rome h.

hosted a little coffee omakase and presented some beautiful coffees with beautiful people. I've dreamt of this event for 3 years and there will be more events to come. Ever since my runs at brewers, I made it my absolute goal to share beautiful coffees with others in order to connect to a craft I care a little too much about. I hope that I was able to bridge and the coffee professional, hobbyist, or even the café owner... together within one room and create magic. Leaving us a little curious about beverage and- craft. Keep striving, much love.

May 25th 2026 I’ll be hosting a 30 Person Interactive brewing workshop at Luminescent to fill an event for their spring season. It’ll be a first of its kind. Aiming to bring together community, encouraging an open educational approach to the foundations of pourover coffee, and converse about coffee as a whole. Details are posted on my website. First and foremost thank you to the @luminescent.orlando team for trusting me and supporting me to execute this vision off for @sonnetcoffee As some of you may know, I had always aspired to be an educational figure of some sort. Thats what I strive to be. Though, I couldn’t bring myself to teach Literature or Writing full-time. Instead, I pivoted into coffee; fully immersing myself. From competing, roasting, to being on-bar… I made it a goal to give back to the community and industry that has given me many opportunities to grow my creativity. And now, it’s happening or maybe it already has been. Being able to leave that handprint on that ceiling is happening. This event is lead by my pure intention to educate and bridge consumers along with coffee-professionals to be curious, and not be scared to learn and question what they know. We can only move forward if we’re curious about our industry, no matter how difficult the questions may be, we must educate one another openly. As always, Thank you to the coffee mentors who have shaped me: Landon, Nate, Aizhak, Jaice, and Tommy Kim. Thank you to Anderson for teaching me how to live through writing; honing my short-comings as an individual and writer. Lastly, thank you to someone, somewhere, who has gently supported my dreams and passions, and wished for my success. Thank you for being there to push me. I hope you’ll be able to join the conversation, have your ideas to be heard, and ultimately leave one another curious. Thank you for your time, Keep striving, Much love, -Rome

our first launch is live. - After half a year of numerous cuppings, quality control conversations with roasters, and many many failed roast… @sonnetcoffee is now offering a beautiful washed heirloom from Hambela Dabaye- A private washing station in Guji, Ethiopia. - 5 years of my experience from being on bar, and into competing in brewers has grown into a simple goal: make others curious about specialty coffee. Honing a collective community that’ll hopefully leave a creative hand print on the specialty ceiling. - Perhaps, I may be pouring too much into this project of mine, but I am driven to showcase intriguing beautiful coffees to lay forward an educational and immersive experience to specialty coffee for others. But, who knows- i’ll always remember that i, myself know nothing. Also huge shout outs to Aizhak, Jaice, Landon, and Tommy Kim. Thank you for teaching me everything I know thus far. Keep striving, and stay lovely -Rome

computa… get me off bar

playing the heart out with an injury

i made a drink for a spring seasonal it’s being sold a @luminescent.orlando named keri blossoms it taste like ripe mango, white jasmine, candied oranges, and honey. highlighting our single origin mango co-ferment worked on a milk punch for awhile and a house made jasmine orange blossom syrup to pair with it. this truly is me in a drink and i hope you guys enjoy it much love and keep striving

brewing @haancoffeeroasters limited release A Natural Colombia, Finca La Loma by Rodrigo Sanchez- tasted like cranberry compote, skittles, and bittersweet cacao! paired with an old composition I dug up also here to announce that i’ll be participating in an upcoming Roasters cup within the next few months

brewing a panama geisha from the oscarceto estate roasted and gifted by @kohinosensei extremely complex cup full of florals and peach

combined two different filter paper brews cuz why not… some insight on kono silks and th-3s are provided. Their profiles are different but ultimately present sweet well rounded cups. I’ve always preferred kono silks due to the somewhat slow drawdown times and it compliments my style of brewing- and i believe that filter papers are probably the biggest overlooked factor when learning how to brew and pour. Their drawdown times and effect on a coffees body and mouthfeel are immense, and so i thought why not combine the two brews.. what came out was a very harmonious and chocolate sweetness despite using a very floral blend of coffee

can’t jump for shi

X\OR\OFFLINE\001 supporting the homies paint rhythm

music scribbles