Mr LGB Winter BIS

Mr LGB Seasonal Specialty Blend : Your favourite Milk Drink Companion
In this Winter BIS version, half and half :
Burundi Gitega Mahonda Lot4
and Ethiopia Yirgacheffe Chelbessa grade 1

For the second winter LGB we go for African beautiest, with Burundi Mahonda and a classic Yirgacheffe.
In Burundi we encountered a small delay in delivery because of political troubles, but quality and freshness is still guaranteed. And the 'potato disease' which gave a lot of troublesome defects a couple of years ago, seems to be almost gone. 
The Mahonda is as clean as it gets. 

After a couple seasonal blends without Ethiopia we go back to our fav origin. 

It's been a tough year to get our hands on a clean cup Yirg this year, but finally we managed to find this fantastic Grade 1 – extra special sorting – lot from the CHELBESSA Washing Station. Expect subtle acidity, with a touch of Earl Grey and yellow fruit.

Try to keep your shots restricted; this way your caps and flats will come out better.

And also for filter brews this particular combo gives magic in your cup. Good luck.

Mr LGB Winter 15/16

Upcoming Seasonal Espresso Blend Mr LGB is going to be on our shelfs by the second week of December.

For the winter we go back to Africa, with new crop Burundi, combined with a fresh Cauca Coffee.

New coffee crops, 15/16, are landing, and the first classic country's on the list, for washed coffees, are Burundi and Colombia.
In Burundi we encountered a small delay in delivery because of political troubles, but quality and freshness is still guaranteed. And the 'potato disease' which gave a lot of troublesome defects a couple of years ago, seems to be gone.
This Manhonda Lot (Bourbon variety) is almost the same coffee as the one in our Winter Blend of 2013 and has a very buttery mouthfeel!

The Colombia Finca Los Naranjos (mainly Castillo variety) is located in the Cauca region. It is a region known for volcanic soils and high altitude farms, so expect a very hard bean with good sweetness.
We think this combination works really well with fresh full milk. Try to keep your shots restricted; this way your caps and flats will come out way better. Good luck
Rob 

Mister LGB Summer 2015

We have equal parts of 

Ethiopia Sidamo Guji grade 1

Guatemala Huehuetenango Finca Isnul

Costa Rica Tarrazu Monte Canet Estate

All 3 washed coffees and each one of them specially picked for a good reason:

The first part is from our favourite coffee origin Ethiopia and a super clean grade 1 pick. This Sidamo grown coffee has low acidity and an excellent mouthfeel. The Guji came in First place in our Top 5 Espresso ranking 2014!

The Costa Rica Monte Canet is another Caffenation classic and it's 4^th year already. The coffee has lighter body, but more brightness and fruity tones.

The Finca Isnul was is the Mr LGB Spring2 already and well appreciated for its spices, body and low acidity. This bean binds the two other coffees to ensure stability in the cup.

Mister LGB Spring (2015)

50% Ethiopia Sidamo Shilcho, 25% Kenya Nyeri Mihuti PB, 25% Colombia Narino Piedra Blanca

The new Colombian crop is pleasing us and this Narino coffee is a super clean Castillo variety bean, but we miss some acidity and sweetness.

That’s why we are heading back to Africa. The Sidamo Shilcho is the basis of this Spring blend. Mild & Sweet, great mouthfeel and this typical Ethiopian touch.

The Kenya brings brightness and acidity into play. It’s a clean Nyeri Peaberry bean - SL28&34 mix - that blends well with the other components.

General brewing advise : keep the machine relatively low in temp (plus minus 91°c), don’t grind too fine and push extraction towards the 30”.

And, oh yes, this coffee loves fresh and nicely textured milk like no other.

Mr LGB Winter2

Mr LGB WINTER 2
• COLOMBIA ANTIOQUIA LAS MERCEDES & ETHIOPIA SIDAMO KORATE Gr1
Same type of melange as the last time. We’re in the coldest months of the year and waiting for new crop coffees to arrive. 
And as always Colombia with early arrivals! This Finca Las Mercedes is a real fat bodied cup with smooth mouthfeel and nice spices.
See it as an improved Pulped Natural Yellow Bourbon.
The Korate is a Sidamo and again a Grade 1 picking. Less defects means cleaner cups and that’s what you may expect. So overall more of the same as Winter 1, but less acidity and a bit more body. Enjoy.

Mr LGB Winter 2015

The idea of our Mr LGB blend is having 2 (or 3) fully washed coffees, for clean and bright cups.
This Winter version is very well balanced, cause it has a nice creamy mouthfeel on top. 
And it loves milk!!

