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NOTE: Unfortunately, construction in our Durham Training Center will not be finished in time to host a Tasting@Ten at that location this Friday. All other Training Centers are back on schedule. We're terribly sorry! Please join us next week. Thanks kindly for your patience and understanding.

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Hologram

This week we will deconstruct the fruity, complex Hologram and taste its three components in order to understand what each coffee brings to the blend.

Notes on the Coffees 

Were I forced to reduce Hologram to a single word, I would choose the word fruity because the flavors of sundried natural Ethiopian coffees are unmistakable even in small quantities. But why choose a single word? Especially given that a hologram, by definition, is multi-dimensional. Though it’s not (yet) our best-selling year-round product, the growth in popularity of Hologram and its flavor profile over the past five years is something that excites me, primarily because the coffees that we use for Hologram are so good. Let’s talk about the current version, shall we?

We haven’t purchased coffee from the Asociación Integral Unidas Para Vivir Mejor (ASUVIM) in prior years, but we’re already making plans to purchase more from the harvest just getting underway on these small farms on the shores of Lake Atitlán in Guatemala. This coffee’s sweetness and milk chocolate flavors are reminiscent of coffee from La Voz, which is located just across the lake. Farming techniques, climate and varieties are similar between the two, and the region seems to incubate unusually good co-op names: ASUVIM’s full name roughly translates as the Comprehensive Association United to Live Better. We’re already buying as much coffee as is available from La Voz and between our company’s growth, the favorable growing conditions around Atitlán and how little age we taste in ASUVIM’s coffee this late in the year, I’m confident you’ll hear more about this group in the year to come. For now, this coffee comprises 60% of Hologram and isn’t used anywhere else.

Second on the table is the inimitable washed lot from Yirgacheffe, Ethiopia’s Hama, which is still my favorite coffee among all of our offerings, even a year after its harvest. We use Hama's bright, floral notes to make Hologram more dynamic, especially upon the first sip, but we keep its percentage low (10%) so that the chocolate, fruit, and body brought by the other two components still dominates.

With as many single-producer coffees as we had from Yirgacheffe, Ethiopia, this year, including knockout sundried naturals from Aleme Wako and Elias Benata, we opted to dedicate the entirety of Biloya sundried natural to Hologram. Biloya tastes a bit more like chocolate and nut than those single-producer lots, which make it a good fit for this coffee, but it’s the berry flavors—which lend Hologram its characteristic fruitiness—that most people will identify immediately on the cupping table. Also, I expect many people would suspect that it makes up more than its current thirty percent of the blend.

As I mentioned at the outset, the coffees we are using in Hologram are exceptionally good ones. Big Trouble may outsell it, and I’d be a fool to deny people their preferences, but all of the coffees we use in Hologram are better and it’s the same price. Not to mention it comes in a purple bag. I know you’ll all enjoy it, but just in case, I’ll say it anyway: enjoy!

Rollout Dates and Availability

Year-round, my friends. All. Year. Round.

-Kim Elena

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Competition Is None

The Big Eastern competition opens on Friday and for this week’s tasting we’ve chosen three coffees that have appeared in the routines of competitors in barista and brewer’s cup competitions at the regional and national levels over the past two years.

Notes on the Coffees

After making its competition debut as part of Jonathan Bonchak’s routine for the US Brewer’s Cup in Seattle in April of 2014, Olke Birre’s coffee is the choice of multiple competitors in both brewing and espresso realms this weekend. In blind cuppings of our many Ethiopian coffees, Olke’s coffee consistently takes the top spot for its balance of floral aromatics and clear-as-a-bell citric acidity. In addition to possessing one of the most perfect flavor profiles we can imagine, this coffee’s appeal is compounded by the fact that it hails from a single farmer and that we know him personally, which is unusual in Ethiopia. Plus, as I’ve told you many times before, he is a head taller than most farmers and was wearing a gold medal when we first met him, so he made quite an impression.

