You are here

Hello, cuppers!

What a week it has been; I hope you're all staying warm. Life continues apace and there are coffees for us to taste, so let's hop to it!

There's not a lot I can say about Valle del Santuario that you haven't all heard before, given the number of times it has appeared on our cupping tables over the past seven years. Our relationship with the Cenfrocafe co-operative of San Ignacio, Peru, is one of our strongest, but it hasn't always been that way - in late 2008, after our second year buying coffee from the five communities of the valley, the coffee department had a serious conversation about whether to continue working with the cooperative because we had heard rumors that they hadn't distributed price premiums in a timely fashion and growers felt dissatisfied. We opted to continue because we were able to address our concerns with the cooperative and, five years later, I'm glad that we didn't react to a rumor we heard through an importer and opted to be patient, work on the relationship, and commit to better, more frequent communication in the future.

Our next coffee is a good one to follow on the heels of that story because Remera represents a long-term bet still in its early stages. We have known Epiphanie and her son Sam, owners of the Bufcafe and Remera mills, for many years, but it was Tim's trip in 2012 that opened our eyes to the family's potential as a collaborator as opposed to simply a supplier. Last year's Bufcafe Natural Sundried was a runaway hit and a subject of much curiosity, especially - judging from online ordering records - among coffee industry folks, and although the washed coffee we're buying from Remera is more in line, flavor-wise with what you might expect from another very good Rwandan coffee, it's still a treat and it's got a lot of potential for growth. Sam is a regular fixture of coffee department discussions as someone who represents the next generation of producer-leaders both in terms of his youth and his vision for quality. His quality improvements and his experiments with sundried naturals continue (we have our fingers crossed that we'll have some sundried natural coffee from Remera in a couple of months). Also, Sam plans to attend the conference on potato defect that we'll be sponsoring with a portion of the proceeds from sales of our holiday coffee, which we are hopeful will help us make progress against this frustrating obstacle.

Last but not least, we have Buziraguhindwa Natural Sundried, which we've been brewing more than ever since it showed so well in competition last weekend. We have been waiting two years for this coffee experiment to materialize and while it paid off handsomely, we have certainly had fits and starts along the way and questioned whether or not the potential was worth the time, effort and, one year, the financial hit of the coffee arriving unsellable. The clean but intense fruit in the flavor of this coffee, however, makes it all feel worthwhile because despite the fact that we don't buy a lot of this style of coffee compared to washed coffee, we do want to have more options than just Ethiopia for this flavor profile and in order to get there, we have to build it patiently and take the long view.

Enjoy the coffees, please!

-Kim
Recent Updates:
We're overwhelmed with pride and gratitude by the many, many amazing shops offering our coffees on The Daily Meal's 50 Best Coffee Shops list. Our coffee is served at 16 out of 50—including 5 in the  top 10! These awesome shops made the list: Everyman Espresso (#1), Ultimo Coffee (#4),...
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...
Attention Coffee Professionals: Please join us for our new Pro Dev series on Wednesday, April 30, at 3:00 p.m., at any of our Training Centers for a survey discussion of what is currently huge news regarding systematic changes to the coffee market in Nyeri, Kenya. Despite the relative radio...
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?...
FAQ