5 Key Elements for Coffee Quality

The First Pull

By Spencer Turer, Vice President at Coffee Analysts

This post originally appeared on LinkedIn

spencer-post.jpgPhoto: Spencer Turer

Specialty coffee is a matter of choice, not a beverage of chance.

Great care must be taken to ensure the intrinsic quality of the coffee, from farm to cup, is not destroyed by the process or the person preparing the beverage.

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The Secret Life of Bees

The First Pull

By Nikki Seibert Kelley for the Bee Cause Project

“In the end, we only conserve what we love, we only love what we understand, and we understand only what we are taught.”


Under the dabbled light of a subtropical forest, the sweet smell from the coffee blooms entices one of java’s smallest customers: the honeybee.

Honeybees are attracted to coffee flowers for their sugary, high-quality nectar. According to recent studies, visits from pollinators have been shown to increase coffee yields by as much as 50%.

Although bees are not required to pollinate Coffea arabica plants, they are valued on by coffee farmers for their positive impact on the crop uniformity and ability to create a great source of income through the sales of honey and combs.

Outside of the coffee fields and on our home soil, honeybees play a major role in the ecosystem and the economy. Currently 1/3 of…

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Victrola Coffee – Honduras Santa Barbara Caracolillo

Victrola Coffee – Honduras Santa Barbara Caracolillo 

Located in the town of Peña Blanca and run by agronomist Angel Arturo Paz, Beneficio San Vicente has processed numerous Cup of Excellence winners from the surrounding villages of El Cielito, El Cedral, and Las Flores in recent years.  The coffees from these areas are known for their sweetness, lush fruit, and balance.

Beneficio San Vicente



Towns: El Cielito, El Cedral, El Sauce, Las Flores
Region: Santa Barbara
Elevation: 1450-1700m
Process: Washed
Varietals: Catuai, Pacas and Lempira
Producer: Beneficio San Vicente

Tasting Notes

Fragrance/Aroma: Tropical Fruit, Caramel. Toasted sesame, Chocolate Malt,
Flavor: milk chocolate, maple cream, black cherry
Body: lush
Finish: Clean
Acidity: Bright

From the beginning, Victrola, named for the popular home phonograph of the 1920’s, embraced the liveliness, exuberance and fun of the Jazz era. In our popular imagination the roaring 20’s represent excess, prohibition, flappers, and speakeasies. The era’s fingerprints mark much of what we do, from our passion for live vintage jazz to our cafes unique architectural charm.

Now available at www.emerycoffee.com.

*Photos courtesy of Victrola Coffee.

Please post your comments and questions below.

Beansmith Coffee – Tigerlily Espresso

Beansmith Coffee – Tigerlily Espresso

Our premium espresso blend is named for its amazing striping in its buttery crema. This Northern Italian style espresso is carefully roasted to a “full city” roast, yielding a flavorful shot that’s not over-roasted or burnt tasting. Home baristas and coffee shop pros have been raving about this espresso, and we consider it to be our definitive blend.

This season’s Tigerlily presents a silky body with soft fruit notes and a hint of earthiness.


Espresso blending is a relatively young art, and has gone through many trends over the course of the past 100 years.  Crema-obsessed traditional  Italian blends (that include robusta) have given way to  “bold” American French roast blends, and more recently, to a new world of lighter roasted blends and even single origin espressos that boast exciting notes of tangy goodness.

Whether it is to be used as the base of a frothy latte, or to be sipped as a stand-alone treat, Beansmith is always chasing the perfect shot.  We pull our inspiration from the art of blending that has come before us, but challenge ourselves to discover whatever is around the next corner, playing off the intense flavors of today’s specialty coffees.

We offer espressos that range from familiar to challenging, letting taste be our guide.

Now available at www.emerycoffee.com.

Your thoughts and comments are welcome below.

*Photos courtesy of Beansmith Coffee.

