Whistle & Cuss Blend 5lb - 3 month Gift Pack
Cherrybook Index
59sparse
Evidence-of-quality score, not a cup score. Sparse signal: 2 of 7 signals on file. Methodology
Price position
$3.42/oz$273.37 for 5.0 lb
Price position appears once the price model has scored this lot.
Catalog summary
This lot, not yet indexed (2 of 7 signals on file).
Based on the listing and catalog evidence
Price and availability set by the roaster.
Cherrybook last checked this listing today.
Roaster’s notes
cherry cordial · malt · candied nuts
- Origin
- —
- Producer
- —
- Farm / Co-op
- —
- Process
- —
- Altitude
- —
- Varietals
- —
- Harvest
- —
- Weight
- 5.0 lb
- Bag price
- $273.37
- Price / oz
- $3.42/oz
- Brew
- —
from the roaster’s storeread by Cherrybook from the listing“estimated” below = inferred, not stated
About Rival Bros. Coffee
Community reputation · Reddit
Cult favorite· sentiment 90/100
Two Reddit post titles praise Rival Bros, calling a to-go French press amazing and its light roasts great.
Threads cited (2)
- r/Coffee · 5↑ · Anyone in the Philly area try Rival Bros? They have a to go French press and it's amazing!
Anyone in the Philly area try Rival Bros? They have a to go French press and it's amazing!
- r/espresso · 3↑ · Light roasts from Rival Bros - great stuff
Light roasts from Rival Bros - great stuff
On YouTube
Meet the roaster on camera
About the roasterBrand film
Two best friends bring a taste of Europe to the heart of Philadelphia
CBS News · 1.7K views on YouTube
Watch on YouTubeThis video covers Rival Bros. Coffee; it is general roaster coverage.
Cherrybook summary of the video
This video profiles Rival Bros. Coffee in Philadelphia, founded by long-time best friends Chef Jonathan Adams and coffee roaster Damian Pileggi. It explores their journey from starting out in the hospitality industry, launching as a mobile coffee truck in 2011, and eventually expanding to multiple brick-and-mortar locations including their high-end cocktail bar and restaurant project, Enswell.
Inside this video
From CBS News:
“We both gravitated towards hospitality and restaurants and then ever since then it's we've been finishing each other's sentences here and there.”
“Andrew's take on on his approach to food is there's a high-low approach to food it where some of it is really high-end but then very deceivingly simple.”
“We always knew in some way we would be working together so it was like just a matter of time and it just kind of worked out.”
Explore the videos
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