hey there, josef here! if you don't know me, i'm the head of coffee and operations here at walnuts. that includes roasting and green buying. i also do our qc and designing (web, etc.) among other things. it's nice to meet you, nice to see you, nice to talk to you, albeit virtually. i'm seriously thrilled that you're even remotely interested enough in us and our coffee to check our website out, really. thanks a lot.
i'm not super sure where i was meaning to go with this, i'm kind of just going off the top. i think that's what i mostly plan to do with these notes. they're notes after all, right? the plan is to mostly make posts when we're releasing new coffees or have released new coffees, but also when we have updates for y'all. i want this to be casual, and i think it'd be cool if i could just type like i'm talking to a friend. i mean, that's similar to how we want walnuts to be, too. if we can't be casual, serious, ridiculous, and have fun while enjoying good coffee together, what are we really doing here?
genuinely though, i think that's enough rambling. i do at least want to talk a little bit about the first 3 coffees that we're dropping in tandem with the release of our website!
although i'm still figuring out my philosophy and techniques when it comes to roasting, i am really happy with the roast quality and level of these 3 coffees. because i used to work for apollon's gold (another specialty coffee roastery in japan), the coffees i experienced there are my best frame of reference when it comes to my roasting for walnuts. although my and apollon's gold's goals with roasting are certainly different, i at least feel like i learned an incredible amount of keeping the quality of the roast high while achieving my goals during roasting. right now, i'm doing my best to create light roasts that are very light (on a relative scale: think sey, hydrangea, september, etc.), while balancing sweetness, clarity, and acidity within the cup. i do have to be honest though, i'm a sucker for unique terroirs and unexpected flavors within the cup, so often i'm looking for a sweet spot where i can have that in the forefront while maintaining balance.
anyways, with these first 3 coffees, i'm very satisfied with the roast profiles for each and how they express themselves in the cup.
from qima coffee, we've got the el silencio geisha and las aguilas chiroso, both of which i'm very impressed with. despite being on complete opposite ends of the price spectrum, i think they both punch above their weight, with both expressing very unique flavors despite their washed process. i'm super happy with them.
and from ayele tulu of demeka becha, a lovely ethiopian landrace that i am very content with. although it's an anaerobic natural, which is honestly a process i don't often love, the cup is super clean with a great mouthfeel. the coffee itself is super fruit-forward, both in taste and aroma, which really surprised me ever since i first roasted and cupped it.
i think that these 3 coffees represent the start of walnuts well. unique, created with passion from farm to roast, and authentic to ourselves. we feel like those who drink our coffees, are enjoying them with us. if we don't genuinely enjoy them ourselves, why would you?
all that to say, thank you very much for being here. if you read this far, thank you for putting up with this mumble jumble of a post. i appreciate it a lot. if you are able to try these coffees, it'd make me super happy. if you love them, i'd be even happier.
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