You are here

Good morning, cuppers!
 
Sorting at Mpemba.With 52 weeks in a year and three coffees (on average) in each of our weekly cuppings, it stands to reason that we have read, spoken, and learned about – not to mention brewed and tasted – 156 coffees together since this time last year! Of course, one could argue that we have repeated coffees, but anyone who has cupped as long as you all have knows that our understanding of coffee grows through repetition. In the depth-versus-breadth debate, I fall firmly on the side of depth. In any case, it has been a heck of a year in coffee, and it means a lot to me to have gotten to share thoughts from the Coffee Department on all 156 of 'em.
 
The last of 2013's Friday cuppings showcases three stellar coffees from Burundi. Our story begins with the washed coffee from the Buziraguhindwa washing station in Kayanza, which we have been purchasing since 2010, making it our longest-running relationship in Africa. Is that surprising? Given how new the whole country is to the specialty coffee industry, I'd say it's kind of surprising, and we certainly have longer track records of purchasing from washing stations like Ndaroini in Kenya, but those purchases haven't been in consecutive years. The strong relationships we now count on to bring us awesome coffees – see: Haru, Idido, Remera, etc. – have been built on the model of Buziraguhindwa and the lessons we have learned in the years we have been working with them.
 
We were really excited to get to buy coffee from Mpemba in 2012 because we weren't the only buyer interested in the Kazoza N'Ikawa cooperative's first coffees from this washing station. Good elevation, solid infrastructure, and a well-respected manager are universally appealing, but we were especially committed to getting connected to a cooperative because most of our successes in Burundi, including Buziraguhindwa, had been with privately owned washing stations. Elsewhere in the world, almost all of the coffee we buy from small-holder farmers comes to us through producer cooperatives, which come in all shapes, sizes, and degrees of effectiveness but, at the end of the day, share a measure of accountability to the individual, as well as potential for empowerment that private washing stations don't.
 
After last year's lot of Mpemba arrived tasting fantastic, we were doubly pleased with our decision to grow, and in 2013 the washing station's coffee took fourth place in the Burundi's Golden Cup Competition. In most of our cuppings this year, Mpemba's coffee has been the more complex of the two in flavor and brightness, but I'll be curious to hear whether you find them to be distinctly different, and how.
 
Finally, the coffee that will inevitably generate the most discussion is Buziraguhindwa's sundried natural coffee, which is, as far as we know, the only sundried natural coffee exported from Burundi. Despite similarities between climate and geography across the coffee-producing countries of East Africa, Ethiopia has remained the only producer of sundried natural coffees for export – which is a way of saying that all countries make them but they're mostly not good. Buzi Nat – as I know this coffee will be nicknamed – is the result of curiosity and of our ability to experiment within our supply chains.
 
I feel like a broken record when I say that our strong relationships and our persistence are the foundation of innovation, but it's true, and it's important to understanding who we are and what we do. The reason that Ramadhan, one of the owners of Buziraguhindwa, was intrigued by the prospect of sundried natural coffee wasn't because he got some tip that it's a market poised for massive growth but because we were excited about it and committed to it before it even existed (which was the case with our first coffee from the washing station back in 2010, as well). The story of our sundried natural coffee from Bufcafe in Rwanda last year bears many similarities to Buziraguhindwa's and now Sam, the mill manager, wants to produce an entire container of sundried natural coffee for us– which is, like, 10 times as much as we bought from him in last year. I don't know if we'll actually want that much, but it feels like a testament to Counter Culture's ideas and our approach.
 
Though this story is far from complete, I can never fit everything I want to say into a single e-mail and I've got 52 e-mails to write in 2014, I'll leave you now with the hope that today's cupping is a great conclusion to this great year.
 
–Kim Elena
 
Recent Updates:
Theme They ain’t what they Llusta be These coffees should taste familiar, but pay attention! Take notes! Today’s tasting is the last hurrah for Toscano as portrayed by Nueva Llusta from Bolivia and Haru in the role of Apollo. Just Wednesday we began roasting and selling new versions of...
Next week, hard-working, super-talented coffee professionals from around the country—including our very own 2014 regional winners—will compete in the 2014 US Brewers Cup and Barista competitions (Seattle, April 24–27). In January, Mid-Atlantic sales rep Jonathan Bonchak won the 2014...
After a brief hiatus and a re-brand, Pro Dev is back—with a vengeance! Join us on Wednesday, April 30, at 3:00 pm, at our NYC Training Center for a survey discussion of what is currently huge news regarding systematic changes to the coffee market in Nyeri, Kenya. Despite the relative radio silence...
Together with the crew from Nuova Simonelli, four-time Irish Barista Champion Colin Harmon will introduce, demonstrate, and discuss the brand-new Mythos One espresso grinder, with Clima Pro technology. Is this grinder the future of espresso?Does temperature in grinding really make a difference?...
Theme Late Bloomers Luis Huayhua (pronounced WHY-wuh) and Justina Ramos are two members of the Cenaproc co-operative whose coffees we have isolated from that of other coffee growers in and around the town of Nueva Llusta. Our current offerings from Nueva Llusta hail from the second half of...
FAQ