Steve, Matt, and Tracy (doing her best Elvis)

1) attending the SCAA and getting crazy like only Milwaukee-ians know how! (see above)

2) getting out and around the state of Wisconsin as we are sure you have seen Steve just about everywhere these days

3) Eric Mullins roasting all the time

4) hiring the new Eric (Tissot or 2.0 as he likes to be called) as you can find his pretty picture in the previous post

5) converting the conference room into an office for getting business done!

6) Judging and attending the Great Lakes Region Barista Competition at Discovery World

7) and last but not least not updating the blog because there has been so much going on!!!!

Today we remedied number seven on the list above by doing a late afternoon cupping.  We cupped 6 different coffees starting with:

Los Placeres

Country: Nicaragua
Region: San Ramon, Matagalpa/ Jinotega
Producer: Los Placeres
Varietal: Pacamara
Processing type: Natural
MASL: 800-1050
Taste Notes:  Winey grape and jasmine aromas.  Delicate acidity with notes of Cinnamon-apple, strong cocoa, almond and walnut, orange and grapefruit citrus. Creamy mouth-feel, very dry but slightly waxy finish reminiscent of star fruit.
Story: The name of this farm, translated into English, means pleasures. This striking farm blankets a mountain ridge in the Matagalpa region. Standing at the highest point of the farm, you cannot help but be overwhelmed with the majesty of the surrounding peaks and the beauty of the shaded coffee forest that extends to the valley below. Los Placeres is blessed with a pure, fast-flowing spring that permits an extremely clean washing of our coffee.
Information on this farm found at: http://sites.google.com/site/smierisch/ourfarms

Country: Brazil
Region: Alto Paranaíba, Minas Gerais, Cerrado Mineiro
Producer: Fazenda Joao de Campos
MASL: 1200
Varietal: Yellow Catuaí
Process: Pulped-Natural
Taste Notes: Hazelnut and chamomile floral aromas.  Hazelnuts, sweet pears, clover.  Very bright acidity and tobacco components.
Story: Fazenda Joao de Campos is in a region called Alto Paranaíba near Serra do Salitre. It is a high plain in Cerrado Miniero, Minas Gerais state. At 1200 meters, the Serra do Salitre has better altitude than most of Cerrado proper, which averages 800-900 meters for coffee production. This is from a larger farm, no Micro Lot coffee this one. But it is much smaller than the neighboring Fazenda Aurea. Brazil coffee like this should be less expensive than other origins, because these coffees from Cerrado are mechanically harvested, and prepared for export en masse.
Information on this can be found at:http://www.sweetmarias.com/coffee.southamr.brazil.php

The Spectacled Bear

Country: Colombia
Region: Huila, Medellin, Narino and Cauca
Name: Spectacled Bear
Grade: Supremo, 18 Screen
Varietal: Typica, Bourbon, Cattura
Processing type: Wet Processed
MASL: 800-1900
Taste Notes: Super-smooth body, with high notes of strawberry, raspberry, and other fruity aspects. You will also find cocoa and delicate florals throughout the finish with some positive roasty notes.
Story: The Seasonal Select allows Café Imports to purchase only the best cupping coffees from Colombia’s exceptional growing regions. Customers may see coffees from Narino, Bucaramanga, Popayan, Huila, or other regions, depending on cup profile and delivery period. The Café Imports Seasonal Select provides our customers with an exceptional, large screen Supremo while allowing them to participate in the conservation of the Spectacled Bear, one of Colombia’s most endangered species. A portion of the proceeds from the sale of this product will be donated to the Wildlife Conservation Society. For more information on WCS and their work with Spectacled Bears, please visit www.wcs.org.
Information on this coffee found at: http://www.cafeimports.com/origin_colombia.php and http://www.cafeimports.com/pdf/specbear2.pdf and http://animals.nationalgeographic.com/animals/printable/spectacled-bear.html

