Friday, July 20, 2012

Don't Be Intimidated, It's Only Coffee.


We've noticed over the past 11 months of being open that when some hear the question, "Would you like to try our specialty coffee?", they immediately respond w/ a polite "No, thank you. I'll just have a "regular" coffee" (aka our House/Breakfast Blend). This hesitation from customers made me realize that I haven't properly explained the origins of all our coffee beans. So that no one will feel intimidated by the word "specialty"---thinking that that roast is too far out there in flavor to enjoy---let me give you more information about all of our roasts, below. Hopefully, this will ease your minds, and maybe the next time you stop in you'll request one of our Single-Origin, Specialty Coffees. =)

(The following information and descriptions come direclty from our roasters at Square One Coffee.)

Let's start with the familiar...

Breakfast/House Blend

Cupping Notes:
"...beautifully balanced and robust with a smooth finish"

Region: South American & Indonesian Blend


Brazil Cerrado 

Cupping Notes: 
"Sweet floral aroma, notes of milk chocolate, crisp apple and toasted peanut; creamy body."

Region: Cerrado
Processing: Natural (dry)


Ethiopia Ardi
(When Available)

Cupping Notes:
"Sweet notes of blackberry and blueberry with a mild pineapple acidity and hints of candied ginger spice; a creamy body and a lingering semi-sweet chocolate finish."
Region: Guji, Sidamo
Farm: Ardi
Processing: Natural Sun dried
Our roasters are happy to have a direct trade relationship with Samuel Demisse and his cousin who run the farm and handle all the importing!
The Mill is located in the Guji area of Sidamo zone near small Michicha town. In October 2009, Samuel read about the discovery of a 4.4 million year old human fossil found in Ethiopia and then he cupped Guji coffee and named it after the fossil. Samuel was very fascinated by the news and decided to brand Guji coffee under the name of” ARDI”.


Guatemala Los Volcanes

Cupping Notes:
"Notes of toasted hazelnut and vanilla with a pleasant, mild citrus acidity."

Farm: Los Volcanes
Region: Antigua
Processing: Washed
This coffee is grown in the Antigua region, Guatemala’s oldest and best- known coffee growing region. The region is surround by three volcanoes: the “Agua”, “Acatenango” and the “Fuego”. The rich volcanic soil makes it ideal for growing coffee. Every once in a while the active volcano “Fuego” (Fire) will sprinkle the region with a fresh coating of ash. Its climate is ideal for growing coffee with a dry season that goes from November through April, and a rainy season that goes from May through October. The coffee is processed using the wet method and dried out on patios or in drums using parchment or wood as fuel. The coffee beans are hand sorted. It is a large bean with a bluish-green color, grown at an altitude of 5,000 to 5,600 feet above sea level. The coffee is harvested from October through March and exporting is from March through June. The coffee uses banana trees as a form of shade growing.


Mexico Chiapas
Cupping Notes: 
"Hints of rich chocolate with sweet pineapple citrus notes and a nutty finish."

Region: Chiapas
Processing: Washed
Certifications: Fair Trade, Organic
Parallel to the Pacific coast & covering 74,000 square kilometers. The Chiapas mountain region produces large amounts of bananas, corn and most of all, coffee. The people of this area are among the most poverty stricken in Mexico.


I hope everyone finds this bit of information both informative and interesting. It's nice knowing exactly where the foods we eat are grown, and how they're taken care of from the moment they're harvested until the moment we consume them. Keep checking back, as I will be doing my best to update you more often on all the items we serve. 


Sixty-Six Beans Coffee Lounge 

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