Saltmarsh Roasters · Issue 41 · October 2026
New lot
The harvest from Huila is in, and it tastes like apricot jam
Forty-two sacks arrived on Monday from the Castaño family's farm at 1,850 metres. We cupped it eleven ways before settling on a roast two minutes shorter than last year's.
The cherries were picked riper and dried slower, on raised beds under shade, for 23 days instead of 14. That shows up as sweetness you would normally have to roast darker to get, so we did the opposite and stopped earlier.
Read the roast notesBrew better
Your grinder's numbers mean nothing. Use this instead
A setting of 14 on one grinder is 22 on another. We describe four grind sizes by what they feel like between your fingers.
From the bar
Ines's recipe for the new lot: 15 g, 250 g, three pours
Water at 94 °C, a 40-second bloom, done in 2:45. If it tastes thin, grind finer before you change anything else.
Three short things
- 1
The roastery is open on Saturdays again
From 17 October, 10 to 14 o'clock. Cuppings at 11, free, bring nothing.
- 2
Bags are now paper all the way through
No liner, no valve. They go in the paper bin; drink the coffee within five weeks.
- 3
Decaf drinkers, we heard you
A sugar-cane decaf from the same region lands in November. Reply to this email to get first dibs.
For subscribers, until Sunday 18 October
Huila, Castaño family, 250 g
€ 11.82 € 13.90
15% off with the code SLOWPOST41. Whole bean or ground to order, roasted on Tuesday and Thursday.
Order a bagUntil next month, keep it slow.Maren Olufsen, head roaster
You get The Slow Post because you signed up at the roastery or at saltmarshroasters.example. One email a month, never shared.
Saltmarsh Roasters · Deichstraat 9 · 26721 Emden · Germany