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.
More from the Road: The Journey Continues
Counter Culture Coffee's Sustainability & Producer Relations Manager Kim Elena Bullock filed another trip report this week that picks up where she left off from her Guatemala report: headed to La Labor, Honduras. Kim Elena met up in La Labor with Head Roaster Tim Hill following his visit with Aida Batlle at Finca Mauritania, in Santa Ana, El Salvador, and the two paid a visit to long-time Counter Culture Coffee producer partner Roberto Salazar of Finca Pashapa. A shining example of the potential economic sustainability that can be built upon environmental sustainability, Salazar's Finca Pashapa produces its entire compost requirements on-site through careful farm management and the tireless labor of thousands of worms—Finca Pashapa's vermiculture is incredible.
For Kim Elena's full account of her visit with the Roberto Salazar of Finca Pashapa, please see our Origins section.
For the whole story of Tim's visit with Aida Batlle, please read his post in our Origins section.