Toby’s Estate Coffee – Brazil Sertao

Toby’s EstateBrazil Sertao

Fazenda Sertao owners, José Isidro Pereira and his wife Nazareth Dias Pereira inherited Sertao in the 1940s. Today, their children Franciso, Luiz, Paulo, Glycia and Sandra manage the 270 hectare farm. Located on a mountainside, Sertao’s uniquely high altitude results in the perfect microclimate for growing delicious and beautifully sweet coffee.


TASTING NOTES Almond milk, brown sugar and wildflower honey
REGION Carmo De Minas
PRODUCER José Isidro Pereira
ELEVATION 1100-1450 meters
VARIETY Catucai, Bourbon and Catuai
ROAST Filter


“Sertao is a delicious addition to our spring filter offerings – with its honey sweetness and floral undertones it’s a perfect compliment to the warmer months.” – Jacob Thornhill, Roaster

Now available at www.emerycoffee.com

Questions and comments are welcome below.

Passion House Coffee – Chicago House Blend

Passion House Coffee – Chicago House Blend

Named after our love for house music and for the great city where we grew up and live. This coffee is funky, fresh, and will make you move.  It is well balanced with a nice body, citrus flavors and rounds out at the end.

Tasting Notes:

Hi: citrus zest, aromatic

Mid: roasted almonds, wildflower honey

Lo: milk chocolate, caramel



An Open Approach to Coffee
We’re here to provide an open approach to the world of specialty coffee. That is why we  took the time to create AME, our genre program.
Ambient: These simple beauties allow you to be either fully engaged in its subtle complexity or just gulp it down
Mainstream: You don’t need to be embarrassed because you love them, just sit back, relax, and enjoy the balance we expertly craft.
Experimental: These coffees push the boundaries of what you know coffee to be.


The Pursuit of Great Coffee
Finding unique coffee takes our search all over the globe to bring you a quality cup from truly special small lot focused farms. We support farmers that dedicate their time to the intense care that is needed to grow and process coffee with intricately developed flavor profiles that end up in your cup at home.


Now available at www.emerycoffee.com.


Comments and questions are welcome below.

Photos courtesy Passion House Coffee.

Devocion Coffee – Colombia Citrus Blend

Devocion CoffeeColombia Citrus Blend

Devoción is the finest and freshest coffee, pure and simple. Our coffee beans are sourced from farms we hand-select from within the vast untamed regions of our nation. Deep in Colombia’s most inaccessible zones, we develop long-term relationships with coffee growers, paying fair-trade prices and above, while establishing social and environmental programs to help secure their future. We bring progress and pride to growers in regions that have suffered during Colombia’s long-lasting internal conflict. All our beans are dry milled in Bogota, and rapidly shipped to the USA via FedEx for roasting. This means we can guarantee newly roasted, ultra-fresh coffee, so that the cup you hold in your hands still breathes the mists of the Colombian campo.

Orange, Mandarin Peel, Lemongrass, Lemon

Variety: Caturra and Tipica
Region: Tolima
Altitude: 1900 MASL


Colombia is the only country in the world where coffee is a year-round crop. All of our coffee is dry-milled in Bogota. From the mills we select the finest beans, place them in burlap sacks, and ship to the United States. They arrive at our Brooklyn roasting plant ten days later. Other coffee roasters take anywhere from three to twelve months to roast their beans; you will notice the difference in your first sip.

Now available at www.emerycoffee.com.

Comments and questions are welcome below.

Photos courtesy Devocion Coffee.

Barrington Coffee – Ethiopia Hambela

Barrington Coffee Roasters – Ethiopia Hambela

Origin- Ethiopia
Region- Oromia
Locality- Alaka District
Producer- Hambela Coffee Estate
Altitude- 6234 – 7218’
Varietal- Heirlooms
Process- Washed and Sun dried on raised beds
Roast- Light

We received a 96 point score for this coffee in March of 2016 from Coffee Review!

Alluring aroma of curry leaf, flavors of mandarin orange and spice box including cardamom and cumin. Sweet and complex with a rich mouthfeel. We recommend this coffee for all drip methods as well as press pot.


