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@donkeyboycoffee

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followers

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ROASTER | EVALUATOR | FAN
celebrating the best in coffee
𝘎𝘳𝘰𝘸𝘪𝘯𝘨 𝘶𝘱, 𝘮𝘺 𝘥𝘢𝘥 𝘵𝘰𝘭𝘥 𝘮𝘦 𝘢 𝘤𝘳𝘺𝘱𝘵𝘪𝘥—𝘩𝘢𝘭𝘧 𝘣𝘰𝘺, 𝘩𝘢𝘭𝘧 𝘥𝘰𝘯𝘬𝘦𝘺—𝘸𝘢𝘵𝘤𝘩𝘦𝘥 𝘰𝘷𝘦𝘳 𝘮𝘦 𝘸𝘩𝘪𝘭𝘦 𝘐 𝘴𝘭𝘦𝘱𝘵.
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Honored to be a judge for the @globalcoffeeawards earlier this summer where our roaster, Colin, got to sample 700+ coffees from Asia, Nothern Africa, and the Middle East!

Congratulations winning roasters 🎉
@allday_roastingcompany @omacoffeeroaster @brew92cafe @woods.ksa @galanicoffee

And winning producers 🎉
@ratnagiri_estate @moplaco_trading @elinjertocoffee

Donkey Boy is first and foremost a fan and it lit our heart on fire to taste wonderful coffees from truly talented coffee people ❤️‍🔥

⏩ swipe to end to see what coffee people are actually like ⏩

📸 by @jael.whitaker taken in Balzac Brothers & Company by @donkeyboycoffee

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2 months ago

Oh my guat you guays we guat a new one landing from Guatemala just in time for @studiofriends.ceramics Makers Market on Sunday 🇬🇹

Origin: Guatemala
Varietal: Gesha
Producer: Stuardo Coto
Process: Washed

Featuring the tasting notes from the marvelous Mika hailing from San Francisco, CA 🌉

Become a Donkey Boy tastemaker, shoot a DM!

#specialtycoffee #specialtycoffeeroaster #gesha #thatdog #cult taken in San Francisco, California by @donkeyboycoffee

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3 months ago

☕️ 6 varietals ☕️ 5 origins ☕️ 5 processing methods❣️Find us Sunday, July 12 from 11-2 at Stonestown Galleria hosted by @studiofriends.ceramics and come check out these amazing local ceramicistas‼️ taken in San Francisco, California by @donkeyboycoffee

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3 months ago

𝕀𝕥’𝕤 𝕥𝕙𝕒𝕥 𝕓𝕠𝕠𝕞, 𝕓𝕠𝕠𝕞, 𝕓𝕠𝕠𝕞 𝕞𝕒𝕟. The coffee inspiring us this week is a Maragogipe by our friend @patch_coffee and @thenativecoffeecompany in collab with @hachi.coffee and @diegosamuel.bermudeztapia

They developed the Enzyflow processing method, a fascinating method using specific enzymes during fermentation to bring out particular characteristics in the coffee. More info on Substack [link in bio].

Origin: Colombia
Producer: @diegosamuel.bermudeztapia
Varietal: Maragogipe
Processing: Enzyflow natural
Density: ~409 g/L
Roasted AT ORIGIN in Colombia

To emphasize the sweetness the process is trying to enhance, we opted to brew on the @kalitausa Wave using a slightly lower water temperate although not too low to lose the clarity of the acidity that Enzyflow produces. The roast was relatively low density so we pushed a little finer on the grind. The result was a really nice body, syrupy, fruity cup.

At Donkey Boy we love spotlighting the work our friends in coffee are doing 💚 taken in San Francisco, California by @donkeyboycoffee

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23 days ago

Super easy brew-at-home guide for this coffee that we are fanning over by @brew92cafe

Origin: Colombia
Producer: @cafegranjalaesperanza
Varietal: Sudan Rume
Processing: Natural
Density: ~424 g/L
Roasted in Saudi Arabia

Been skeptical about Sudan Rume's in the past but this one is changing opinions. We noticed the cardamom as a lovely though dominant note and wanted to preserve the florality and tangy raspberry acidicty so went with the new Hario Neo brewer. To keep the body we used v60 filters. The end result was a nice juicy bodied cup with top notes of baking spices that finish with a bright, playful acidity.

