future.

FTO Brazil is here! We found this coffee to be very sweet and have a nice body. Of the 300 bags, we have 270 available... they'll go fast!

Happy Thanksgiving, coffee friends!
From all of us here, to all of you...
Have an enjoyable holiday. We are closed on the 24th and look forward to speaking with you after the long weekend.

Rebag your coffee? Sure, we can do that.
We have the technology in our warehouse to rebag coffees into smaller sacks. We're using the technology for our current Cup of Excellence split bag program and for another of our clients that requires 50# bags. Several pictures of this process are featured in our photo album in the 'miscellaneous' folder. Check it out! Give us a call if you'd like more information on rebagging coffees.

Guess this mystery coffee and win a prize!
Take a peek at the photos below. Do you think you know where this long and lean, totally tubular coffee is from? If so, send an email to Emily (emily@cafeimports.com) with your guess. If you are correct, we'll send you a free Cafe Imports beanie. Contest ends on Wednesday, December 6th. I'll post the correct answer, along with some cupping notes (we are cupping it tomorrow).
Thanks for playing!
**Hint** It's not a Yergie.
**Hint#2** It IS from the continent of Africa.
**Hint #3** It is NOT from East Africa