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Not Deer Teeth by Alexander Jennings

The piece is titled ‘Not Deer Teeth’, and is intended to be a depiction of the teeth of a Not Deer, a creature that I personally have witnessed.

The subject is an array of deer’s teeth (that I personally collected) as one might expect of a museum or other display, but the arrangement mimics that of a carnivore. Deer, or regular deer at least, do not have top front teeth, and they certainly do not have canines as this one appears to.

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An interview with master roaster Connor Buchanan

What does coffee mean to you?

What it means to me has changed a lot since I started roasting. To most, coffee is just the black stuff that comes from an urn. You don’t think about where it comes from. All of the steps it takes to go from a thing that grows out of the ground to a liquid in your cup. Becoming a roaster, I have learned about the process, but I feel much closer to the source. When I open a bag of green beans, I can almost feel the connection to the farmers who grew it. That is the next thing I want to get into. It’s made me want to go back to the source and form a relationship with the people to grow the beans in the first place.

Connor Buchanan, our roaster, was interviewed for the latest issue of Cryptids and Coffee (A zine for people who love one or the other.) Read along and find out what coffee means to Connor. Ellijay, Georgia, Mountian Town Coffee Roasting, Things to do in Ellijay

What is your favorite bean?

Ethiopian coffee beans are one of my favorites. These beans make me want to jump on a plane to Kembata and visit the farm they were grown on. I want to feel the soil between my toes and see where they grow this coffee. I am mildly obsessed, honestly. Right now, I am roasting Jackalope Joe, our Etheopean blend, and while I do that, I am listening to Etheopean Jazz. Mulatu Astake is the artist. I listen to music from all over the world, so I like to listen to music from where the beans are from as much as I can while roasting.

What flavors are you looking for when roasting your coffee?

We are sticking to the lighter side of medium. Keeping it light allows the beans to keep more of their distinct flavor. With small batching roasting, we can get out lighter roasts to our customers quickly so they can experience the full flavor of the beans. Jackalope Joe has a nice blueberry, strawberry, and nutty taste and smell.

What is the difference between roasting a blonder roast vs. a darker roast?

A light roast coffee is going to have brighter and more subtle flavors. You will taste the bean’s origin, and the flavor will vary a bit from batch to batch. The darker you get, the more those bright flavors get muted. A medium roast can still highlight the unique characteristics of a bean, but it will have a much more consistent flavor than a light roast, and some of the subtle undertones will be lost in favor of a more uniform “coffee” taste. Coffee is best around 48 hours after it is roasted and will maintain peak flavor for about 6 weeks. With a darker roast, you get more of the bitter and earthy flavors that have long been associated with coffee over the same period without as much of a peak. It’s really a difference in flavor degradation. If you were to drink a light roast 2 weeks after a roast and then the same batch of beans again, but 2 months after a roast, you would notice a loss of flavor notes. If you were to drink a dark roast at 2 weeks and then again at 2 months, you wouldn’t see much difference in flavor. (That’s why big box brands tend to start medium and get darker! It’s much easier which to have consistency from bag to bag and year to year with a dark roast.)

Connor Buchanan, our roaster, was interviewed for the latest issue of Cryptids and Coffee (A zine for people who love one or the other.) Read along and find out what coffee means to Connor. Ellijay, Georgia, Mountian Town Coffee Roasting, Things to do in Ellijay

Has roasting impacted the way you drink coffee now?

I always drink it black. I tend to drink cold brew in the summer, so I am eager to figure out what blends will brew the best cold. I am excited about a new blend of Ethiopian and Bali Blue Moon (Goblin Grog). It’s our new and improved Bigfoot Brew. The Bali Blue Moon has vanilla and dark chocolate flavor notes. That, paired with our Ethiopian’s berry flavors, should make an interesting cold brew. I’ve been into the cold brew with coconut syrup lately, and I think all those flavors together will play nicely with coconut.

So you’ve roasted the coffee; how is business going?

It’s funny. I keep getting really excited when I roast and overestimate my beans. Sometimes I think I will roast too much coffee and need to be reined in, but then I check on our stock, and it is just gone. It’s really cool to be a part of this and to see it going so well. I was really worried that I would roast all of this coffee and it would just sit, but if anything, we might be understocking at our current rate. I recently checked on our stock at Ellijay Coffeehouse, and it was just gone. We can’t keep Jackalope Joe on the shelves. It is so good, and it just sells out so fast.

