I’ve overindulged in exceptional coffee and cocktails yesterday, so naturally I’m still wide-awake the next day – this now being Sunday 2am – with a slight stomach cramp and and a slightly manic grin.

Saturday morning, C and I walked down Lafayette Street to La Colombe Noho for our daily caffeine fix. We are clearly addicted to this particular coffee – Haiti Blue Coffee. This is not the first time we walked 25+ blocks on a chilly day because there wasn’t enough coffee beans left in the pantry to make a full pot of – let’s just call it what it is – this drug.

The first time we made the trekk in October, we made it to La Colombe Noho the night before it actually opened to the public. It had already been listed on the website, so we assumed it was operating and selling the good stuff. Alas, when we arrived at the airy and newly minted mecca of coffee, the owner was just installing the cash register. He kindly advanced two bags of Haiti Blue – he couldn’t even accept cash yet- because he’d met C as a loyal customer at the Soho location. When you’re an addict, it goes without saying, you ain’t gonna stiff your supplier.

After one and half cups of coffee at La Colombe Saturday morning, we checked out the action at Food+Tech Farm Bill Hackathon at Cookstr, a Tipping Point Partners company. The event was part of the international Open Data Hack Day #odhd and sponsored by a coffee discovery startup called Craft Coffee (think Birchbox for rare coffees). They were giving out samples of select coffees by the reception desk. This is an Instagram picture of my colleague Aliza with a Craft Coffee person. As you can tell, Craft Coffee serves a serious cup of joe. I forget the name of the coffee I tried, but it was smooth with subtle acidity of lemon rind and crispness of a golden delicious apple and sweetness of demerara sugar. This is apparently what I tasted because precisely those three foods were displayed on the table next to the coffee to illustrate this point. And it was damn good with a splash of whole milk.

Later we returned to the workspace to attend the after party, sponsored by Brooklyn Gin. C and I had the pleasure of meeting the founder Emil who told us how small batches of Brooklyn gin are distilled within 40 hours at the Warwick Valley Winery and Distillery in Warwick, NY.

Much of our process is done by hand. We cut, pulp, and peel all of our citrus fruits. We crack open the juniper berries by hand. After we distill, we fill, cork, and label the bottles by hand. We go door-to-door to local bars and liquor stores to sample our gin and hand deliver every bottle.

I’m sold.