$10.00
I was in Nicaragua, packing up to leave the town of Ocotal for a long trip on winding roads with my friend Luis. Earlier that morning, Juan Ramon (owner of Finca Montelin) brought a bag of butter cookies for our trip. A couple hours in, and I reached for the bag, handed one to Luis, and munched on this rich, decadent cookie. And immediately I thought, "This cookie needs a cup of coffee." And that's when it occurred to me that these might be the perfect little accompaniment to an afternoon pick-me-up. So once I returned home, we began working on a recipe.
Sablé, French for "sand." It's a classic French cookie that originated in Normandy. I can remember growing up in the cornfields of Illinois, a million miles from France, and my mom making "pecan sandies." They must've been in the same vein. But the word really reminds me of a race I've long wanted (wanted? That might be a strong word) to do: the MARATHON DES SABLES. Look it up; it's intense.
The pack contains 14 cookies crafted in-house. Taste great with any of our coffees, really. But I'd do this one.
$24.00
VARIETIES This is a dry processed coffee from the area around the town of Joyabaj. The name comes from pre-colonial, even pre-Mayan days when the oral traditions of the Popol Vuh described the history of the K'iche'...
$500.00
At this year's Specialty Coffee Association tradeshow, I met Ilan Maimon, and after a few minutes talking to him I could tell he's the grinder guru. I've always been kinda fuzzy about grinders and burr sets and RPMs, and what...