Ethiopia Yirgacheffe Konga Sedie (60%):
The small farmers that live in the Konga area bring their coffee to the Sedie station. On average, each farmer owns 2 hectares of land. Besides growing coffee, all of them have some additional subsistence crops. Some of them raise cattle as well. Acacia, Podocarpes and Cordial Africana trees are also grown on the land to provide shade for the coffee plants. All the picked cherries are processed at the Sedie station and then stored in a local warehouse before they are transported to Addis Ababa.

Colombia Huila Iquira Castillo (40%):

Iquira is a municipality located in the Huila Department in Colombia in the center West of the country. This part of the country has been difficult to travel to over the last ten years and is still a little dicey and pretty remote. Coffees from here, when done right, are very spectacular though.
Farmers in this region have slightly larger farms than most in the south, sometimes 10-15 hectares of land. They pick, pulp, ferment and dry their coffee on raised beds with parabolic covers. They tend to work similar varietals, some old, some relatively old and some new but the style is pretty much the same.

New Mr LGB Autumn

60% Ethiopia Yirgacheffe Adado Grade 1
40% Nicaragua La Divina Providencia Red Caturra


-2 great fully washed Specialty Coffees
-Clean, bright cup
-Loves Milk


Ethiopia Yirgacheffe Adado Grade 1 :
The Adado Cooperative washing station in the southeastern Ethiopian highlands is one of the best in the country.


The people, living in the Gedeo Zone, south of the capital Addis Ababa, are considered to be a culturally and linguistically distinct group. They are bordered by the Sidama in the East, the Alaba in the North, the Burji in the West and the Guji in the South. All of these groups belong tot the Eastern Cushitic speaking poeple, who traditionally occupied the upper reaches of the Rift Valley escarpment in northern Sidamo. Today the Gedo Zone is one of the most densely populated parts of Ethiopia and the main production area for the world famous Yirgacheffe and Sidamo coffees.

I have to admit we beat you almost to death with another Ethiopian, but isn't it so this year, they are all clean, fruity and very long lasting? This you won't find anywhere else than in the bird cage of coffee, Ethiopia!
Grade 1 stands for the cleanest pick. Less defects give better and more stable coffee!

Nicaragua La Divina Providencia Red Caturra :

The most special about this bean is its flavor of course, although there's something special about the variety as well; Red Caturra.

It is a derivative of the C. Arabica found in Brzail in 1950 and sent to country's like Hawaï, El Salvador and Nicaragua and is similar to the Red Catuai and Pink Bourbon.

The processing of this bean is Fully Washed.

The farmer's name is Misael Sauceda; As the history of many farms goes, Misael Sauceda Olivera and his brothers each inherited a part of the land of their father, Porfirio Sauceda. Misael, however, was lucky enough to be the only brother with a passion for coffee, so he was able to buy the lands from his brothers and gradually expand his own land. In the twelve years that the Cup of Excellence program has been running in Nicaragua, Misael’s La Divina Providencia made it to the international selection five times, ranking second in 2012. With the money he received from these successes, he has been able to greatly improve his farm and buy a new farm, Santa Maria de Guadalupe.

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

LGB Summer1 testing lab, by Big G

Blackjack (on Hydra Synesso)

Extraction Yield	18.9 %
TDS	8.0 %
Dose Weight	16.1 g
Brew Water Weight	54.4 g
Beverage Weight	38.1 g
Measured EXT
Measured TDS
Measured BEV
Score	8
Liquid Retained Ratio	1.20
Moisture	0.0 %
CO2	0.0 %

Shot Details

Temperature	92.3 °C
Pressure	9.0 Bars
Time	30 secs
Pre-Infusion	ON
Roaster Name	Caffenation
Roast Style	Medium - Dark
Farm/Farmer	Blend
Grinder	Anfim Supercaimano
Grind Setting	Fine
Roast Date	20 aug. 2014

New Bags : The Kilo bags

Mr LGB Summer of 14

Mr LGB Summer of 14 • 1/3 Ethiopia Yirgacheffe Kochere Gr1 • 1/3 Costa Rica Tarrazu Monte Canet Estate • 1/3 Kenya Kirinyaga Zahabu Peaberry

