COOKING CLASS SCHEDULE

NEW COFFEE RELEASE - NICARAGUA Finca Las Nubes

Farmer: Reginaldo Castellano

Farm: Finca Las Nubes

Varietal: Caturra, Pacas

Processing: Fully Washed and dried on patio

Altitude: 1,200-1,380 metres above sea level

Tasting Notes: Initial smooth dark chocolate gives way to redcurrant, cocoa, and a slight savory herbal quality. Pleasantly lingering aftertaste at the back of the palate. A very clean and dry coffee.

FEB 22, 2012

The Espro Large Press

Coffee drinkers see the first major advance in coffee press design in 30 years!
ESPRO Press micro-filters your coffee twice, to reveal the full taste without the grit.  Polished stainless double-walled vacuum holds heat for hours and won't break.  With a 30 oz. capacity, you'll have plenty for company!

Now available at $99.95 plus HST.

ESPRO calibrated tampers make tamping your espresso fun and easy.  Stainless steel base and anodized aluminum handle. Made in Canada.

A perfect tamp every time. 30 pound force feedback actuated click. 

Look good. Feels good.

53mm and 58mm convex sizes available. $89.95 plus HST.

NEW RELEASES  Dec 13, 2012  

The Nutcracker – Our Seasonal Signature Blend

This year’s blend is a little unusual, and different from last year. We went to a dramatically exotic profile, using a wild natural coffee from Sumatra, a peaberry from Brazil, and a clean wet processed Panama. The roast is quite full, while not dark at all. The cup offers huge mouthfilling taste. There are cascading flavours of molasses, sweet ginger cake, toffee, and dried tropical fruits. This coffee is almost a dessert by itself. And let’s be clear, there are no flavours added. It is just the coffee speaking.

I think this coffee will pair terrifically well with something like a fruit cake, sticky toffee pudding, or a creme brulee. Pair with friends and lively conversation for a dynamite evening. I hope you enjoy it! Available now at Velvet Sunrise and The Village Grocer.

NEW RELEASES  Nov 16, 2012

Sumatra Wahana Estate Natural

This coffee arrived to us in traditional jute bags; we transferred to Grain Pro bags immediately upon arrival.  Qty 4 bags.

Rasuna is a hybrid Catimor and Typica originated in Sumatra. Rasuna is grown in 90 Ha of Wahana Estate land. This is a new varietal being planted in Takengon area. Catimor is known for its disease resistance but has a shorter life span of about 10 years however Typica was known for its low yield but much longer lifespan. Combining the two varietals was aimed to retain yield as well as production lifespan therefore Rasuna varietal is created. Rasuna is one of the most popular cultivar that is planted in Sumatra. Rasuna is planted in Wahana as a control (to see how other variety ranks up to it) and to develop its full potential as a result of growing in a conducive environment.

Rasuna is only currently cultivated in Indonesia at this time. Wahana is located on altitude of 1,300 – 1,500 m above sea level. All Rasuna coffee trees in Wahana Estate are grown under shaded trees which prevent direct sunlight to allow coffee trees to grow naturally.

Wahana Rasuna micro-lot is found to have fragrant notes of Cocoa, Mild fruit and Spice. Flavor Notes of lively Tropical Fruit, Chocolate, Earthy. 

This coffee is available in limited quantities.

Burundi Kayanza Bourbon

Importers cupping notes:  Juicy, nectarine, orange

This coffee arrives in Grain Pro bags and is new crop; so it should be lively and fresh tasting. Qty 2 bags.

Burundi is a small, landlocked country in Central Africa. Most coffee is grown in the mountains of the north, bordering Rwanda. Benefiting from ideal growing conditions and large plantings of the heirloom Bourbon variety of Arabica, Burundi coffee has an excellent reputation, though it is better known in Europe than in North America.

Brazil Royal Mountain Water Decaf

This is a staple for us, it’s hard to imagine pulling decaf espresso shots without this coffee, once you have had the pleasure of trying it.  It adds essential deep round body and creamy mouth feel which is lacking is most decaffeinated coffees. Qty: 2 bags.

