Bag numbers 19 (left) and 18 (right) were, respectively, Blue Bottle's Guatemala Maya Ixil, roasted in Brooklyn, and Four Barrel's Guatemala Antigua Santa Cruz, roasted in San Francisco.
I drink a lot of coffee at home, ground from beans right before being deposited in a French press. I saved the labels from the last six months, just to keep track of what I'd been drinking. The choices often reflect things that were readily available in coffee houses I frequent, and in a growing taste for Central American coffees. I used to think Intelligentsia (Chicago) was the best coffee roaster, but now I've found that Dallis Bros. (Queens) does just as good a job, as reflected in the Ninth Street Espresso bags. I'm also fond of Four Barrel, a San Francisco roaster I wish would open a branch here. The other 17 bags follow, moving backwards in time.
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