We so enjoyed Robin Babb’s writeup this week of her visit to our tasting room/roastery.

Here’s an excerpt:

For this cupping, Langer served samples of three of her favorite Red Rock coffees: the single origin Sumatra, Ethiopia and Guatemala. Each coffee in this tasting has the same roast and the same brew method, meaning the only flavor variable is the origin. If the Guatemala tastes different from the Ethiopia, it’s because of the differences in the soil, air, water and climate of those places.

And as I quickly discovered upon tasting, these factors make a huge difference.

She also refers to one of my food pairing posts—this one, I think.

Read the whole thing at the Weekly Alibi.