And if you want a quick lesson on how we brew each of these tasty single origins, check out this kickin video that our girl Swabreen made at Bodhi! Watch Tom in action as he brews it like the best. Most of the official new line-up is already at the shop, so come check em out soon!

Tasty Treats at Federal-- Photo courtesy Jessica Kourkounis for The New York Times

Thanks NYT, come back anytime you want.

Next, check out the news on our cousins down at Federal Donuts! Yesterday, the Inquirer wrote a great little piece and featured Federal as it’s numero uno example of ‘Intentional Scarcity’. But the icing on the cake is a hunky picture of our barista Joshua, looking super fine in that bright blue apron.

Also, when did Federal hire Sally Jesse Raphael?

In other news, we’ll be open 8-5 on Christmas Eve and 9-2 on the big day itself. So come in for a cup of Stumptown to get you through the morning– we all need a little extra something to deal with Sing and Speak Elmo. Finally, if you stop by on Sunday, our OG Gray will be back! Gone since August for grad school, Gray’s back for Christmas and ready to pour some solid cappuccinos. We missed you playa!

Stumptown’s Ethiopian Sota is a mild, sweet and luscious new East African that lives up to the name [pronounced like "Soda"]. We’ve tried this one as drip, cold-brew iced and hand-poured– delicious all around and probably a new favorite!

Another current single origin that we’re feeling at Bodhi is the Costa Rican Herbazu. It’s a sweet number that’s patio dried, leaving a nice, rich flavor that’s a little bit honey and a little bit caramel. All together, super tasty and great for relaxing in the morning time.

And finally, this week we’re getting in a special jawn from Aida Batlle, the El Salvador Kilimanjaro. A week ago, Batlle’s work was featured in the New Yorker, and we can vouch from personal tastings that all the fuss on the Kilimanjaro is definitely worth it. We’ll have this offering by the end of the week, and if you love an appetizing, rich and truly well-developed cup, then you’ll love the Kilimanjaro.

Stop in soon and check out the new offerings!

See y’all tomorrow, and from all of us at Bodhi, happy turkey feast.

The result was one of our busiest weekends yet, selling out of almost every single origin we offer. Good thing we get more coffee a few days later, or we’d have some sad baristas on our hands. Check it out!

Quoth PW:

Hand-Poured Stumptown Coffee

Part coffee preparation, part lab-work in appearance, part alchemy, this slightly more expensive way to get your Stumptown caffeine rush takes a bit longer, but results in a cup that’s somehow both more complex and more subtle. It’s definitely worth the effort, the wait and the few extra coins.