Mr LGB Summer is our Summer Espresso Blend for those who are looking for something clean, fruity or excellent with milk. The first part is, again, a Yirgacheffe. This Kochere is picked southwest of the town of Yirga Cheffe and near a little village of Ch'elelek'tu in the Gedeo zone. The plantation is situated around 2000 masl! It's from various Heirloom Varientals. Our volume on Kochere is relatively low, so possibly we will have another Ethiopian bean taking over by the end of August. The second component is a yearly classic. And we're so fond of it that we bought the full European lot this year. The coffee comes out of Costa Ricas' most famous region Tarrazu, more precisely San Marcos. The man running the farm is called Mario Solis. This bean grows at an 1650 meter altitude and the variety is a mix of Caturra, Catuai and Geisha(!). This coffee is a real espresso championship coffee; very well balanced, powerful, nice body and super clean. Last washed bean is one from Kenya. First 2 beans are relatively low in acidity and therefor we needed something with more fruitiness and acidity to help cut through the milk. We chose this Peaberry coffee from Cooperative Societies, Nyeri - Kirinyaga. A very well balanced bean (SL 28/34) that makes the blend also suitable for filter brewing. Don't hesitate to tell us what you think about this unique Seasonal Specialty Coffee Blend.

Mister LGB 1.1.

Mister LGB 1.1

We have never been more proud introducing a new LGB blend.
The main reason is this 6-letter word : GEISHA.

Typica and Bourbon are two coffee varieties widely known. Most other varieties are dwarfs from these two, but not so is the Geisha.
It is known since very long, but only really appreciated since a couple years ago when the Peterson family at the Hacienda La Esmeralda did some very successful experimenting with this very resisting, but low yield variety.
Main change they made was height; grown and processed high in the Panama Bouquete mountains the Geisha left every cupper stunned with fantastic mouthfeel and fruitiness. The coffee became quickly known all over the world and is these days known as the best coffee in the world.
Unfortunately this raised the prices to an insane level! The cheapest Geisha from this farm is sold for plus minus €40/kg. We had a couple years ago 50 kilos in stock and people liked it a lot, but we did not want to buy it again, because it's such an (over)expensive elite product that it did not fit with the Caffenation mentality.

When we had the opportunity to buy an average priced mixed stock lot Geisha from Bouquete, we felt blessed. Of course it's not La Esmeralda level, but still you have the typical overall Geisha elements : Silky mouthfeel, full flavored, fruity and clean.

We blend in the Geisha with two other coffees.

First one is an Ethiopian. We are late in the season, but the Limu grade 2 Doyo seems to be still at its peak and offers great fruitiness and the typical mystic Ethiopian smoothness.

Last part is from the well known Las Mercedes farm in Colombia Antioquia. We start off with the La Florida and probably finish with the La Isla lot in a couple of weeks.
This component helps us a lot in our milk drinks thanks to its refreshing acidity and brightness.

Good luck with the brewing! And don't hesitate to tell us what you think about this unique Seasonal Specialty Coffee Blend.

LGB 4.3 : Colombia Las Mercedes Gallineta, Burundi Kigobe 2318, Kenya Zahabu AB

LGB 4.3. (December 2013-February 2014)

• 1/3 Colombia Las Mercedes Lote Gallineta • 1/3 Burundi Kigobe Lot 2318 • 1/3 Kenya Zahabu AB

The Colombia Gallineta lot is, due to its low acidity and great mouthfeel, the best suited for espresso and since the new LGB needed new components we started with this bean. Finca Las Mercedes is a great example of Colombian producers that are reshaping their coffee production. The lots where the coffee is grown are now subdivided into separate lots. This particular coffee was grown on the plateau of lot 10, called La Gallineta. The estate works together with a smaller cooperative, Cooperativa Caficultores de Andes, to export their coffee. This makes it easier to keep different lots separated and to trace the coffee back to where it was grown. Second part is a Burundi. The Kigobe is one the the seven washing stations that were recently bought by Mrs Angele Ciza. She employs about 100 women at this washing station, located in the province of Kirundo, in north eastern Burundi. The 10-hectare coffee plantation in the northern has some 26000 trees production fine Arabica coffee. This Kigobe is a full flavored and sweet bean that blends easily. Final part was present in our 3.1 blend as well. This late harvest pick is from one of my all time fav coffee regions in the world; The Nyeri region is situated in the Central Highlands of Kenya, and has been inhabited by Europeans since 1902. The indigenous tribe is part of the country's largest ethnic group, the Kikuyu, who had been growing coffee for generations – remember 'Out Of Africa' – before the arrival of the settlers. The region quickly became one of the most successful agricultural production regions in Africa, with an important role for the production of coffee. The nickname of this coffee is “Zahabu”, meaning “Gold” in Swahili. We love to blend in these type of Kenyan coffees for its acidity and fruity tones.