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Goblin Grog: An Enchanting Coffee Experience

If you’re a coffee enthusiast seeking a bold and captivating flavor experience, look no further than Mountain Town Coffee Roasting’s Goblin Grog. This medium roast is a unique creation that stands out among its Indonesian counterparts. With its creamy and rich profile, accompanied by tantalizing notes of vanilla bean and dark chocolate, Goblin Grog is a true treasure for coffee lovers.

Goblin Grog enchants with its distinctive flavor profile. Unlike many Indonesian coffees known for their earthy tones, Goblin Grog takes a different path, providing a smoother and more refined experience. The medium roast strikes the perfect balance, allowing the flavors to shine through harmoniously. As you savor each sip, you’ll be greeted by the luxurious embrace of creamy vanilla bean notes, reminiscent of a decadent dessert. The subtle hint of dark chocolate adds depth and richness, creating a truly indulgent coffee experience.

Whether you’re a seasoned coffee aficionado or simply seeking a remarkable coffee experience, Goblin Grog is a must-try. Indulge in this bold and medium roast, allowing it to transport you to a world of exquisite flavors and a touch of goblin folklore. So, grab your favorite mug, prepare to be enchanted, and savor each sip of Mountain Town Coffee Roasting’s Goblin Grog.

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Skull Stamp by Amanda Smith

Skull Stamp by Amanda Smith is featured in Cryptids and Coffee Volume 1. Issue 2. You can find more of Amanda’s work on Instagram and in future issues of Cryptids and Coffee (A zine for people who love one or the other.)

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The Squonk: From Folklore to Flavorful Beans

In the realm of cryptids, there are few creatures as intriguing and elusive as the Squonk. This mythical creature, known for its melancholic nature and ability to dissolve into tears, has captured the imagination of storytellers and artists for generations. However, its presence doesn’t end there. Mountain Town Coffee Roasting has harnessed the essence of the Squonk to create a coffee blend that not only tantalizes the taste buds but also celebrates the rich tapestry of pop culture.

While the Squonk may not be as widely recognized as some legendary creatures, its unique qualities have earned it a special place in various forms of pop culture. From literature to music and even gaming, the Squonk has left its mark.

In literature, the Squonk has appeared in various works, often as a symbol of sorrow and vulnerability. Its tearful nature has been a source of inspiration for authors exploring themes of melancholy and the human condition.

Musicians, too, have drawn inspiration from the Squonk. Progressive rock band Genesis immortalized the creature in their iconic song “Squonk.” The haunting lyrics and ethereal melodies captured the essence of the Squonk’s sadness, captivating audiences worldwide.

In the realm of gaming, the Squonk has found its way into the hearts of players. From magical creatures in fantasy role-playing games to collectible cards in trading card games, the Squonk’s unique characteristics have been embraced by gamers seeking a touch of mystique.

Our goal at Mountain Town Coffee Roasting is to roast exceptional coffee and artfully embrace the mythical allure of the Squonk. Drawing inspiration from the creature’s legendary tears, we have roasted a coffee that encapsulates its essence.

A Squonk Supreme is a medium-bodied Rwandan coffee that delivers a fusion of flavors. With hints of pineapple, lemon verbena, grapefruit, berry, and honey, it offers a mesmerizing taste experience. Just like the Squonk’s tears, this bean evokes a sense of despondency that mingles with the joy of a perfectly brewed cup, leaving a lasting impression on the palate.

As we savor the aromatic brew, let us celebrate the fusion of folklore and pop culture, recognizing the profound influence these captivating cryptids have on our collective imagination. So, next time you seek a truly exceptional cup of coffee, embrace the mystique of A Squonk Supreme and embark on a remarkable journey through flavors and legends, courtesy of Mountain Town Coffee Roasting.

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Cryptids and Coffee The Tripodero

The Tripodero hails from the chaparral forests of Southern California. As its name alludes, the creature stands on three limbs, two thin telescopic legs, a kangaroo like tail, and is fashioned in a stance like a tripod. The anatomy of the Tripodero’s legs gives this creature the ability to vertically elevate at will through the thicket of the chaparral floor and rise above to view potential prey. The Tripedro is small, stealthy, and stout. Its snout stretches over its head to quickly devour food and store small pellets of hardened clay gathered from the chaparral floor.

The chaparral forests are mostly fixed on slopes and ridges, giving the Tripedro a sight advantage. When it acquires a target, the Tripodero will use a round of clay stored in its snout and, with a sitting motion, project the hard clay at its victim to render it unconscious. Once the victim is clearly down, the Tripodero will contract its legs, descend the ridgeside, and eat its prey until the last bone is gone.