Sumatra Mandheling. It's a rich low acid coffee. Might be too low acid for some people.

I've got some Columbia and Yirgacheffe around as well.

I only got the Colombia for retail this week, no bulk so I haven't really drank much. It's low acid as well and pretty a typical Columbia.

I've cold brewed all the Ethiopian and sold a shit ton of it. People seem to be digging it. I'm in a cold brew funk and an Ethiopian funk as well, just not in the mood for either and I couldn't tell you objectively what I think of it.

Doing pour-overs with stainless steel paperless filters. Fuck paper filters, they cost money and leave a bit of spitball flavor (you have to be a real bitch to actually be bothered by the flavor). I'm in favor of steel or gold cones.

Otherwise I'm using a venerable Astoria espresso machine, a brand new Fetco brewer and a linen bag with a 5 gallon bucket for the cold brew.