Friday, September 12, 2014

Natural Processed Coffees



El Salvador El Molina Jasal
Ethiopia Kochere Grade 1
Ethiopia Yirgacheffe microlot Red Cherry Superior Grade 1

but also the mega funky and 'natural flavored' Pacamara Kassandra from Mexico are in the house.

Enough sweet funky stuff to fill a lot of cups till the new year!!!


The first time i tasted a Dry Processed coffee from Ethiopia i was blown away.
It was August 2007 when Kees Van der Westen brought along 2 bags from Stumptown. He passed them on to Sietse and he gave us a sample.
One of them was the all mighty Misty Valley from Ethiopia and this was our impression :
http://caffenation.blogspot.be/2007/08/two-bags-of-stumptown.html

Since that first encounter i cupped hundreds of 'naturals', with mixed results. It's typical to be very surprised the first time. The coffee is sweeter, much fruitier and has more body.
The down side is the barn yard smell and flavors. It's a thing we also notice a lot with natural wines and mostly you love it or you hate it.

Over the years it became a new kind of fashion to bring this type of coffees and we also sold a lot of them.
But always with a warning: "Be aware, this is a natural coffee and maybe not what you are looking for..."

I think it's good to serve them, but not when you don't have something 'regular' on offer. Sometimes bars offer just one filter or espresso and then is such a natural processed coffee not very smart.

For Ethiopian Naturals we tend to go towards the Grade 1 picks. These are way cleaner then the Grade 3 or 4. Less earthy, less barn yard and more towards sweet and body. Once cooled down it almost tastes like fruit juice with tea and coffee.

For Centrals we see a lot of experimenting going on. Sometimes for the good, sometimes for the worse.
When done properly we find them less funky, but as good as the Ethiopians. So, we like to offer both of them.

Now waiting when the first Kenyan naturals are coming to town. Or would that be too much of a 'killer'?

Here some more interesting info about 'Natural Processing" :
http://stumptowncoffee.com/processing/natural-process/

Tuesday, September 9, 2014

Oromia Coop Ethiopia


Our newest Ethiopian coffee for our main blend Mr LGB is called Layo Teraga. And again it's a coffee brought to us by Oromia.
For years this Cooperative is bringing very nice, sustainable coffees.
Although active in all Ethiopian coffee regions, we tend to stick to their Sidamo offers.
Here some more information about the organization and their beans :

Oromia is the region where coffee first originated and it is by the Oromo people that the usage of coffee as a food started in the beginning of the 5th century. Oromia is approximately located between 3 degree and 15 degree North latitude and 33 degree and 40 degree longitude. The region is known for its unique native vegetation as well as for being the center of diversity for many different species of plant. The region is the birth place of coffee. The Oromo’s use coffee as food, drink, trade, spiritual nourishment and as a tool for peace-keeping.
Oromia Coffee Farmers Cooperative Union (OCFCU) is a small farmers owned cooperative union which have members from all coffee growing region in Oromia regional state. OCFCU was established in 1999 to facilitate the direct export of coffee produced by small farmers organized in cooperatives. OCFCU works exclusively in Oromia Regional State, which accounts for more than 65 % of the country’s total coffee growing land
OCFCU exports traceable fair trade and organic certified coffees. The fair trade premium and support from roasters are invested in social projects like schools , health posts , clean water , bridge etc
By the fair trade premiums and support from different roasters above 224 different projects has been completed and provided to the farmers. Some of the project completed photo is posted in our website gallery.
OCFCU pays 70% of its net profit back to the cooperatives and the cooperatives also pay 70% of their profit to the member farmers. This shows that farmers are benefited by being paid three times in one coffee season. This has enabled OCFCU to grow from 34 primary cooperatives representing 22,691 household farmers to 274 primary cooperatives representing 254,052 household farmers. The life of farmers has improved and has also got social service in their village.
OCFCU now have a cupping lab for quality control located at its office and have massive central facility for technical, financial, administrative and also high tech processing facility with capacity of 5 – 7 tones per hour. The processing facility has created a job for more than 1,200 Seasonal employees.
OCFCU have recently created its own members bank which is one of the greatest benefits to its own members for the much needed pre-harvest financing. They also provide their farmers with insurance options to cover coffee against loss.

Sidamo coffee information :
  • Washed and Sun dried
  • Altitude: 1550-2200m(5080-7210ft)
  • Cup: Bright acidity, medium body with spicy and citrus flavors
  • Harvest: October to January
  • Shipment: October to January

Monday, September 1, 2014

Roast ED : New Bags, New Talk



ROAST ED ESPRESSO BLEND

Full city Roast - Strong - Nutty - Medium to Low Acidity

"Espresso blend with a lot of Character". What does this mean?
This coffee is a crowd pleaser. With mixed washed and unwashed (natural processed) beans, this coffee is more easy going and less acidic then most of our other coffees.
The roasting is a tad darker, but still light enough to keep all flavors trapped inside the bean.
The ingredients (mostly 4 different beans) change over time, although the general taste of the blend will stay stable. Our favorite origins for this blend are Ethiopia, Colombia and Brazil.

It fits very well for small or large espresso's and the Bialetti/Mokka Pot.

Our average buying price - green/unroasted coffee - for the ED is €4,7 a kilo.

We have special prices for professionals in Belgium or abroad. Mail us for conditions.

Friday, August 29, 2014

LGB Summer1 testing lab, by Big G

Blackjack (on Hydra Synesso)

Extraction Yield18.9 %
TDS8.0 %
Dose Weight16.1 g
Brew Water Weight54.4 g
Beverage Weight38.1 g
Measured EXT
Measured TDS
Measured BEV
Score8
Liquid Retained Ratio1.20
Moisture0.0 %
CO20.0 %

Shot Details
Temperature92.3 °C
Pressure9.0 Bars
Time30 secs
Pre-InfusionON
Roaster NameCaffenation
Roast StyleMedium - Dark
Farm/FarmerBlend
GrinderAnfim Supercaimano
Grind SettingFine
Roast Date20 aug. 2014

Wednesday, August 27, 2014

Wednesday, August 13, 2014

Sunday, August 3, 2014

Iced Coffee is the new Gold


I've been posting a lot on iced coffee brewing the last couple of years. And when I look into the coffee market's future, i guess this is just the beginning of a new coffee era, with Iced Coffee as the corner stone of business.

We've been starting to sell Cold Brew iced coffee last year. We knew how it worked, but it was just the first summer we had it on the menu. Of course we always had our frappaccino's and iced americano's, but black and pure and iced was something new.

This year we changed the recipe and started to bottle it. We don't do Cold Brew anymore, but prefer to brew on ice. This way we have a 'less-flat' taste.

The succes of all iced coffee, with or without milk is unstoppable. This very long but interesting article on The Atlanctic website is a must read.

We are bit by bit convinced this 'iced coffee movement' could be major for us as well and we are in full prep to elarge our quantity's and distribution platform for 2015.
There's even a possibility we are going to serve all our iced coffees with the same base. This means a Iced Mochaccino (frappé) will be prepped with the brewed iced black as well.

Also the Soft Drink menu will be reviewed and tuned with iced black inspired drinks.

Yes, it feels like this episode is solid enough to get us going for while.