I've finally returned. Last night at 9p my plane landed, after having spent the entire day in airports. But today I'm back in the swing of things (sort of) and currently am roasting this week's coffee.
A big thanks goes to Isaiah and Jason for rocking the DoubleShot while I was gone. It's one of the first times I've felt completely confident in the business while I was away.

Guatemala was interesting. I experienced a lot. I met a lot of people. I saw a lot of stuff. Somehow I felt like I experienced the good parts and the bad parts of the Guatemalan coffee industry all in 12 days' time. Looking back, and reading through my journal, I can hardly believe the way things unfolded.
I plan to talk all about the trip in a special after-work session with the members of Coffee Illuminati. So if you want to hear all the gory (and some secretive) details of my trip, be sure and join soon.

Did I accomplish my goal in going to Guatemala? That's a tough question to answer. I learned more than I ever thought I would've. I now know stuff that I didn't know I didn't know. And I can't even imagine the things I still don't know. But the bottom line is, I think I've lined up excellent contacts that can help me accomplish my goal. And I think it may be a mutually beneficial relationship. It seems the people in Antigua who run the coffee business don't really know anything about coffee after it leaves their mill. And they don't know how the things they do at the mill effect the taste of the coffee on my end. Interesting.

So yeah, I think some good came of the trip. And one hell of an adventure, to boot.

On another note, we just got some new coffees in today that I'm really excited about. I'm not roasting them tonight, but keep your ears perked up because it won't be long. We have a fantastic repertoire of coffees right now at the DoubleShot. Our newest offerings:
Brazil Poco Fundo
new crop Yemen Mocca Sanani
Panama Boquete Classico
Kenya AA Uamani (from Machakos, the same region as our current offering, Mungala)

That's all for now. I've got to tend to my roaster.