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12 comments

  1. Cartel had some Cup of Excellence that was right around there on the clover a couple of years back. It was a very small batch and had cost them some absurd price per pound.

    It was only around for a couple of days.

  2. For a one-shot, super-unusual cup, I’d be willing to throw down that much. Obviously, I wouldn’t make a habit of me. But my curiosity would get the better of me.

    Consider the amounts people pay for wine – and I have yet to find a wine I enjoy as much as a top-quality cappuccino!

  3. There will be a batch of Kau coffee produced
    by Rusty Hawaiian, a single estate red borbon
    that scored a 97 at http://www.coffeereview.com
    I think will be sold for $15 per single brew.
    Belt will roast Monday night for tuesday morning.
    Check it out and give us your opinion.

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  4. Todd

    I’ve often thought that it would be fun to have a ‘exclusive coffee’ event. I have seen these in other cities across the nation. Essentially, guests pay a flat rate – $25 – $50 – and taste some of the most exclusive coffee in the world – CoE, Kopi Luwak, etc. I think I’d do it just to say I’ve tried it. But that’s just me. Would I pay more than $10 for a cup of drip or pour over coffee – not unless it was REALLY special.

  5. As Ron noted above. We are going to roast some amazing Kona coffee Monday night. I think we’ll wait for Wednesday to offer it for sale, just to be sure it has adequate time to degas (rest).

  6. bruce

    Is it ok I put cream and sugar in it? Or is that ruin the coffee?

  7. Bruce, if you like cream and sugar in your coffee, that’s fine. I personally try to roast coffees in a way that reduces (and sometimes eliminates) the need for cream and sugar, but for many people coffee doesn’t taste “right” to them without it.

  8. Savaya Coffee Market in Tucson already charges $20 for a cup of Kopi Luwak, and that’s at a discount. :)

    If Ron Cortez roasts and Paul Curtis brews it at Savaya, you would be sipping an unforgettable coffee!

  9. Ron…..I actually got a few samples from Rusty’s (Kua) while I was @ SCAA….going to roast it soon…

  10. Chris

    I’ve paid some pretty exorbitant prices for experiential treats. Your not buying a cuppa, really, you’re buying a fairly exclusive experience. I’ve paid bucks for real authentic JBM (and had greens personally ‘exported’ for me from the island estate) and for Kopi Luwak (Thanks Todd!). I do have to say that the cupping experience I had with the Amore Gayo when Kasey was here from PT’s would have been worth a few bucks. That was a memory that I’ll keep for a while.
    OTOH, when my lil Kona sprouts start producing, the rare bean will be at a premium. It’ll suck, I’m pretty sure (I have a black thumb), but there will be a bit of a demand, and a very short supply, so…

    ; >

  11. Seth

    Did anyone catch the roaster saying that there are thousands of varietals in Ethiopia found nowhere else in the world? Um. Don’t think that’s accurate. Plus, if someone was explaining the flavor profile of a $12 pourover, I would want something maybe a little more specific (and sure of themselves for that matter) than “smells a lot like berries… and… subtle hints of chocolate…” Not saying it’s a bad coffee, just probably not worth $12….

  12. Joseph

    Seth, the roaster is correct, mostly. Ethiopian coffee grows wild and no one has really cultivated and identified all the varietals growing there. Estimates range from 2000 to 10000 varietals growing wild in Ethiopia.