Juan Valdez wannabe

Roaster's Guild Retreat 2010

took place this year the 3rd weekend of August at Skamania Lodge in Stevenson Washington.

Worth Repeating...

I believe humans get a lot done, not because we're smart, but because we have thumbs so we can make coffee. ~Flash Rosenberg

Beans from Bolivia

Now roasted. Here's the profile comments. Fair Trade, Organic Certified CENAPROC (FLO ID 866): The Central Asociados Productores de Cafe is made up of 85 active farmers (as of 2006,) and primarily produces Typica and Caturra varieties at elevations ranging from 1,400 - 1,700 masl. The acidity of this coffee is characterized by focused apricot and nectarine stone fruit, complemented by soft graham and honey flavors. A touch of butterscotch in the finish rounds out the cup for a very rich and satisfying profile.

Beans in lieu of strawberries

Today marked the arrival of 3 new beans. Oh yes, the Guatemalan we've had before - a super cold pressed coffee for summer, when it decides to arrive. But the Bolivia and the Indian Monsooned Malabar is new to our roaster. I am very excited to give these two new beans a go. Monsooned Malabar from India is just that, it is exposed to moisture laden monsoon winds for 3 months after drying and processing , but before shipping. This process produces a puffy yellow bean that increases body all the while reducing acidity. Its commonly used in espresso blends. But we will roast it as a single origin. If you like the coffees from Indonesia, you should love this one as well. The Bolivian coffee is grown at 4600-6000'. This coffee is 100% shade grown, certified organic and Fair Trade.

New Crops are In!

A quick trip to Seattle produced two new bags of beans. First we have from Indonesia, a Certified Organic Transfair Sumatra. This coffee's clean preparation enhances spicy, herbal aromatics, while emphasizing a syrupy body and an acidity slightly higher than conventional Mandhelings. Then from Brazil we have "Porta Rossa". This coffee is very sweet and think throught the mid-tones, with a hint of roasted ground nut and a toffee finish. YUM!

I'd also like to point out the included artwork was done by the 1st/2nd grade class at Sauvie Island Elementary using Sauvie Island Coffee as a medium. Clever eh?