LGB 4.1 : Ethiopia Sidamo, Panama Bouquete Lerida, Costa Rica Tarrazu Monte Canet

New LGB blend for the last quarter of 2013 : • 50% Ethiopia Sidamo Organic Sidama Union • 25% Panama Bouquete Lerida Estate Lot #5 • 25% Costa Rica Tarrazu Monte Canet Estate After a succesfull 3.1, with 50% Yirgacheffe Organic, we stay with  the same kind of recipe.  The Ethiopian part is an organic Sidamo from the Sidama Union.  Sidama Coffee Farmers Cooperative Union (SCFCU) was founded  in 2001 to represent coffee producing cooperatives located  throughout the Sidama Zone of southern Ethiopia. Originally, the  Union consisted of 39 cooperatives which represented over  70,000 farmers. Today, SCFCU has grown to represent 46 cooperatives and  over 80,000 farmers (small holders) making SCFCU the second  largest coffee producing cooperative union in Ethiopia. Nearly all  coffee produced by our member cooperatives is shade grown in  low densities under the canopies of indigenous trees and enset  (false banana), a staple food crop. Expect tea like aromas, citrus  and fruit. Mixing in a Panama is not the easiest of tasks, but those beans from  the Lerida estate have such a smooth and buttery mouthfeel, we  blend them without problems. This Lerida mix is a typical clean Bouquete coffee from 10 different  lots thate were mixed at origin. We also have a microlot in  the warehouse, but this one is just fine with the Costa Rica. Maybe  we blend Lot 5 in the next LGB version.  The bean is a Caturra-Catuai combination and gives the blend a  floral and wild touch. Last but not least we have the Caffenation classic, Costa Rica  Monte Canet, for body and roughness. Caturra and Catuai beans again, but also a bit of geisha!

LGB 3.1 Ethiopia Hafursa/Costa Rica Lomas/Kenya Zahabu

We're July and high season for the big coffees.

Stellar Kenyan, Ethiopian and most of all Costa Rican coffees are 'minutes' away from shipping and roasting.
These type of 86+ and even some 90+ beans have been in the warehouse before, but never at these big quantities and divers varieties.

We're also very psyched about the new Little Green Bag blend currently bagged/bucketed and (almost) ready for shipment.

Where we, over the last 12 months, totally changed the content every 2 months; now we have the LGB components shifting.
From Colombia Esperanza/Ethiopia Sidamo, we went to Esperanza/Zahabu (25%)/Hafursa(25%) en now we go :
Ethiopia Yirgacheffe Hafursa Organic FT (50%)
Kenya Zahabu Peaberry (25%)
Costa Rica El Rio Lomas Estate (25%)

The Ethiopian Yirgacheffe is picked out of 15 or 20 different Ethiopians we cupped and has nice mouthfeel, decent body but only a little bit of acidity (this year) and so we were looking for 1 or 2 good companions.
The Kenya is a very clean, fruity and powerful coffee but too acidic for high percentages, so we combined it with this Costa Rica Lomas.
Costa Rica is very often too bright on espresso, but with this roasting profile - thouroughly tested at a big food event in Gent at the beginning of july - we get a very balanced cup with notes of juniper berry and chocolate.

The overall impression is an excellent fruity blend, dead clean, with enhanced acidity which results in the best caps ever.
It's a nice coffee for all you 'iced coffee' recipes and very suitable for filter brewing as well.

Because of the relatively high average price tag we end up with a slightly higher price.

FYI : Our buying prices (high volumes) : Hafursa €6,1/kg - Zahabu €5,5/kg - Lomas (it's the fully washed blended with some honeys) €6,2/kg.

(on our blog
caffenationfiltercoffees.wordpress.com
you can find some more information on the coffees listed above)

LGB 2.2 : Colombia Villa Esperanza/Ethiopia Sidamo Gr 2

Most of the coffee grown in Colombia is approved by the Colombian Coffee Growers Federation (FNC). Since 1927 its members have worked together to deliver social and environmental programmes and to ensure Colombian coffees meet a certain quality standard.

The thing is, that standard is good, but not always incredible. 

And at Caffenation, we're on the lookout for the spectacular. So we asked ton loads of samples and finally came up with this coffee from the Huila area. 

And a FNC coffee, from the Villa Esperanza Association. 

