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Happy Wednesday!

Let's get down to business; Christmas is over, so now what? First of all, we will be closed for New Year's on December 31st and January 1st. That means the last day of roasting in 2018 is Friday, December 28th. We will be at the Western Wake Farmers Market on Saturday, December 29th.

Next order of business. Carefully read the mug above..."Lack of planning on your part does not constitute an emergency on my part." Check your coffee supply, people! Sean and I roast as fast as we can. When you think you only have a couple days of coffee left, please place an order . It usually takes us a day to process an order. If you are having your coffee shipped, you'll probably want to order at least five days before running out. That accounts for shipping time. For those of you who want something specific, it is necessary to order online , because, chances are we will not have the coffee you are looking for on the shelf. Our inventory is based on what is ordered online. However, we love when customers are willing to try different things off of our shelves.

Finally, in 2019 we will be making some changes. If you take a look at our website, you'll notice a smaller selection of coffee. Inventory runs very low in December. That means it's time to order more coffee! We'll be bringing back most of our favorites and will talk to our importer to see if he has anything interesting for us to try.

Starting January 2nd, we will be extending our shop hours! Muddy Dog will now be open Monday- Friday, 10:30 am- 6:30 pm! Also, our retail shop will be getting a face lift within the next couple of months.

The growth and changes we'll all be seeing is because of you! Thank you for your continued support! We post many updates on social media, so, remember to "like" us on Facebook and Instagram .

See ya' in 2019!

Debbie, Jim and Sean









The Backstory

Monsooned coffees are stored in special warehouses until the Monsoon season comes around, when the sides of the structure are opened and moist monsoon winds circulate around the coffee making it swell in size and take on a mellowed but aggressive, musty flavor. Arabica coffee is spread on the floor of the special monsooning warehouse in Mangalore, raked and turned around by hand to enable them to soak in moisture of the humid winds. The monsooning process takes around 12 to 16 months of duration, where in the beans swell to twice their original size and turn into pale golden color. Then there are additional hand-sortings to remove any coffee that did not expand properly, and the coffee is prepared for export.
 
Cupping Notes

Ultra-low acidity. Woody flavors, sandalwood, white oak. Slight earthiness.


Sale price for 1 lb. $14.11

The Backstory

Beginning in 1928, Manuel Rojas and his sister Romelia had visions of growing coffee in the Tarrazu region. They became one of the first families to plant coffee in this famous region. Soon after seeing the quality of the coffee produced and its distinct acidity and aroma, the majority of peasants and farmers changed crops from sugar to coffee.
The pure air and crystal clear waters of Tarrazu are what made Roberto Montero Castro fall in love with the slopes of San Marcos de Tarrazu. Given that the Rojas family had no immediate descendants, they sold their farm and mill to this visionary. Completely dedicated to this passion, Montero actually offered assistance in farming techniques and consultative services to the peasant farmers of Tarrazu.
Blessed with just the right amount of tropical acidity, the soil of Tarrazu produces a coffee of tremendously unique quality. On these soils Don Roberto Tarrazu was born, grown at no less than 4200 feet with brilliant acidity, a full body and rich aroma.


Cupping Notes
Simple, sweet, balanced. Cocoa powder, honey.

Sale price for 1 lb. $13.60
Muddy Dog Roasting Company | 919-371-2818 | sales@muddydogcoffee.com | www.muddydogcoffee.com