The Hambela Coffee Estate has a rich history. Hambela was founded by Muluemebet Emiru who received this land through a government grant for her service as Africa’s first woman pilot in 1934. The farm continues to be owned and operated by Muluemebet’s family as a part of their agricultural development project called Muluemebet Emiru Agricultural Development (METAD)Their workforce is comprised of seventy percent women and has an elementary school on the farm for worker’s children. The school currently has an enrollment of more than three hundred students. METAD offers healthcare to all of their employees and they offer healthcare to all of their employees and work closely with the non profit organization Grounds for Health. In addition, Hambela has the only coffee quality control lab on the African continent that is certified by the Specialty Coffee Association of America (SCAA).

As the Ethiopian Coffee Exchange governs so much of the coffee currently exported from Ethiopia, the Hambela Coffee Estate is one of the very few Ethiopian coffees which maintains its provenance and identity as a single farm produced coffee.

After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then send on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program.

Now available at www.emerycoffee.com.

Comments and questions are welcome below.

Photos courtesy Barrington Coffee.


Klatch Coffee – WBC World’s Best Espresso


Klatch CoffeeWorld’s Best Espresso

Best Espresso in the world. World’s Best Espresso was awarded Best Espresso in World at 2007 World Barista Championship in Tokyo, Japan. The competition espresso won the honor over 45 competing countries. World’s Best features three legendary beans, Brazil Yellow Bourbon, Sumatra Lake Tawar, and Ethiopian Natural. Each roasted separately then blended together for peak flavor.

On our standard WBC, your first taste is chocolate and citrus with orange being the prominent citrus. Your second and final sip will turn syrupy sweet with wine like berry and spice adding to the mix.




DOSE: 20 grams [ double ]
TEMPERATURE: 203 degrees
TIME: 26 – 28 seconds
VOLUME: 1.7 – 2.0 oz

REGION: Global
FARM: Various
FARMER: Various
ROAST: Medium
NOTES:Awarded World’s Best Espresso

Now available at www.emerycoffee.com

Comments and questions are welcome below.

Photos courtesy Klatch Coffee.


Kean Coffee – Panama Lerida Estate

Kean Coffee – Panama Lerida Estate

From his visits to the Boquete valley in Panama, home to some of the most amazing coffees in the world, Martin has maintained a relationship with the Chiari family for years, and we’re proud to have this wonderful offering.
kean bag

Semi-sweet chocolate and cherry notes complement vanilla and honey aromas, with a syrupy body and lively, green apple acidity. This is a beautifully balanced coffee with a pleasingly exotic flavor.

Light to Medium Roast

Now available at www.emerycoffee.com

Comments and questions are welcome below.

Photos courtesy Kean Coffee.

Metropolis Coffee – Mocha Java Blend

Metropolis Coffee – Mocha Java Blend

Going back to the origins of coffee, the earliest known blend was a combination of Arabian (Yemen) Mocha Coffee and Indonesian Java Arabica Coffee. The wildness of the Mocha coffee complements the smoothness of the Java coffee.

We decided to bring back a classic by adding Mocha-Java to our year-round menu. This version of the iconic blend pairs a sundried Ethiopian Yirgacheffe with a big bold Sumatra, resulting in endless layers of fudge, blueberry, caramel, strawberry, and oak. If this Mocha-Java was a wine, it would be Cabernet Sauvignon. Enjoy at will.





Chocolate, Blueberry, Caramel, Earth

Now available at www.emerycoffee.com

Comments and questions are welcome below.

Photos courtesy Metropolis Coffee.


Victrola Coffee – Rwanda Gakenke

Victrola Coffee – Rwanda Gakenke Hinga Kawa Women’s Coop

Importer’s Notes:

The Abakundakawa (“Those Who Love Coffee”) Rushashi coffee cooperative, located in the northern mountainous region of the district of Gakenke is situated at an altitude of 1700-1900 meters and encompasses five distinct zones. The coffee cooperative was formed in 2004 and due to a strong women’s movement became the first Women’s’ Farmer Association of its kind in Rwanda.