Villa Esperanza earned Rainforest Alliance certification in 2005, and in the years since the group has grown to include 22 small holders. 

At Villa Esperanza, not only do growers take an active role in environmental matter (for example, the group has spearheaded the construction of water treatment facilities), but they also get involved in how the coffee tastes. 

For proof, look no further than the local cupping lab. 

This coffee is as sweet as butter scotch and has great velvety mouthfeel. It is comparable with another Virmax (the exporter) coffee we bought last year; El Meridiano, but less spicy and sweeter. 

Yes, we are not talking about spices and acidity.

That's why we start blending and did go after a good companion for this jewel.

And concluded this years Grade 2 Sidamo from Bagersh (our steady exporter of Ethiopian coffee) was just what we needed.

This early lot got a nice smoked flavour with a nutty side, nice body and spices like toasted sesame seed. 

Very proud about the result.

Mostly it's not the most difficult task to blend a new great seasonal blend. The most difficult part is to have a blend that stays fresh, complex and interesting over a longer period. 3 months should be the goal, but very often we have to change the line up after 2 months already.

Not be afraid though, cause new stuff is arriving fast these days. We're in the middle of a ton load of fresh crops and sublime Kenya Peaberry, Washed Organic Yirgacheffe and bright Guatemala coffees are ready to take over by the end of June, beginning of July. 

Cheers,

Rob

Red Roast (Espresso Blend)

After almost 10 years of House Blend we are happy and proud to introduce you the new 'house' blend : Red Roast.

Don't dig too deep into the words. Yes, we see Antwerp as 'Red', and Caffenation, and the color continuation on 'Little Green Bag' and 'The Future of Coffee is Black', but most of all it just sounds good.

For those who have a hard time to understand what the position or purpose of this blend is, I write you this post.

When I - yes, this time I use 'I', cause those days I was all by myself - started Caffenation we had 3 blends : House Blend, Italian Roast and Master Blend.

House Blend was a people pleaser with ingredients I can't remember. I don't even think my roaster told me properly. Most probably a lot of Brasil and a bit of Robusta. And medium priced.

The Italian Roast was a dark roasted coffee that contained the cheaper shit and more Robusta.

The Master Blend was based on the all mighty Yirgacheffe.

Half way of our existence I understood that roasting dark was the past and I took the Italian Roast off the grinder. We were still selling it to some amateurs till 2010, but only roasted it once ourself and then understood that was not where we wanted to go.

Then instead of putting all our money on the Master Blend I stopped this one and improved the House Blend. No more robusta and a lighter roast.
It was for years a blend with conventional coffees, mostly Brazils, Ethiopians and Centrals. Very good value for the money and also correct for the average cafe or restaurant serving both lungo's and espresso's.

Two months after we started roasting ourself, by October 2010, we thought it was time to launch us a premium blend.
As a top class blend, cappuccino king and exclusive to espresso bars.
This blend we named Little Green Bag, after a great organic blend (Harar, Colombia, Dom Republic) used at Roeland his Barista Championship.

Now 2 and a half years later we sense it's time to reshuffle this set up a bit.

Our company tactics are the following :

Filter coffee : we focus on single origin/estate coffees, no blends. And mostly Africans. Our goal is to offer every week a different one, so 50 different ones a year.

Espresso coffee : we offer a lot of SOE (Single Origin Espresso), but think we need 2 blends to work more stable. It's also easier for the average Barista to get full flavor shots out of a blend then a single bean.

Red Roast :
Basic recipe : here we use 4 seasonal beans + 1 left over from our SOE program.
3 out of 4 should be the better conventional or real specialty coffee washed beans. Ethiopia remains strong favorite to use all year round. A good Guatemala (or Colombia) in the summer and a full Peru or East African in the winter should be number 2.
3rd bean depends on what's available. Today we talk Burundi. Tomorrow most probably Colombia.
4th bean we prefer to have something natural or half washed. Brazils now, but tomorrow a clean Indonesian or Papua New Guinea could do the job as well.
5th bean (don't beat me i we use less or more different beans) is a last filler. It's an easy way to finish up left overs. No, this is not inferior stuff, most probably it is even more expensive, but last batches of a Single Origin coffee we use for our SOE/Filter Week program.

This blend is changing almost all the time in components and percentages, but only a minimum in taste.
The beans are all separately Full City Roasted and then blended.
All around flavor should be full bodied, low in acidity, full of character, nutty, spicy, little bit earthy maybe, but still clean and suitable for both black coffee as cappuccino/latte/iced coffees.


