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Friday, October 20, 2006
Transparency in coffee...
Las Termopilas, Esteli, Nicaragua
Entwined notes of soft citrus and apple over a subtly smoky base of nuts, coconut and a dash of persisting sweet chocolate. Full bodied with medium acidity. The next roast of this fine coffee will be on Monday, October 16th. Supplies are limited.
Roast Style: Full Flavor Roast
Certified Organic
Cup of Excellence winner
Rated 90 points by Kenneth David's Coffee Review, to read the review click here.
Farmer: Milton Canales
Region: Esteli
Altitude: 4,100 feet (1,250 m)
Rainfall: moderate
Soil: N/A
Arabica cultivar: Caturra
Size of farm: 52 acres (21 ha); 7 acres coffee (3.5 ha)
I noticed this the other day. Transparency is a good thing. I am looking forward to the point where this information is on the bags somewhere. My appreciation for this extra info comes a bit from my purist side but also from my sales/marketing side. Being able to go that extra bit and talk about the coffees elevation or varieties can really sell someone on your coffee. That and it's just cool to know!
BTW does anyone question the palate of Ken Davids? Sometimes his scores seem like he rolled a handful of dice and just went with it! Having tasted many of the coffees he has, I read the reviews and just wonder what was he tasting that day?
FYI Take note fellow New England Barista!
Jaime
Las Termopilas, Esteli, Nicaragua
Entwined notes of soft citrus and apple over a subtly smoky base of nuts, coconut and a dash of persisting sweet chocolate. Full bodied with medium acidity. The next roast of this fine coffee will be on Monday, October 16th. Supplies are limited.
Roast Style: Full Flavor Roast
Certified Organic
Cup of Excellence winner
Rated 90 points by Kenneth David's Coffee Review, to read the review click here.
Farmer: Milton Canales
Region: Esteli
Altitude: 4,100 feet (1,250 m)
Rainfall: moderate
Soil: N/A
Arabica cultivar: Caturra
Size of farm: 52 acres (21 ha); 7 acres coffee (3.5 ha)
I noticed this the other day. Transparency is a good thing. I am looking forward to the point where this information is on the bags somewhere. My appreciation for this extra info comes a bit from my purist side but also from my sales/marketing side. Being able to go that extra bit and talk about the coffees elevation or varieties can really sell someone on your coffee. That and it's just cool to know!
BTW does anyone question the palate of Ken Davids? Sometimes his scores seem like he rolled a handful of dice and just went with it! Having tasted many of the coffees he has, I read the reviews and just wonder what was he tasting that day?
FYI Take note fellow New England Barista!
Jaime
Labels: article
¶ Jaime van Schyndel 12:52 PM
Comments:
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I have to agree.
I LOVE the transparency. I want to know what it is I'm drinking, serving, heck.. what I'm roasting. It's hard to find this even from green coffee retailers.
People don't ever really ask, but I feel unequiped to answer any questions about a coffee unless I know about it intimately.
In regards to Ken's reviews, for the most part, I pretty much agree. Most of the time, it's way off, and the scores seem sort of.. random.
I LOVE the transparency. I want to know what it is I'm drinking, serving, heck.. what I'm roasting. It's hard to find this even from green coffee retailers.
People don't ever really ask, but I feel unequiped to answer any questions about a coffee unless I know about it intimately.
In regards to Ken's reviews, for the most part, I pretty much agree. Most of the time, it's way off, and the scores seem sort of.. random.
Yo Jaime
ok this doesn't necessarily have anything to do with your post on the transparency of coffee BUT..I did come across an article on Andrea Illy (illycaffe..which hasn't stormed america yet i dont think...)in 'the economist' and of course I couldn't help but think of you coffee geeks. Basically the article talks about how Illy is obsessed with perfection and quality "in every cup" and a "firm standardised espresso making" process. With regards to that...how do you feel about a "standardisation" of espresso? Is that what you're trying to achieve?..(a high standard that is..) but even so..once you've reached that bar, what more is there to reach for? Or is that it. Maybe I'm being too broad...either way, what do you think about andrea illy? corporate fiend? business role model? both?
ok this doesn't necessarily have anything to do with your post on the transparency of coffee BUT..I did come across an article on Andrea Illy (illycaffe..which hasn't stormed america yet i dont think...)in 'the economist' and of course I couldn't help but think of you coffee geeks. Basically the article talks about how Illy is obsessed with perfection and quality "in every cup" and a "firm standardised espresso making" process. With regards to that...how do you feel about a "standardisation" of espresso? Is that what you're trying to achieve?..(a high standard that is..) but even so..once you've reached that bar, what more is there to reach for? Or is that it. Maybe I'm being too broad...either way, what do you think about andrea illy? corporate fiend? business role model? both?
# posted by 
: 21/10/06 4:24 PM
: 21/10/06 4:24 PM
Standardization is often easy to associate with homogenity. Rather than mix terms, I have always thought of higher standards as simply this:
Better quality green + better quality execution = More Flavor.
Flavor is the ultimate arbitor. Every new crop presents new tastes and a new challenge to express those tastes. Every new brewing variable we discover that makes some unexpected flavor sing is what gives us hope that all this is just the tip of an iceberg. An industry in it's infancy about to explode into something where Sbux is fast food and true specialty shops emerge serving boutique coffees with defined and distinct tastes that even a non coffee drinker can see if not appreciate.
Andreas seems to be a flashy marketer and very fashion conscious. His 'new wave' of preground pod machines does not interest me. It's like the food network, do you like Bobby Flay or Alton Brown? Style vs substance.
Better quality green + better quality execution = More Flavor.
Flavor is the ultimate arbitor. Every new crop presents new tastes and a new challenge to express those tastes. Every new brewing variable we discover that makes some unexpected flavor sing is what gives us hope that all this is just the tip of an iceberg. An industry in it's infancy about to explode into something where Sbux is fast food and true specialty shops emerge serving boutique coffees with defined and distinct tastes that even a non coffee drinker can see if not appreciate.
Andreas seems to be a flashy marketer and very fashion conscious. His 'new wave' of preground pod machines does not interest me. It's like the food network, do you like Bobby Flay or Alton Brown? Style vs substance.
heh, yeah i forgot to mention that illy was cronies with schultz from starbucks, that in itself is probably a siren that you would not like his approach. (although illycaffe is supposedly more acclaimed for its flavorful coffee than starbucks). anyway, point taken, processed and served without sugar.
# posted by : 22/10/06 4:58 PM
: 22/10/06 4:58 PM
Re: Davids reviews. We totally agree with you Jaimie, but we think maybe more than dice throwing goes into getting a 90+ from coffee review.
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