NEW RELEASES Nov 7, 2012

Guatemala, Finca El Carmen

Finca El Carmen is tucked high above town on the Eastern slopes of the Acatenango Volcano perched at altitudes rising to nearly 1,900 m. Juan Jose Mejia owns and operates the farm and processes his cherry on the premise in traditional Guatemalan washed style – depulped, fermented in tiled concrete tanks, washed in elongated channels and sun dried on the drying patios.

This coffee shows off a caramelized  sugar sweetness with jammy red berry fruit and malic (red apple) acidity. Vanilla and caramel notes round out the palette. It is the balance of sweetness and acidity that benefits the tasting experience, balanced and satisfyingly lively. Try it black and allow it to cool slightly to get the full experience.

Panama, Finca Villa Donia

We are anxiously anticipating arrival of this new coffee from Panama.  This is the first Panamanian coffee I have carried, we have been working with the farm to bring the first shipment to Canada.

   " Our 100% Arabica gourmet coffee comes from Villa Donia, a family-owned coffee estate on the high slopes of Boquete, Panama. Beautifully situated at 1400 meters above sea level, Villa Donia has the optimal ecosystem for cultivating coffee: deep, rich and fertile volcanic soils, warm climate with sunshine as well as adequate rain, shade of indigenous trees, and many species of song birds. Our beans are SHB (Strictly Hard Bean) grade, well-balanced and multi-layered, has a good body, a rich chocolate, fruity and nutty aroma with a long after taste.

    Only ripe red cherries are hand-picked individually, followed by immediate depulping. A modern eco-friendly wet process that uses much less water and at the same time produces far less polluting waste is adopted. Processed and sorted green beans are put in jute bags with a vapor barrier liner to preserve the quality of the beans during transit and freshly roasted at the point of sale.

    Great coffee does not just happen!

    Here is an exciting and delightful gourmet coffee for the discerning coffee drinkers!"

I first tried the coffee in June, and found it to be delicious, balanced with mild chocolate, dried fruits, and a silky, delicate acidity.  This means that it is a perfect candidate for very light roasting, as the subtlety and complexity are faithfully maintained, without burdening or overshadowing the taste with and roasty, burnt or ashy notes from the roasting process.   Pull as an espresso at a slightly higher temperature, around 201-202 at the group head.   Try using 18 grams of dry grounds in a double filter, brew for for 25 seconds, yielding 28-30 liquid grams of beautiful espresso.  

For brewed coffee, use 55 grams of dry grounds to each liter of hot water.

Brazil Peaberry, Cachoeira Da Grama

We have a new coffee this week, on a limited basis: peaberry from Fazenda Cachoeira da Grama, Brazil.  This is hand picked coffee from which the 5% peaberries are separated.  It’s a little sweeter, a little cleaner, and quite chocolaty.  The roast will be a full medium to bring forward a smooth, buttery texture that complements the coffee’s natural flavours well.  Use for espresso and brew as a feature coffee.  Purchased directly from the farmer.  The farm name means ‘waterfall grass’.  The valley in which the coffee is grown has been known as a fertile area to neighbouring areas and to travelers.

NEW RELEASES  Oct 11, 2012

CLEVER COFFEE DRIPPER

A new lot of Abid Clever Coffee Drippers will be arriving next week. These are redesigned, with a better plastic and a slightly revised shape. Prices are up slightly at $22.00 with the new design but it is still an affordable gift and a terrifically easy and consistent way to a great cup of coffee at home or while traveling.

RECIPE

Pumpkin Muffins :: from Nutrition for Wellness ::  Now that you've had you fill of pumpkin pie, and pumpkins are still in season (cans are in season too :-) a great recipe with those spice accent that would go really well with...Peru, or Mokha Java... in the morning.

This recipe is a favorite for everyone who tries it. It can be easily altered to accommodate virtually every allergy. I've even made it vegan-gluten-free!

