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

 

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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.

Notes:
Orange, Mandarin Peel, Lemongrass, Lemon

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

devocion-colombia-citrus

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.

barrington-coffee-hambele

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.

 

klatch-coffee-worlds-best-espresso1

 

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

REGION: Global
VARIETAL: Various
FARM: Various
ALTITUDE: Varies
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

The wildness of the Mocha coffee complements the smoothness of the Java coffee.

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.

 

metropolis-coffee-mocha-java

 

FLAVOR

Chocolate, Blueberry, Caramel, Earth

Now available at www.emerycoffee.com

Comments and questions are welcome below.

Photos courtesy Metropolis Coffee.

 

Klatch Coffee – Papua New Guinea AAK Bros

Papua New Guinea is responsible for approximately 1% of world coffee production. This is an elegant and multifaceted bean that offers bright and sweet notes of lemon, orange and hazelnuts in aroma and cup.

Klatch CoffeePapua New Guinea AAK Bros

Papua New Guinea is responsible for approximately 1% of world coffee production. “Quality of coffee produced in Papua New Guinea has received a boost in recent times with emphasis on setting up wet factories supported by adequate checks and assurances of excellence through a testing process in well equipped laboratories,” according to Wikipedia and evidenced here.

This is an elegant and multifaceted bean that offers bright and sweet notes of lemon, orange and hazelnuts in aroma and cup. It has a light and creamy texture that can be enjoyed hot or iced.

If you thought PNG was a unique coffee origin, then you’re in for a doozy with this AAK lot. AAK is the umbrella organization tying together 3 coops across the Western and Eastern Highlands – Apo, Anga and Konga Cooperatives, each of the 3 words meaning “brother” in local languages.

In a country whose coffee growers are famously independent and who have not traditionally formed many cooperatives or producer organizations, AAK is a newly formed body introducing radical practices to improve coffee quality and livelihoods.

klatch-coffee-PAP_NEW_GUI_AAK_BRO-2Coffee is its main economic activity, but AAK is much more. Its self-described holistic approach includes activities ranging from financial planning, to banking (mobile payment partnership with BSP Bank), to gender equality, to health, to education. On the coffee front (that’s why you’re reading this, right?), AAK takes a very localized approach to organization and coffee quality. 81 “base camps” across member areas form as community centers.

Each base camp servers as a training center for quality growing and processing practices, and 59 (and growing) are outfitted with tool sheds where members can rent supplies for use on their farms. While rich in expertise and ideas, AAK has only recently been able to open its own washing stations. It currently manages 3 stations, each quite small but well staffed with knowledgeable machinists and coffee handlers. Each station serves a handful of nearby base camps (currently base camps not near a washing station home-process and deliver parchment).

REGION: Goroka
VARIETAL: Bourbon
FARM: AAK Brothers Umbrella Cooperative
ALTITUDE: 1550 – 2100 M
FARMER: Apo, Anga and Konga Cooperatives
ROAST: Medium
NOTE: Wet Process

Now available at www.emerycoffee.com

Photos courtesy of Klatch Coffee.

Ayutepeque – 165 Years of Great Coffee

Topeca Coffee Ayutepeque Farm
The entrance to the Ayutepeque farm, established 1850.

Recently we were fortunate enough to welcome another great roaster, Topeca Coffee. They have been on Coffee Reviews list of top coffees for the past two years and ranked in the top six of all the coffees last year. Topeca owns their own coffee farm in El Salvador and is personally involved in aspect. Below is their story…..

Our Philosophy

Topeca is one of the few companies in the world with fully vertically integrated Seed to Cup model. Our family grows the coffee in El Salvador where we can oversee every step of the process. We have our hands in every step of process from planting the coffee plant to hand picking the ripest cherries to roasting it here in Tulsa, Oklahoma and serving it in our own shops in Downtown Tulsa.

From Planting the Seed

We believe that the best coffee is created by maintaining high quality standards every step of the way.  That is why we spend four years taking care of each new “cafeto” (coffee tree) until it grows into a mature plant ready to be harvested. Each year the cafeto blooms cover the landscape with white flowers and an aroma of sweet honeysuckle and jasmine. With good soil, great weather, and a lot of hard work each of those flowers will turn into a succulent coffee cherry containing 2 perfect coffee beans.

