At the time of this post, there are 24 hours left in the KickStarter.

The coffee above has been named after the farm that it is from - "Finca Esperanza," Guatemala, and is available as an add-on for backers at $65/200g plus shipping.

... our omni-roast designed for turbo-style espresso shots ... is sweet, clean, and structured with light tones of orange, milk chocolate and tropical fruit-and it truly makes for an exquisite milk+spro drink when roasted with just a touch more development than we like for filter.

The coffee is Caturra grown using strictly organic methods ...

- https://www.kickstarter.com/projects/av ... ts/3806945

The farm's website: https://www.twobirds.coffee/

... and the main coffee for the KickStarter has been revealed:

Bekele Belacho, producer, Bensa, Sidama, Ethiopia.

... an anaerobic-style dry processed coffee from Bekele-fermented 48 hours in an air locked plastic drum in shade before being dried in cherry on raised beds under shade for 30 days.

I don't often buy anaerobic coffees; they can tend toward funk, rot and compost bin juice. But not this one. It's a stunner-one of the 10 best coffees I've tasted from Ethiopia this year-and presents in the cup with clean ripe notes of pineapple, Alphonso mango,kumquat and blueberry. It's sticky sweet, structured, and bright.

- https://www.kickstarter.com/projects/av ... ts/3812295

Some producer info from Crop to Cup: https://www.croptocup.com/community/bekele-belacho/
https://www.croptocup.com/ethiopia-2023-offers/

What does "structured" mean?

Probably that the non-aroma and flavour attributes - the "structure" - are balanced.

Almico wrote:What does "structured" mean?

https://library.sweetmarias.com/glossary/structured/

What is structure in coffee?

baldheadracing wrote:https://library.sweetmarias.com/glossary/structured/

"Well-structured coffee has an architectural feel,"

Well that explains everything.

Almico wrote:"Well-structured coffee has an architectural feel,"

Well that explains everything.

While a bit circular, it makes sense to me given the (second) definition of "architectural" that doesn't refer to architecture, i.e.,

having or conceived of as having a single unified overall design, form, or structure

- https://www.merriam-webster.com/diction ... hitectural

To professional cuppers, "Structure" is a term relating to how integrated the cup-body, texture, flavor and acidity-is and how evenly it rests on the palate. Similar to how the "balance" attribute on a CQI/SCA score sheet is related to the "Body" and "Acidity" attributes, Structure is conceptually related to-but different from-balance. A coffee can be balanced and yet lacking in structure (this often indicates a tendency toward fade in a coffee and is most easily detected once the cupping bowl has cooled for 18-20 min).

I sometimes describe it as "how well glued together are all of the different attributes?"

Personally, I am proud to be a Boomer. I think our generation has done some great things. It will be interesting to see how the newer generations do.

As for the name of the coffee, I think that I will "erase" it from my shopping list...

The coffee has been renamed, and I hope that we can move on to exploring Christopher's Aviary project. I am not about to write him off because of a marketing misstep. I have been reading his posts and learning from them. It'll be interesting to have roasted coffees that correspond with the insights he's been sharing online.