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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 about the origin in U.S. news, big things are brewing in the land of our beloved SL-28.

We'll talk about the situation; what it means for the future of CCC favorites like Thiriku, Kangocho, and other lots from Nyeri; and taste some of the fruits of Tim Hill's recent experimentation, labor, and new-relationship building in other regions of the country.
Nuova SimonelliTogether 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? How quiet can a commercial-grade coffee grinder be?

Join us for coffee, conversation, and light refreshments on Tuesday, April 22, at 3:00 pm, at our New York Training Center and hear what Colin has to say about this new barista tool.

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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 the harvest, but Justina’s name should look familiar, as we sold an early harvest lot of hers at the end of 2013 along with a single farmer coffee from Irene Gomez.

Notes on the Coffees

We are always thrilled when we find exceptionally delicious coffees and that excitement is compounded when we can attribute multiple standout coffees to the same producer, not to mention the same producer twice in a single harvest! One of the realities of working with small-scale coffee farmers, even in ideal geographic conditions, is that many of them don’t exercise the level of control or monitoring of their processes necessary to create top-notch quality day in and day out. After only one year, we certainly don’t know Justina Ramos, her farm or her processes well enough to make sweeping pronouncements, but years of experience buying (and researching!) single-farmer lots have taught us that feedback is important, as is drawing a clear relationship between farming practices and taste quality. We have ten years of history with the Cenaproc co-op and we hope for at least ten more, so we are deep into our thinking about how to support members with standout coffees - Justina Ramos, Irene Gomez, Luis Huayhua (of whom we have more pictures than of all other Bolivian coffee producers put together, I’m certain) - and bring more growers, and more coffee, to a level of quality that is consistent. In our departmental cuppings, the Huayhua lot has nudged out the Ramos, but it’s anyone’s game on Friday and I’d love to hear your votes.

Rollout Dates and Availability

The Ramos lot will be available for ordering on Friday! Depending on how quickly we move through that lot, we may sell the two coffees side-by-side or we may begin selling the Huayhua lot when we run out of Ramos’s coffee. We have a total of four single-farmer lots from this shipment of Nueva Llusta to roll out, so you have even more to look forward to!

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Thrice is nice

Our late harvest lot from Nueva Llusta is holding strong as we prepare to shift our attention from the southern hemisphere to the northern hemisphere.

Notes on the Coffees

Counter Culture ended up with more coffee from Nueva Llusta than we expected from 2013’s harvest, which almost never happens, and was especially surprising given that we spent years struggling to get anything remotely good, much less great, from the Cenaproc co-operative. We put pressure on Pedro Patana, the manager of Cenaproc, to ship coffee early and succeeded in getting the earliest arrival from Bolivia that we have ever experienced (and the best-tasting coffee from Nueva Llusta we have purchased, to boot). In the midst of emails about shipping the early lot, Pedro mentioned that twenty of their members beyond the twenty-eight contributing to the first lot wanted to submit coffee from their farms to us. We are pleased and proud that our project has gained such traction in Nueva Llusta that farmers are hearing about it and looking for ways to get involved, and we are already planning how we can do more in Bolivia in 2014.

Rollout Dates and Availability

We just began selling this second lot and we expect to keep them in stock through the month of May.

In just a few weeks, 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 Southeast Regional Brewers Cup Championship (SEBrC) for the second year in a row and will compete at the US Brewers Cup Championship again this year. J. Park Brannen—a customer rep from Team NYC—won the Northeast Regional Barista Championship (NERBC) with a polished, confident presentation and will compete in the US Barista Championship in Seattle, as well.

Erika Vonie of Ultimo Coffee in Philadelphia took second place in the NERBC in January with coffee from our Tairora Project from the Eastern Highlands, Papua New Guinea. Erika will use this coffee again in Seattle as she competes for the national title. Corey Reilly from
Everyman Espresso in New York finished third in the NERBC and will also compete again in Seattle.

In the Southeast Regional Barista Competition (SERBC), independent barista Dawn Shanks from Washington, DC, used Counter Culture's Biloya Natural Sundried to earn a third place finish. Dawn will compete in Seattle with Idido Natural Sundried. Tim Jones of Jubala Coffee in Raleigh came in fourth in the SERBC using a blend of Idido washed and Biloya Natural Sundried, which he'll use again in the national competition. And, Nathan Nerswick of 5&10 in Athens, GA, rounded out the SERBC finalists in sixth place. Nathan will use our Baroida coffee—also from the Eastern Highlands, Papua New Guinea—when he competes in Seattle.

