Crema in Espresso

Many thanks to the Science Friday crew for this new video in the Coffee Science series.

Ethiopia Yirgacheffe Konga Washed - Beansmith Coffee

Photo courtesy of Beansmith Coffee. 

Our notes: 
The washed lot of our two Ethiopian offerings is light and shimmery, with deep, complex undertones. We taste notes of ripe peach, bergamot, and sweet chocolate on the finish. This coffee is a luxury to roast and a treat to drink. Enjoy! 

Importer's Notes: 
Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit flavors of peach and apricot. 

One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee. The cross pollination of genetics is totally amazing and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. - Jason, Cafe Imports

Click here to purchase this coffee. 

Ethiopia Konga Natural Process - Beansmith Coffee

Photo courtesy of Beansmith Coffee. 

Our Notes: 
Natural-processed coffees are often described as having notes of blueberry, jam, mixed berries, etc. This one is different. We truly believe this coffee is what natural-processed coffees are meant to be. It captures the unique flavor of it's own sun-dried coffee cherry, while remaining juicy and even having some citrus overtones. As sweet as can be and as balanced as ever, you might just fall in love. 

Importer's Notes: 
Konga is about four kilometers south of the town of Yirga Cheffe and nearby both Harfusa and Biloya. We've always liked the Konga micro region of Yirgacheffee for both its strong citrus (mostly lemon this year) and supportive stonefruit flavors of peach and apricot, and this year's selections has this, along with nice bergamot overtones. One of the great things about Ethiopian coffees is the complete mix of varietals. It is estimated that somewhere between six thousand and ten thousand varietals exist naturally in these highlands, the origin of coffee. The cross pollination of genetics is totally amazing and when I saw this Donkey with Zebra stripes, I thought that this was this concept in a picture. 
- Jason, Cafe Imports

Click here to purchase this coffee.

Costa Rica Volcan Azul Honey - Klatch Coffee

Photo courtesy Klatch Coffee. 

Our new coffee from Costa Rica offers bright and subtle "perfumy" notes with various chocolate spices on the nose, turning into honey covered raspberry, tart-cherry and sweet tangerine flavors in the cup.

At the end of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market. More than a century has passed and today the fourth and fifth generations of descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors. They produced one of the best pure coffees of the world with its Brand “F.C.J. VOLCÁN AZUL” on the slopes of the Poás Volcano in Costa Rica. 

Today, the production process starts with the planting of the coffee trees on highly fertile volcanic soil above 1200 mts above sea level (SHB). It continues with a meticulous process at the coffee mill and finally ends with a strict preparation of the export qualities, which are roasted to reach the final consumer. Nowadays, the descendants of Don Alejo C. and Don Wilhelm want to enhance further the principles of quality inherited by our founders by adding the value of conservancy of natural resources, through the acquisition of extensions of natural rainforest for its protection and conservation. These facts, not just words, are small actions taken by one family to reduce air contamination and global warming. This is the contribution we want to make to mankind, this is the new awareness we want to inherit to our future generations.

Coffee production in Costa Rica began in 1779 in the Meseta Central which had ideal soil and climate conditions for coffee plantations. Coffea arabica first imported to Europe through Arabia, whence it takes its name, was introduced to the country directly from Ethiopia. In the nineteenth century, the Costa Rican government strongly encouraged coffee production, and the industry fundamentally transformed a colonial regime and village economy built on direct extraction by a city-based elite towards organized production for export on a larger scale. The government offered farmers plots of land for anybody who wanted to harvest the plants. The coffee plantation system in the country therefore developed in the nineteenth century largely as result of the government's open policy, although the problem with coffee barons did play a role in internal differentiation, and inequality in growth. Soon coffee became a major source of revenue surpassing cacao, tobacco, and sugar production as early as 1829.

REGION: West Valley
VARIETAL: Caturra 
FARM: Volcan Azul
ALTITUDE: 1500-1600 M 
FARMER: FERNANDO CASTRO JIMÉNEZ and ALEJO CASTRO KAHLE 
ROAST: Medium 
NOTES: Honey Process

Click here to purchase this coffee.

Better Water for Better Coffee

Photo courtesy bigstockphoto.com. Visit our photo blog.

At first look this may sound too obvious, but let’s face a hard truth. Most people make their coffee with faucet water, in many cases unfiltered tap water. The question is how much does that affect my morning cup of joe? 

