InPhotos: Lineage Coffee Roasting

By now, Orlando has had a chance to get the initial readings on Lineage Coffee Roasting in the East End Market. The menu looks simple – no caramel macchiatos, no skinny lattes – just five or six single-origins, lightly roasted to highlight the flavor of a specific bean. From left to right: Education & Training Leader Ryan Wilcox, Design & Branding Manager Justine Johnson, and Founder/Roaster Jarrett Johnson. {Photo © By the Robinsons}

The industrious Lineage crew puts away the kettles, phones and scales for a few to enjoy a relaxing cup in East End’s courtyard. {Photo © By the Robinsons}

Lineage’s offerings can range from bright, ripe-blueberry sweetness to earthy notes of roasted barley. As is the case with many specialty coffee shops, the uniform grounds to which your barista is adding hot water of a specific temperature have experienced numerous physical transformations en route to the filter before you. {Photo © By the Robinsons}

Oceans away, discerning minds have chosen only the ripe cherries from a given species of tree, turned their focus to the seeds that will be dried to a right level of moisture (11-13%). Then they have carefully stored and packaged the green coffee in preparation for travel to consumer markets. All of this before roasters like Jarrett begin to crack open bags and drop green beans into a hopper. {Photos © By the Robinsons}

To learn more about Lineage Coffee Roasting, read the full article at Abeja de Café.

Jimmy Sherfey is a freelance journalist covering Slow Food in the southeastern United States and special coffee production in Central America. His interests include Latin-American culture, baseball, and Brazilian music from the '60s and '70s. In 2001, he became the first person in history to write "#sustainable." (It was a typo). 

You can find his work as an Audubon Park Community Reporter here, and follow his writing on the ever-changing world of specialty coffee here.