Next up is Ngunguru, one of our current offerings from the flavor capital of the coffee world, Kenya. In the spirit of full transparency, I’ll admit that I meant to send Thiriku, on the wings of which Lem Butler soared to victory in the Southeast Barista Championship in 2012, but ended up typing Ngunguru, instead. Oops. But never you mind, for this coffee’s complexity is equal or superior to that of pretty much any other coffee you could imagine. It’s precisely that complexity—the combination of brightness, mouth-watering savory notes, and brothy body—that make Kenyan attractive for competition settings where unique tastes, memorable descriptors, and creative flavor pairings win points.

Papua New Guinea’s Tairora rounds out the lineup with juicy flavors that are reminiscent of today’s other two coffees, but with a fuller body and more notes of nut and sweet spice than we usually find in East African coffee. Erika Lee Vonie, now at Everyman Espresso, took Tairora to the national stage in April of this year and combined it with herbs and fresh cucumber for a delicious signature beverage. Of today’s three coffees, Tairora was harvested most recently, and, after two years of struggling with both shipping delays and inconsistent quality, it arrived early and is tasting great. We are very thankful to have found the Colbran family and their coffee farm, Baroida, four years ago, and Tairora, which comes from smaller farms around Baroida, demonstrates the mostly unrealized quality potential of these highlands.

Rollout Dates and Availability

All three coffees are available now, but Olke Birre’s time is running out, so savor these last sips. Ngunguru will be around through December, at least, and we hope Tairora will last through March, though it's selling like hotcakes, so I’m not making any promises. 

-Kim Elena

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Holiday Coffee

In accordance with our annual tradition, we have created a unique coffee in honor of the winter holiday season yet again this year. Today’s tasting we will be the first time that many of us get to try the 2014 iteration, and for fun, we’ve included the two single-origin coffees that comprise the blend in addition to the holiday coffee to encourage further flavor exploration. 

Notes on the Coffees

Holiday coffee is an interesting product. Looking at it one way, we could use almost any coffee and the product would still probably sell pretty well given that a) apparently coffee is a popular gift item, b) the word “holiday” is prominently displayed on the packaging, c) the packaging is especially nice, and d) it’s our company’s only consistent foray in the realm of “coffee for a cause,” which resonates with a different audience than our core customers. On the other hand, we want to use really delicious coffees as ingredients because we recognize that this will be many peoples’ first taste of Counter Culture Coffee and we want hook them on taste, story and everything else we do well.

This year’s holiday coffee combines two coffees from our favorite South American and African supplier cooperatives: Cenfrocafe of Jaén, Peru, and Yirgacheffe Coffee Farmer Cooperative Union (YCFCU) of Yirgacheffe, Ethiopia. Cenfrocafe’s coffee comes from a combination of producers from among their 2,400-and-counting members whose coffees stood out to the cooperative’s cuppers for being exceptionally clean and sweet. Although we don’t have the level of community specificity from this lot that we have from Valle del Santuario, the farms, elevation, and flavors are similar, and it’s coffees like this one that make Cenfrocafe our largest supplier from the Americas. Idido comes to us by way of YCFCU, from which coop we buy more coffee than from any other. Our holiday coffee from 2011 also came from YCFCU and, at the time, the Coffee Department talked about it as part of a campaign to popularize Ethiopian coffees. Three years later, coffees like Idido have made their way into more of our blends and year-round products over and they have and slowly but insistently shaped both flavor profiles and palates around their floral and citrusy characteristics.

