We’ve been busy working to get some new “out of the valley” parternships with roasters we think you’ll love. Here’s our Coffee line up for this week.

This is a very complex and plesant coffee - and the first bag I picked up upon passing through Pinedale last autumn. Somehow the front end of this coffee is both soft and bright fruits, and yet remains balanced mid palette with flavors of chocolate.

We’re excited. This Saturday, June 1st, we’re putting on a Pop Up Coffee Event at Ryzo Wines in downtown Twisp from 8-11am.

The intense and textured flavors from Pine Coffee Supply is quickly making it a favorite with us here at Chewuch Coffee. This batch from Eithiopia is no different.

One of the many thigns I love about Treeline is their rich spectrum of flavor across their offerings. “Hyalite Peak” - their offering from Costa Rica that comprises part of their feisty blackbeard espresso roast - standard apart from many others.

Every coffee I get from Pine Coffee Supply seems to have the “saturation” knob turned up to 11. Pine Finca Rosita offering from Bolivia is a great example of this.

Ellensberg is home to Central Washington University, enormous afternoon winds and the north end of the Yakima River canyon. The city produces a lot of underdog goodness - like the Iron Horse Brewery - and D&M coffee has simlarly delivered.

A chef friend of mine is always putting sugar in his coffee. Not too much, just a little bit. I finally understood why: below levels of detectable sweetness, sugar enhances flavor. “Hey this tastes like yirgacheffe” he said. Close. This Coffee is a bourbon varietal from western Rwanda.

I first met Dancing Goat coffee as Batdorf & Bronson Coffee Roasters, supplied by the famous Darvill’s bookstore in downtown Eastsound, Orcas Island. Passing through again on business, I couldn’t help but pick up a bag of their now rebranded coffee.

This was a great morning coffee, bright with with a soft mouthfeel. Lemon bar is a really great characterization.

This is a great afternoon coffee! It’s delicate and complex, rooted in notes of dark chocolate.

Limeade, grape candy and bubblegum?! Summer surely must be approaching. Today we reviewed some beans from Seattle’s Caffe Ladro.

Naturally processing of coffee beans essentially allows the coffee cheery to rot or ferment away in the open air, which is how the beans are removed. This processing often lends an interesting flavor profile to the beans. High Sierra is a pretty unique and interesting example of this.

We gladly went through our entire 12oz bag. Passionfruit - otherwise known to me as Lilikoi - is definitely present in our tasting notes. It’s a little brighter and more floral than a typical tropical notes, which probably explains the “grape drink and hibicus” intrepretation from the Kuma team.

Broadly speaking, this is a golden age for Coffee in the Mountain West. Lots of roasters and finding lots of really great beans and roasting them really well. It’s fun to explore that diversity. But that’s hard to do on your own.