Abakundakawa coffee cooperative is represented by two women’s associations, Hinga Kawa (“Let’s Grow Coffee”) and Dakundakawa (“We love Coffee”). The women of Hinga Kawa have seen one of the darkest periods of Rwandan history. Since this group includes both Hutu and Tutsi, the women made a decision to make poverty their mutual enemy rather than each other; and with this sentiment, they have been able to move forward and heal their community through their leadership. After the coffee farms in Rwanda were left fallow for a time, several organizations assisted the farmers to be able to produce coffee once again.

We are proud to introduce you to the brave women of Hinga Kawa Women’s Coffee. The journey of both the producers and product are fully traceable by a third party traceability verifier. The details to chain of custody tracking allow us to recognize these incredible women and understand what makes this coffee as special as it tastes.


Region: Gakenke District, Rushashi
Altitude: 5577-6233
Mill: Abakundakawa
Process: Washed
Varietals: Mostly bourbon
Producer: Hinga Kawa Women’s Association

Tasting notes: white grape, black cherry, cinnamon

*Photos courtesy of Victrola Coffee.

Now available at www.emerycoffee.com

Coffee Beans: Sustainable or Non-Sustainable Taste Tests


Most of us have seen items in the grocery store labeled “organically produced” or “eco-friendly.” From everything we have read in the media, these food items should be healthier for you than those drenched in food coloring or grown with toxic fertilizers. Folks often buy these items because they feel they are helping the environment, and they are even willing to pay more for these items. These socially conscious individuals claim that the environmentally friendly foods taste better than foods processed the old way. But do they really taste better? Researchers devised an experiment using arabica coffee beans to find out.

The scientists arranged for groups of volunteers to taste whole bean coffee brewed from arabica beans. Coffee from the arabica bean is known for being high quality, and it is the main ingredient in most gourmet coffees. The volunteers were to answer a questionnaire that helped determine how much value they placed on an environmentally friendly coffee as opposed to a coffee that did not make use of high sustainability practices or were not friendly to the environment. The answers to the questions helped divide the group into two sub-groups: a high sustainability group and a low sustainability group. Even though the two cups of coffee served to the participants were identical, the information given before tasting was not. One coffee was described as being ecologically friendly while the other was not. Interestingly the responses of the group reflected this information.

Seventy-four percent of the high sustainability volunteers preferred the eco-labeled coffee while twenty-six percent choose the non sustainable coffee. They were also willing to pay more for the coffee. With regards to the low sustainability group, forty-eight percent choose the eco-coffee while twenty-six preferred the not ecologically friendly coffee. They were not willing to pay more for the coffee. The ecologically-friendly volunteers showed a definite preference for the coffee labeled ecologically friendly even though there was no difference between the two cups. The low sustainability volunteers were almost tied with the cup they chose. The information of the label definitely had an effect on the high sustainability group.

The results of this series of experiments show that eco-conscious individuals were willing to pay a premium for the eco-coffee. These findings were partly based on desire to do what is right for the environment rather than which coffee tasted the best. Basically the volunteers were influenced by lying about the coffee’s characteristics. Similar results have been achieved using products such as nutrition bars and wine. The volunteers would pay more for the coffee they were told was ecologically-friendly whether it really was or not. These results should prove very interesting to the advertising industry!

Please leave your thoughts and comments below.

Visit www.emerycoffee.com today.

Victrola Coffee – Honey, Natural, Washed Costa Rican Coffee

There are many things that contribute to the final taste of the coffee in your cup every morning. Among those are: freshness of the coffee (both from harvest and roast date), grind size, brewing options, terrior, etc. Two factors that play a huge role are the coffee processing and coffee roasting. Victrola Coffee has partnered with Costa Rican coffee farmer Alberto Guardia of Hacienda Sonora to bring us a tasting tour of the three major ways to process coffee. You can read their full blog post and tasting notes for the three coffees here. Be sure to check out our current offerings from Victrola Coffee at www.emerycoffee.com.

