A month goes by...

Greetings Friends,

How's it going? We are having a good time this Spring. Our lives outside of coffee have been wild. Me personally? My wife, Sarah, is going to be giving birth to another coffee baby in late June. We moved into an amazing old house on Virginia Ave., in the Squier Park neighborhood of KCMO. It's been busy, and we are always trying to peel back our eyelids to stay present in lives that seem to be cruising by at blinding speeds.

On the coffee front, we have some exciting coffees in house. We have 2 different lots of Burundi. Both have citrus & earth tones, but both have different cup characteristics. We just got a microlot in from Huila, Colombia -wild & sweet flavors happening in there. Look for those to be on our shelf & in your cup when we open here shortly.

Also, our countertops are in!! Our talented friend, Danny, came through with an absolutely beautiful specimen of wood color, texture & construction. Thanks Danny.

Cheers,

coffee smatterings

Things are happening around the Oddly Correct coffee roasting shack. Briscoe Panels are up, as the photos depict. I am really happy with them. I look forward to spending some more time diving in to the curious matter that inhabits the oh-so-classy plywood and paint.

We have been enjoying the weather shift, as I am certain the rest of you have as well. Euphoric feelings of wind on the face that do not threaten the longevity of one's features on one's face are one of the little benefits of this weather.

We scored a sweet drying rack for our printed 12 oz coffee bags. It is a salvaged bed spring from a crib that had out-lived its frame's stability. Works for us, thanks, Lee.

I have also enjoyed the sensation of pushing a load of coffee in shopping cart recently. It's not so high on the list as finding an arrowhead, or seeing a live armadillo up close in nature(both of which happened recently), but it's still satisfying.

Other than that, stay tuned. Burundi coffee coming soon for real.

xo

Spring

Hello. Happy Spring.

I was talking to a woman a couple of days ago, telling of what we have going on with the shop, etc. She remarked something along the lines of, "you mean the shop that was going to be open in November?" - I said, "Uh, yeah, that one..." It was actually motivating to get a jab from someone I know not. She's right.

So, the now proverbial three week mark has been set. I am calling some numbers on Monday, that should put things in to motion. Some features will be installed this week to make the retail space feel more retail-y, and our lovely bar top-in-progress is, well, in progress. The artist who is crafting it believes our timing can connect.

On the home-delivery front, we will be sending out a Fair Trade Organic Papua New Guinea. It's got some passion fruitish tones, followed by a mild Indonesian must. I am a fan. So, if you are into that sort of thing, and you live, let's say, between the River Market and Brookside, I will be happy to rest upon your doorstep a hand-crafted bag of coffee. Click hither.

This week, we will be installing a couple panels from the always fine, Brandon Briscoe. He agreed to create a piece or two bring some life to a dark place in the shop. I am imagining it will tie the room together similar to the Dude's rug. Let's hope the fate of the painting is not parallel.

soo...

So, apparently it's still winter, despite the fine, fine weather last week. I think it may be considered a blizzard outside. Why not get up and head out in it to get some bouldering in with friends @ threehouse.

Things are moving along at the shop on Main St. We have been getting stuff in order with the officials, and so on.

There's a new coffee shop in town. Mud Pie Vegan Bakery & Coffeehouse opened this past week. We are excited to be roasting coffee for them. They went with an espresso that suited their tastes, as well as rotating drip coffees. I had a cashew milk latte today. The milk is crafted there, which is a beautiful thing. It's great to see passion coming from behind there bar, in what is such a great space & staple of 39th St. I recommend the chocolate bundt cake for breakfast.

It's been a time also, when printing has been able to be loosened up a little bit. Excited we are to take on some more mind-stretching projects.

Cheers to you all,

alright then

Things are going well with the shop on Main St. City processes
are going smooth, and shall hopefully be symbiotic in the end. I am hesitant to say when I think we'll be open, but I believe it will be soon. Sunlight has been flooding the shop in the mornings. Can't wait to share it.

Rudy, my bike doctor, hooked me up with some cyclocross tires this week, and I am now snow-able. I made a bike & trailer delivery of 60 lbs without pain or injury. It felt great to be mobile again.

As for coffees, we have a beautiful Papua New Guinea in house, Honeyopia is back, and a Burundi will be in house next week. New print elements are in the works as well. yeehaw.

Also, here's a before and after pic of what happens to humans after a dozen years of coffee roasting.

cabin feverish

Alright, it's the semi-dead o winter. We've had two 50 degree days, and the snow is on it's way out until another batch comes in a couple days. Just as well, we say, yeah? It's winter & it's good.

Red tape abounds with our process of opening on Main St. That's fine, of course, but it has caused me to orient my thinking a little differently. We are bringing in some exciting coffees, and we are having fun tasting them, and pairing them with various grub & spices. Since it's cabin fever season, we might as well woodshed.

We've had some fun cuppings over the past few weeks. Thanks for coming out and spitting out our coffee.

More work is being done on getting out some new coffee bag prints, as well as some posters that pimp what's going on in our heads - for better or for worse~

That's it. High five. Talk to you soon.

eating snow

So, the first real snow has hit Kansas City for 2011. Monday morning arrived, and I was excited to ride on some fresh snow and get to roasting some orders today.

Riding in was great-almost euphoric. Not many folks had made tracks yet. Still riding on slicks, I was able to navigate some fresh snow with a few fishtails.

Riding back was a slightly different story. I have been riding this season so far without a fall, as one rides the luck in the empty gas tank as much the fumes. With 4 hours of traffic & some ice on the roads, I indeed, metaphorically, ate some snow-covered pavement.

A smile was on my face the whole time, and the snow was delicious. The time has come for an upgrade. The good bike-doctor, Rudy, will be trading some work on bike upgrades for coffee love. Thanks Dr. Rudy.