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.
From the Road, Again: 21st de Septiembre Co-op
Counter Culture Coffee's Sustainability & Producer Relations Manager Kim Elena Bullock emailed a dispatch yesterday from Oaxaca City, Mexico, where she wrote after visiting with farmers from the 21 de Septiembre co-operative in Zaragoza, Mexico, and the surrounding region. Her last trip to the area, in January of 2008, was a short one, so she was grateful to have an extended period of time up in the highlands to tour farms and talk about quality with groups of growers.
Kim Elena reports on sharing photos and information with farmers and on the proliferation of cupping in the region.
Read Kim Elena's trip report from the 21st of September co-op in our Origins section.