Current components :
Tanzania Utengule AA (price € 3,80)
Ethiopia Yirgacheffe Grade 2 (price € 4,50)
Burundi Kirimiro Bourbon Mix (price € 4,20)
Brazil Pulped Natural Sul De Minas, Pereira Estate (price € 3,90)
Colombia Tolima Planadas (price € 7,20)
(prices are ours, a kilo, exclusive VAT, inclusive transport and taxes)

Little Green Bag :
Basic recipe : 2 (washed) specialty coffee beans.
This is a seasonal blend. We try to pick the best possible coffees available on that moment of the year. Our experience is to change every 2 months, so 6 full blends on a yearly base.

It happens we use 1 bean over 2 blends, like the Colombia El Meridiano last year.

All around purpose is to go for a cappuccino killer blend. A City + roast that give more acidity and fruitiness and blends well with fresh milk.
The cleaner the beans the better. This blend is for the real afficionado; for those who are looking for new coffee experiences over and over again.
Since the roast is on the medium side we see this blend as a very popular coffee for the home filter brewing as well.


Current components :
Ethiopia Sidamo Grade 2 (price € 3,90)
Colombia Villa Esperanza (price € 5,90)

LGB 1.2 : Papua New Guinea Kimel/ Burundi Mahonda

On the grinder since a week or 2, but too busy with other things, instead of writing the necessary blog post about it. Finally the newest version of our seasonal blend, the LGB 1.2.

We know our Rwanda's and Burundi's have been given us some potato head aches now and then, but believe me when i'm tellin' ya these beans are all Cup Of Excellence level, dead clean and very stable over time.

The Mahonda Washing Station has already successfully participated in plenty of competitions, and is renowned for its specialty coffee. The cherries are a collection from the Mahonda, Bugega, Maza Mugano, Gitaramuka, Buraza, Bibate, Musebeyi, Gicumbi, Nyamisure and Gisura Mountains. Mahonda participated in the Cup of Excellence 2012 with several lots, ending up at ninth (87,33) and third (90,53) place in the ranking. This Washing Station was one of the eye-catchers of the tournament, and is building up a nice Fully Washed coffee that will be able to compete on an international level.

The newest Burundi bean is from the highest slopes of the Gitega province, and a combination of Jackson, Bourbon, Iron19 varieties. 

In the cup we taste medium acidity, lots of fruit and present Vanilla.

This coffee combines very well with the Papua New Guinea Kimel Peaberry (link - Dutch). This coffee is actually complex and full enough to take all the work on the shoulders all by itself, but in combo with the Mahonda we have more stable results. 

We maybe lack some body in the 1.2 LGB, but well dosed it cuts nicely through the milk and is a perfect opposite of the new upcoming Red Roast. 
My idea is presenting a LGB as most seasonal blend, with clean fully washed AA coffees, focused on 'fraicheur', fruit to become the cappuccino king. 
The (new) Red Roast is the improved House Blend with some unwashed coffees in it. A tad darker in roast and more versatile and forgiving. We dare to say "Harder, Stronger, Faster, Caffenation". :-)

Caffenation Bar Run 2012

Lots of new clients last year.
And while some were not specialized, others should be very attractive for the average coffee 'snob'.
Here a short list :

SUSSIES ANTWERP:
They have a vintage clothing shop next door to The Village Utrecht. Meanwhile they also became fan of our bar in Antwerp.
A first meeting made things very clean : we had to collaborate in Antwerp.
Now we are very proud about this very cosy place called Sussies. It's a cross over between Vintage clothing, furniture and top class coffee.
Our retired workhorse, a 3-group Linea is still doing a pretty good job for our Little Green Bag beans.
Official Adress : Zwaluwstraat, is perched in between Groenplaats and Oude Koornmarkt.

ZULMA MERKSEM
Merksem is in the North of Antwerp and, as far as i know, the only Specialty Coffee Bar in that part of Flanders.
Claus, who's a veteran in coffee, beer and tapa land Antwerp, opened his own dream house.
The place feels very retro cosy and their Flashy Green La Marzocco FB 80 is one of the most beautiful espresso machines i ever saw. Little Green Bag on the menu.
Bredabaan 517.

KORNEL BERCHEM ANTWERPEN
Opened up at the beginning of 2012.
The owner Liesje is a person with a plan. Although I had problems understanding this arty co-working espresso bar space kind of concept; i have to admit it's a big success.
Her bar now is home for lots of creative and young people. And Liesje a great Barista and host.
For sure a bar you need to discover in 2013. Ask for a LGB shot.
Sint-Lambertusstraat 1, coming from Albertpark, going into Boomgaardstr, 3rd street to the right!