Coffee is more or less 98% water. Just as a chain is only as strong as its weakest link, coffee is only as good as its weakest ingredient. When you want a drink of water do you drink tap water? Through a filter or filter pitcher? Do you drink bottled water? Whatever your personal taste, if you would not drink the water by itself why would you use it in your coffee? 

Tip #1: The water must taste good on its own. 

Best Choice 
If you have a water filtration system in place that is your best bet. Not only will you use this for coffee but for other beverages, cooking, etc. These systems filter out any unwanted odors or tastes, such as chlorine. Invest in yourself and you will thank me later. If you are not ready to take the plunge and buy a filtration system, start out with a filtered water pitcher. After using either of these for a short time tap water never tastes the same again. 

Good Choice 
Bottled water also makes for great coffee but is a little more expensive in the long run. Be sure you choose drinking water or spring water(see below). If you have a favorite brand then try using it for your next cup. Freely experiment with different brands and try to pick out the subtleties. 

Tip #2: Don’t use mineral water or distilled water. 

Water draws out the tasty goodness of the coffee and has to interact properly for a good tasting result. Mineral water is by definition hard water. With too much mineral content the water will not draw out enough of the solubles in your coffee. Distilled water is mineral free and thus has the opposite problem. Coffee will taste very bitter with distilled water as it dissolves every soluble compound. 

Tip #3: Keep the oxygen in your water. 

If you are using a manual brewer such as a Chemex, french press, or pour over remember these tips. 

Water that sits too long will taste flat because it will be missing the dissolved air that makes it taste so good. Water that boils too long leads to a poor cup also. Remove the water from the heat just as it starts to boil. The proper water temperature also plays a role in your coffee taste. If it is too cool it will not extract enough flavor. Let it cool for a moment before pouring over the coffee and you will be in the recommended 195-205 degree Fahrenheit range. If you don’t have a thermometer just use this time to preheat your brewer and cup with some of the extra water. 

Tip #4: Rinse and repeat. 

Keep your coffee maker as clean as possible and remove old grinds from the coffee maker or brewer as soon as you finish. This will prevent bitterness from old grounds marring the next cup. Coffee is a part of most American’s daily routine. Enjoy it! Make it an event. Keep your coffee from being routine and treat yourself to a cup of goodness, elixir of joy, wine of the bean or whatever your favorite name is for a good cup of coffee.

Please leave your thoughts and comments below.

Originally published by www.emerycoffee.com

Colombia Huila Jose Nolvis Rodriguez Finca El Mirador - Victrola Coffee

Photo courtesy Victrola Coffee. 

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: Chocolate, molasses, spice
Flavor: cocoa, sour cherry, floral
Body: Medium, Creamy
Finish: Cacao
Pour Over Parameters: Coffee: 17.5g Water: 300g


Roaster's Notes
We are grateful for the opportunity to offer another exceptional micro lot from the Huila department of Colombia.  Producer Jose Nolvis Rodriguez consistently offers high quality, meticulously processed coffee, which earned 7th at the Colombian Cup of Excellence in 2011. 

Coffee from Finca El Mirador is washed processed and sun dried, as is traditional 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 moves 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 an exceptionally balanced coffee with a luxurious mouthfeel, cocoa and spice aromatically, with cocoa, cream and slight hints of sour cherry in the cup.

Click here to purchase this coffee. 

Colombia La Falda Antioquia - Klatch Coffee

Photo courtesy Klatch Coffee.

Placed #2 in Taza de Antioquia out of 2,500 crops and #7 in COE and #3 at the Antioquia Microlot Competition SALGAR 

Our new coffee from Jose Arcadio Rueda offers sweet and colorful flavors of plum, red fruit, pink grapefruit and milk chocolate in aroma and cup. 

This year’s Colombian Cup of Excellence saw a turn of events with two of the thirteen lots coming from Antioquia: La Falda from the municipality of Urrao and Montero from the village of la Sierra achieved #7 and #11 respectively. Joining forces with three local roasters plus customers from Poland and USA, Mercanta were lucky enough to be able purchase Jose Arcadio Rueda’s La Falda. With some strong contest, this lot managed to achieve the fourth highest price of all thirteen coffees.  