4 eggs

1 cup coconut oil or butter, melted

2 cups pumpkin

1-1/2 cups sucanat or organic brown sugar

2 cups spelt flour

1/2 tsp. each cinnamon and nutmeg

1/4 tsp. each ginger, cloves, allspice

2 tsp. baking soda

1/2 tsp. salt

1. Combine wet ingredients.

2. Combine dry ingredients and add to wet. Mix thoroughly.

3. Scoop into lined muffin cups and top with pumpkin seeds.

4. Bake at 350C for 25-30 mins.

   
   

NEW RELEASES Sept 26th, 2012

We are pleased to announce a new coffee on offer:

Mexico - CESMACH FTO - El Triunfo Biosphere Reserve Shade Grown

Region: Sierra Madre de Chiapas           

Altitude: up to 1700 masl          

Process: Washed

Farm: Small-Holder Co-op

Taste Notes: Citric and sweet with complex fruit and a heavy mouth-feel. For brew and single-origin espresso.

About the the farms and El Triunfo Biosphere Reserve:

Farms are located in the buffer zone of El Triunfo Biosphere Reserve. The biosphere is located in the highlands of the Sierra Madre de Chiapas, El Triunfo Biosphere Reserve is one of the world’s most diverse forest reserves. This reserve contains Mesoamerica’s largest continuous cloud forest, and it serves as a refuge to thousands of plant and animal species. El Triunfo is a rare and valuable sanctuary that requires continued protection. All the coffee they produce is shade grown, and biological corridors are created in order to facilitate bird and animal migration.

More info: http://www.fairtradeusa.org/producer-profiles/cesmach-campesinos-ecol-gicos-de-la-sierra-madre-chiapas

and here: http://14pesos.blogspot.ca/2011_02_01_archive.html

Sept 6th, 2012

It is from Primavera Farm in Minas Gerais, Brazil. This outstanding example of classic Brazil natural has clean and bright balance, sweet and mild soft fruit, nut tones and a creamy, medium body. This is really delicious as a brewed coffee, and will be anchoring our Velvet Espresso blend in the near future.

Primavera Agronegócios, a fazenda of 1,750 hectares located in the city of Capelinha (an upland region in Minas Gerais). The fazenda is dedicated to the production of Arabica coffee and its average productivity reaches extraordinary levels because of the superb oversight and care taken by every member of the production team. Primavera Agronegócios is certified by UTZ since 2004 and, as of 2012, the Rain Forest Alliance.

Matcha Green Tea

June 14, 2012 by Mark

We are now stocking Matcha. This Japanese green tea is pure and made from the whole leaf, which is ground to a fine powder. One of the benefits is the complete nutritional value is intact including a high level of anti-oxidants. The distinctive bright green colour is a result of the special growing process, in which the leaves are covered during the last few weeks of growth. The leaves are then steamed to prevent oxidation, and stone ground for hours to a remarkable fineness. The tea can be used in both hot and cold drinks, straight up, in latte or smoothie. There are several important steps in preparing drinks using Matcha powder which I will be happy to provide instruction in.

Recommended dosage, 2g, once per day! This weekend we will be having a special promotion. Buy a 30g take-home package of Matcha, receive a steamed Matcha Latte on the house.

NEW RELEASES  June 3rd, 2012

BURUNDI KIRIMIRO

This is a terrific small lot of coffee from Burundi, grown at high altitude, double fermented, and dried on African raised beds. The washing station Kirimiro is at 1938 masl, the highest and one of best in the area. 

We have taken the roast just to the point where the body develops and matches the carmelly sweetness resulting in a great balance in the cup. It is clean and subtle, a slightly malty aroma and light roasted almond nuttiness, with a really pleasing, smooth finish. Hints of spice and zest add to the depth of taste. I could drink this one all day. In fact, I think I shall! I brewed it in the Aerobie Aeropress today, and on Friday in the vacuum siphon. The Aeropress brought out the matly zesty character with a really nice weight, while the siphon had more caramel and nut tones and lots of delicacy.

Check back often, we will have lots of new arrivals in June.

May 26, 2012 by Mark

GRINDING AND BREWING - TOP GEAR