Every coffee professional has that one coffee that changes their perspective forever. For me, it was a natural processed Kenyan coffee I encountered in 2018 that completely transformed my understanding of what coffee could be.

I remember the day vividly - I was at a cupping event in Houston, nursing an injured knee, when I first encountered this remarkable coffee. The moment I opened the bag, I was hit with an intensity that I'd never experienced before. The aroma was intoxicating - a complex symphony of strawberries, blueberries, and fruits that were hard to pinpoint. What made it even more remarkable was that this was a natural processed coffee, yet it was incredibly clean - something unusual for naturals at the time.

At $4.04 per pound, it was significantly more expensive than what I was typically working with. But sometimes, you encounter something so unique that price becomes secondary. I knew I had to explore this coffee further, even if I wasn't sure how to market it to my customers.

The journey with this coffee became a masterclass in roasting. My initial light roasts didn't capture the magic I'd experienced at the cupping. Medium roasts started showing promise, but it was the dark roast that surprisingly unveiled new dimensions of flavor. This coffee challenged every preconception I had about roasting African coffees.

Through countless hours of experimentation, sharing with customers, and gathering feedback, this coffee became my teacher. It taught me that sometimes the most interesting coffees aren't necessarily the ones that taste the best immediately, but rather those that push us to grow and evolve our craft. This experience eventually led to the development of our "Contagious" blend, which celebrates the unexpected beauty of darker-roasted African coffees.

Years later, I still find myself chasing that same feeling of discovery. Every new coffee that comes across my roasting deck is an opportunity to learn something new, to push boundaries, and to challenge assumptions. This is what makes coffee such a fascinating pursuit - there's always something new to discover, always another level to reach.

For coffee enthusiasts and professionals alike, I encourage you to seek out these challenging experiences. Don't just look for "good" coffee - look for interesting coffee. Look for the coffees that make you question what you know, that push you to experiment and grow. Because sometimes, the most valuable experiences come from the coffees that don't fit neatly into our expectations.