For those who don't know Tony Konecny ("Tonx" to his fans), he first made his name in our little corner of the coffee world as head roaster at Victrola in Seattle, where some of us met him at the 2005 SCAA Conference. Kyle Glanville was head barista there, and the two made a big impression. Since then Tony has worked at Intelligentsia, consulted on the opening of new shops (such as Paper or Plastik in Pico-Robertson) and been a steady blogging presence in the coffee world.

This week Tony has opened his own boutique roasting venture in L.A., roasting (initially) just one origin at a time. He promises he is working on an espresso, too. His first offering (Finca Monterey Pradera from El Salvador) sold out in about two days. Website here: https://tonx.org/.

I have no business relationship with Tony.

I'm glad he's back in the roasting business; he's a major talent.

Just pulled shots of their El Salvador Finca Monterey Pradera.
Very nice indeed.
Tons of sweet chocolate, bitter orange, lovely pecan finish.
Not that easy to work with - but rewarding.
Seemed best (to my taste and with my gear) at a lower temp (198.5f) and fuller extraction (2oz) in around 27s. 18.5g in a Strada double basket.

I got an email about the Kenya Karatina they're roasting now, and by the time I checked the site (that afternoon) it was already sold out. Hopefully that's a good sign?

TrlstanC wrote:I got an email about the Kenya Karatina they're roasting now, and by the time I checked the site (that afternoon) it was already sold out. Hopefully that's a good sign?

Same here, and I checked within a couple hours of getting the email, so it sold out pretty quickly.

Randy