To Hand Picking the Coffee Cherries

The harvest begins in November, when the coffee cherries have a deep red wine color. We go around the finca (farm) as many times as necessary, allowing every single cherry to ripen; this meticulous hand-picking process finishes in March.

From Ecological Processing

After harvesting the cherries we proceed to the wet processing, where the pulp and the mucilage (fruit) are carefully removed from the coffee beans so as not to damage them. As a part of our ecological process, we use collected rainwater to wash the beans, and then use the removed fruit to help fertilize our cafetos.

To Patio Drying

Once the mucilage has been washed from the coffee seeds, they are ready to dry. The method in which you dry the beans has dramatic effect on cup quality. We utilize various methods of drying including, patio (sun dried), raised bed (sun dried), and mechanical drying to achieve optimum results for each lot.

From the Perfect Roast

Our roast master carefully roasts the coffee to bring out the full flavor and complex aromas found in the bean; this ensures you will enjoy the true essence found in the coffee rather than merely the degree of roast.

To the Edge of Your Cup

At the coffee shop, the barista carefully grinds and brews the coffee so as not to undo the years of hard work and perfection found in each bean. Now you have the opportunity to enjoy the complex sweetness, delicate aroma, and characteristic  smoothness of our El Salvadoran coffee. From our home to yours, we hope you enjoy every sip.

Read Topeca Coffee Reviews

Topeca Coffee is now available at www.emerycoffee.com

Big Island Coffee Roasters – Hawaiian Puna Coffee Excellence

We are wild coffee lovers. Our farm and roasting company grew from a penchant to explore our senses, develop our skills, and help anyone else do the same. With attention and taste, our mission is to weave the best coffees from Hawaii’s wild and beautiful places with fine craftsmanship and display.

Look what Santa brought us for Christmas! A new roaster!  We are happy to welcome Big Island Coffee to the Emery Coffee Company lineup of award winning roasters. They roast coffees from all the growing regions of Hawaii including their own farm in the Puna region. In 2013, their Puna coffee won the Hawaii Coffee Association’s Statewide Cupping Competition and became the first non-Kona or Ka’u farm to do so. But let them tell you their story…

OUR STORY

We are wild coffee lovers. Our farm and roasting company grew from a penchant to explore our senses, develop our skills, and help anyone else do the same. With attention and taste, our mission is to weave the best coffees from Hawaii’s wild and beautiful places with fine craftsmanship and display.

BIG ISLAND, SMALL OPERATION

In 2010, the opportunity emerged to buy a small coffee farm in a disregarded, impoverished region of Hawaii. With little to lose, we thought, “Why not?” As we integrated with the community of farmers and sampled coffees from around the Big Island, we were surprised by the variety and quality that goes largely overshadowed. We wanted to change that.

Over the next years we taught ourselves to cultivate, process and roast. We then trialed and tasted the differences between coffee washing experiments and roast profiles. Our end-goal was always the same: the objectively best coffee we could produce from our land. When we discovered methods and flavors we liked, we taught neighboring farmers to do the same and offered them higher wages for their coffees than they’d ever seen before.

To our amazement, our efforts began paying off.

In July of 2013, one of our Puna coffees won Grand Champion in the Hawaii Coffee Association’s Statewide Cupping Competition and became the first non-Kona or Ka’u farm to do so. The same year, the USDA honored our efforts to improve high-quality coffee output by providing us a grant for importing specialized coffee grading equipment. With this machine, we can help independent Puna and Hamakua farmers improve their coffee quality, reputation and livelihood effortlessly. (And later that year we were awarded a Hawaii Senate Certificate for doing just that!) Finally, as the year closed, our Honeyed Yellow Caturra coffee placed in Coffee Review’s ”30 Top Coffees of 2013″.

bicr-Home_Story1
Today, we serve on the board of directors for the Hawaii Coffee Association – Hawaii’s largest organization serving all islands and industries, from cherry to cup. We’re excited to continue serving Hawaii’s coffee lovers, from retailers to roasters, baristas to farmers, and at-home drinkers.