Born and bought up in Urrao, Anitoquia by coffee producing parents, Jose Arcadio Rueda’s passion for coffee was encouraged from a young age. Today this passion is shared by his wife and teenage son, who both work on the farm. Over the 16 years since buying the plot, they have together built up a plantation of 9500 trees. 

Their interest in specialty coffee was ignited five years ago when they won the first regional coffee contest they participated in. The success of being recognized as one of the best coffees in Antioquia as well as their desire to continue producing high quality coffee gave them the motivation to continue competing. Their long-term goal of planting more coffee, striving for greater quality and spreading the word to the rest of the world is one shared by the Department of Antioquia. 

Currently 72,000 of the 132,000 hectares cultivated with coffee in Antioquia produce specialty coffee. Having recognized the potential this provides farmers, the ‘Antioquia: Origin of specialty coffees’ was set up. Started in August 2012, this strategy aims to increase rural development through education, training, technical assistance to improve quality and the development of market access. 

REGION: Antioquia, La Sierra 
VARIETAL: Caturra 
FARM: Taza Cafe de Antioquia 
ALTITUDE: 1500 M 
FARMER: Jose Arcadio Rueda 
ROAST: Medium 
NOTES: Hand picked, pulped, sun-dried, Placed #2 in Taza de Antioquia out of 2,500 crops and #7 in COE and #3 at the Antioquia Microlot Competition SALGAR 

Click here to purchase this coffee. 

Do you know what's in your coffee?

Thanks to Wired magazine for this video exploring the details of our morning cup of joe. 

El Salvador Orange Bourbon SO Espresso - Klatch Coffee

Photo courtesy of Klatch Coffee.

Klatch welcomes back our prolific Orange Bourbon Single Origin Espresso. The flavors hit you with a sweet, bright fusion of sugar cane along with an orange-citrus nuance that turns into a creamy caramel finish. 

The Orange Bourbon is a meticulously picked and processed coffee. It's developed at Finca El Molino, one of El Salvador's finest and most innovative coffee farms. Mike Perry, Green Coffee Buyer and Liz Lozano (Associate Barista Trainer) went to Finca El Molino in early 2011 and were truly impressed by Jose Antonio and his staff - a genuine group of people with a passion for quality coffee. With that said, our Klatch team is very excited to welcome back our very juicy single origin espresso from El Salvador. Try it for yourself, so we can share the same enthusiasm for this "klatchtastic" espresso! 

EXTRACTION RECOMMENDATIONS 
DOSE: 19.20 grams [ double ] 
TEMPERATURE: 202 degrees 
TIME: 23 - 25 seconds 
VOLUME: 25 ml 

REGION: Santa Ana 
VARIETAL: Orange Bourbon 
FARM: Finca El Molino 
ALTITUDE: 1300-1500 M 
FARMER: Jose Antonio Salaverria 
ROAST: Medium 
NOTES: Single Origin Espresso

Click here to purchase this coffee. 

El Salvador El Rubi Honey - Klatch Coffee

Our El Rubi Honey is back with a sweet news from Coffee Review! We recently sent our new crop for assessment and here's what they have to say: 

Blind Assessment: Subtly extravagant. Rich night flowers, crisp cocoa, hints of tangerine and fir in aroma and cup. Quiet acidity; syrupy mouthfeel. Rich, flavor-saturated finish turns slightly heavy in the long. 

Notes: This coffee was entirely produced from trees of the heirloom Bourbon variety of Arabica and was processed using the honey method, which means that the outer skin is removed as it is in the wet process, but all or some of the sticky fruit residue is allowed to dry on the bean and later removed by machine along with the parchment skin. This coffee is Rainforest Alliance certified, meaning it was produced following sustainable ecological and socio-economic criteria developed by the Sustainable Agricultural Network, a coalition of independent, environment-focused non-governmental organizations.

Finca Las Mercedes is comprised of several distinct parts of the farm called tablons (or micro lots), each with a different terroir, varietal, micro climates and taste profile. Besides Pepinal 1 winning 1st place in the Cup of Excellence, and where our very own Heather Perry was surprised by her husband’s proposal, my other favorite tablon is El Rubi. I love this tablon because the Bourbon varietal which grows there has a sweet and juicy red fruit flavor. For fun, we experimented with this as an SO (Single Origin) Espresso and loved it so much, we are featuring it this month. 