KOLONEL KOFFIE ANTWERP
3rd wave espresso bar par excellence.
Kobe was the man who steered the La Marzocco Linea for our client in Mortsel, De Voorspoed.
I never met such a Cup and Brew Gear fanatic as him. And his urge to keep on experimenting should be one of the many reasons to go visit his bar, and witness his unique white FB 80, 3 white Anfim Super Caimano's set up!
At the corner of Grote Pieter Potstraat en Vlasmarkt.

NOMADS
This 'mobile' project of Chris and Agnieska is the one you need if you're on the look out for a cool coffee catering with Caffenation House Blend and Little Green Bag.
Their revamped Renault Van looks blistering, their Barista technique start to get really smooth and hopefully we'll meet them soon more often in the streets of Antwerp, Gent or ....

COFFEELABS ANTWERP
6th bar on the list and the 6th one with a La Marzocco engine! Their black FB70 is a cool machine and our former Caffenation Barista Fanny did a magnificent job in this Idealab project with the bar at the ground floor.
Here you can drink great coffee's in company of students and creative people. Very recommandable.
Lange Klarenstraat 19. On the Meir, take a turn at the Disney shop; smell the LGB spro.

KOKO AMSTERDAM
Yes, not very busy in The Netherlands, but this bar is really shaking the booty!
A must visit for every coffee tourist in Amsterdam. Koko girls Karlijn en Carolien are the most stylish, friendly and best trained female Barista's a man (or woman) could wish for.
La Marzocco (GB5) paired with 3 Super Caimano's and some Little Green Bag coffee do the job in this Fashion/Design/Coffee House.
Oudezijds Achterburgwal 145, nearby Damplein, Damstraat, Wallen.

REMISE WEST AMSTERDAM
While you're there to drink a cup at Koko, why not visit Amsterdam West and our friends Guy and Graham in their coffee bar, restaurant, traiteur take out. This no-nonsense place is a nice spot to find some rest in this hectic city.
They got our House Blend on the grinder and get bit by bit grip on their shiny Simonelli espresso machine. A nice project with a great future ahead.
Bellamystraat 2

CLOUDS IN MY COFFEE GENT
This part of Gent didn't have a good cup of coffee to offer till IObjectore came here to realize their ambitions. Of course their own home and working space/company, but annex a great resto coffee bar that is really worth a visit, or 2, 3, ....
Design coupled with inspiring people and great coffee. What more are we asking for?
Another La Marzocco perhaps? Well, this classic E61 machine is doing the job fine I think.
Dendermondsesteenweg 104

LE RED FOX ANTWERPEN (NOORD)
Maybe not a specialized bar. And maybe not such an ambitious project, but finally someone has the balls to offer filter coffee in stead of espresso based drinks. A girl has!
Annemie offers hand brewed filter coffee with her snacks. And a lot of friendlyness in a great interior. The place to be for you afternoon break.
Cassierstraat 38, nearby St-Jansplein, cornered with de Pretstraat.

BLACK AND BLOOM GRONINGEN
More specialized and further away from home, but what a project!
When Gerben came to visit me 2 years ago we immediately had a click. It was a long and windy road towards this specialty coffee bar in the center of Groningen, but big G got character and character goes a long way. And i guess we could say it's going all the way up, and the sky is the limit.
A Synesso Hydra (yes!) coupled with Anfim do the job. Specialty Coffee with a capital 'S'.
Oude Kijk in 't Jatstraat 32 - LGB!

BAR BAGET AARSCHOT
You can call this a snack bar or baguetterie, but for me this is a perfect example how to bring in better coffee in whatever kind of place.
The Wega and 2 grinders are set for coffee, all kind and sizes. The atmosphere is great and the clients happy. Owners Tim and Valerie show how you can boost a Sandwich bar with great coffee!
Schaluin 49

NOIR LEUVEN
For years I was dreaming to spread the Caffenation word in Leuven.
Muriel and Kris finally helped me fulfil this dream.
Their vintage looking Wega is fitting fantastic in this cosy specialty coffee bar. Not the first specialty bar in Leuven, but for sure the first 3rd Waver, with light roasts, filter coffee and a no nonsense atmosphere.
Kris is mastering the skills of welcoming young and old. This is a place to feel home and for sure lots of coffee lovers will state it like this. Only open 9 months this bar is a true hot spot, and with reason.
LGB at Naamsestraat 49

KING KONG HASSELT
Keeping the best for the last. Yes, this bar is a Rob favourite.
Why?
Cause, from all new bars in 2012, this one is approaching the closest the Caffenation original. The equipment (Linea and Anfim and more), menu, atmosphere, grungy feel, positive vibes are really Caffenation and it's ... very crowded. I'm proud Marc and Gemma had the guts to trust me and follow my ideas. And very happy they and a whole lot of people in Hasselt appreciate this day in day out. :-)
Want to feel the vibe? Go for LGB Maastrichterstraat 58.

