Category Archives: Roastery

Thinking Differently About Specialty Coffee: Notes from the Roaster

Temple Coffee Roaster Jake Deome


George Howell was right about one thing: Drip coffee is an experience, drinking from the piping hot down to room temperature. A cup of coffee is an experience as it changes shape, as it changes flavor, as your perception of it changes and the world around it changes.


About eight months ago I had the opportunity to sit and listen to George Howell (George Howell Coffee, The Coffee Connection) talk about quality and sustainability in specialty coffee. He spoke about his love for the ever changing, ever cooling cup of drip coffee, and how he creates a relationship with every coffee. It’s a mindset that I have been bringing to my own coffee journey ever since.


While I still cup every batch that comes out of my roaster, I have been brewing every single origin coffee as drip during the profiling process and enjoying it on the front patio of the cafe. Doing this has given me the opportunity to get to know my coffees more intimately, which allows me to understand the ever changing roasting process under a better light.


For example, I received my favorite coffee of the year at the roasterie a few weeks ago. It comes from a family farm in Panama that has been producing wonderful coffees for four generations. With a wealth of knowledge and a lot of care the Hartmann estate creates the coffee that I absolutely look forward to each and every spring. I roasted this coffee with quick heat and variable drum speeds to try and develop the softer sweeter notes that lie within. I brought out a nice plum acidity that evolved into a deep peach sweetness as it cooled in the cup. While hot this coffee is aromatically heavy with an unassuming acidity and soft body. It reminds me more of an effervescent floral tea more so than a hot cup of coffee, yet as it cools the flavor sort of congeals and gains a syrupy mouth feel. The coffee loses its aromatics and gains a ripe peach flavor that coats the palate and bring a richness that previously was not in the cup.


This evolution of flavor and mouth feel is what draws me to this coffee every year and its what keeps me coming back to it day after day, roast after roast, and cup after cup. It is a coffee that I have built a relationship with over years and now we meet not as roaster and coffee but as old friends catching up on lost time.


I try to have these passionate relationships with each of the coffees I roast; some are old friends, some are new, some fight me every step of the way, some are docile like fawn in a meadow, but all of them are full of life. It’s my job to highlight their triumphs and communicate their personalities to the people who drink them.


I want to challenge you to take a second next time you have a cup of coffee in front of you: Take your time, get to know the coffee, listen to what it is trying to tell you, and enjoy it for what it is.


-Jake Deome, Roaster. Follow Jake on Instagram @shepherdofman.

Kopi Luwak vs. Geisha in a Most Controversial Cupping

Kopi Luwak, Geisha, Temple Coffee


It’s not everyday that a bag of sh*t falls into your lap.


Let me explain.


A wholesale client of ours recently returned from a trip to Bali. Being a well-intentioned coffee enthusiast, he generously brought us a bag of Kopi Luwak. Aka civet coffee. Aka the cat sh*t coffee.


The allure of this notoriously expensive coffee has nothing to do with the climate or elevation in which it’s grown. Nothing to do with cultivar. Rather, its fame resides in a very specialized form of processing. First, a small, cat-like animal called the civet eats coffee cherries, which ferment while passing through the civet’s digestive system. Once excreted, the indigestible seeds or coffee beans are picked from the feces in all their ooey-gooey glory.


(Note: You should be grossed out. Please, be grossed out.)


In the coffee industry, it’s common knowledge that Kopi Luwak is little more than marketing hype. By most accounts, it tastes like the thing from which it came (remember, that thing is poop). That’s because the coffee is rewarded with high prices based on civet processing and little else. Not cup quality, not growing conditions, not traditional processing or varietal. But because of wildly outlandish prices and movies like The Bucket List, Kopi Luwak carries mystique and novelty that many people find attractive. That’s because Kopi Luwak is more than a coffee, it’s an event. Good, great, or horrible, it’s a story you tell friends.

Kopi Luwak, Temple Coffee, Geisha

Ironically, you can say similar things about a coffee that many specialty connoisseurs revere above all else. A coffee that often demands outrageously high prices. A coffee you tell your friends about, and somewhere in the story is how much you paid for this illustrious bean. Of course, we’re talking about Geisha, a rare coffee varietal typically grown at extremely high elevation. While Geisha often yields what coffee professionals consider a superb cup, I think we can agree there’s a certain amount of mystique and novelty about it as well.


The opportunity to pit these two monsters of marketing against one another is rare. And what better arena to showcase the showdown than our weekly public cupping? Let the people speak. Is Geisha really that good? Is Luwak really that bad? How did they compare to a typical cup of specialty grade coffee?


To answer these questions, we assembled a diverse table of coffees: a Kenya Gichuka, the Kopi Luwak, a Costa Rica Honey, a Guatemala Geisha, and Temple’s Panama La Esmeralda Geisha, a coffee produced by the most famous coffee farm in the world.