Las Mercedes and the Ortiz family is one of our long term direct trade partners. 2 cents per pound of coffee purchased goes to our direct trade community fund which has provided a medical clinic along with Doctors, Nurses; all free of charge. Plus, uniforms, shoes and sports accessories are provided for sports activities, creating teamwork and a sense of unity within the community. 

Mr. Adrian Ortiz, a Spanish immigrant married Miss Mercedes Rivera and settled down in Santiago de Maria, In the Usulután department of El Salvador. They started growing coffee in Las Mercedes the year of 1886. Mr. Adrian passed away in 1898 and until 1941 the farm was managed by Mrs. Mercedes Rivera de Ortiz. 

In 1941, Mrs. Mercedes passes away, and the Farm is handed over to Mr. Adrian Ortiz Jr. until his death in 1976. Then it was passed to Mr. Roberto Ortiz and Family, who run the farm up to this day. 

In the following years, the wet mill and the water tanks were rebuilt and a continuing expansion of the infrastructure of the farm was undertaken. A bigger tank called "EL BIG" was built, as well as new clay patios and new ceramic tile ditches. New roads were built for better access to the different parts of the farm. A certification process of the farm was made, and nowadays we have the Rainforest Alliance certification not only for the farm but also for the mill. 

Las Mercedes represents the maximum expression of a great coffee that has always been cared with dedication and perseverance for four generations in the Ortiz family. Only mature cherries with perfect ripeness are allowed. The cherries are subjected to screening before de-pulping to eliminate twigs, leaves and other foreign material; also to separate the floaters from the bulk. 

REGION: Cerro El Tigre
VARIETAL: 100% Bourbon
FARM: Las Mercedes
ALTITUDE:1440M
FARMER: Ortiz Family
ROAST: Medium+
NOTES: Direct Trade, 91 Points from Coffee Review

Click here to purchase this coffee.

Ethiopia Yirgacheffe Gelana Abaya - Coffea Roasterie

Photo courtesy of Coffea Roasterie.

New Ethiopian coffee just in!

Tasting Notes
Floral aroma, soft acidity, berries, honey, with a clean finish.

About this coffee
When we sampled this coffee, it was something more impressive than the "typical natural". Honestly, I was impressed. This coffee brings the character of it's origin along with the characteristics of a natural coffee. Something worth trying.

Region: Yirgacheffee Gedeo Zone, Ethiopia
Varietal: Heirloom
Process Method: Natural Process
Elevation: 1700-1900 masl

Click here to purchase this coffee.

Sumatra Volcano Red Cherry - Beansmith Coffee

Photo courtesy Beansmith Coffee.

Sumatran coffee is usually pretty funky. This is due to the typical Semi-Washed, or Wet-Hulled processing method used in Sumatra where the coffee is partially dried, then stripped of its outer layer. The drying is then finished on a patio (or in some cases, dirt) and the coffee turns a dark army-green color. Sometimes it’s a good thing, and sometimes it’s a NOT SO GOOD thing. Often the “funk” that comes from this method can override the good things the coffee has to offer, resulting in a strangely dirty cup. 

This alternatively processed Sumatra (wet-hulled, but dried on raised beds like a fully washed coffee) is remarkably clean, with the sweet earthiness of bell peppers. The heavy body is accompanied by a deeply fruity acidity that magnifies the coffee’s Sangria-like flavors of citrus and sweet red wine, both complimented by a dry, bittersweet finish of cocoa. 


Importer’s Notes: 

 “This coffee came from a few select farmers around Volcano Bur Cempege. Look to this coffee in the future. It is not a standard Sumatran cup, but the best in my opinion and shows what Sumatran can and should be like.” – Jason Long - Owner, Café Imports

Click here to purchase this coffee.

Caffeine Shown to Improve Memory in Bees

Honeybee in flower. Visit our photo blog. 

Many plants contain caffeine in their leaves naturally as a defense mechanism. The bitter taste deters hungry animals from eating plants containing it. Caffeine can  also be found in the nectar of the plant. The amount of caffeine in the nectar of a coffee plant is similar to what we find in a cup of instant coffee. The bees do not taste the caffeine at these low doses  but it is high enough to affect their behavior.   