SCFCU Drying bed

Country: Ethiopia
Region: Sidama
Producer: S.C.F.C.U. (Sidama Coffee Farmers Cooperative Union)
Varietal: Heirloom Ethiopian Cultivars
Processing type: Washed
MASL: 2200
Certifications: Fair Trade, Organic, Flo ID:
Taste Notes: Blueberry grahm cracker crust aromas! Chocolate, cherries and gardenia floral notes linger in the background of this fruit and blueberry forward coffee.  Sparkling acidity is sure to thrill!
Story: http://www.treecrops.org/country/SCFCUFactSheet.pdf

Mbinga district Ruvuma region

Country: Tanzania
Region:Matengo Highlands, Mbinga district, Ruvuma region
Producer: Kilicafe Cooperative
Varietal: Kent and Bourbon Peaberry
Processing Type: Wet (assumed)

Taste Notes: Sweet bread crust, with hints of strawberry and peach aromas.  Juicy as all get-out, notes of peach, melon with a noticeable caramel sugar sweetness.  Cranberry tart and juice!
Story: Produced by small holder members of the Association of Kilimanjaro Specialty Coffee Growers (KILICAFE). This coffee is grown in the Matengo Highlands, which is in the Mbinga district of the Ruvuma region in southern Tanzania.
Kilicafe is a brand name of the Association of Kilimanjaro Specialty Coffee Growers , a Tanzanian Coffee Small holder association that was launched in 2001 by 10 groups . The association is currently (2009) representing 137 groups with 11,000 Small holder members groups in Tanzania’s three Arabica-growing areas; Kilimanjaro, Mbnga and Mbeya, each committed to producing high-quality coffee for the specialty market. Since then it is actively networking and executing all activities in supporting coffee producers particularly in three dimensions; raising and promoting better coffee quality, securing access and obtaining finances (credit facilities) and securing and linking to better paid coffee markets. Comprised of Tanzania ‘s most progressive small holder farmers, the Association of Kilimanjaro Specialty Coffee Growers are proud to deliver the finest coffee that Tanzania has to offer. KILICAFE’s goal is to promote the production of specialty coffee, and market it internationally and locally in order to achieve better incomes for its members. KILICAFE coffees originate in the country’s highland regions around Mount Kilimanjaro, Africa’s highest mountain, and in the Mount Livingstone Ranges in the south west, near Lake Nyasa . These coffees benefit from volcanic soils and high altitudes ideally suited to the cultivation of exceptional mild arabica coffee. Kent and Bourbon varieties are grown at altitudes between 1500m and 1800m.
Information on this coffee found at: http://www.zephyrcoffee.com/TheZephyrBeans.html and http://kilicafe.com/About.htm

Country: Papua New Guinea
Region: Banz, Waghi Valley, Western Highlands Province
Producer: Kigibah Estate Grade A
Varietal:  Typica (Blue Mountain), Arusha, Bourbon, Mundo Novo.
Processing type:  Hand picked, pulped, washed in cement vats, sun dried on patios
MASL:  1520
Taste Notes: Good chocolate aromas, sweet spices and sweet potato, mango, tropical fruits, and carrot.  Lively acidity, medium body and orange citrus/ juicy finish.
Story: Kigibah Estate itself is in the Waghi Valley in the Western Highlands Province of Papua New Guinea.  The Kigibah estate  has a 370 acre main crop, plus 500 acres of outlying farms where its coffees come from.

Guatemala Chajulense, Maya Ixil Cooperative- cinnamon, sweet melon peel, floral high notes, sweet round body, bitty acidity, smooth finish

Peru Ayacucho Apurimac River Valley, CACVRA Cooperative- cocoa, earthy, citrus, noticeable acidity, dry finish, but remaining garden dirty(good) flavors

Nicaragua UCOSEMUN Cooperative- sweet cocoa, green wheaty grass, unripe carrot, sweet/mild body, dry finish

Ethiopia Sidama SCFCU Cooperative- blueberry/raspberry/strawberry graham pie, delightful bitters, great sweet body, very wet finish

Hey Ya’ll-

Come join us on March 11th for our Open House. It will start at 6:00pm and last till around 9:00pm. We’ll have hors d’oeuvres and plenty of coffee. Also we’ll have several stations set-up for cupping and different brewing techniques. There will be two classes you can sign up for that night as well. More details about the classes and other festivities will be available soon. If your coming into town early for the GLRBC and looking for something to do, then stop on by. Thanks and we hope to see some of you there!

