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          Archive for the ‘list of coffees we are roasting’ Category

          Tuesday, May 11th, 2010

          Brittany Powell and Michael Parich. DoveVivi pizza Sunday evening. There is something about Dove. Brittany and Michael were the first people on the scene at 923 SW Oak, packing up.. everything. Michael has an underground bicycle library, and Brittany does installation artwork.

          At the roastery, we are practicing the art of being present at two moments at once. Our roasting notes have become faint. Alex Geddes and I have moved on to speaking of roasts in terms of sugar development. Luckily for us our roasts are about moving in a direction, instead of mimicking past roasts. We often are creating a variety of roasts to fit specific clients needs…

          Green coffee is rolling in, after a drought in new crop arrivals, suddenly there is a huge amount coming off the water (afloat, in shipping containers, as the products of your life are arriving by container from China daily). This pretty much means the roasters near the ports (and purchasing spot) are going to have a leg up on us. We are having samples shipped as soon as they hit the port.

          Building a coffee bar, Agustin of GBD Architects, has spearheaded the idea of building a mock three dimensional bar out of cardboard. We were a little sceptical, having faith in his drafting abilities, but Agustin is genius.

          Coffees in our cellar that we are roasting-

          Costa Rica Los Santos, Tarrazu- Actually a collective pool of coffee from Los Santos. Mild weight in mouth, Tangerine citrus notes, milk chocolate.

          Guatemala finca la Providencia- Overall orange citrus with a caramelized mouthfeel.

          Tanzania Mbinga district of Ruvuma- Smells awesome, probably the best aromatic coffee we have. Cups mellow. Sometimes hazelnut, sometimes the sugars get developed with a little more rawness, juicy in mouth.

          Our espresso is Brazil faz. Serra Negra- from Cerrado Brazil. A true natural process coffee, meaning the cherry dried fully on the seeds before being hulled. Very developed, full, almost alcohol sugars. We roast this at very low temperatures to not destroy the sugars. Much natural sweetness.

          sixteen hour days and our coffee offerings

          Monday, April 5th, 2010

          in a sixteen hour workday, keeping fed is key. In a sixteen hour day it is almost like starvation. Yep, we have three new coffees, only have roasted two. So much shipping damage I was almost crying while stitching the bags. Stitching up holes is a crucial art. It is not often that half the bags we receive require surgery. One tricky sole decided to patch a seven inch bleeder, using only packing tape. Unfortunately, our soon-to-be doctor, Matt Sperry, was not in the house at this moment. Otherwise, we are sure, he would have relished the practice. I’m starving. Above is a hamburger of awesome power from Toast, 52nd and Steel.

          Guatemala San Pedro Huehuetenango finca la Providencia- 75% Caturra, rest Bourbon, Catuai, Mundo Nuevo. Farm size 33.8 Ha. 3/16 arrival.

          Costa Rica Los Santos, Tarrazu, S. of San Pedro- Caturra and Catuai varietals. Farm sizes 1-5 Ha. 3/14 arrival.

          Tanzania Ruvuma Mbinga district- N5 and N39 (bourbon) varietals. Average farm size .5-5 Ha. 3/9 arrival.

          These are in addition to-

          Brazil Cerrado de Minas fazenda (farm) Serra Negra- red Catuai varietal. Lot#811. January crop arrival

          Ethiopia Sidamo grade 4 Oromia cooperative- October-ish crop arrival. Organically grown- our espresso.

          Decaf Peru, Selva Central. November arrival, organically grown, and water decaf process.

          Today I fed Alex espresso’s to keep him awake. Hopefully he is eating a hamburger somewhere. We both have not cupped together in days. Perhaps when we both do we will get a nice little list of flavor descriptors.

          cargo bike

          Wednesday, February 10th, 2010

          List of coffee offerings, and also how to purchase, here.

          Picture of our t-shirts for sale $20, here.

          4019 SE Hawthorne, behind the house, our workshop location. I guess you could say we accept will call pick ups, and special orders.

          A recent awesome day was doing sheetrock. Matt picked up material on our cargo bike, which also doubled as a workbench and sawhorse. We made coffee and decanted it into pretty enameled cups.


          We actually store our coffee below the house, but contrary to popular belief do not live here. A couple of real nice kids just moved in. We have a wine de-humidifier running in the basement that works alright. The green coffee is kept on palettes evenly spaced. Our store room is a positive pressure system, meaning air pushes out.