In a recent study from the U.K., caffeine was shown to improve memory in honeybees. The bees were trained Pavlovian style to remember the scent of certain flowers. The ones that were fed the caffeinated nectar, as opposed to just sugar nectar, were three times more likely to remember the scent of that flower 24 hours later. Also, twice as many bees still remembered after 72 hours. 

Caffeine changes how Kenyon cells, neurons which are involved in memory and learning, respond to information. It leads to more sensitivity and stronger reaction to input. In other words, caffeine helps bees remember the floral scents and come back more often. This gives these plants an advantage by having a "faithful" pollinator. 

While the effect on bees is obvious, researchers are hesitant to say caffeine has beneficial effects on memory in humans. More study is needed  to see how caffeine affects us. But how many people drink coffee while reading or studying? Maybe our bodies are trying to tell us something. I think I'll have another cup just in case.

What are your thoughts on caffeine as a memory booster?

Originally published by Emery Coffee Blog

Ethiopia Yirgacheffe ECX Top Lot - Coffea Roasterie

Yirgacheffe is one of the world's top coffees from the home of coffee, Ethiopia.

Tasting Notes

Sweet, floral aroma along with a plum-fruit body, and a delicate lime acidity. 

About This Coffee

The establishment of the Ethiopian Commodity Exchange has been great for coffee farmers, but somewhat troublesome for coffee roasters. With the current system coffee farmers receive great and fair prices for their coffee. But on the other hand, coffee loses a lot of their traceability to specific farms. Occasionally coffee comes through that is the quality that we look for, but we can't give credit to anyone other than Yirgacheffe farmers. Thanks Yirgacheffe!

Our importer of this coffee, Keffa, works very closely with coffee from Ethiopia, and they gave special care and strict sorting to this particular coffee. The results are a coffee zero defects in the green. The results of zero defects in the green translates all the way into the finished cup. 

Region: Yirgacheffe, Ethiopia 

Varietal: Various Heirloom

Process: Fully Washed

Elevation: 1800-2000 masl

Click here to purchase this coffee.

Cascara Coffee Cherry Tea - Klatch Coffee

Photo courtesy Klatch Coffee. 

A sweet, bright and fruity aromatic profile that transcends into the cup as a refreshing blast of strawberry jam with hints of berries, raisins and honey. You can definitely enjoy this flavorful tea either hot or iced; a perfect treat to beat the summer heat! 

Coffee cherry tea is an herbal tea made from the dried berries (or "cherries") of the coffee plant. It is also known as cascara, from the Spanish cáscara, meaning "husk", and is different from cascara sagrada tea, a powerful plant-based laxative. 

Coffee cherry tea is rarely produced for export, but is common in some coffee-growing nations, notably Bolivia and, as the variant Qishr, in Yemen.

It is commonly consumed in Bolivia, where it is referred to as Sultana, and is made of sun-dried and lightly toasted coffee cherries. It may also be mixed with sticks of cinnamon. It is also called "the poor man's coffee", and "the coffee of the Army". 

Coffee cherries contain caffeine, as does the tea, however the caffeine level in coffee cherry tea is quite high. The taste of coffee cherry tea is different from coffee, and has been described as somewhat sweet and cherry flavored, surprisingly pleasant.

REGION: El Salvador 
NOTES: Made from the coffee cherry

Click here to purchase this tea. 

Costa Rica Tarrazu Rio Jorco - Beansmith Coffee

Photo courtesy Beansmith Coffee.

This coffee scored a 91 from Coffee Review!

We could say a lot of flowery things about this lovely little bean, but we will keep it short and sweet. Drink this coffee. It is delicious. 

Coffee/Farm Info: 
The Costa Rica we are carrying this spring (2013) is sourced directly from micro-mills by our friends at Café Imports, and producers were paid at the Farm Gate level. They managed local transportation, dry-milling, consolidation, and exportation of the coffees. This experience is extremely valuable as it gives a better understanding of what it takes to get coffee from cherry to export quality.

Rio Jorco’s owners are third generation in the business. They are extremely focused on quality and conservation of nature. Los Lobos won Cup of Excellence #3 in 2012 and the owners have dedicated 3/4 of the land to a private reserve. Rio Jorco is equipped with a complete wet-mill and dry-mill which allows them to control quality throughout the process. They process coffee from their farm, Los Lobos, but also purchase cherry from producers from the area. Producers are compensated based on cup quality and get recognition for selling a microlot. 


