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

victrola-coffee-honduras-santa-barbara-caracolillo

Facts

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.

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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.

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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.

tobys-estate-coffee-brazil-sertao

LOCATION Sertao
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
PROCESS Natural
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

 

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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

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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.

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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.

 

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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.

 

Coffee Beans: Sustainable or Non-Sustainable Taste Tests

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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.

Puerto Rico’s Signifcance in Coffee History

In an effort to help Puerto Rico regain its status in the coffee world, some small production farmers have concentrated their efforts on specialty and high-quality coffees.

Coffee_free_atop_the_Maricao_mountains_in_Puerto_Rico_(5661610485) - wikiApril 25, 2011-Maricao, Puerto Rico. Photo by Lilibeth Serrano, USFWS. – Wikimedia

In the 1500’s, in the Sufi Muslim monasteries of Yemen, coffee was first roasted. In the 16th century, coffee reached the Middle East, Persia and Africa. Coffee reached the shores of North America during the Colonial period, however, it was not as popular as it was in England, as people in the colonies preferred alcoholic beverages over fresh roasted coffee. America’s taste for coffee grew after the Embargo Act of 1807 restricted trade with both Britain and France, leading to the War of 1812. Today, coffee is a vital and important cash crop for developing countries. It has become the backbone and primary export for the African countries of Rwanda, Uganda, and Ethiopia. Today’s leaders in the production of green (unroasted) coffee are Brazil, Vietnam, Indonesia, and Columbia.

There are two main types of coffee grown, Arabic and Robusta. Arabica coffee is generally preferred over Robusta, as Robusta tends to be bitter with less flavor but has better body than Arabica. Robusta contains almost 50-percent more caffeine as well. In the United States, coffee is grown in Puerto Rico and Hawaii. In fact, back in the day (100 years ago), Puerto Rico produced some the world’s best coffee. The production of whole bean coffee decreased and the export of coffee ceased due, in part, to the damage caused by hurricanes in the 1800’s. When the United States gained control of the island in the late 19th century economic development became more of a focus. Affluence led to agricultural work being stigmatized and coffee’s decline continued.

The nutrient rich volcanic soil and climate of Puerto Rico make it the perfect place for coffee to grown. Yauco or The City of Coffee, as it is nicknamed, is famous for its coffee. The most recognized, premium blend of coffee Puerto Rico has to offer is known as the Yauco Select brand. Another brand, a very special blend, is called Alto Grande. It is special because it is one of only three brands that are labeled superpremium in the world!

Puerto Rico produced 10-million pounds of coffee in 2014 but compared to Brazil’s 1.8-million tons, that’s a drop in the ocean. However, the island is taking measures to change that. Of late, Puerto Rico has seen a resurgence of cooperative’s and small producers growing premium coffee beans. Puerto Rico has many obstacles to overcome, including a shortage of workers to pick the coffee. There is no substitute for human workers, and as people become more educated, manual agricultural work is a last choice option. Insect pests such as the coffee leafminer can reduce crop yields by up to 40% and pests such as mealybugs and scale can cause yield losses of up to 15%.

In an effort to help Puerto Rico regain its status in the coffee world, some small production farmers have concentrated their efforts on specialty and high-quality coffees. Yet others are focusing on cultivating coffee beans in the coastal areas of the island. The hope is that planting in areas with high unemployment rates they will draw workers to the fields. In another effort to increase yield, Puerto Rico’s Agricultural Secretary signed an agreement to plant more than 16-million coffee trees over the next few years. Other improvements include the recent opening of the largest coffee processing facility in the Caribbean. Another significant development is the University of Puerto Rico’s new program dedicated to helping farmers improve the quality of their coffee beans.

Maybe some day in the near future we will talk about Puerto Rican coffees in the same breath as Kona coffees as some of the best in the world, again.

Find your coffee at www.emerycoffee.com today!

Kickapoo Coffee – Project Congo

Project Congo marks our second philanthropic collaboration with our friends at On The Ground. In our Project Congo initiative, we will donate $1 for every pound of this exceptional Congolese coffee to promote and raise awareness of gender equality in the farming regions of the Eastern Democratic Republic of Congo (DRC).

Kickapoo CoffeeProject Congo

About The Growers
Project Congo marks our second philanthropic collaboration with our friends at On The Ground. In our Project Congo initiative, we will donate $1 for every pound of this exceptional Congolese coffee to promote and raise awareness of gender equality in the farming regions of the Eastern Democratic Republic of Congo (DRC).

Funds raised will work to break the chains of poverty and conflict while supporting women empowerment groups in coffee communities of the region. Women play a crucial agricultural role in Africa, providing the majority of the labor, but their contributions are often invisible since women are excluded from delivering and selling the crop. These realities are exacerbated by sexual gender-based violence in Kivu used as a tool to destabilize communities.

