Getting everything ready for the El Salvador Trip at the end of the week. Its been crazy times with the new space and doubling up lots of our trade orders, but I’ looking forward to a week of bloging. Sorry I’ve not been posting much but I’ll make up for it next week 
Getting Ready
New Space
For a while we have been struggling with the space we have. We seem to have more and more coffee (last count we have around 100 bags at any one point) and more and more equipment. I’ve visited a lot of roastery’s and I can tell you I couldn’t work in most of them, its all to claustrophobic for me.
I spend a lot of time at the roastery and I have to be comfortable in my space. I am also a little anal about areas for specific tasks. We have a cupping area at the moment but its in the open roastery and its difficult with everything going on to really talk think and asses the coffees. We have a bar area but again its a little cramped. Add to this our team are tripping over each others feet, its been on my mind for a while to look at some more space. So when next door to where we are now became available its to good an opportunity to turn down. It means we will have double the space (and double the costs) but I will get a dedicated cupping room, and a completely separate packing and sorting area. Our landlord is going to knock through for us, which will be great.
As you can see its a bit of a shell at the moment, but work is starting over the next few weeks, and I want it up and running mid / end of may. It would be sooner but the trip to El Salvador will mean its a few weeks behind.
I’ll keep posting updates if its not to boring, and once it is done we will have to have another open day so you can come and see it.
A day trip to London
I spent my friday doing something I really love to do. Our importers invited me down for the day to cup some of the new crop arrivals from Brazil and central america.
Good news from a blind cupping table the Brazil Cachoeria and the El Salvador La fany that we love so much came top on the two tables. Other favorites like the Guatemala El Bosque the Brazil santa terrazina were very close behind and confirmed my thoughts we have some of the best coffee’s from around the world that stand up and in some cases exceed some of the COE coffees we stock. The fact that most of these coffees have been found through the coffee discovery program is no surprise. Also one or two coffees that we have cupped before have improved massively. Expect some new coffees we have not seen before to arrive.
Other good coffees to come through were the Costa Rica Licho that we stocked as a COE last year and all being well we will this year.
Also I’ve finalized the parts of my planned trip to El Salvador and Nicaragua in a couple of weeks, and that is going to be one of my best trips ever. Lots planned and will be a blast. One thing I hope to do on this trip is to video blog. Not sure how to do this but I will try.
Talking to our importers today my trip that is penciled in for the summer will be more life changing. I’m told to have my eyes open and my mind ready to be changed. I know one person wants to know where but I still can’t confirm maybe soon though
So a great day all in all, a good coffee day that has reminded me why I want to show these great coffees to you all and re affirmed my cupping ability in my own mid.
My favorite barista was missing from the equation today which is a first on my trip to my importers since she left. She knows who she is and you were missed. To this day my best ever espresso was pulled by my Norwegian friend, I look forward to another really soon.
A good day !
Brazil Inglaterra
If you haven’t tried our Brazil Inglaterra you must really soon as we are down to our last sack. Its grown by my good friend stephen who went out to check on progress with the new planting. He took as bag of the coffee we roasted for him to give to friends, and took this picture
Also he took some lovely pictures of the new crop
Take a look at the whole set here
The Professional Barista's Handbook
After being asked by a few people we have been able to stock the book The Professional Barista’s Handbook.
Do I like it? Some of it is very good some of it not so good, but is it worth reading for the aspiring barista for sure. I look forward to hearing some of your opinions on it.
New Beans
I love it when we get new beans. In total we have six (seven if you include the Agua Azul / Quebradon).
To list them -
Guatemala CO2 Decaf Lake Atitlan
I was lucky enough to visit the coop of this coffee on my Guatemala trip last year. I really wanted to stock it, but we have so many guats (it was five and now four plus this one), so it just wasn’t possible. But now its available in decaf what a great opportunity.
In the cup its winey, fruity and very very tasty.
This old favorite returns, one of the first “exotics” we stocked and a great coffee. In the cup it’s very smooth, balanced with rich flavour and a full body, with great buttery tones.
Another return coffee. In the cup is big sharp acidity with good body. Hints of chocolate orange that is so typical of the area. This is a filter / french press coffee that really isn’t an espresso style of coffee. A blender yes an Single origin shot, no.
Ecuador Vilcabamba “valley of longevity”
“Vilcabamba” – quechua for “Sacred Valley” – is the name of a small village in southern Ecuador. Generations of scientists have tried to solve the secret of longevity in this fascinating place and have tried to find an answer to the question why so many people here surpass the age of 100 enjoying their life at best health.
All I know is this delicate cup hits me with spice and pie nuts and is a really unique coffee.
Everyone who knows coffee knows about Harar. So I wont go into it here
In the cup it’s intense with a complex taste of fruit, wine and chocolate. Harar is special but versatile and will suit espresso and filter/ french press.
This thick bodied, earthy, honesty cup it everything you would expect from this famous government estate. In the aftertaste that classic mushroom and almost vegetal tones make it a really unusual cup.
Should be something for every one there.
