News & Updates
June 24, 2017 --- South American and Central American harvests are currently arriving in the northwest. We are anticipating the arrival of green beans from Panama, Peru, Colombia and Nicaragua. Our main offerings for the rest of 2017 will come from these countries.
We are very excited about the Nicaraguan beans that should be here in September. We found them through Gold Mountain Coffee Growers who work directly with small farmers in Nicaragua. Here is some information about the farm, the beans and Gold Mountain Coffee Growers.
Don Edgar's farm sits at the top of the mountain range between Matagalpa and Jinotega. It first attracted our attention because of its brilliant yellow catuai, which creates a blanket of yellow when ripe.
When we asked Don Edgar if he would be willing to process his yellow catuai and red caturra as natural process coffees, he took the challenge on head-first. We quickly learned that even when processed as washed coffee, his beans exude apricot and other fruit cupping notes.
Don Edgar and his family have faced challenges in recent years. His daughter was in a motorcycle accident, and Edgar had to sell a heard of cattle to pay her medical bills. When we met him he and his family were still getting over that hurdle, and the increased earnings from processing the family's coffee as specialty has helped them during this challenging time.
Gold Mountain Coffee Growers, LLC, is a social enterprise that, in addition to its own farm (Finca Idealista), works directly with coffee producers, including Edgar, to connect them with roasters abroad. It obtains higher prices for producers while carrying out sustainable development projects in communities, including free computing classes for girls, medical assistance such as an operation for a young girl so she could walk for the first time, microcredit, running water in schools, books in schools, and educational supplies.
June 8, 2017 --- We have several Single Origin coffees available now. Costa Rica, Peru, Brazil, Tanzania Peaberry, Colombia and Sulawesi. Each is roasted to different degrees.
The Peru is the lightest of the roasts, full or aroma. It has cherry and molasses notes. You can smell those notes before they even hit your mouth.
The Tanzanian Peaberry is a very earthy flavor. It is roasted just into a medium and has a nutty finish.
The Costa Rica is our darkest roast and is a well balanced cup of coffee or espresso. It was a wine finish, like the bottom of a really expensive Syrah.
The Brazil we roast to two degrees, medium or dark. The medium is suitable as a Single Origin espresso and tastes and smells like chocolate and butter. As it gets darker there is more acid and it is better suited for a drip coffee; very bold.
The Sulawesi has peach and dark chocolate notes. It is roasted into the second crack but not very dark. It has a full body, lots of aroma and is an incredible cold brew.
The Colombian is a fresh and light coffee, roasted to a medium degree. It is best also as a drip producing a milder coffee with good body.
April 24, 2017 --- SCA Coffee EXPO 2017 just finished here in Seattle. What a whirlwind of energy that was.
April 22, 2017 --- We have an incredible Brazilian bean that we are working with right now. From JC Farms, this small Brazilian lot was originally purchased by Middle Fork Roasters who kindly sold a part of it to Mercedes. It has rich, chocolate and nutmeg notes. Roasted either to medium or dark the sweetness of the bean is prominent. Mercedes has been mixing it with a Peruvian bean for espresso at Ghost Alley Espresso.
Husband & wife team, Rafael & Mercedes Carrabba roast coffee behind his violin shop on W Galer Street in Seattle. Mercedes owns a coffee shop in Pike Place Market, Ghost Alley Espresso. Rafael has a world renowned reputation for restoring and selling fine stringed instruments. They have combined their talents to bring fresh micro-roasted coffee to Queen Anne.