*Photos courtesy of Victrola Coffee


What 8 Words and Symbols on a Bag of Coffee Mean

The First Pull

4000846261_c8e4a1f1c0_z Image credit: Michael Allen Smith, Flickr

By Drew Moody

This post originally appeared on Mental Floss

Buying coffee can be tricky. Each bag of beans features lots of information, and it can be difficult to sort through it all to figure out what will end up in your cup.

Here’s what a few of the most common phrases and symbols tell you. 

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Irving Farm Coffee – Honduras Don Pancho

Irving Farm CoffeeHonduras Don Pancho

Jose Francisco Portillo, known as “Don Pancho” in his community, began planting coffee trees over forty years ago on his family’s land in Santa Bárbara overlooking Lake Yojoa (the largest natural lake in Honduras). His son, Roberto, grew up playing along the hillsides and learning about coffee from his father, and for decades they picked, processed and sold their coffee to local mills that would simply blend multiple lots and sell in bulk to the mass market.

Today, Santa Bárbara is emerging as a hotspot for specialty coffee production alongside the venerable Capucas, the most popular and established coffee-growing region in Honduras (and the home of our Capucas, Los Liros and Plantanares offerings). This is largely due to Angel Arturo Paz, his brother Benjamin, and their team at the San Vicente mill in Peña Blanca. They have worked tirelessly within the region, visiting farms and introducing the value of specialty coffee to farmers who can be resistant when it comes to abandoning years of tradition for what is essentially a leap of faith. They assist the farmers with each step of bringing their operations up to standard, from fertilizing to picking to drying. It is intensive, exhausting work, but the Paz brothers can see enormous potential for their region, and they are enthusiastic ambassadors for the incredible quality that’s becoming the norm for Santa Bárbara coffees.


When Arturo was visiting Roberto’s farm he noticed the 40-year-old Bourbon trees and encouraged him to pick and process that Bourbon cherry separate from the Lempira. And when Irving Farm’s Green Coffee Buyer, Dan Streetman, tasted the first samples he knew it was something special. He asked Roberto what we should call it (producers in this region hadn’t been in the habit of naming their farms) and Roberto requested that we name it after his father, Don Pancho, who in planting these trees had unknowingly paved the way for a future in specialty coffee production.

We purchased Roberto’s harvest in 2012 and 2013, but in 2014 the farm was devastated by the dreaded coffee leaf rust, known as Roya. By the time Dan was able to visit and see the extent of the damage, Roberto had already decided to raze the Bourbon and replant from scratch, a process that could take a few years before the new trees would even produce viable fruit. Roberto was incredibly disappointed, but Dan promised that he would be the first in line to buy any future harvest. After discussing the various options, Dan and Benjamin recommended that Roberto hold off on destroying his father’s Bourbon for just one more season. There was the tiniest chance that the trees might survive, and they felt that it could be worth a shot.

Against all odds, the Bourbon not only survived, but it produced an exceptional (albeit small) crop and Irving Farm purchased the entire lot this year. Roberto dedicated daily attention to the trees and was steadfast in fighting the rust, so it could be the result of patience and persistence, or it could be proof that miracles do exist. Either way, we are relieved and overjoyed for Roberto, and thrilled that you get to taste this remarkable brew. Don Pancho is a coffee that is close to our hearts, and its dynamic journey is evident in the depth of its richly layered flavors.

PRODUCER – Roberto Portillo
REGION – Santa Bárbara
ELEVATION – 1400–1700 meters
VARIETY – Bourbon
PROCESS – Washed
TASTE – Bright, Elegant, Apple


Now available at http://www.emerycoffee.com.