Since moving, our lives have been full of sweat, adventure, discipline and persistent learning. What began as a charming coffee farm in the rainy jungle-town of Mountain View has become an award winning farm, micro-roaster and processing mill for boutique Hawaii coffees.

A love for wild and beautiful places brought us to the Big Island. Respect for the terrain and appreciation for the farmers who craft from it has kept us here. And the repeated patronage and support from our customers — like you — has made this entire transformation possible.

Mahalo,

Kelleigh & Brandon

Big Island Coffee is now available at www.emerycoffee.com

Metropolis Coffee, Best Coffee in Chicago, Joins Emery Coffee

metropolis-welcome-banner-966-400

As we continue to grow we keep looking for the best and the brightest, the top roasters of today. Metropolis has claimed awards in the past decade unlike few others. What drives them? The Metropolis Philosophy. Read on…

We believe the essence of coffee comes from tension; tension between the hardness of the bean and the heat of the roaster, between the pressure of water in the machine and the dense pack of the fine grind. Reward is finer when earned, and coffee is sweeter when challenged. This is the core of our coffee philosophy.

A coffee house should be a neighborhood center. It should be equally a place to relax as a place to plan a revolution. The Boston Tea Party, the storming of the Bastille, and the Russian revolution were all planned at coffee houses. A coffee house should be a showcase for artists, a forum for ideas, and a catalyst for conversation. It should be a place to meet and to reflect, to pause before, in the midst, or at the end of the day. Metropolis will truly be a coffee house when you have more to say about what goes on here than we do. The name Metropolis comes from Plato’s notion of Polis, or city-state. A Polis is complete and sufficient unto itself. Community and the regard for differences among people and their ideas are central to our coffee philosophy. Each bean and tea leaf is sourced with two groups of people in mind: the people that taste them, and the farmers that grow them. Coffee, like art, has an aesthetic.

Our coffee aesthetic is rooted in the belief that great coffee comes from a line of respect beginning with the farmers and their respect for their land. We, in turn, respect the farmers by paying fair prices for their harvest, and respect our customers by taking great care in the roasting and brewing our coffees, and in blending our teas. Respect is at the core of our coffee philosophy, and taste is paramount.

Metropolis Cafe

It’s a beautiful morning at Granville and Kenmore Avenues in Edgewater, a diverse, vibrant community tucked into Chicago’s far north side. As the sun glances off the whitecaps on Lake Michigan, visible just two blocks to the east, folks find their way into Metropolis for a cup of coffee or a mug of tea. Maybe they’re grabbing it to go — the CTA’s Red Line, the city’s venerable north-south conduit and namesake for our signature espresso, grumbles by a few steps from the cafe’s front door. Maybe they’re getting a coffee to make it through class; after all, Loyola University is just a few blocks to the north. Or maybe they’re staying right here in our vintage 1950s limestone building, which welcomes with tones of yellow and tons of local art, an array of seats that beckon, fresh pastries and sandwiches being prepared behind a big bay window, and an eclectic, observant, hat-savvy staff who know coffee as well as they know their customers.

Please leave your thoughts and comment below.

El Salvador Las Nubes

passion.house.el.salvador.las.nubesPhoto courtesy of Passion House Coffee.

Passion House Coffee Roasters has joined Emery Coffee! We are pround to offer this fantastic Chicago roaster, winner of several cupping competitions. Buy the El Salvador Las Nubes while there is still time and check out their other coffees too.

The story of Las Nubes goes way back to 1920 when the land was purchased by Isidro Batlle & has continued on with his family farming the land since. This past year the family split the land into different tablones or lots & designated them by their altitude. These bourbon coffees were then processed by being fully washed & then sun dried.

About Passion House

 

Exploring Coffee

 

Passion House is a small batch roaster in Chicago, IL with the idea that coffee can be playful, while still being sophisticated, complex, and nuanced. We house a team of passionate and determined individuals who are as unique as the coffees we roast.

 

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.

 

Please leave your thoughts and comments below.