Just as the packaging and ingredient philosophy of our holiday coffee continue to evolve every year, so does our goal with the per-pound donation. We have used holiday coffees to raise money for local charities, NGOs working in coffee-producing communities, and projects spearheaded by farms and cooperatives whose coffee we purchase, and the steady growth of our company has resulted in an ever-bigger pot of funds to donate. Growth is great, of course, but we’ve found that at times, the amount of money we raise can be overwhelming for the comparatively small-scale projects that our suppliers undertake, so we were looking for a way to break it up this year. Conveniently, CCC has a program called SEEDS that awards small grants of three to five thousand dollars to suppliers of ours, and since its creation in 2010 we’ve received applications from, and funded, producers across Latin America and East Africa as they planted trees, held compost trainings for their members, and developed strategies for income diversification. Instead of choosing a single project as the outlet for this year’s holiday fundraising, we’ll use the money to bulk increase the SEEDS budget by almost 50% and reach more growers across our diverse supply chains. Also, instead of limiting the donation opportunity to this one particular coffee and thereby sending the signal that the purchase of one does good and the purchase of the other… doesn’t… we opted to make the donation apply to any coffee purchased from CCC during the months of November and December. It’s less convenient to promote than one dollar per pound, but it’s worth the work of explaining because it’s a better representation of the holistic, measured approach we take to building relationships and buying coffee.

Rollout Dates and Availability

This year’s holiday coffee rolled out at the beginning of the month and we’ll sell it through the first week of January 2015.

–Kim Elena

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Peru + Peru = PERU

Today we welcome Chirinos and Huabal—both from the Cenfrocafe cooperative, the same co-op that brings us Valle del Santuario and La Frontera coffees from Peru.


Notes on the Coffees

Cenfrocafe has long been a darling of the coffee department. They are forward thinking, have sound business practices (for the most part), ask the right questions about how to maintain the balance of quality and volume of coffees, and do their very best to put advice received from multiple sources into action.

With these coffees, we embark on the process of getting more-transparent coffees that hit higher quality marks from this important, historic partner. We hope that these coffees are just the beginning of increased volumes, transparency, and quality out of Peru.

Chirinos
Chirinos is known as the land of coffee and natural forests. Cedar, eucalyptus, and pine trees abound. They are also well known for some of the most beautiful waterfalls in the area. The coffee farms are broken up into three altitude groups, high, medium, and low.

Many of the farms in the mountains of the region have only been settled and planted for a generation, as opposed to the southern regions of Peru where the agricultural history dates back millennia. Cenfrocafe's members hail from some 30-odd communities around Jaén and smaller towns like San Ignacio, Chirinos, and Tabaconas.

Chirinos has 11 base organizations that deliver coffee to Cenfrocafe and 235 members total.

Look for: creamy, caramel, plum flavors

Huabal
Huabal (pronounced wa-BALL) is known as a higher altitude quality coffee growing zone. In addition to coffee, there are large areas of protected forest and unique wild animals that add to the biodiversity of the area. Their base organizations are located close to our long-term favorite Valle del Santuario in San Ignacio, Peru.

Huabal has 8 base organizations that deliver coffee to Cenfrocafe and 284 members total.

Look for: pronounced flavors of almond and green grape


Rollout Dates and Availability

Both coffees are already available for purchase as of this week. We will likely have Chirinos in house for about a month-and-a-half while Huabal will be closer to three months because we have a larger volume of this coffee.

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There's Only One Grand Reserve

Aida's Grand Reserve enters its ninth year, and, as always, it's at once a delicious coffee and great fodder for conversation about quality, relationships, and what makes a product special.

Style of Tasting

Cup and Brew

Tasters familiar with Aida's Grand Reserve will definitely want to cup it to get as much sensory information as possible, so begin by setting up the two coffees for cupping. Also be prepared to brew a batch or two of AGR to enjoy in at a more leisurely rate either as your cuppers are arriving or after you finish cupping—or both!

Notes on the Coffees

A few weeks ago, I said that Finca Mauritania is an example of how good a coffee can be with average elevation and good varieties when every step of the harvesting and processing of that coffee is flawless. Well, Aida's Grand Reserve, which we purchase from the same Aida Batlle who's responsible for Finca Mauritania's coffee, represents how much better a producer can make coffee when she has the option to complement coffee from better elevation and varieties with perfect processing.