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Late Harvest on the Other Side of the World

Today we taste coffees from the Colbran family’s estate, Baroida, and from the Tairora Project that represents smaller-scale coffee farms around the estate in the Eastern Highlands of Papua New Guinea.

Notes on the Coffees

Baroida and Tairora aren’t new to any of you, many of whom have come to not only love but really appreciate this coffee’s tangy, spicy and savory qualities during the months when we are waiting for coffees from the northern hemisphere to arrive. We split our shipment from the Colbrans this year, which is why we are able to draw a distinction between “early harvest” and “late harvest”. Splitting lots is something we’ve begun doing with some frequency — our current lot of Nueva Llusta is another example we have identified — but we have been doing it with coffees like Concepción Huista for years because we a) benefit from having fresh offerings for our customers earlier than our competitors and b) are big enough to have control over shipments, which is something more difficult for very small companies that depend on importers’ timelines.

I mentioned above that we do a lot of cupping of this coffee for the sake of consistency. While it sometimes feels like a struggle to go through each days' lot and isolate the ones that taste prematurely faded, it’s a blessing in the context of where most farms and their buyers are, namely, blending coffee from the different days and crossing their fingers that it’s got more good than bad on balance. We buy some other coffees that are still at that stage (I’m not naming names) and the struggle is worth it for the flavors of the good lots. Speaking of flavor, I don’t expect anyone to be surprised by these coffees in comparison to their early harvest versions, because I think they’re pretty true to type. If you disagree, though, I hope, as always, to hear your thoughts and feedback.

Rollout Dates and Availability

We just began selling both of these lots and we expect to keep them in stock through the end of May or early June.

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Toscano Times Two


Ta da! Today, two Toscanos tickle your tastebuds! Each bag represents a different incarnation of Toscano, with the bag labeled Ecuador representing the most recent recipe we have been selling and the bag labeled Costa Rica the version that becomes available today (and by today I mean today, Thursday, March 20th).

Notes on the Coffees

Toscano Ecuador

The coffee that we had contracted for 2013 from the Fapecafes co-operative of Loja, Ecuador and which we were planning to sell as El Gavilán lacked the brightness and sweetness we expect from that coffee. While we opted not to feature the coffee as a straight, seasonal offering, we suspected it would taste good in Toscano. We also knew that the co-op’s members were struggling with coffee leaf rust and would be hard pressed to find another buyer for this coffee that didn’t meet CCC’s high standard but was still a far cry from average in value or quality. So we sacrificed our hopes for El Gavilán this year and bought coffee for Toscano and some really-great-but-really-small single-farmer lots.

Toscano Costa Rica

Between 2008, which was the last year in which we sold Cerro del Fuego (old-timers, you know what I’m talking about), and today your coffee department has tasted dozens of coffees from Costa Rica but declined to purchase any of them. Though some of these coffees have been delicious, they have also cost significantly more than coffees of comparable quality from elsewhere in the Americas, and the price-to-quality relationship tends to be especially skewed with organic coffees. In short, they haven’t been a good fit. So what makes today’s coffee different? The Costa Rican coffee that we will be using for Toscano for the next few weeks comes from six small estates (today’s is Linda Vista) located near the farm of a fellow named Tim O’Brien. We were introduced to Tim a few years ago as an employee of an importer we do business with and he is now building his own importing business. He’s excited and motivated to do good work for CCC, so we bought the best coffees he was offering from the 2012/2013 harvest both in order to get our relationship with him started on a good foot and to continue pushing to get better, sweeter coffees into Toscano. All of these coffees were dried with a focus on water activity and low moisture, which has helped their stability, and I think you’ll like the way they taste. 

Rollout Dates and Availability

We just began selling Toscano (Costa Rica) today and we will probably only have it for two weeks or so before we move into another coffee. What coffee, you ask? Well, it depends on what arrives and tastes right in these next two weeks. Never a dull moment here in the coffee department.


A crew from Counter Culture went to Chico, CA, for Sierra Nevada's Beer Camp in February: company president Brett Smith, Head Roaster Jeff McArthur, and Coffee Buyer & Quality Manager Tim Hill.

Counter Culture's beer team collaborated with our friends and neighbors at All About Beer Magazine—in anticipation of their 35th anniversary later this year—to brew a coffee-infused beer with Sierra Nevada as part of the brewery’s Beer Camp program.

Cold-brewed Haru coffee from Yirgacheffe, Ethiopia, was added to an India pale ale brewed using hops that would impart tropical fruit flavors—Mosaic, Calypso, and an experimental hop currently known as 291. (This last one sounds a bit like SL-28 in name.)

Thanks to All About Beer and Sierra Nevada for having us. Check out All About Beer's video from the trip and stay tuned for more information on this over the next few months.

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