We have a new offering ready to roll. It’s the Sumatra Gayo Fancy Blue Tawar. I’m through saying I’m excited about my offerings because I wouldn’t offer them if I wasn’t excited about them. So just assume that I am excited about each one you read about. Thanks.
Really though, I think this is the best Sumatra that I have cupped in my short time in this industry. It’s from the Lake Tawar area of Sumatra, it’s grown at 1450-1600 meters and the varietals include: Typika, Bourbon, Catimor and Bergendal. This is a clean Sumatra with a great pick and preparation (hence ‘Fancy’). It’s got a citrusy/dried apricot thing going on with sweet chocolate and earthy (but not musty) notes.
We purchased this coffee from Indonesian-American importers, that I’ve recently developed a relationship with, and they work with the producers in Sumatra. So it’s not a direct trade, but it is a step in the right direction of transparency, and we’re pleased all the way around about this coffee. I’m sure that you’ll enjoy it, too.
It’s been a while since I’ve posted to the blog. D’Andra has been great about posting events and newsworthy new partnership announcements. But I thought I might jump in and write about what’s going on inside the roastery these days.
Late Spring/early Summer is always a fun time to be a coffee roaster as it’s heavy with new crops. Which means lots of cupping to do! Over the past two weeks I’ve roasted 22 various samples of coffee, from Central America to Indonesia to Africa to Hawaii, and there’s quite a bit more on the way.
22 batches of roasting would typically yield me about 500-600 lbs. of coffee, but in this case of roasting samples it produced about 9 lbs. of roasted coffee (a sample is usually between 200-250 grams). So it requires additional work to prepare the samples and yet more work to cup them, but it’s worth it. First, because I’m picky about the coffee I drink and second because I’m pickier about the coffee I sell.
Which coffees we will be purchasing is still mostly up in the air, but I can divulge a couple of certainties. Finca Villaure’s new crop will be arrive in the next month or so. This is one of our staples, so I’m glad we’re welcoming in a new crop and the cup was stellar, as to be expected. We also have an Indonesian coffee on the way that I’m excited about.
I often struggle with Indonesian coffees because it’s so hard to find a good one, but we got one. It’s from the Lake Tawar area of Gayo, Sumatra. It’s a beautifully prepped bean, which I can’t usually say about Sumatra coffees. And while it’s not a Direct Trade, we bought this from some Indonesian-Americans that are now using their family connections to source great Indonesian coffee. So there is a close tie between the importer and the growers, which is what we want if we can’t have direct trade. We’re excited about the coffee and excited about working with the new importers. Expect this on offering list within the next few weeks.
We still have much more to cup and purchase, so stay tuned…
This Saturday, May 8, we will be at White Rock Local Market. For those of you who have not heard of this market, it is wonderful. The market is located in the parking lot of Green Spot Market & Fuels, 702 N. Buckner. It runs from 8 am – 1 pm. We will be serving samples of freshly roasted Costa Rica Herbazu and Brazil Pico Agudo Estate (Direct Trade), as well as selling the 12 oz. bags for $1o.
Also, this Saturday we will be selling our hand-crafted OCCR t-shirts for $10. You don’t want to miss this market. There are numerous vendors including The Kessler Cookie Co., The Tamale Company, produce, crafts, and so much more!
See you tomorrow!
La Carreta Argentina is now open.
If you live in Oak Cliff and have not tried this unique Argentine cuisine (that is delicious), you are missing out! They are located at 1115 N. Beckley Ave. and are open Sunday – Thursday 11 am – 10 pm and Friday and Saturday from 11 am – 2 am.
The Argentine Burger made with a fried egg, cheese, ham, and homemade mayonnaise is one of my favorites, along with everything else I have tried on the menu. The Argentine food nicely compliments a cup of freshly roasted OCCR coffee!
“Come by and let your tastebuds escape to Argentina.” – La Carreta Argentina Website
The Meddlesome Moth is now open in the Dallas Trinity Design District at 1621 Oak Lawn. The hours are Sunday – Wednesday 4 pm – 12 am and Thursday – Saturday 4 pm – 2 am. The Moth is a new concept created by Shannon Wynne (Flying Saucer, 8.0’s). The menu, created by Chef Chad Kelley, focuses on local ingredients, and the on-tap beer is something to behold. The Moth is serving French-pressed OCCR Ethiopia Sidamo and OC Decaf.
“Chef, Chad Kelley has a knock-out menu, featuring small plates which fulfill all expectations of a true gastro-pub. Now open, just in time to enjoy some killer patio weather.”
– Meddlesome Moth Website