Roaster’s Choice subs reopen Friday April 24th at 9AM MDT!
New subs will receive the April sub pictured above, with resub set for May 10.
Subs sell out quickly. Set your alarms ‼️
Check our website for more info on the sub program:
hscoffeeroasters.com
Ultralight Subscription 🌿
These coffees will be for the MAY UL Sub Release 💫
Similar to our regular subs- there will be three phenomenal roasters that we will rotate each month. These will be the lightest of the light roast coffees available. This option is more limited than our normal subs, so don't sleep on it if you're interested!
The structure will be: 3x 100g bags, or 3x 200g bags.
Process types: Mostly clean washed coffees with some honey and naturals.
Roasters: ⤵️
@hscoffee - Laramie, Wyoming
@coffeethankfully - Auburn, Alabama
@walnutscoffee - Tokyo, Japan
Ultralight Sub coffees:
• H&S- Gichathaini AB - Kenya (Airworks Exclusive)
• Thankfully- Felipe Luzon Washed Mejorado - Ecuador
• Walnuts- Kiamwangi AA - Kenya (Airworks Exclusive)
All of these sub coffees are available for UL subscribers only. If you want to subscribe to get these, make sure to do it before May 1st to reserve your coffee.
Orders close: 5/1 @ 10PM PST
**If you sign up to be a new subscriber, you will not be able to order from this release if you order after 5/1**
Last weekends tasting with @hscoffee was absolutely one for the books. Coulter went the extra mile with 10 coffees and a really well thought out presentation. We explored how various roasting factors—time off roast, roasting machine type, roast level, varietal, terroir—affect the final cup.
The group really enjoyed it and even went home with some of Coulter’s best. Check the second slide—he brought the good stuff!
Huge thanks to Coulter and H&S for making this happen and being so generous with his time and coffee. A portion of the proceeds from this event will go to RMAIN, the Rocky Mountain Immigrant Advocacy Network.
See you at the next one!
ROASTER COMPARISON SET 🔥 ☕️ 🫘
We are thrilled to announce our first roaster comparison set! 🥳 For this set, we will be featuring 2x coffees from Pepe Jijon: A washed Mejorado from @fincas_del_putushio in Loja & a Tyoxy Mejorado from @fincasoledadintag in Imbambura.
We've enjoyed Pepe's coffees for quite some time now. Ecuador is one of our favorite growing regions and this set will be a really fun way to compare 2 well known Mejorado lots from different regions in Ecuador.
We have always enjoyed trying the same green roasted by different roasters. Trying this side by side really is the best way to see how roast profile impacts the flavor of a coffee. It's not often that we get to try the same green from different roasters who have all roasted around the same date and are splitting the same lot. We had this idea a while ago, but weren't sure which coffee we wanted to work with for it. Pepe reached out to us about some green he had that we might be interested in, and this seemed like the perfect opportunity to set up a comparison!
We reached out to 4x roasters that we enjoyed (and who have distinct roast profiles): @hscoffee , @coffeethankfully , @hydrangeacoffeeroaster & @coffee.with.dongze . We will be releasing this as a set together with 3x size options (8x 25g bags, 8x 50g bags, and 8x 100g bags).
☕️ Early access for subscribers: Wednesday 3/25 @ 10am PST
☕️ General access: Friday 3/27 @ 10am PST
Really special one here, owner/roaster Coulter of @hscoffee will be leading us through a tasting of his incredible coffees, exploring how different approaches in roasting yield different results in the cup.
H&S is doing really amazing things both in sourcing and roasting—I’m really excited to have Coulter down from Laramie for this one. And we’ll be @wobble.hifi so there’ll also be great tunes…
Also every ticket comes with a 125g bag of H&S coffee!
Link in bio!
We’ve got a great March coming up, all of these events are @wobble.hifi !
March 1st - Brew Bar Pop-up: I’ll be doing hand brewed coffee several ways, serving @beancycleroasters and international fun stuff from @airworkscoffee .
March 14th - Comparative Tasting featuring the latest Bean Cycle roasts and new different coffees from around the world.
