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Building ToscanoThis week we are hoping to give people a glimpse into the development of our year-round products, in particular Toscano. The focus of the conversation will be around the idea of flavor profile, as well as the idea of building year-round products at the farm level. Increasingly, we are working with skilled farmers who are manipulating processing, variety, and doing specific lots to make very specific flavors. This is our mission in coffee: to make producers into craftsmen. This also allows us to focus on single-origins that may or may not be single coffees.
Style of Tasting
CuppingWhile, of course, pulling this as espresso would have seemed logical, it is good to remember that Toscano is a good coffee option for those looking for something full-bodied, nutty, and chocolate-y.
Notes on the Coffees
Toscano EcuadorFirst on the table will be coffee from Ecuador. This coffee is from our partners at Fapecafes in Loja, Ecuador. This year, the coffee did not meet the standards we set for our El Gavilan coffee, and that is why we will not see an El Gavilan main lot offering. While the coffee didn’t meet the single-origin standards, it was still good and had great notes leaning towards cocoa, nut, and also with less acidity. Based on that, we worked with the cooperative to buy this lot solely for use in Toscano, and this roast is the first attempt. It is roasted to an Agtron 60. Overall, this is a good attempt, but it is not all the way there. We will likely slow the roast down a minute or two and lighten the roast by about 2 points.
Toscano BoliviaSecond on the table is the coffee from Bolivia. One of our favorite trial versions for Toscano in 2013 was with Illimani, from Caranavi, Bolivia. NOTE: this coffee does not come from Nueva Llusta, but rather a different area and group. This particular lot is a total experiment. It is 70% washed and 30% pulp natural processed from a single producer named Silverio Nina around the area of Illimani. We contracted this coffee solely as an experiment – hoping that the pulp natural would bring some sweetness and body to the the mix. Overall, we are happy with the sweetness, but think that the fruit notes are too far from the profile we hope for for Toscano. We will likely go back to the drawing board on the blend, and introduce yet another washed coffee from Bolivia into the mix to make this ready for production.
Rollout Dates and AvailabilityThe Ecuador version of Toscano is going to start being roasted on February 6, and will continue to be Toscano for approximately 5-6 weeks. The Bolivia version of Toscano will actually go into production likely in April. So, you are likely asking what will be in the middle: Costa Rica. Say what! Yes, indeed – but you will just have to wait for that story.
And, for the month of February, we're hosting an Instagram offer with a chance to win a bag of our current featured coffee, Remera. Check out the #anycoffeeanybrew page for more information.
Park and Jonathan will advance to the US Barista Competition and Brewers Cup in Seattle in April 2014. Congratulations to both of you and thanks for all of your hard work – along with the many other inspiring coffee professionals making us proud with our coffee in Durham this weekend.
Big thanks to our Big Eastern co-sponsors Dallis Bros. Coffee, as well as the Barista Guild of America, The Specialty Coffee Association of America, and everyone who helped to make the Big Eastern coffee competitions such a great showcase for dedicated and talented coffee people. Thanks especially to all of the hard-working staff, judges, and volunteers.
We'd also like to thank Dallis Bros. Coffee, Nuova Simonelli, and Dalla Corte for the Saturday night dance party featuring DJ Pez and DJ Sprudge.
And, thanks also the city of Durham and the lovely people from this part of the world who made visitors from up and down the East Coast welcome and gave them a glimpse of why we love to call this place our home!
(Thanks kindly to our 2013 Works in Progress sponsors Kalita USA, Bonavita, Baratza, and ESPRO.)
All events 7 - 9 p.m.
Saturday, October 5 – Durham Training Center
Monday, October 7 – Atlanta Training Center
Wednesday, October 9 – Asheville Training Center
Friday, October 11 – Chicago Training Center
Sunday, October 13 – Washington, DC Training Center
Tuesday, October 15 – Philadelphia Training Center
Thursday, October 17 – Boston Training Center
Saturday, October 19 – New York Training Center
*Continental US only. Subject to availability.