Anodyne Coffee Roasting Co.
2920 S. Kinnickinnic Avenue
Milwaukee, WI 53207
414-276-8081

Steve

Richard Futrell
Counter Culture Coffee
Sales and Customer Relations Manager"

Also, I should of mentioned this last year when it happened.  We also got a good plug from Sarah, the Editor at Barista Magazine, on their Facebook page.  Below is what she said.

Guatemala Huehuetenango Finca El Injerto: Aroma – Mild chocolate, cinnamon, black licorice. Flavor – Sweet berry notes with clemintine citrus while cooling. Mild nut of almond and cashew. Finish – Full slightly juicy body and very clean mouth-feel, a little bit of dryness like a champagne.
This is a great coffee fit for alternative brew methods giving a dynamic experience for the coffee lover.

FTO Sumatra Gayo Mountain Supreme: Aroma – Very floral with rich woody notes. Flavor – Bell pepper, dark chocolate, mushroom, and hints of cooking spices. Finish – Milk like body, very full with a minty/bright finish.
We found this to be one of the best Sumatran coffees that we have had in a while. It really has brewed well in all our different brewing methods as well as just being an outstanding cup.

Sulawesi Toraja Grade 1:  Aroma – some floral, potpourri, very very mild mustard spice.  Flavor – Traditional Indonesian notes of cedar woody, mild mushroom, but with hints of light citrus, cardamon spice, and light fruity notes of ripe red apples or berries.  Also notes of brown sugar sweetness. Finish – Very balanced mouthfeel, drys out some, but a great overall cup. This coffee has performed really well for us as a drip coffee, and the great body comes through.

Origin: Indonesia,
Region: Sulawesi Toraja Land,
Varietal – Sumatra Typica
Altitude: 1,000m-1,400m
Processing: Dry-processed

After Bali and Java, the third most popular destination in Indonesia is Sulawesi. This island is just one hour flight from Bali. From Ujung Pandang (Makassar) the land route takes about 7 hours to get into Toraja Land. Sulawesi (or Celebes) has an area of 174.600 sq.km., the island has a distinctive shape, dominated by four large peninsulas, the central part of the island is ruggedly mountainous. In this rugged area are the lands of Toraja: Tana Toraja. Rantepao and Makale are the bases for excursions in Torajaland. The Toraja has preserved part of theirs culture until this days, the traditional houses or Tongkonan are of exceptional beauty, they are raised on piles and topped with massive roof.

FTO Guatemala Huehuetenango CODECH Cooperative: Aroma – Dark chocolate, mint and anise. Flavor – Lemon citrus,  blueberries, bergamont, black licorice, slight dark molasses and baked bread quality. Finish – Minty effervescence, and citrus on the finish.  Smooth and full bodied. Notes – This reminds us of an Ethiopian Yirga-Cheffe with its fruity, yet very floral, complex cup qualities, we are sure you will enjoy it!

Origin Guatemala
Region Huehuetenango
Farm CODECH Coop
Varietal Caturra, Catuai, Bourbon, Pache
Altitude 1200 to 1800 m
Proc. Method Washed

Coordinadora de Organizaciones de Desarrollo de Concepción Huista (CODECH)is composed of four coffee producing organizations: Bitenam, Coop. Axolá, Asoc. ADIPY, and ADINTHEC, and is also involved with a Teachers and Womens Counsel.

More information can be found on these coffees @

www.cafeimports.com

http://www.colonialvoyage.com/viaggi/indonesiasulawesi.html

Brazil Fazenda Ambiental Fortaleza, Red Catuai, Pulped-Natural Silvio and Celso Families: Aroma/ Flavor – Cinnamon-apple, strong cocoa, almond/walnut nuttiness, notes of bright orange citrus.  Finish – Creamy mouth-feel, very dry but slightly waxy finish. Our take on this coffee is that it takes Brazil coffees’ to the next level with  not only the traditional nutty notes but spices, citrus, and fruit notes to add to an already excellent cup!