*Photos courtesy of Irving Farm Coffee

Coda Coffee – Tanzania Peaberry

coda coffee tanzania peaberry

Coda Coffee – Tanzania Peaberry

Notes: earthy. cucumber. tangy.
The peaberry is a unique coffee bean. It is actually a pair of beans mutated into one. Because there are two beans forming one, the coffee contains twice the nutrients and oils as normal beans, and twice the flavor as well. Tanzanian Peaberry has an earthy aroma with a bold and nature-like taste. It has heavy body, but goes down surprisingly smooth. This unique coffee is a nice change for both expert and beginner coffee drinkers alike.

Coda Coffee is dedicated to promoting sustainability in every sense of the word; having an ongoing commitment to both the environment and the quality of life experienced by individuals in the coffee industry. Coda’s own Farm2Cup certification ensures that you can feel good about the coffee you drink. By initiating best practice sharing and quality control, investing in the farming communities and bring a better quality of life for farmers, we are able to bring you the highest quality coffee possible: it tastes good, it feels good.

We are extremely proud to share that we were named Roast Magazine’s Macro Roaster of the Year for 2014.

Now available at www.emerycoffee.com

*Photo courtesy of Coda Coffee

Klatch Coffee – El Salvador Las Mercedes Pacamara


Klatch CoffeeEl Salvador Las Mercedes Pacamara

The King Bean of Central America returns to the gates of Klatch Coffee. The Pacamara variety is a hybrid cross of Maragogype and Pacas varietals. This new crop comes from our partner Las Mercedes and uses the traditional wet mill with standard fermentation. This process brings out flavors of chocolate and citrus notes and aroma. The cup offers surprisingly sweet acidity, grapefruit plus traditional herbal notes along with a full body and dark chocolate finish. Cleaner and sweeter then most good Pacamara beans.

What drew Klatch Coffee to Las Mercedes was great coffee, but what we fell in love with was the people, the process, and their passion to make the coffee so great. It begins with hand picking only ripe mature cherries, and then subjecting them to intense screening before depulping to eliminate twigs, leaves and other foreign material. At the wet mill the cherries are received into ceramic tiled ditches, washed with fresh collected rainwater from their own tanks and immediately fed into a pulper, which consists of rotating disks or cylinders, each one fitted with adjustable knives. These are designed to separate the bean from the flesh of the fruit while leaving each bean intact in its parchment envelope. They then dry the coffee on clay patios to ensure even drying.

The same care and consideration invested in the coffee is invested into the Las Mercedes community. The Ortiz Family has always been devoted to taking care of those who have helped in their success, by providing clothing, food and health care. In addition, Las Mercedes is constantly making efforts to preserve natural wild life by taking special care of the disposal of by-products from the mill in order to avoid contamination also, in compliance with our certifications, chemical and pesticides are carefully store and managed by trained personnel, avoiding intoxication and contamination. In the last years, a great effort has been made in planting native trees to preserve these species.

Finca Las Mercedes is a beautiful coffee farm with dedicated owners who care for their community, their workers, the environment and, nonetheless, seek to provided specialty coffee. We are proud to offer this limited Direct Trade coffee that is also Rainforest Alliance Certified. As part of our Direct Trade contract, 25 cents of every pound is given back to fund community sports programs and Los Ortiz medical clinic. To read more about Los Ortiz medical clinic please visit cafelasmercedes.com/dispensary.asp.

Now available at www.emerycoffee.com

*Photo courtesy of Klatch Coffee

Rusty’s Hawaiian Coffee – Grand Champion Red Bourbon


Rusty’s Hawaiian CoffeeGrand Champion Red Bourbon

This coffee epitomizes our craftsmanship. From harvest through roast, we coddle these beans — and they treat us very well in return.

To understand this coffee’s promise, let’s go back to 2008. Miguel discovered Red Bourbon on our farm, and Lorie was curious enough to harvest and process it separately. When they tasted it the following spring, the results seemed impressive enough for Coffee Review.