          Mostly we are showing you pictures of us working on sheetrock with our bicycle because it looks pretty. I guess coffee delivery is pretty too. This day was pretty satisfying.

          list of coffees we are roasting

          Tuesday, January 12th, 2010

          Guatemala Esquipulas de Chiquimula finca las Nubes- This farm took top place in the first Guatemala Cup of Excellence auction four or five years back. I remember having this coffee at Stumptown that year! Since then it has not been in Portland. This coffee arrived in the U.S. late July 2009. We purchased a ton of it, but now have only about 80 pounds left, or most of one bag. One of our roaster friends in Portland also purchased some of this lot. For the first two months the orange citrus was very vibrant with a chocolaty backdrop. Tobleron chocolate orange was the first thing that came to mind. Later we found a lot of sugar in this coffee, perhaps in the way we were roasting it, leaving much of the sugar undeveloped. Caramelizing the sugars is kind of what brings on the chocolatyness. This coffee is now getting on in age and the citrus is less pronounced but still there. citrus spice perhaps. This coffee has nice sugars that develop into a richness in mouthfeel. medium bodied.

          Kenya Karatina aa (Nyeri)- We purchased only three bags of this lot, jute at 132 pounds each. In general Kenya coffees have more acidity than other coffees, but please forget i said that. We do have accounts that request us never to bring them Kenya, but this Kenya from the Karatina society is different. This lot has a juicy quality, and has spice notes like cinnamon and cloves. Their is a dark complexity on the side of woody and earthy things, although it is neither woody nor earthy exactly. rasberry.. maybe. dried cranberry. This is one of our favorite coffees at the moment.

          Indonesia Flores Bajawa Ngura- Flores is the Island, Bajawa the town/culture/language. Ngura means wet-hulled in the Bajawa language. This coffee sort of fits the category of Sumatra or Sulawesi, but of course is not at all the same. This coffee in organically grown by the local cooperative of growers in Bajawa. Wet-hulling coffee where it is moist and humid is a common practice (usually our coffee is wet milled, or fully washed where not noted). Coffee grows on trees in cherries. There are generally two seeds, or flat beans in every cherry contained inside a husk, or parchment layer. Normally the husk is protective, and is kept on until before shipping the coffee. In Indonesia coffee kept inside its husk runs the risk of keeping too moist and for bacteria to grow, or ferment. This brings about off tastes and flavors. The hulling method is noted here because Bajawa has never before done this practice, where seeds are hulled immediately. Royal Coffee, the people we purchased this through have a great article about it on thier blog right now. This coffee is still not a very clean coffee in terms of flavor. It is muddled, and the seeds look awful. There are bug bites and holes, the seeds are not uniform. But it tastes great. Peanut-buttery chocolate with a nice floral note. Lately we have been fooling around with roasting it light and lighter. Alex hit a roast that was milk chocolate in my mouth and we thought it was from Peru for a moment. We are working on actually trying to nail this light chocolate roast still. This coffee definitely fills the need for earthy and dark.

          Ethiopia Yirgacheffe grade 2 or washed YCFCU Cooperative- Organically grown. We just started roasting this coffee last week. The lot arrived in November. Alex and I both smell pine when were are roasting this, which translates a little into the cup. There is definitely a woody interesting note in the cup, and more of a spicyness. This is not what we would think of as a classic floral Yirgacheffe. Anyway, I am fascinated with this coffee at the moment. We will probably cup this out later and alter this post entry tomorrow.

          Peru Rodriguez de Mendoza COOPARM Cooperative- Organically grown, October crop arrival. Typica, Caturra, Bourbon varietals, not much Bourbon though. These seeds are long and we are always running the risk of burning sugars that are concentrated at the ends of the seeds. Light milk chocolate with mango floral notes. The tropical fruit note in the acidity was the reason we purchased this coffee. COOPARM has a very sophisticated website, they are after all a huge growers cooperative, but they seem to do very well. We like their logo a lot. COOPARM basically stands for the Agriculture Producers Cooperative of Rodriguez de Mendoza. Acidity is mild in this coffee, and we are challenging ourselves to pull off lighter roasts that make the floral quality pop.

          Ethiopia Sidamo grade 4 or natural process, Oromia Cooperative- Organically grown, October crop arrival. This is the coffee we use as our espresso at the moment. Blueberry dark fruity, muddled, salty. Comes out wonderfully over milk drinks. In the picture below and in the previous post below this is the coffee featured in the soy latte.

          Decaf Chiapas Mexico ORPAE Cooperative- Organically grown, water process decaf using CO2 and H2O, no chemicals. Pretty nice actually. We are almost out of this coffee, and some say it is our best decaf coffee of 2009 for straight drinking. I will put more into writing later.