Name: Fazenda Ambiental Fortaleza Pulped Natural
Silvio and Celso Families
Origin: Brazil
Region: Mococa, Minas Gerias
Farm: Fazenda Ambiental Fortaleza
Varietal: Red Catuai
Altitude: 1,100 to 1,200 meters
Process Method: Pulped Natural

Mococa is a Brazilian municipality located in the state of Sao Paulo. The city belongs to the region Mogiana de Montanha Mococa is 300 km away from the capitol of Sao Paulo.

This coffee is selectively hand-harvested by brothers Silvio and Celso and their families to ensure that only ripe cherry is selected for processing. The coffee is dried on raised beds, which many think superior to patio drying because it allows for even airflow around the beans, decreasing the chance for mold formation and encouraging more even drying of the coffee. The farm does not use any toxic chemical fertilizers or pestacides and practices environmentally friendly methods throughout its operation. It is currently in its second year of transition toward becoming a Certified Organic farm in 2009.

Colombian Supremo Popayan: Aroma/ Flavor- Dried fruits (apricot, cranberry, mango, raspberry, strawberry) Finish – Full mouth-feel, dry champagne finish. What we took away from this coffee was bright fruity notes reminiscent of a good Ethiopian and traditional Colombian notes throughout the cup.

Name: Popayan
Origin: Colombia
Farm: Various small farmers
Varietal: Typica, Caturra
Altitude: 1800-2300 meters
Process Method: Washed

This coffee was grown in the Valle del Cauca, located in the northern region of Colombia in the middle of a mountain chain. The average farm size in this area is 1.5 hectares per family, and the economy is centered on agriculture, mainly coffee cultivation.

For more information on FAF, please visit: http://www.fafbrazil.com

www.cafeimports.com

Nicaraguan Pacamara “Natural” Los Placeres: Aroma –  Heavy chocolate, ripe raspberry, strawberry, blueberry. Flavor – Strong red grapefruit, blueberry, melons. Finish – Great body, dry finish but not unpleasant at all. Steve says “It’s like drinking juice!”

Guatemalan Huehuetenango Finca El Injerto : Aroma – Hints of tropical fruits, melons, vanilla, and cookies. Flavor – Orange citrus, pineapple, honeydew, cashew nuttiness, cocoa and subtle tobacco notes. Finish – Develops as cooling, thick body throughout the cup, and stays with you after drinking.

Guatemalan Huehuetenango Finca El Injerto

For more information of this coffee go to the website at www.fincaelinjerto.com

Nicaraguan Pacamara “Natural” Los Placeres

Rainforest Alliance Certification

The name of this farm, translated into English, means pleasures. This striking farm blankets a mountain ridge in the Matagalpa region. Standing at the highest point of the farm, you cannot help but be overwhelmed with the majesty of the surrounding peaks and the beauty of the shaded coffee forest that extends to the valley below. Los Plac eres is blessed with a pure, fast-flowing spring that permits an extremely clean washing of our coffee.

Botanical Varieties:Pacamara

Elevation Range : 800-1050 meters

Average Elevation: 1000 meters

Region: San Ramon, Matagalpa

“Pacamara in itself is an oddity … this large bean is grown on few farms since the requirements to process it, and tolerance for this low-yield cultivar are both rare. But here is something truly more strange: Pacamara that has been dry-processed in the tradition of Ethiopia Harar or Sidamo coffees. Pacamara is a distinct cultivar of Arabica coffee, more specifically it is a subtype of the large bean Maragogype and Pacas, a natural hybrid from El Salvador. Maragogype is called the “elephant bean” for its incredibly large size, and is a spontaneous variation of Typica. Now, bean size per se has nothing to do with cup quality: a bigger seed doesn’t make a better cup. But the argument for Maragogype and Pacamara is that the tree produces fewer cherries and flavor is more concentrated.” -Sweet Marias-

Website infos:

http://www.sweetmarias.com/coffee.central.nicaragua.php

http://smierisch.googlepages.com/