Rio Jorco’s operations area is in the municipalities of: Aserri, Acosta, Leon Cortez, Frailes, Desamparados, and Corralillo. These micro-regions of Tarrazu have won multiple Cup of Excellence awards year after year. Cafe Imports is excited to bring you, once again, high-quality and traceable microlots from Costa Rica.

Click here to purchase this coffee.

Congo (DRC) Kivu Tsheya - Fair Trade Organic - Victrola Coffee

Facts
Wet Mill: Tsheya
Region: Kivu
Territories:  mostly Kalehe, South Kivu with some from Masisi, North Kivu
Elevation: 4790-6560ft
Process: Washed
Varietals: Bourbon, mostly
Producer: SOPACDI Cooperative

Tasting Notes
Fragrance/Aroma: Rose, Apple, Caramel, Baking Spices
Flavor:  Apple, Caramel, Baking Spices, Raisin, Pomegranate
Body: Medium
Finish: Caramel
Acidity: Lively, balanced

We are excited to bring to our menu one of the first beautiful coffees from the Democratic Republic of Congo in a long time, and share the success that farmers of the Sopacdi Cooperative have achieved with their coffee.  Bright, yet balanced, this coffee offers hints of rose, apple, caramel, baking spices in the nose.  These aromas come through in the cup, and jammy fruit notes come forward, like raisin, strawberry, and pomegranate.  Lower toned caramel in the finish and medium body give this coffee more balance than many coffees from East Africa.  Overall the flavor profile is closest to coffees from Rwanda.

The Democratic Republic of Congo has not received much attention as a coffee producer for quite a while.  Recent development and investment in the coffee infrastructure around Lake Kivu in eastern DRC brings new hope for the production of high quality arabica, providing a much needed source of income to a country that struggles with poverty and violence.   Years of conflict drove people from their land.  Those who stayed and tried to farm coffee were forced to sell their coffee to smugglers, or try to smuggle it themselves across Lake Kivu into neighboring Rwanda, both dangerous options.

Eight years ago a group of nine farmers decided to follow Rwanda’s example, renovating farms, building the first coffee mill in the area in the last 40 years, experimenting with farming methods, working toward and achieving Fair Trade and Organic status.  They formed a cooperative called Sopacdi, with a mission to improve their families’ lives and community through coffee while promoting reconciliation between ethnic groups.  Today the coop is 3600 coffee farmers strong.

Most of the Sopacdi farmers are from South Kivu, in the territory of Kalehe, with some in Masisi territory, North Kivu.  The highlands around Lake Kivu are beautiful, with excellent coffee growing conditions, and very high elevation (~4790-6560ft).  The people here live in small remote communities in these highlands.  Their coffee cherries are brought to the new mill located in Tsheya where they are carefully washed and dried.

Click here to purchase this coffee. 

Coffee Dilemma in Central America

Photo courtesy Wikimedia Commons/Smartse. 

Visit our photo blog.

Although rust is typically known as a reddish-brown flaky coating that forms on iron and other metals, coffee (or coffee leaves to be more accurate) can also "rust." Coffee leaf rust is so called because it leaves yellow and reddish spots on the foliage that resemble rust. It is an obligate parasitic fungus known scientifically as Hemileia vastatrix. 

Hemileia vastatrix must take energy and nutrients from a live host (coffee) in order to survive and reproduce. The most susceptible variety to the fungus is Coffea arabica, from which all specialty coffee is produced. 

The fungus, also called roya, has spread so widely that Guatemala declared a state of emergency earlier this year. Up to 40 percent of the Guatemalan crop may be lost this season, with Costa Rica losing between 30 to 40 percent. El Salvador, Honduras, and Nicaragua are also in crisis. There are areas where plants have lost so much foliage the farmers will have to remove the dying coffee trees and replant. This will affect production levels for years to come. 

What is it like when roya attacks a coffee tree? When you have a healthy tree the plant will focus on the beans once they start developing. But when roya attacks the plant its attention turns to creating new leaves to replace those being destroyed. As a matter of survival photosynthesis takes priority over the beans and the nutrients they need to mature. Instead of ripe red coffee cherries, you see many green beans that never ripen or, even worse, dry branches and beans because of the anthracnose that accompanies roya. 

