Artisan Micro Roaster - small batch coffee roasting
|
|
|
|
| |
South America: Brazil
Brazil is a coffee giant . As Frank Sinatra sang "they grow an awful lot of coffee in Brazil". It's the largest producer of low grade arabica coffee, and a lot of Conilon robusta too. Brazil: there is some in almost every espresso you drink. In fact, some espresso is 90% Brazil. But things are changing in Brazil. And nothing touches a really good Dry-processed or Pulped-Natural Brazil as a base in Espresso blends. They produce more crema and body, adding sweetness and providing a great backdrop for the feature coffees. There's the big push on behalf of Brazilian coffee growing associations to re-create the image of Brazilian as exquisite and distinctive Specialty-level coffee. An excellent Brazil can be nutty, sweet, low-acid, and develop exceptional bittersweet and chocolate roast tastes.
South America: Colombia
Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good body, brightness (acidity) and flavor. But much of it is a bit boring.So, is there good Colombian coffee? Yes. It just takes work to find it. Good Colombian is rarely sold simply as Supremo or Excelso. Colombian that has more "cup character" is usually pooled from particular regions and will have the regional name identifying it. Our Colombia Huila Glorious Supremo has a classic Colombia flavor marked by pleasantly bittersweetness, intensity and balance.
Central America: Costa Rica
Can a coffee be too perfect? That's the criticism leveled at the coffees from Costa Rica - too balanced, too clean, too mild. We categorize this type of coffee as the "classic cup," the traditional balanced coffee that has no defects or taints. Coffee cuppers call it "clean." But there's can be more to a Costa Rican coffee. They are prized for their high notes: bright citrus or berry-like flavors in the acidity. And in the best cups they fade into chocolate or spice flavors in the aftertaste ...
Central America: Guatemala
Guatemalan coffee is revered as one of the most flavorful and nuanced cups in the world. Due to our proximity to Guatemala, some of the finest coffees from this origin come to the United States. Guatemalan growing regions vary in their potential cup quality: many have sufficient altitude, soil and climate conditions. Antiguas are well-known and highly rated. Huehuetenango from the north highland can be exceptional and have distinct fruit flavors.
|
|
 |
|
It doesn't get any fresher than this.
Our master roaster, Dax has the passion and patience to meticulously roast our coffee beans in small batches to lock in the natural aromas and flavors.
He is the guy loading in the green beans by hand into his Ambex roaster. He carefully watches over the process.
Our traditional small batch roasting style captures the peak characteristics, individual subtleties & full aromatic pleasures unique to each variety of specialty coffee.
This attention to detail creates a fresh & perfect cup of coffee everytime.
|
| |
Indonesia: Sumatra
Coffee production in Sumatra began in the 18th century under colonial domination, introduced first to the northern region of Aceh around Lake Tawar Lake. Most coffee is produced around the Lake Toba region, in the subregions of Lintong Nihuta, Sumbul, and Takengon. But Sumatrans are not often sold by region, because presumably the regional differences are not that distinct. Rather, the quality of the picking, preparation and processing of the coffee determines much of the cup character in this coffee. In fact, Sumatras are sold as Mandheling, which is simply the Indonesian ethnic group that is most involved in coffee production in the South Tapanuli region. Classic Mandheling is a continued favorite, and you should know this is more than a name I made up ... this coffee originates from a single locale with a single old-growth cultivar of Sumatra Typica.
|
| |
|
Africa: Ethiopia
Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffea Arabica was also found in the Harar region quite early, either brought from the Kaffa forests or found closer by.Ethiopian coffees are available from some regions as dry-processed, from some regions as washed, and from Sidamo as both! The difference between the cup profiles of the natural dry-processed vs. the washed is profound. Washed Sidamo, Yirgacheffe and Limmu have lighter body and less earthy / wild tastes in the cup as their dry-processed kinfolk.Most Harrars have a good clean fruit-and-spice character. While Yirgacheffe coffees are a reknowned wet-processed type with effervescent brightness in the cup.
Africa: Tanzania
In terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is certainly the dominant coffee. A good Tanzanian coffee from the North can be a treat, coffees are grown near Kenya (Mt. Kilimanjaro) and bear that out in the cup: more acidity, lighter body. But the Southern district coffees from the mountains of the northeast rim of Lake Malawi are full bodied, have milder acidity, and extremely long in the aftertaste.
|
| |
|
|
|