Let me explain. Of the farms that Aida's family owns, Finca Mauritania is the lowest elevation and the only one that is 100% Bourbon variety, while her other farms—Los Alpes and Kilimanjaro—are higher up the Ilmantepec volcano and have more complex-tasting varieties like Kenia, Pacamara, and Typica.

Of course, Aida is not changing the varieties or elevation of coffee from an individual farm. But, unlike most farmers, she is able to apply the picking, processing, and selection techniques—the techniques that make Finca Mauritania so good—to varieties and elevation that are even better.

For most farmers, varieties are difficult to experiment with, because projects require at least five years to produce adequately and experimenting with elevation is impossible—unless you have money to spend on buying more land to farm and planting it with coffee, which, as you might expect, is rare.

Getting back to Grand Reserve, this is the ninth year that Aida has challenged herself to create a small lot of extraordinary coffee from among the many coffee varieties and methods of processing that she has available, and it's also our ninth year selling this coffee.

The idea began as a way to recoup costs from the damage caused by the 2005 eruption of the Ilmantepec volcano and has since become a coffee that Aida is incredibly proud of—over which she spends countless hours agonizing each year. Saying that every batch is unique is an understatement of comic proportions: A few years ago, there were no fewer than 27 different components to Aida's Grand Reserve coming from three farms, three processes (washed, sundried natural, and pulp natural), and three fermentation styles (Kenya, Ethiopia, and El Salvador) within the washed coffee segments.

The 2014 lot is simpler in its composition—which is exclusively washed coffees from Finca Kilimanjaro and Finca Los Alpes (i.e., no naturals, no Mauritania)—but the flavors don't lack for fruitiness or complexity. Though there are fewer components this year, Aida's Grand Reserve is by no means basic, as we're still talking about three varieties (Bourbon, Typica, and Kenia) from two farms and fermentation techniques borrowed from Burundi and Kenya.

Having tasted so many iterations of Aida's farms' coffees over the years, as well as the annual Grand Reserve lot, we have encouraged her to focus on the farms with the best elevation and varieties, as opposed to including all of the farms and all of the processes she knows—as she did in that year of the 27 components. I'm sure there's a sports or musical analogy to be made about demonstrating true mastery through refinement, as opposed to sheer volume, but, for this audience, Aida's coffees probably need no analogies in order to make sense.

Rollout Dates and Availability

Finca Mauritania is already on the menu and Aida's Grand Reserve is slated to roll out in mid-November, pending brand-spankin' new packaging.

–Kim Elena

Chris Colbran of Baroida in the Eastern Highlands of Papua New Guinea.Theme

Kudos to the Colbrans

This week, we’ll taste and celebrate the first roasts of this year’s Baroida and Tairora from the Eastern Highlands region of Papua New Guinea.

Style of Tasting

Brew Two

As we only have two coffees and they come from the same place, I suggest brewing them both through paper and putting the emphasis on the farm and the freshness of these two lots, as opposed to the cupping ritual.

Notes on the Coffees

Papua New Guinea is a long way from Durham, NC, and, until we started buying coffee from the Colbran family four years ago, Counter Culture hadn’t had a relationship there last more than a year or two. We persisted in trying to find a foothold there because the geography, climate, and varieties are all excellent, and we knew the coffees could be excellent, too.

With that history in mind, we feel extra appreciation for the relationship that we have built with Chris Colbran and his family since 2010—which was the first year they ventured into marketing their coffee directly to buyers instead of selling it to an exporter to blend. The coffee we purchase from their farm, Baroida, and the surrounding Tairora tribe are consistently great and only getting better as the family continues to refine their work.

Though they come from similar geography and varieties, Baroida has typically been more savory and fuller in body than Tairora, which seems true again this year. It’s early yet, though, and this is our first tasting, so please do share your feedback and questions now and as we continue to taste this coffee in the months to come.

