Suns out, cardamom buns out! It's summertime here in the Northern Hemisphere and that can only mean one thing: the season of Build-Outs is upon us! Since the dawn of the internet, we've celebrated new cafes, cafe builds, remodels, refreshes, tear-downs, and glow-ups in a feature series we call The Build-Outs of Coffee. And each year we celebrate podcast style with the Sprudge Podcast Coffee Sprudgecast Coffee Buildcast. Before we get into it, we drink a banging bounty of beautiful brews with an emphasis on DECAF. "We always thought it was cool," says Michelman, "but it just gets tastier and tastier!" The Coffee Partners Coffee Edin Lopez Gesha This stunning gesha comes to us from Edin Geovany Lopez of Santa Bárbara, Honduras. Edin and his family grow coffee on a small but picturesque farm on the Santa Bárbara Mountain overlooking Lake Yojoa. They process and dry their coffee in the nearby community of El Cedral before delivering finished parchment to Beneficio San Vicente, whose incredible team supports them in dry milling, quality feedback, and more. This tiny lot was produced like a traditionally washed coffee, but sealed in barrels to reduce its exposure to ambient oxygen during the fermentation stage. The result is an incredibly clean, round, syrupy coffee full of ripe summer fruit - we're tasting melon, strawberry, blackberry, peach, lime, and jasmine with a hint of caramel in the finish. This is a truly exceptional cup that we're delighted to share. Presta Coffee Candy Blast Decaf This blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast & watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile. Lavender Vanilla Latte In the Sprudge HQ we made a lovely lavender vanilla latte using small-batch Goldvine Syrups. "These days we've been more syrup curious than we used to be," admits Michelman. It's a good thing too, because syrup is delicious. With a rich, decaf espresso base using Verve Coffee Vancouver Blend and the lovely coconut milk from Pacific Barista Series. All coffees brewed in a Hario v60 with a Bookoo scale. Espresso coffee made with a La Marzocco Linea Mini. Check out gear here! The Builds On the first episode of the SPCSCB we set our sights on four cafes that are showing up and showing out in a big way. From Indonesia to Omaha, Nebraska, these cafes are blowing our minds in a big way. The 2026 Build-Outs of Coffee is presented by DONA, Pacific Barista Series, and La Marzocco. https://sprudge.com/build-outs-of-coffee-partners-coffee-in-brooklyn-ny-1041194.html https://sprudge.com/build-outs-of-coffee-hypnos-coffee-in-portland-or-1039272.html https://sprudge.com/build-outs-of-coffee-zen-coffee-company-in-omaha-ne-1005859.html https://sprudge.com/build-outs-of-coffee-kopikina-heulang-in-bogor-city-indonesia-1012658.html This episode of the Coffee Sprudgecast is sponsored by DONA, Pacific Barista Series, noissue, and La Marzocco.
