Brewing Basics: New Workshop Dates!
NEW DATES ADDED: June 29 in Asheville and July 20 in Asheville, Atlanta, Boston, Durham, New York, and Philadelphia! This two-hour workshop explores the essentials for brewing great coffee at home.
HaruThis year we worked with Haru and the Yirgacheffe Farmers Cooperative Union to recreate the immaculate coffee we bought last year. Better cherry selection and better processing resulted in another lot exclusively for Counter Culture that hits the hallmarks of a great Yirgacheffe coffee.
Kilenso MokonisaThis coffee from Aklilu Kassa’s washing station in Kilenso Mokonisa in southern Ethiopia showcases what natural sundried processed Ethiopian coffee is all about. Big flavors of blueberry and blackberry are accentuated by a juicy body.
Karatu PeaberryThe Gitwe Farmers cooperative – off the eastern slope of the Aberdare mountain range in Kenya – impressed us with a amazing coffee two years ago. This tiny, few-hundred pound peaberry lot proves that their past great coffee was not just a fluke. Complex, tropical fruit, hibiscus, and citrus notes.
Atu LintangAtu Lintang grew out of a conversation about improving quality at the Jagong mill in Sumatra a few years back. We feel fortunate to have revived this project recently. Look for notes of bell pepper, green grape and spice.
Sweet, Tart Ristretto
Like most of the producers in Nyeri, Kenya, the producers of the Thiriku Farmers Cooperative are very small, averaging only a few hundred coffee trees on their land. Alongside coffee, producer grow other food crops that are primarily used to feed their families. Over the 3 past years, we bought coffee from Thiriku through the Kenyan auction system and through Kenya's "second window" market, which allows producers to sell outside the auction.
This year, our coffee from Thiriku was bought outside the auction, as was all of our coffee from Kenya. And, we were also able to establish a better dialogue with the cooperative chair, Erastus Mathenge, and the cooperative set aside specific lots for Counter Culture from what they felt was their best.
In this single-origin espresso from Thiriku, chocolate, cherry, and pomegranate combine for a sweet and tart ristretto with a pleasant cherry-cola finish.