Rollout Dates and Availability

Baroida and Tairora roll out on Monday and, between this first container and the late-harvest lots that will arrive in a month or so, we have a good volume of both. Thank goodness for that, too, because we count on these coffees to get us through the dark days of winter and into the springtime, when we begin to anticipate the return of coffees from the northern hemisphere.


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Closer to Home

With the staggering number of extraordinary coffees we have from East Africa, it’s easy to forget that this is still peak season for coffees from some of our neighbors in Central and South America.

Style of Tasting

Cup + Brew

These coffees are different enough to stand out in cupping, so I recommend doing that and following your cupping with a pour-over demonstration of the crowd favorite and a brewing discussion. 

Notes on the Coffees

What can I say about Finca Mauritania that hasn’t been said? Probably very little. I’m going to repeat something I said a few weeks ago when we tasted this coffee, which is that Finca Mauritania is a great reminder of how good coffees can be when every minute step in growing, picking, and processing coffee is done with the utmost attention to detail and quality. The farm's elevation is quite poor for quality, but to find a farm in Central America without a single Catimor-type plant, and to have a guarantee that every single seed comes from a sweet, ripe coffee fruit, then to have it all processed carefully and dried evenly and slowly, makes this coffee capable of competing with and surpassing coffees that have far more geographic and climatic advantages. While Aida Batlle— fifth-generation coffee farmer—would never call herself disadvantaged, in quality terms, Mauritania represents the kind of hard-working, up-by-the-bootstraps story that we love.

With two harvests per year, it’s easy to forget to mention the arrival of La Golondrina, but it’s here! It’s new! Rejoice! Though we never have trouble selling this coffee, that doesn’t stop us from believing it could be better and trying to make progress, which for the growers of Orgánica entails better selection of varieties and slower drying.

Finally, we bid farewell to Concepción Huista this week after another fruitful and fruit-flavor-filled season. We have invested a lot in building this relationship, and, at times, the co-op can still feel a little bit chaotic, but the organization has a strong foundation, and they definitely have some of the best coffee-growing terrain in Huehuetenango, if not Guatemala. It will be back next year, and, with good luck and good management, Concepción Huista will be its best yet.

Rollout Dates and Availability

We'll have Finca Mauritania for another two months, I imagine, La Golondrina rolls out Friday and should last until March and Concepción Huista, as I mentioned, will be no more as of next week.

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Year Round Coffees: New bags / New names

 

Notes on the Coffees

As you’ve likely heard by now, on Monday, October 6, all our coffee will be in new packaging. We’d like to take a moment today to celebrate the packaging and taste our offerings that stay consistent throughout the year.

As our new packaging designs were coming together, we began to consider whether or not the rustic names of some of our year-round products would make sense in bright, modern-looking bags.

We put all of the year-round coffee names up for consideration. Rather than try to update them based upon existing names, we approached the daunting task from the perspective of how the names related to the coffees themselves. What they taste like. What we're trying to do with them from a buying perspective and so on.

Hologram (formerly Rustico) is a name we feel captures the spirit of the coffee: complex, dynamic, and vibrant.

Big Trouble (formerly Toscano) offers a bit of levity. Probably the most tongue-in-cheek thing we've done in a long time. It's a lark, of sorts. Not disingenuous, but playful. Easy to brew, challenging to source.

Fast Forward and Slow Motion (formerly Farmhouse and Decaf Farmhouse) continue to be companion pieces. Fast Forward lets us move quickly through new Latin American coffee offerings. While Slow Motion is about slowing down to enjoy a cup of coffee just because it's delicious.

46 (formerly No. 46) shows us that great coffees roasted dark can still be great: complex, sweet, clean and nuanced.

Apollo got to keep it’s name and with it we continue to get the opportunity to highlight Ethiopian coffees and what we love within them - floral, citrusy, bright notes.
 

Rollout Dates and Availability

Here’s the thing about year round coffees—you can always get them! The components or main coffee will change slightly throughout the year, but the flavor profile will remain steady. You can always find the detailed info on what’s in the bag either on our website or on the back of the bag!