Ask the Pérez family what they do, and they’ll tell you coffee is in their blood. They are fifth-generation coffee producers, known to specialty coffee fans for producing expressively sweet and floral coffees. Through multiple Cup of Excellence awards and longstanding DT relationships, this family has upheld, expanded, and refined the reputation of coffee in Acatenango, Guatemala.
Tag: New Releases
Gesha Village is a breathtaking coffee farm in a remote zone of Ethiopia considered the birthplace of the Arabica coffee species. It is at once both old and new. Venerable heirloom cultivars from a bygone era grow there under a towering canopy of ancient, indigenous trees. It is a throwback to the pre-industrial past when coffee trees grew wild in the forest and evolved on their own, without human intervention.
This is our first year embarking on a relationship with Los Volcanes Coffee, a team of mission-driven coffee professionals exporting coffees representative of the Antigua region of Guatemala. Though this is the first year their coffee has found its way onto our menu, it is years in the making. We have spent years talking with them, walking through their projects, and evaluating coffees with their team to find the best selections from the projects they manage.
The Caballeros have won more awards in the prestigious Cup of Excellence quality competition than any other coffee-growing family in Honduras, and have cultivated an enviable client list that includes some of the most respected roasting companies in the world. At the same time, they’ve been raising awareness about the potential of quality to make coffee farming a mechanism for improving livelihoods, both at home in Honduras and around the world.
When roasters and coffee tasters across the industry are polled about their favorite coffee origins, Kenya almost invariably lands in the top three. There really aren’t any good comparisons — the taste profile of Kenyan coffees is truly unique in the world of coffee. And…
There is no place on earth that produces more tantalizing, sublimely flavorful coffees than Ethiopia. The coffee quality game has been rigged from the start: there’s Ethiopia, and then there’s everyone else. The incredible range of tastes found throughout the country is a reflection of the harmony that exists between the noble coffee tree and the environment in which it was born.
The “natural” process is easy to explain. After the coffee cherry is plucked from the plant, it is immediately set out to dry. Over a period of several weeks, the water evaporates slowly from the cherry, which darkens and shrivels until it looks like a little black pod. Once it is fully dry (a moisture content of about 10 percent), the hardened cherry skin is mechanically removed and the seeds within are sorted by size and density.