artisanal coffee roaster
Life Support for Coffee Geeks.

This month's featured coffees:

Ethiopia: "Aricha" Dry process Yirgacheffe

Aricha is grown and in the Gedeo region of Yirgacheffe at 1950-2150 meters and processed at the Kebel Aricha mill. The coffee is carefully sorted and dried on raised beds yielding an unusualy clean and defect-free natural process coffee with clear notes of raspberry and floral aromatics. Yet another standout in the best year of Ethopian coffee anyone we know can remember.

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"Crushed Velvet" Espresso Blend

It was Espresso that originally drew us into the coffee world, and we continue to restlessly experiment in pursuit of a truly striking and original gourmet espresso. Our latest attempt spares nothing in terms of luxury: A superb Brazil pulp natural from the famed Daterra Estate has been matched in equal parts with Dry processed Yirgacheffe processed at the Aricha mill, and micro lot washed Guatemalan coffee to produce a full bodied sweetness and complexity. This one is a MOUTHFUL! We like it best about six days off of roast, but it has an unusually long window of optimal accessibility from about 5 days to as long as 12 days off of roast. It also works well as drip and is forgiving in many applications.

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Daterra Sweet Blue Brasil

No coffee producer in the world devotes more care and attention to their product than Daterra. Superior growing conditions, manicured processing protocols, exquisite care and real pride as well as their committment to sustainable practices are all reflected in every coffee offered by Daterra. Every lot is carefully vacuum packed and labelled traceably back to small micro sections of the farm. As large a producer as Daterra is, the feat of quality and consistency with their program can reasonably be compared with the great wine producing Chateaus in Bordeaux. The net effect translates into truly superior coffee in the cup. Daterra coffees shine with brightness on a light cocoa backdrop. Among the most versatile coffee we roast, Daterra is successful by almost every conceivable brewing method from drip, to espresso.

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Honduras Santa Elena

At altitudes of 1,500-1,640 meters, the villages of Los Patios, Aguacinga, Aguanqueterique and Guasore dot the western slopes of Honduras in the Municipality of Santa Elena, La Paz. Here a group of twelve farmers, each managing about an acre and a half, work as a self-managed cooperative with the educational help of Royal Coffee in Oakland, California, to optimize the quality of coffee production, mostly of Catuai and Bourbon varietals which is all milled in Santa Elena. The results exemplify the dual benefits of education and self-empowerment for indigenous people in coffee growing regions: the farmers themselves enjoy the economic benefits of direct trade, and the end users are beneficiaries of truly spectacular coffee. Larger-scale production simply can’t be relied on to produce coffee of this delicacy and consistency and we feel lucky to have access to such special coffee to roast.

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Guatemala: Finca El Limonar

Finca Limonar has earned a big reputation among Guatemalan coffee estates, for producing clean and attractive washed coffees that display a wide range of aromatics. Located in the Libertad, Huehuetenango region near the border with Mexico, the Limonar property includes terrain ranging in elevation from 1300-1800 meters. The owner, Rosa Maria Ovalle Mont, has made sustainable farming a priority including the installation of a sophisticated water treatment facility on sight to protect local water sources, as well as the planting of indigenous shade trees that help the coffee and the soil, and the use of organic farming practices. With it's fresh lemon and tangerine acidity, and delicate floral aromatics, Finca Limonar is a great demonstration of how responsible environmental practice goes hand in hand with quality where coffee is concerned.

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Kochere Washed Yirgacheffe

Veteran importer Royal Coffee has scored again with this beautiful washed coffee from the Beloya region in Yirgacheffe. A cooperative of 500 farmers carefully tends the coffee grown at 1800-200 meters and selects and processes the coffee with great care and precision. Final processing is carried out at the Kochere Mill and the final effect is a coffee possessed of clean fruit and kaleidoscopic aromatic potential. The coffee is especially intriguing for roasters as it shows well with a variety of different approaches and a compelling case can be made for the final effect across a wide spectrum.

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