From the LA Weekly, an article authored by Jonathon Gold, Pulitzer Prize winning food critic:
“The first wave of American coffee culture was probably the 19th century surge that put Folgers on every table, and the second was the proliferation, starting in the 1960s at Peet’s (San Francisco) and moving smartly through Starbucks grande decaf latte, of espresso drinks and regionally labeled coffee. We are now in the third wave of coffee connoisseurship, where beans are sourced from farms instead of countries, roasting is about developing flavors rather than incinerating the unique characteristics of each bean, and the flavor is clean and hard and pure.”
Dry Bones Mud House is excited to play its part and jump on this third wave of coffee with all of the other great coffee bars in Indianapolis. We believe our role in the script is to unveil the story of coffee and stoke the fire for community. I can’t wait to share with you how Dry Bones is going to see this vision fulfilled. Blessings!