Roya is not a new problem. It was first reported in Kenya in 1861. In the mid-to-late 19th century it destroyed more than 90 percent of the coffee crops in Sri Lanka (formerly Ceylon). The resulting collapse of the coffee industry in the area caused farmers started looking for alternate crops such as tea. This is one of the reasons for the popularity of tea in England today. According to the ICO (International Coffee Organization), the current epidemic is the worst since 1976 when it first appeared in Central America. 

The good news is the fungus has not mutated, meaning it is the same fungus that was controlled in the past and that leaves hope for the farmers. Local governments are providing assistance to affected farms with financial aid and fungicides. Among those who are contributing funds and services to the fight are: Fair Trade USA, Starbucks, the Colombian Coffee Growers Federation, and many others. 

While the coffee leaf rust fungus is not the end of the ever loving coffee world, it is causing quite a bit of concern, and with good cause. Coffee exports are a significant portion of revenue for these nations. We need continued research into ways to combat leaf rust for it is the farmers who suffer the most. The top echelon coffees are going to be impacted by roya this year more than ever before. There will continue to be excellent high-quality beans to fill your cup, only fewer of them.

For more information click on the following links:
CBC News
Daily Coffee News

Please share your thoughts and comments below.

Kenya Tatu Peaberry - Coffea Roasterie

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Kenya, home of lions and fantastic coffee!

Tasting Notes
In the cup you'll find a bright kiwi acidity, velvet body, and a crisp finish.

About this coffee
This coffee comes from the Tatu Estate 25km north of Nairobi. It's grown in the red soil at the base Aberdare Mountains. 

Region: Tatu, Ruiru, Kenya
Varietal: SL-78, Ruiru11 
Process: Fully Washed, Sun Dried
Elevation: 1500-1700 masl

Click here to purchase this coffee.

El Salvador Orange Bourbon - Klatch Coffee

New Coffee - Our bright, juicy and "klatch-tastic" Orange Bourbon is back! This is a true connoisseur’s coffee. It's a purely refined and sophisticated brew that offers a sweet-floral aroma along with an orange-citrus flavor in the cup. Overall, it's a bright and juicy coffee, perfectly balanced with just the right amount of body.

The Orange Bourbon is a meticulously hand picked and processed (100% Bourbon) coffee, developed at Finca El Molino - one of El Salvador's finest and most innovative coffee farms. Mike Perry, Green Coffee Buyer and Liz Lozano (Associate Barista Trainer) sourced this direct trade coffee in early 2011 and were truly impressed by Jose Antonio and his staff - a genuine group of people with a passion for quality coffee. 


Drew Moody from A Table in the Corner of the Cafe's review

"The aroma of this cup is soft, subtle—but sweet. Maybe “sweet” isn’t the word… Fragrant is a much better term; maybe even perfumy. When the water hits the grounds, poof!, a gentle explosion of floral aromatics (cherry and orange blossom) takes up wings, fluttering between the nose and the cup. Mixed in are notes of powdery raw cocoa nibs, cane sugar, and orange soda. 
The cup starts off equally subtle (and, spoiler alert, ends just as subtly)—the coffee doesn’t come exploding onto the palate. It quietly sneaks up on it, rather, oozing out of the mug with a raspberry syrupy mouthfeel; and this river of maple syrup kicks up flavor sediment from the bottom of the cup, carrying it downstream in its current—brown sugar, baker’s chocolate, vanilla cream, and clementine. 
As the cup cools off, the flavor gets fruitier and more tropical (though not lively or bright, however), the mouthfeel melts from a thick syrupiness to a fruity juiciness, a mellow orange juice acidity bubbles just beneath the surface, seeping onto the palate and melting on the back of the tongue, but it doesn’t become prominent—it stays soft and subtle. There are an awful lot of fruits I’m picking up now, but, while they are moderately juicy and “big” on the palate (compared to the rest of the flavors I’m experiencing, they’re pretty mellow (again, I know—I promise to pick up a thesaurus soon to work on my descriptors): plum, cherry, apple, pear, and salted caramel that finishes off each sip. 
Medium body; juicy mouthfeel; soft citrus acidity; clean finish; sparkling, lingering aftertaste."


REGION: Santa Ana
VARIETAL: Orange Bourbon
FARM: Finca El Molino
ALTITUDE: 1300-1500 M
FARMER: Jose Antonio Salaverria
ROAST: Medium
NOTES: Washed Process

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