I have heard excellent things about New Harvest as well, out of Pawtucket, as Jim mentioned.

Their founder (if i recall right...) Mr. Kleinfeldt came to my school in Providence and gave a little presentation about his business and showed pictures from a trip one of his current work in progress farms in central america... I think it may have been guatemala, but I'm foggy as it was several months ago... Either way, he showed some real passion for coffee and certainly had personal relationship with the farms his coffees came from.

Good luck on the search!
Sincerely,
Bill

wfallon wrote:I have heard excellent things about New Harvest as well, out of Pawtucket, as Jim mentioned.

Their founder (if i recall right...) Mr. Kleinfeldt came to my school in Providence and gave a little presentation about his business and showed pictures from a trip one of his current work in progress farms in central america... I think it may have been guatemala, but I'm foggy as it was several months ago... Either way, he showed some real passion for coffee and certainly had personal relationship with the farms his coffees came from.

Good luck on the search!
Sincerely,
Bill

The coffees shown on their website look interesting I just wish they had a storefront as they are only 1/2 hr east of here. I'm roasting most of my own coffee now but I might give their decaf Espresso a shot. I haven't quite given up hope that there is a decaf Espresso out there that tastes good as a straight shot.

Emoto wrote:There is a bit of ground between "dark & oily" and burnt, IMHO. Still not for everyone, though.

The Bel Canto in the Cranston Whole Foods is black as night & covered in oil. If I was roasting that dark in my Hottop I'd have one hand on a fire extinquisher! Try some of the Espresso from Terroir & follow their temp recommendations. It will be quite a bit different from what you are use to as you will be able to taste the flavors of each bean as opposed to just tasting the roast.

JohnB. wrote:The Bel Canto in the Cranston Whole Foods is black as night & covered in oil. If I was roasting that dark in my Hottop I'd have one hand on a fire extinquisher! Try some of the Espresso from Terroir & follow their temp recommendations. It will be quite a bit different from what you are use to as you will be able to taste the flavors of each bean as opposed to just tasting the roast.

I don't have any gauges on my Silvia to know the exact temp, but I am very interested in trying your suggestion. When it comes to finding coffee I might like, I am all ears (or is that "all tastebuds? )

I need to give Terroir a call and figure out when I can get up there. I really just want to buy tiny quantities of things to try, otherwise it is going to go to waste as it will take me too long to use it all.

Emoto wrote:I need to give Terroir a call and figure out when I can get up there. I really just want to buy tiny quantities of things to try, otherwise it is going to go to waste as it will take me too long to use it all.

Their standard packaging is 12 ounces.

Emoto wrote:I need to give Terroir a call and figure out when I can get up there. I really just want to buy tiny quantities of things to try, otherwise it is going to go to waste as it will take me too long to use it all.

One of the best ways (or perhaps the only way) to efficiently try a bunch of their coffees is at one of their Open Houses. You can sign up for their e-mailed newsletter, or call and ask them to notify you when they schedule their next Open House.

SL28ave wrote:One of the best ways (or perhaps the only way) to efficiently try a bunch of their coffees is at one of their Open Houses. You can sign up for their e-mailed newsletter, or call and ask them to notify you when they schedule their next Open House.

Cool. Thanks!

another_jim wrote:I recently met Gerra Harrigan, a buyer and roaster at New Harvest Coffee in Pawtucket. Based on her, I'd say their coffees are worth a try.

I checked out the New Harvest shelf at the Cranston Whole Foods today. No roast dates, not even a sell by date so I passed on it. I've seen Terroir several months old in these stores so I'm not about to roll the dice on an unmarked bag. I may send them an email & suggest some dating or see if I can pick something up at their roastery.

My recommendation of buying coffee, no matter how good the roaster, at a supermarket -- don't.

Supermarkets have procedures based on the type of good; and for them coffee, any coffee, is a good with unlimited shelf life. When I see coffee in the produce or deli sections, where the people know that old stock needs to be replaced, I'll start buying coffee in supermarkets.

another_jim wrote:My recommendation of buying coffee, no matter how good the roaster, at a supermarket -- don't.

Supermarkets have procedures based on the type of good; and for them coffee, any coffee, is a good with unlimited shelf life. When I see coffee in the produce or deli sections, where the people know that old stock needs to be replaced, I'll start buying coffee in supermarkets.

I agree, I've seen Peet's ground coffee on the shelf in our local markets that was over 12 months old. Since N/H is a local roaster I thought there was a better chance of finding something fresh but with no dating I wasn't touching it. I did send them an email so we'll see what they have to say.