To quote the one and only Bob Ross, "Variety is the spice of life." Just landing from the distant region known as Tanzania in the village of Induna, we have been able to get ahold of a lovely microlot that is one of the fruitier coffees we have had yet. Sporting a berry sweetness and a clean orange zest finish, it's going to make the African coffee drinkers smile from ear to ear. The coffee is hand milled on location by the family that owns the farm. More coffees will be coming in soon, we will also be adding some of these offerings to the site here in limited quantities so stay tuned and Cheers!
That's right folks, we are having a little get together to celebrate the reopening of Footsloggers of Blowing Rock as well as Camp Coffee Roasters new roastery space. Food, beer, music and friends will be aplenty as well as some of our newest coffees. We will be collaborating with Footsloggers to do some sweet giveaways via raffle of our coffees, brew gear, and sweet outdoor gear as well. More details will follow. Camp Coffee will be open that day at 7 am and festivities will begin around 10 am so come see what's happening.
Team Camp will be doing free samples of our coffees via chemex and French press as well as some beginners coffee cupping . Saturday June 4th, be there or be square.
With such a good response to our free shipping during our online store launch, we decided to share the love a little bit longer. FREE SHIPPING all during the month of May. Just use the code - happycamper - in the promo box.
We have been working on the website for some time. Today, we are launching our online store. The first 25 people to order will get FREE SHIPPING! That's right... We will ship the first 25 orders for FREE. Just use the coupon code happycamper
and you will get FREE SHIPPING. BOOM!!!
Thank you to everyone for your support while we built the online store. We will be updating the blog with special deals and hook ups as we begin to roll out our coffees.
Team Camp has had the pleasure of attending the Speciallty Coffee Association of Americas 2016 trade show in Atlanta this April. Thousands of people from around the world converge on Atlanta to talk coffee.
Our community comes together to nerd out about the craft we all love. Baristas, roasters, coffee farmers, importers, exporters and everything in between is here to talk about coffee in every aspect you could imagine.
It's an overload of info and a great chance to find new tools and equipment to make better coffee.
The crew at Team Camp is glad to be part of the community and we can't wait to share our passion and experiences with you. Whether it be at the shop or through our roaster coffee we bring to you here on the site. Thank you for being a part of such a great community. Cheers!
Hello coffee lovers, I've been pondering a series to add to the blog and this will be the first installment of "Brewing On Location" where we will be out and about brewing our Camp Coffee Roaster coffees. We will be in the woods, on the road, and all over. Nothing fancy , just going to go out and find some good places to share some great coffee with some exceptional people.
Today I was "Oscar Mike" that's a military term for "on the move" in the motor pool at an Army unit in an undisclosed location. We had an Aeropress, a blade grinder, a K cup brewer for hot water and an old Bunn glass pot to pour from ( like I said, nothing fancy...) Oh and our M-88 recovery vehicle. I met up with Sergeant Wag and Sergeant J and we gathered the resources available to enjoy one of my test blends I'm working on. It's gonna be a bold and buttery coffee that our dark drinkers are sure to love. We didn't have scales or a perfect temp on the water but the coffee was right on time. The Aeropress created a smooth cup with a rich body and that lingering, buttery mouthfeel that put a smile on our faces . A big thanks to the guys for taking the time to find such a sweet spot to enjoy a great cup of coffee with some old friends. I spent a year in Iraq with these 2 guys and I couldn't think of a better way to start this series. That's one of the things I love about good coffee, drinking it is always nice BUT sharing it with good friends is even better.
Camp Coffee will have this blend on the shelf soon as well as online so keep an eye out. Still searching for the perfect name for this blend too so feel free to comment if you have any ideas. If I end up using the name you suggest I'll send you a bag of it. Stay tuned for more... Cheers!
I love getting feedback from the folks who are drinking our coffees. It's always a treat to read cupping and tasting notes from fellow coffee lovers. It's easy to get tunnel vision when cupping coffees on a regular basis and tasting a certain coffee a few times, it's also easy to have certain expectations right out of the gate that can make it tough to discover some of the secrets a coffee may be holding.
Its such a delight to have #teamcamp in the shop to kick around ideas of what is good and what can be improved. Our team has been an essential part of the puzzle as we have began the journey of roasting coffee. A quick shout out to Team Camp, thank you for being awesome!
Pulled out the trusty chemex this morning to wrap my head around a clean cup of our Honduran San Antonio Co-Op and its sweetness is really developing nicely. About 4 days off the roast the notes of plum and raisins are really talking to me. The chemex creates such a nice clean cup and still gives you that buttery mouthfeel that is so pleasing.
If you find yourself out and about near Blowing Rock, stop in and check out the new space and have a cup. Stay tuned as we are about to release our first batch of COLD BREW
Bense had taken the lead on our CAMP COLD BREW PROJECT and we are so stoked to get it rolling.
Just a reminder to go outside and play ... Have some coffee then go play! Cheers!
After profiling a few smaller batches, we roasted our first batch of Kenya Kieni AA today and we can't wait to get it in the cup. It's good practice to allow the beans at a minimum, 48 hours to rest and release the gases created in the roast process. Yes, coffee "needs a break" after the roast before it reached the perfect window to brew.