Despite the challenges, female coffee producers in Eastern DRC have the perseverance to move forward. Project Congo will provide transformative opportunities to these farmers by introducing practical initiatives supporting women’s empowerment at both farm and cooperative levels. Funds will be used to empower and educate female farmers to become entrepreneurs, taking control of their lives, and creating a brighter future for coffee communities affected by the civil war in Eastern DRC.

We’re honored to be working once again with On The Ground to make positive impacts in coffee producing countries.

Muungano Cooperative

Notes of Black Currant, Cola & Sweet Citrus

Altitude: 1500-2000 Meters
Varietals: Bourbon
Process: Wet Ferment, Soak, 14 Day Raised Bed Drying
Region: Kalihi, Southern Kivu

Now available at www.emerycoffee.com

Photo courtesy of Kickapoo 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″.

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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

Kickapoo Coffee – Ethiopia Hama Organic Special Prep

When we first visited the Hama Cooperative back in 2011, we were greeted by three adorable Ethiopian children. We’d tasted coffees from Hama previously and found them to present ‘classic’ Yirgacheffe characteristics: candied lemon, intense florality, and refreshing, citric acidity.

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Kickapoo Coffee – Ethiopia Hama Special Prep

This coffee scored a 91 from Coffee Review!

Intensely floral and lush with notes of candied lemon and key lime pie. One of our top coffees of the year.

Notes of Lime, Spring Flowers & Candied Lemon

Altitude: 1800-2300 Meters
Varietals: Kudhume, Dega, Wolisho, Heirloom types
Process: Wet Ferment, Wash, Soak, African Raised Bed Drying
Region: Kochere, Gedeo

About The Growers
When we first visited the Hama Cooperative back in 2011, we were greeted by three adorable Ethiopian children. We’d tasted coffees from Hama previously and found them to present ‘classic’ Yirgacheffe characteristics: candied lemon, intense florality, and refreshing, citric acidity.

Three years later, Hama and other cooperatives within the Yirgacheffe Union umbrella are operating with a marked increase in sophistication. Most of the washed coffees that the Union puts out are grade 2, meaning that there are a good amount of defects. As of late, however, the Union has asked some of the larger producers to bring in strictly ripe cherry from the peak of the harvest to be kept separate from the standard lots.

We’ve tasted several of the special prep lots from washing stations all over Yirgacheffe including Biloya, Adamegorbota, Aramo, and Idido and have noticed a marked increase in quality by several points across the board.

This Hama lot is our absolute favorite of what we tasted from this year’s harvest and perhaps our favorite coffee that we will release all year. The intense florality, sparkly crispness, and candied lemon characteristics remind us of top Gesha lots, but for a fraction of the cost.

Now available at www.emerycoffee.com

*Photo courtesy of Kickapoo Coffee.

Toby’s Estate – Honduras La Escuela

We are proud to have Toby’s Estate as one of our newest roasters. In addition to great coffee, they have the farmer’s interest in mind as well. Earlier this year Toby’s Estate raised over $4,500 for La Escuela De La Piedrona during their Honduras Education Drive. Below is a large excerpt from the Toby’s Estate Blog.

tobys-estate-honduras-la-escuela-banner

We are proud to have Toby’s Estate as one of our newest roasters. In addition to great coffee, they have the farmer’s interest in mind as well. Earlier this year Toby’s Estate raised over $4,500 for La Escuela De La Piedrona during their Honduras Education Drive. Below is a large excerpt from the Toby’s Estate Blog.

We arrived with the plan to help seal and paint the cinder block school, and were able to spend the week helping to do so. But, while the Honduran government helps the school by supplying beans and corn flour for the children’s lunch, the school’s only storage room also had a leak in its roof. The silver lining to the current drought in Honduras is that reduced rains had meant less ruined food, but the structure still needed fixing. During our time painting, Moises helped to oversee a complete replacement of the roof, ensuring better weather-proof food storage.

Now, with the painting all done, the school looks like a brand new building, and the classrooms are a much brighter and better place to learn. There are also still funds available to help improve the school. Currently, the head teacher Allan Omar Pineda Vasquez is the only instructor in charge of six grades, sixty students, and two classrooms. The school will greatly benefit from having another educator so one teacher can remain dedicated to each classroom and the pressure on Allan is halved. Marysabel and Moises are excited to make this a reality and are helping to find a quality teacher.

The other major problem the students face involves their parents, who bear the burden of paying for all the books, uniforms and supplies their children will need. In poor, rural districts that responsibility can easily become overwhelming, so any leftover funds will be used to help subsidize the purchase of books and supplies for the school. We are excited to see the final results of this endeavor and to continue to find ways to work with and support La Escuela De La Piedrona.”

Well done and keep up the good work!

*Photo courtesy of Toby’s Estate.