(not forgetting we started to get the art of spro in some restaurant environments as well. In 2012 Oud Sluis, Radis Noir, Miro, Bar Hasard, Troubadour, Glorious and others show that a good meal needs a good finish and Caffenation is proud helping them - and you)
(and sometimes you get thirsty : At Hopper, Korsakov and Zeppelin Cafés they think their clients need a good cup of Joe any time of the day and so they dropped our coffee in their coffee doser last year)

Thank you all. And up for an even better 2013. Paris, Barca and many other in the pipeline!!!!

LGB 1.1 2013 : Kibuye/Pamwamba

After a little bit of experimenting; we came to a conclusion and are very happy to have this new Little Green Bag blend on the rails.

With 2/3 of Burundi Kibuye and 1/3 of Malawi Pamwamba AAA we found a very spiced coffee mixture.
There's a big touch of salt in the start, with refined acidity (not too much!) and thyme and pepper. We have a hint of liquorice and a lot of orange blossom.

Here you find 2 files that we posted to the online members when they received these 'singles' as their filter of the week.

Burundi Gitega Kibuye, arabica-Jackson, Bourbon, Iron19.

2de uit een reeks van 4 Burundi's die we al in huis hebben, of nog gaan krijgen.

2012 was het eerste jaar dat ze in Burundi deelnamen aan het Cup Of Excellence programma.

Van de 100 inzendingen werden er 17 weerhouden. De Ruhande (onze koffie van enkele weken geleden) en Mahonda (onze koffie over enkele weken) Stations haalden de cut, de Kibuye net niet. 

Via de Zwitserse koffietradingfirma Sucafina en zijn specialty afdeling 32cup konden we de beste verliezers op de kop tikken en deze Kibuye was hiervan onze favoriet. Volledig COE waardig en wel om de volgende smaakkarakteristieken :

Super clean cup met medium aciditeit, medium body en noties van cederhout, drop en vooral oranjebloesem. A winner!

De naam Kibuye komt van de plek waar de koffie verwerkt wordt; de op 1866 hoogte gelegen Kibuye Washing Station (coördinaten op Google Maps : 3° 42' 15" S,29° 57' 44" E). 

De bessen komen uit de Gasasa, Migano, Bukirasazi, Bugumbasha, Rwinyana en Nyamagandika bergen. De regio rond de Kibuye Washing Station is zeker en vast een van de meest belovende koffiestreken ter wereld, waar we in de toekomst hopelijk nog veel pareltjes kunnen inkopen.

Malawi Pamwamba AAA. Roasted Nov 28th

This coffee is grown near the town of Namadzi in the southern Highlands of Malawi, an area better known for producing world class teas. Coffee has been grown here only since the early 1980′s, but with increasing sophistication. The coffee trees, consisting mainly of Catimor and to a lesser extent SL 28 varietals, grow in clay loam at between 3400 to 3800 feet above sea level. The coffee farms all maintain programs to subsidize the cost of housing, health care and education for workers and their families.

Planting coffee is also a soil conservation measure in these areas, where erosion is a widespread problem, as the bushes are planted in contour lines therefore controlling run-off and reducing soil loss. Coffee is mainly planted by smallholders, so it is often inter-cropped with other species in order to supply food to the household. Recently some farmers have started to plant macadamia trees, which can constitute another lucrative income source.

Cherries are harvested at dawn and brought to pulperies before early afternoon. Careful washing and grading is carried out on the same day before the wet parchment settles into separate fermenting tanks. Interesting to note that this Coffee (as with most coffee from Malwi) is transported through Mozambique for shipment from Port of Beira on the Indian Ocean.

What do we taste : Typical Eastern African Touch, Swedish Cinnamon Rolls, Little hint of Lemon Grass and Pine Nuts.

Next LGB version should be hitting your shelf by March. 

Good luck with this one.

Feedback always welcome.

Rob