While it was important to taste these coffees blind, we prefaced the cupping by informing our 20 or so attendees that indeed they’d be tasting a coffee that came from the southside of a civet. Leave now or forever hold your peace type of thing.


Turns out, we had an adventurous crowd. No one bailed. Game on.


The rules were simple: try each coffee, take a few mental notes, and select a few favorites. We also encouraged them to try and pick out the Kopi Luwak. Be it amazing or unpalatable, let’s see if it stands out in someway.


The cupping proceeded with a mix of modest slurps, spit cups, and a little Coltrane to set the mood. I knew where the Kopi Luwak coffee was on the table, so I secretly watched the faces of the attendees when they tried it. Either they all had phenomenal poker faces or it wasn’t horrible enough to involuntarily convulse.

Kopi Luwak, Temple Coffee, Geisha

Once the tasting concluded, we pointed to each coffee on the table and asked, by a show of hands, which was their favorite. Aside from a few hands here and there, all the action took place when we reached the juggernauts on the table.


Pointing to the Kopi Luwak, we asked, “Who liked this one best?”


No hands. Zero, zilch, nada.


Pointing to the Esmeralda Geisha, “Who liked this one best?”


It wasn’t even close. Half the people in attendance raised their hand.


Game, set, match: Geisha by a landslide.


We asked the attendees to describe the Luwak. “Musty.” “Weird.” “An encyclopedia of roasting defects.” “Rancid barbeque sauce.” “Petrified dinosaur droppings steeped in bathtub water.” Ok, that last one was Washington Post’s food writer Tim Carmen, but you get the picture. Clearly, in terms of cup quality or drinkability, this particular Kopi Luwak does not carry its weight in gold.


(On a side note, a few of us were mesmerized by the amount of oil that continually beaded to the top of the Luwak after scooping out the grounds. It just kept rising like some unidentifiable sewage.)

Kopi Luwak, Geisha, Temple Coffee, Cupping

The Esmeralda Geisha, however, was described as “full of life.” “Maybe the best coffee I’ve ever had.” “Fruity, floral.” “Like nothing I’ve ever tasted in coffee.” Just my humble opinion, but these types of coffee experiences are worth the pretty penny. They’re memorable in pleasant ways. They escape the savage exoticism of Luwak while retaining genuine, justifiable excitement and wonder.


We held this cupping to dispel myths. To challenge hype. As specialty coffee grows, inevitable is the inclusion of big marketing dollars and six-dollar-burger like campaigns that attempt to cash in on an expanding market. Our attendees walked away with very solidified opinions about at least one such gimmick. They also walked away with that rancid bathtub taste still in their mouths, because holy crap, that stuff stays with you a while.

Top 30 Coffees of 2014

After being awarded the #1 Coffee of 2013 by CoffeeReview last year, we’re pleased to announce that TWO of our coffees made this year’s list. First, our Kenya Makwa AB came in at No. 19 with all its orange and dark chocolate goodness. And who can forget our Panama Los Lajones Bambu Geisha and its distinct stone fruit intensity and soft, silky body? This one ranked No. 5 in the world.

Of course, coffees are seasonal and most that made the list are long gone. But if you’re looking for similar offerings, check out our Panama La Esmeralda Geishaand Kenya Gachika AA and decide for yourself if these will make the list next year!

City Scout x Temple: The Coffee Story


Temple Coffee recently teamed with City Scout, a new lifestyle guide for all things hip in Sacramento. Last week, we unveiled The Coffee Story, a five-part blog series that traces key figures and positions that contribute to bringing you your daily cup of coffee. You can view the culminating video counterpart above, and visit to view The Coffee Story blog series.


Ethiopia Boke Washed Grade 1

Temple Coffee Ethiopia Boke Washed 95 points


We’re thrilled to announce our Ethiopia Boke Washed Grade 1 has received a 95 point review on!



“Delicate but rich; fine, layered complexity. Lilac, honey, apricot, raspberry, sandalwood, much more in aroma and cup. Gently bright, lively, almost effervescent acidity; lightly syrupy, buoyant mouthfeel. Flavor consolidates, though the floral note in particular persists in a long, resonant finish.” 

To purchase, click here. For full review, visit


Coffee Review’s Top US Coffee Cities: Sacramento Makes the Cut



















Sacramento makes’s list of Top US Coffee Cities, showing yet again why Sacramento is becoming widely recognized as a destination location for specialty coffee lovers. With 47 of the 49 coffees reviewed from Sacramento, Temple Coffee is proud to help garner attention towards the city we love. If you’re unfamiliar with CoffeeReview, it is the number one resource for in-depth, unbiased coffee scores and reviews, giving small roasters an opportunity to prove their coffee stands among the best in the world.

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