Dry Heat Coffee

05/21/2026

05/17/2026

Happy Saturday friends, family and loyal customers. Surrender to the Flow they said. Turns out, most events aren’t planned after all. This week something really significant happened around here. It’s the privilege of a lifetime to be supporting Building A Refuge in an exciting new venture bringing coffee and support to so many of our loved ones who are struggling with mental health challenges of all kinds. The coffee is flowing already, and we’re excited to get all of the tickets punched by the City of Noblesville. This Summer is off to a terrific start, and we can’t wait to have you visit! Stay tuned, and hellooooooo Noblesville! We’re already in love with our new neighbors on the campus of the fabulous American Legion Post 45!

05/11/2026

Carmen Montoya has farmed coffee in Urrao, Antioquia, Colombia, for twenty-three years. She started with a small plot of an unknown variety, and her family came to know it as “chiroso” because of its long, slender beans. In 2014 that coffee won her the Cup of Excellence.

Today Carmen is a pioneer of Chiroso cultivation in her region and a community leader who mentors other farmers on processing. Her farms, Los Pinos and Bella Vista, sit between 1,900 and 2,000 meters above sea level. Cool mountain air, slow cherry development, sugars and acidity that take their time. Every day she oversees each step herself: cherry sorting, fermentation, drying.

The same seeds Carmen held in her hands are the ones now in my roastery in Indiana, USA. That is not lost on me. I roast this coffee with the respect it deserves, and out of respect for Carmen and her family.

In the cup: mandarin lifts first, bright and zesty. Soft floral perfume in the middle. Clean caramel sweetness that rounds out a silky body. Long finish, articulate acidity, unmistakably Chiroso. Roasted light. Brews well across pour-over, immersion, and drip. Skip espresso on this one.

Bags from last week’s roast (May 5) are on the shelf now and coming into their window this week. A fresh roast Wednesday, May 13, brings twelve more, and we’ll keep her on the menu for the next few weeks after that.

https://www.dryheatcoffee.com/shop/p/colombia-carmen-montoya-chiroso

05/09/2026

Friday Evenings, all Summer long! We are looking forward to meeting new friends and neighbors!

Be sure to vote for us in Muncie’s Quest for the best. You can find us in three categories: farmers market, family attraction, and date night activity.

And be sure to join us on OPENING NIGHT on May 29 from 4:30-7:30pm.

Great things are growing in Yorktown! 🥕

[Beware of SCAMS in comments.]

05/07/2026

It’s a pretty exciting day here at Dry Heat Coffee. We have some REALLY BIG NEWS!! Very soon we’ll be roasting in this adorable cottage in Downtown Noblesville, a perfect location between all of the Farmers Markets we serve.

Stay tuned for more info, and visit us online to join our mailing list to learn about special invite-only events and secret releases! 😎✌️❤️☕️

05/06/2026

We’re so excited to be back at the for another Summer Season! Find us Wednesday evenings from 4:30-7:30 at the NW corner of 49th & College, across from and !

We’re bringing some special coffees with us this year, and we can’t wait to share them with you! ✌️❤️☕️

Most Events Aren’t Planned ⚡️⭕️

Get up. 🤩 Go out the door. 🚀 When you hit a wall 🚧, turn left. ⬅️

Be kind. 🌼 Expect magic. ❤️✨🧡🐵💜👽❤️

04/18/2026

We are so excited to be participating in this Market! ✌️❤️☕️

There is something special about Friday evenings in Yorktown.

The Yorktown Farm & Artisan Market returns to Morrow’s Meadow from May 29 through Sept. 25, happening Fridays from 4:30p - 7:30p. With great vendors offering crafts, food, plants, clothing, and more, this is a wonderful way to slow down, enjoy the community, and support local entrepreneurs.

Come take a walk, shop local, enjoy the atmosphere, and be part of one of Indiana’s favorite outdoor markets. Whether you stop by for a quick visit or stay awhile, the market is a great place to spend a summer evening in Yorktown.

Learn more at yorktownmarketplace.com.

04/11/2026

We’ll see you soon! A few Saturdays left of this Winter’s indoor markets before we shift gears to head outside for the Summer.

We hope you’ll stop by for a squeeze and a bag of fresh beans! You’ll find some really fun offerings this week, including coffees from Peru, Mexico, Costa Rica, Guatemala, Colombia, and Ethiopia!

04/08/2026

Ethiopia Dogo Sodu. Natural process. Guji Zone.

Scored 92.5 and natural processed, this one opens with jam-like intensity. Fresh raspberry and blueberry upfront, ripe peach through the middle, a finish that drifts from jasmine to brown sugar. Full body, clean finish. Make time to savor this one.

The Shonora family has been in the coffee business in Gerba for generations. Their father collected cherries from farmers across the region, and now Gemechu and his brothers run the Dogo Sodu processing site with real care. Cherries hand-sorted, sun-dried on raised beds, Grade 1 quality.

We roast this one light to let all that fruit sing. Available now in the shop, whole bean only. This coffee will present itself best 20+ days post-roast.

dryheatcoffee.com/shop

This special coffee is being offered in 8oz (227g) bags only. The Dogo Sodu processing site sits just outside the town of Gerba in Ethiopia’s Guji Zone, run by Gemechu Shonora and his brothers Shebura, Morkata, and Adugna. Their father spent years as a coffee collector in the area, building deep t

03/26/2026

# NerdAlert 🤓 One of the most persistent myths in coffee is that “freshest” equals “best.”

That idea only makes sense if roasting is the last step in flavor development.

It isn’t.

Think about how to***co cures after drying. Think about what happens when beef is dry aged and enzymes slowly reshape texture and flavor. In these cases drying to***co or harvesting meat begins the process, but time completes it.

Coffee behaves the same way.

Right after roasting, beans can contain up to two percent of their weight as trapped CO2. That gas interferes with extraction and hides sweetness. Meanwhile the compounds formed during roasting are still reorganizing themselves. With time, sometimes acidity softens, body increases, aromatics stabilize and bitterness becomes more balanced instead of just sharp. Especially when speaking of our lighter roasts, this evolution can take weeks. Sometimes more than a month.

When I talk about resting coffee, I am not talking about waiting for it to stop being fresh. I am talking about waiting for it to become itself.

That moment when a coffee finally opens up is one of the quiet miracles of roasting. ☕🔥