Panther Coffee – Ethiopia Suke Quto

This impeccable Suke Quto microlot grows in the Guji Zone, the Southern part of the Oromia Region that borders the Sidama and Gedeo Zones.

panther-coffee-ethiopia-suke-quto

Photo courtesy of Panther Coffee

Panther Coffee – Ethiopia Suke Quto

Light and refreshing. Notes of pineapple, mango,  blueberries, champagne grape, malted milk & cocoa powder.

This impeccable Suke Quto microlot grows in the Guji Zone, the Southern part of the Oromia Region that borders the Sidama and Gedeo Zones. The volcanic soil on the farm is highly nutrient. Generally, the soil is fertile, friable, and loamy with the depth of at least 2 meter. One outstanding characteristic of the soil is that its fertility is maintained by organic recycling through litter fall, root residue from perennial coffee and shade trees.

For processing the coffee they use an Agared machine to pulp the coffee without removing the mucilage. Then they ferment the coffee in tanks between 35-48 hours, depending on the climate. There are 3 treatment tanks for the waste water. Coffee in parchment is dried on elevated beds between 9 and 15 days.
The Suke Quto farm also has a nursery with coffee seedlings to provide the farm but also the outgrowers in the area. There are 9 permanent employees and about 250 seasonal workers. Suke Quto also buys from about 70 outgrowers. Each of them has about 7ha of coffee trees planted. Other crops that they grow are false banana and fruits.
Producer: Various Small Holders
Zone: Guji
Region: Oromia
Altitude: 1,800-1,930 m.a.s.l.
Latitude: 5°40’ N
Variety: Mixed Heirloom Varieties
Process: Washed
Now available at www.emerycoffee.com

Colombia Huila Jose Nolvis Rodriguez Finca El Mirador

victrola-coffee-colombia
Photo courtesy of  Cafe Imports

Victrola Coffee – Colombia Huila Jose Nolvis Rodriguez Finca El Mirador

Facts
Farm:  Mirador
Town:  Alto de los Pinos
Region: Pitalito, Huila
Elevation: 5250 ft
Process: Washed, Sun Dried
Varietals: Caturra
Producer: Jose Nolvis Rodriguez

Tasting Notes
Fragrance/Aroma: Cinnamon, Roasted Barley, Molasses
Flavor: Cinnamon, Molasses, Chocolate, Lime Leaves
Body: Buttery
Acidity: Bright

Roaster’s Notes
We are grateful for the opportunity to offer this exceptional micro lot from the Huila department of Colombia for the second time.  Producer Jose Nolvis Rodriguez consistently offers high quality, meticulously processed coffee and this year we found his samples particularly impressive.

Coffee from Finca El Mirador is washed processed and sun dried, as is the traditional process in Huila.  However, Mr. Rodriguez employs distinct techniques to ensure high quality, including a pre-wash 12 hours into the 24 hour fermentation period before washing the coffee and a 3 day pre-drying phase  before the coffees are moved to another drying bed where they receive more intense heat.  In the final stage before coffee is packaged for export, it is put through a sieve so that any small imperfections can be sorted out.

The result of this meticulous processing is a bright coffee with a buttery mouthfeel, cinnamon and roasted barley in the aroma, and spice, molasses, chocolate, and hints of lime leaves in the cup.

Now available at www.emerycoffee.com

Ethiopia Chelelektu – Coffea Roasterie

coffea-roasterie-ethiopia-chelelektu Photo courtesy of Coffea Roasterie.

This coffee comes from the Kochere region of Ethiopia, a subsection of the Gedeo zone, located south of Yirgacheffe. The Kochere zone has long been known for its incredible coffee. It is easy to produce amazing coffee when you have some of the best growing conditions in the world. High elevations and fertile soils combined with strict processing produce some of the best coffees you will ever taste.

This coffee came through the Ethiopian Commodity Exchange (ECX). Some words on ECX from http://www.ecx.com.et/.

“The Ethiopia Commodity Exchange (ECX) is a new initiative for Ethiopia and the first of its kind in Africa. The vision of ECX is to revolutionize Ethiopia’s tradition bound agriculture through creating a new marketplace that serves all market actors, from farmers to traders to processors to exporters to consumers … ECX represents the future of Ethiopia, bringing integrity, security, and efficiency to the market. ECX creates opportunities for unparalleled growth in the commodity sector and linked industries, such as transport and logistics, banking and financial services, and others.”

Still, sourcing can be tricky through the Ethiopian Commodity Exchange. Traceability is becoming more transparent for roasters and buyers but it still remains a challenge. We worked with Royal Coffee Importers on this particular coffee.  This is one of our favorite coffees this year. We hope you enjoy it!

Region: Kochere, Ethiopia
Varietal: Heirloom
Process: Fully washed and dried on raised beds
Elevation: 1,850 – 2,000 masl

Now available at www.emerycoffee.com

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