For its July 2009 issue, Coffee Review would compare bourbon coffees from around the world. Lorie had never submitted an entry and was nervous. Miguel offered to help, but he forgot about the deadline. By the time he called to remind her, it was almost too late — and he was out of town.

“How am I supposed to roast it?” Lorie said, flustered.
“However you see fit,” Miguel said.

Miguel had taught Lorie how to roast, but she still was unsure of herself. With only one shot to get it right, she chose a medium roast and hoped for the best.

What happened next literally made her cry. She scored 95 points, beating out all of the other coffees – including ones from Kenya and El Salvador.

“An absolutely mind-blowing coffee,” said Andy Newbom, the former owner of Barefoot Coffee and a judge in the review.

“A paradigm-breaking experiment,” said Ken Davids of Coffee Review. “This impeccably harvested and traditionally processed Hawaii Bourbon out-Kenya-ed most Kenyas.”

That entry in Coffee Review set the standard for our Red Bourbon. To this day, only a few people are allowed to pick our crop. With only about 120 trees, we can’t afford to lose any of the beans to improper harvesting.

Lorie still is as meticulous with her processing methods — and has had impressive results. She combined our washed Red Bourbon and washed Typica to win the Hawaii Coffee Association’s 2010 statewide cupping competition. Our Kenya-style Red Bourbon won the same contest in 2011.

Here, we are offering the Kenya-style beans. This processing method, popular in Kenya, is modified for our climate.

We carefully select ripe Red Bourbon coffee cherries, then pulp them to release the seeds, or coffee beans. We ferment the beans in water, then drain and rinse them. Then we add fresh water for another round of fermentation before laying the coffee on racks to dry.

The dried beans must rest to balance the flavors before roasting. The result: a clean, elegant and bright coffee that starts off with flavors of lemon and turbinado sugar, then shifts to blackberry, red wine and chocolate as it cools.

Awards and Recognitions:
Winner of the Hawaii Coffee Association’s (HCA) 2011 statewide cupping competition
Winner of the HCA’s 2010 statewide cupping competition (a blend of Red Bourbon and Typica)
95 points in Coffee Review. Best in a review of bourbon coffees, July 2009

Taste: Molasses, berry and chocolate, with citrus and floral notes
Roast: Medium
Varieties and Processing Methods: Red bourbon, Kenya-style washed and sun dried
Altitude: 1,900 feet (580 meters)
Stories: “Our top coffees are profiled in Wine Spectator”

Now available at www.emerycoffee.com

Irving Farm Coffee – Ethiopia Amaro Gayo

Irving Farm CoffeeEthiopia Amaro Gayo

In the southwestern part of Ethiopia lie the Amaro Mountains, a small range which separates the communities of Amaro on the eastern slopes from Nechisar National Park and the lowland tribal areas of Arba Minch in the west.

A native of the Amaro region has become one of the most inspiring figures in Ethiopian coffee today: her name is Asnakech. She’s earned this title because in 2005 she decided to return to her homeland determined to improve the quality of coffee at her mill and in the surrounding communities.

One of the many improvements and changes Asnakech has made over the years is to implement a rigorous quality control system. First, she makes sure to only pick and purchase cherries at the height of their maturity. The coffee is then processed using the natural process, allowing the coffee seed to dry inside of the fruit. The coffee is sun-dried on raised beds. This drying process is closely monitored to ensure that no quality is lost. The coffee is then sorted to remove any defects. The result of all this attention to detail is a superior coffee.

Asnakech is also the only female mill operator in Ethiopia and we are proud to support her efforts at producing truly spectacular coffees by presenting to you her Amaro Gayo, a cup full of lush berry flavor, complex acidity and juicy body.

This coffee is certified USDA Organic, meaning its production did not involve the use of synthetic substances such as most pesticides, herbicides and fertilizers.

COUNTRY Ethiopia
REGION Amaro Mountains
PRODUCER Asnakech Thomas
ALTITUDE 1400-1800 meters
TASTING NOTES Floral, Strawberry, Sweet

Now available at www.emerycoffee.com