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.
Introducing Holiday Blend 2012
Each year at holiday time, we create a special, limited-edition coffee dedicated to celebration and good cheer, made especially for holiday mornings and special occasions. We then donate a dollar per pound sold to a special charitable project in the place the coffee was grown, completing the cycle of good works, good cheer, and great coffee. This year, we're using coffees crafted especially for us in Southern Ethiopia and dedicating proceeds to educational projects there.
The blend for 2012 honors Ethiopia's coffee history and diversity of flavors, as well as the third year of our relationship with the Yirgacheffe Coffee Farmer Cooperative Union (YCFCU) in Yirgacheffe, Ethiopia, by featuring coffee from multiple member communities from within this large co-op.
Donations from our 2012 Holiday Blend will fund a two-day workshop for agronomists, technicians, washing station managers, and growers from YCFCU – and other cooperatives in the region – on organic compost and good agricultural practices, as well as supporting a pilot worm compost project in one of the member communities that can be replicated in others.