KyleWrite

Well friends, its been awhile since we connected.

Currently, I’m sitting in terminal D of the Miami international airport. I’ve been here since 7:20ET and my next flight departs at 1:30. Since about 8:30 the terminal has been full of sunburned middle aged cocktail sipping revelers. Ugh.

All grumpiness aside, I am so ecstatic to be here. I am about to embark on my first journey to coffee producing origin, headed to Caranavi to kick it with some of the folks responsible for producing Intelligentsia’s Anjilanaka mark, which I used as the primary component of my espresso for the WRBC.

My tasks here are twofold : first, I will be training baristas from local hotels, restaurants and cafes in Santa Cruz for a couple of days. Then, it will be off to Caranavi with my guide Fernando to cup some of the current harvest. I’m excited and oddly nervous for both parts.

On a side note, thanks to all who sent their congratulations on our store opening. Its been overwhelming on many levels but I think early indications are very good.

I will be updating from Bolivia on the Intelli.LA blog, if any of you wish to check in on me.

Cheers,

Kyle

So, uh, August 17th is looking more likely now. Keep checking in! Til then……

Sorry peeps. Our coffeebar will not be open til August 15th.

Check back for updates!

Put it in your books. Intelligentsia’s Sunset Junction store will open August 7th barring major catastrophe.

We couldn’t be more excited. Spy shots to follow.

If you missed the Martha Stewart piece about the New York coffee scene and etching, don’t fret!

Click Here….

Sorry for the delay in posting – There is a lot I could write about now (like all the cool details of the upcoming cafe and roastery) but I think it will be better to play those cards close to the chest for the time being.

I’ve been drinking a lot of fantastic coffee lately. Standouts include the Las Brumas Micro-Lot of the Nicaragua Flor Azul I-Mark and  the bangin’ CoE El Salvador Los Planes, both from Intelli. I’m swishing the Las Brumas back and forth in my mouth right now, its so floral and sweet. Delicious.

Recently we acquired an Eva Solo for the super-secret Intelli-LA HQ, and I’ve been loving the coffee that’s coming out of it. Like a french press, but cleaner. For my money this is probably the closest people brewing coffee at home can come to cupping without actually doing it. I don’t know if I prefer it over the chemex, but IMO it surpasses the french press by a considerable margin.

And let me say that I’m super-stoked to be working for Intelligentsia. The things the people here are doing to push the ball forward – unbelievable. And the coffees – damn….. Life is good.

Well, well. The never-updated blog has moved….