March 28th - SUPER special tasting featuring @hscoffee ! Owner/roaster Coulter is coming down for this one, we’re going to taste some of his incredible coffees and talk about how roast approach affects the final cup.
Link in bio for tickets and information, join us!!
Birthday Cake
El Paraiso
Cauca, Colombia
High intervention washed Pink Bourbon
Produced by @diegosamuel.bermudeztapia
Birthday cake, cardamom whipped cream, baked pear
Our third drop for the month is this stunningly tactile, cakey, creamy delight from the wizard Diego Bermudez. Decadent sweetness abounds throughout this cup, punctuated by bits of various tropical and stone fruits.
At H&S we treat these high intervention processes differently from most other roasters, aiming to highlight the incredibly unique character that they bring to the cup. We lean into the weirdness the coffee speaks to us and present something special. In this case the tactile mouthfeel and creaminess in the cup are unlike most any other coffee out there. Not to be missed.
Rumudamo
Sidamo, Ethiopia
Natural 74112 field blend
Grown by multiple smallholder farmers
Produced by @dayebensacoffee
The partner lot to the anaerobic washed, both produced side by side by the legendary Daye Bensa. Complimentary tartaric acidity between these two lots presents here as deeply sweet grape candy. More sugary sweetness abounds throughout the cup, and finishes with a hallmark lavender florality.
Rumudamo
Anaerobic washed 74112
Sidamo, Ethiopia
Grown by multiple smallholder farmers
Produced by @dayebensacoffee
Two distinct lots from the same station provide a stimulating contrast this month. Notes are familiar between the two, but influenced distinctively by their process. This washed lot offers some of the best that Ethiopian coffee has to offer: sparkling acidity, complex fruits, florals, and a superbly clean finish.
While standard ratios bring plenty of tartaric acidity and rose hip florals, soup and loup (long soup) brews show some prominent lavender and more complex florals.
☕️ 📢 @hscoffee X @airworkscoffee Exclusive Release ☕️ 🇵🇦
This is something that we've been cooking up for a long time, and I can't wait to share it with you! H & S is my favorite roaster in the US right now. Everything he's dropped this year has been spectacular, so I am very hyped for this release! I actually reached out to him as a possibility for my subscription almost a year ago when we had just started out. I decided to go a different direction and only work with international roasters for the sub, but we've been slowly cooking this up since then.
This set will feature 2 panama geshas for you to compare head to head: a re-release of Iridescence, a CM washed gesha from @jamison_savage and his long awaited roast of El Burro from @lamastusfamilyestates . Iridescence is a great coffee from Savage. Super clean and floral, it's a great example of a washed carbonic maceration coffee. El Burro was one of my favorite geshas from last year, and I'm very excited for his roast of it. It's a very classic washed Panama Gesha, which makes it a perfect coffee to compare to Iridescence.
There will be 2 size options for this set: 2x 100g bags and 2x 125g bags. Orders will open up on Friday March 28th. Subscribers will get early access to this one Wednesday the 26th at 10am. There's still time to subscribe if you want early access to this release! This set will only be available through Airworks and will only be open for presales on Friday. Make sure to sign up for our email newsletter so you don't miss it!
2024
My goal this year was to present 24 coffees, and to do so consistently, cleanly, and creatively. I ended at 40, plus a few silly extras. I’m a bit of a harsh judge of myself, frequently telling myself I could be doing more, but after finishing this wall I am quite proud. I could not handle much more, and certainly not while ensuring my standards for quality.
This is an impressive wall. There are some stellar coffees on here. Some big risks. Some varieties and origins I’ve never worked with before. Some daring processes. And throughout I have presented them as well as I can, and have put forth flavors I’ve never tasted before. This is what drives me.
For 2025 I again set my goal for 24 unique releases. I have some ideas for continuing to iterate on my goals of providing interesting and creative flavor experiences, and I’m excited to share them with you all.
This year was amazing and after a decade of grinding I think H&S is becoming the thing I always wanted it to be. I am beyond grateful for all of my support in this endeavor. Cheers to you all ☕️☕️
