April 1, 2019
Shipped April 1, 2019
In this issue we take you to the Angeles Crest Creamery (where newborn baby goats abound) to talk cheesemaking; We interview chefs Kwang Uh and Mina Park of the reborn L.A. restaurant Baroo about fermentation, inspirations, and unexpected accolades; a few of our favorite green coffee buyers share their views on naturally-processed coffees; your next horoscope awaits; Our advice columnist takes on a kimchi-curious boyfriend; and more.
We introduce a vibrant Ethiopia, our first “natural process” coffee purchase, paired with an exceptionally sweet “honey-processed” coffee from Colombia, all tamed and balanced by a couple of our favorites from Latin America. Complex, but crowd-pleasing.
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