Brew92 has an alternate guide here: https://www.brew92.com/public/brewing_cards/Colombia_Sudan_Rume.jpg taken in San Francisco, California by @donkeyboycoffee

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a month ago

9/10 hot people drink Donkey Boy coffee. Just look at all these hot people. So be a hot person and come see us tomorrow at the @studiofriends.ceramics makers market‼️

Featuring:
🇮🇳 Anaerobic Mossto Catuai
🇮🇳 Sequential Washed Catuai
🇨🇷 Anaerobic Natural Villa Sarchi

Tasting notes by the beautiful Bernice, Bryan, and Joe & Eliseo!

Want a hot body? Perhaps a Maserati? DM us!*

*Disclaimer: We can offer you none of these, but we can offer FREE COFFEE

#specialtycoffee #specialtycoffeeroaster #cult #drinkme taken in San Francisco, California by @donkeyboycoffee

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3 months ago

Donkey Boy airlines would like to invite all passengers bound for Costa Rica to kindly board at this time 🇨🇷

*NEW RELEASE*
Origin: Costa Rica
Varietal: Villa Sarchi
Producer: @volcan.azul
Process: Anaerobic natural

Featuring tasting notes by the jubilant Joe & Eliseo hailing from Santa Cruz, CA 🏄

First release @studiofriends.ceramics makers market on July 12 in San Francisco! Link in bio.

DM me to become one of Donkey Boy’s fabulous v̶i̶c̶t̶i̶m̶s̶ tastemakers!

#specialtycoffeeroaster #coffee taken in San Francisco, California by @donkeyboycoffee

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3 months ago

Slinging sacks like Nicky 💌 This week’s samples are shipping out to our tastemakers TOMORROW 🚛 On deck this week:

🇬🇹 washed Gesha produced by Finca El Mirador
🇨🇷 washed Caturra produced by @cafeteriadonmayo
🇸🇻 natural Anacafe 14 produced by Finca Miravalles
🇮🇳 sequential washed Catuai produced by @ratnagiri_estate

DM me for free coffee!

#yayarea #coffeefriends #specialtycoffeeroaster #coffee by @donkeyboycoffee

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3 months ago

🇨🇴 Experimenting with different roast profiles for a carbonic macerated Pink Bourbon produced by @campohermoso_coffeefarms sourced from @royal.coffee.inc

This one was tricky as the greens are quite dark already with an intense aroma. This makes sensory cues during roasting harder to assess. Had to really lean on @cropster and experience to figure this one out!

DM for samples!

#specialtycoffee #specialtycoffeeroaster #coffeejoy #pinkbourbon #coffeecommunity taken in San Francisco, California by @donkeyboycoffee

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3 months ago

🇬🇹Experimenting with a fancy bean - a washed Guatemalan Gesha from @haceacoffeesource

Batch 1: reference
Charge: 390.3°F
Drop: 410.6°F
DTR: 15.3%

Batch 2: long development
Charge: 402.8°F
Drop: 414.8°F
DTR: 19.4%

Batch 3: low charge + gas
Charge: 368.5°F
Drop: 412°F
DTR: 14.2%

Batch 4: short development
Charge: 390°F
Drop: 406.2°F
DTR: 5.4%

DM me for samples! taken in San Francisco, California by @donkeyboycoffee

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4 months ago

🇪🇹 Brew rec for Rumba by @dakcoffeeroasters sourced by @airworkscoffee

🅑🅔🅐🅝
Varietal: Landrace
Processing: Semi-anaerobic natural
Altitude: 2200 MASL
Density: 445 g/L

🅝🅞🅣🅔🅢
* What I love about boiled down fruits as a flavor is the jammy sweetness combined with that candylike tang, to preserve this I went with the Hario Neo to maintain the brightness and speed the extraction to avoid overwhelming with the fermenty compounds from the processing
* The sweetness and acidity hit at the front while the tang lasts long into the aftertaste keeping me salivating for minutes after by @donkeyboycoffee

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4 months ago

🇨🇴 Brew rec for Damn Fine Cherry Pie by @brandywinecoffeeroasters with gear by @sibaristcoffee and @kalitausa

Co-ferments can be hit or miss for me but Brandywine consistently hits. While co-ferments can be single-noted, it was a stroke of genius to combine a cherry with a cinnamon co-ferment to get a nice sweet/spiced complexity 🎯

RIP David Lynch, forever wild at heart 🫀

#pourover #coffee #specialtycoffee #twinpeaks #brew by @donkeyboycoffee

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4 months ago