Fruit Bombs & Fermentation Tour September 2012
Our Fruit Bombs & Fermenation Tour wrapped up last night in Durham with Samuel Penkacik's name drawn from all raffle entrants as the winner of the "Fruit Bombs & Fermentation" custom-edition La Marzocco GS/3. Congrats, Sam! And, huge thanks to La Marzocco for cosponsoring the tour and donating the GS/3!Thanks to everyone who attended each stop on the tour!Sincerely,
Our "Work in Progress" series kicked off Monday, September 17, at our Boston Training Center with the inaugural tour, titled "Fruit Bombs & Fermentation." The twice-yearly Work in Progress series will be a showcase for ongoing projects and collaborations by our incredible staff – with diverse talents and interests – and our peers in the coffee industry.
"Fruit Bombs & Fermentation" focused on Coffee Buyer Tim Hill's experimentation with coffee processing in Ethiopia and New York Coffee Trainer and 2012 United States Barista Champion Katie Carguilo's fermentation-inspired, USBC-winning presentation from 2012. Attendees tasted exotic and experimental Ethiopian coffees along with Katie's awarding-winning signature beverage.
Boston Training Center Open House Tomorrow!
We hope that you'll join us for the opening of our new Boston Training Center on Saturday, September 15, from noon to 4 p.m. The location extends our network of spaces dedicated to cutting-edge coffee education curriculum, wholesale customer support, and hands-on training for coffee and food professionals, as well as home coffee enthusiasts.
"We are excited to open our newest training center to support the Boston area," said company President and co-founder Brett Smith. "Boston has a long history of great coffee and a thriving coffee community. Through our training center, we hope to give coffee lovers an opportunity to experience Counter Culture."
In welcoming the Boston coffee community to the new space, we'll host an Open House on Saturday, September 15, from noon to 4 p.m. at the Boston Training Center – located at 374 Somerville Avenue, in Somerville, MA.
The Open House will include an introduction to Counter Culture Coffee's Quality, Sustainability, and Education focus; a tasting of assorted coffees; local support staff introductions; hands-on brewing demonstrations; expertly prepared espresso; and more. Open House hours will include a curated coffee cupping – an expert-led taste and quality evaluation similar to a wine tasting – at 1 p.m.
Building Better Coffees Through Better Relationships
From their uniquely complex flavors to the way the market functions, Kenyan coffees are unlike any other in the world. The country's government-run auction system – that was, until recent years, the only way that coffee could be sold in Kenya – encourages continuous quality more than any other system we have seen, but it also promotes disconnect between coffee roasters and the farmers.
Working outside of the auction system, we have been able to develop excellent relationships with the leadership in the Thiriku cooperative in Nyeri. The factory chairman is Erastus Mathenge, and this year we worked with Erastus to set aside lots specifically for Counter Culture. In the end, our communication was strengthened, and the coffee from Thiriku we proudly offer is comprised in large part of lots prepared especially for us.
This coffee from Thiriku hits the palate first with a creamy, fruity raspberry note that then is accentuated by a savory spice and citrus undertone. The body is well balanced and round. The raspberry fruit notes come back in the aftertaste along with a pleasantly crisp and slightly tart quality.
Note: because of the Labor Day holiday, orders received today through midnight Monday, September 3, will be roasted, packaged, and shipped on Tuesday, September 4. Orders in transit may experience a slight delay. Thanks for your patience and understanding. We hope you have a safe and happy holiday weekend!
Organic Coffee from our Long-time Partners in Honduras
Our commitment to organic agriculture has gotten stronger every year. We're working toward only buying organic coffees, and, in 2010, we were at 77 percent – data for 2011 should be ready very soon. We also recently launched the Save Our Soil campaign to encourage people to become advocates for organic agriculture. So, it is with particular enthusiasm that we welcome back Los Cipreses, which, in addition to being organic, is also in incredibly delicious coffee.In the five years we've worked with Marysabel Caballero and Moises Herrera in Marcala, Honduras, for all of the experiments and the successes we have experienced together, one obstacle has remained: their farm, Dulce Nombre de Jesús (better known as Finca El Puente), is not certified organic. Strong encouragement for organic certification has become a regular feature of our conversations with them.So, we were more than just a little surprised when they told us that they had been managing the highest area of their farm – a parcel called Los Cipreses after the cypress trees that grow on that portion of the farm – organically for the previous three years. Thankfully, an organic coffee cooperative in Marcala made it possible for the pieces to fall into place for Counter Culture to purchase the first-ever certified organic coffee from Dulce Nombre de Jesús last year. And, we're excited to offer it again this year.
Los Cipreses offers vibrant flavors of citrus and peach perfectly balanced by a juicy body. This is clean, sweet Latin American coffee at its best.Thanks,
Bienvenidos, Concepción Huista
We have a long history of working in Huehuetenango, Guatemala, through our excellent relationship with the Recinos family of Finca Nueva Armenia. So, when an importer shared with us a coffee from a cooperative of small organic farmers in Huehuetenango in 2010, we were intrigued. Kim and Jeff, from our coffee and roasting departments, respectively, planned a side trip after a visit to Nueva Armenia to begin establishing a relationship with the cooperative, called Coordinadora de Organizaciones de Desarrollo de Concepción Huista (CODECH).
We introduced the coffee as a special selection in 2011, and, last year, took another step by embracing Concepción Huista officially into our lineup of perennial coffees, complete with its own label and icon. We look forward to a long, flourishing relationship with CODECH and to continuing to roast delicious coffees like this one.
This year's harvest of Concepción Huista is delicious, fragrant, sweet coffee graced by a variety of fruit aromas, and a beautiful example of what great small farmers can accomplish when they band together cooperatively.