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What makes Guatemalan Coffee so Special?

Posted by Josue Morales on November 30, 2010 at 11:44am

http://cafedeguatemala.blogspot.com/

Road to Coffee Plantations. Quiché.

Guatemala is known all over the world for its wonderful scenery, its diverse culture, but above all, for its excellent coffee!

By. Josue Morales

But what exactly is it that makes Guatemala's Coffee so special? To understand Guatemalan Coffee, one must understand Guatemala first. The name "Guatemala" comes from the ancient mayan meaning "land of many trees." Which only helps describe even better the nature of coffee growing in this country where 98% of coffee is shade grown. Using shade is an agricultural practice that provides priceless nurture to coffee plants, it provides the perfect natural setting for coffee to be grown under unique land and climate factors. The main

natural occurring influences in coffee are:

HIGH ALTITUDES: The finest coffee in Guatemala is cultuvated between 4,300 and 6,500 feet above sea level. Which are extremely high altitudes at which coffee production may only be achieved by shade forests and our next factor.

Burning flame at Coffea Roasters Guatemala.

MORE THAN 300 MICROCLIMATES: In a relatively small geographical area, 108,889 square kilometers, this can only be explained by the many geogrphic influences present in Guatemala such as a large number of Volcanoes, vast Crater Lakes, High Plateaus and Ranges, along with the Atlantic and Pacific Oceans. All combine to create significant flavor differences among the different coffee regions in this country.

CONSISTENT RAINFALL PATTERNS: Annual rainfall in Guatemala ranges between 32 and 200, and constitutes our third natural factor in coffee excellence. Rain in Guatemala is not only plentiful, but in many ways predictable. With a heavy rainy that provides perfect development conditions for the coffee plant, with an added value of atleast one heavy rain in summer that allows for the coffee flower to blossom.

Clouds over Guatemala City.

Bunn H5E 12500.0020

Posted by Mike McGinness on November 24, 2010 at 10:37pm

So what do you do when you run across a Bunn H5E water tower model 12500.0020? You know, one of those strange ones hard set for 115f water temp! (for dough proofing). What good is it in a coffee house! I mean, not even white tea wants water at 115f.

Well, found one on Craigslist some time back, got it for a song, $75.

One hundred fifteen fahrenheit no more! All in less than $300 including labor to have PID, SSR, new temp probe etc. installed. Now have sweet 1f resolution water temp control 5gal tower. FYI not running Auber in PID mode, system response too slow and resulted in 7f over shoot. Not surprising since 5gal 120v model. In PID mode heater wouldn't turn full on until about 10f below SV. But works great running as 1f deadband on/off controller with heater full on as soon as below SV and <1f over shoot.

Have a couple more towers to do. Next time may spend a bit more and get a 0.1f resolution PID with on/off capability for even tighter temp control. Though truth to tell this puppy with 1f deadband works pretty darn sweet!

new in Montreal Canada coffee shop stepping up !!!

Posted by Patrice on November 23, 2010 at 5:16pm

Have you heard ??? LEROSECAFE is the new place in town ?

Try the new cookies and the classic banana bread ( a blend of spices and well ripe bananas. MMMM!!!

Need coffee ? Blend of the year " LE VOYAGEUR " will take your taste buds near perfection .

from our best Roasting factory " Brulerie du vieux Ste Rose " is born " Le ROSE CAFE "

See it at lerosecafe.com

Still located at 252 Rachel est Montreal, Quebec Canada on Plateau Mont Royal

on your way to the mountain or as you start your day to work give them a visit they are so nice

Great Opportunity for Barista/Coffee Expert

Posted by Sandy Hernandez on November 22, 2010 at 12:21pm

Barnie's Coffee in Orlando FL, is growing and seeks a highly motivated Barista/ Coffee Expert to work with our coffee team taking it to the next level. experience in latte art, brewed to order methods in all extraction attributes is a must. This position is responisble for all related training in our retail cafes and will work closely with our VP of Coffee & Tea on coffee selection roast and in-store roasting methods. Position base in Orlando competive salary, benefit package and dynamic professional development track.

My cup at Starbucks...

Posted by Andre Guimond on November 15, 2010 at 11:03am

I've never actually gone to Starbucks for just a cup of coffee. Back when I was a huge coffee noob (an even bigger noob than I am now) I used to go in and get the "Specialty Drinks" but this is far from the point.

I went in yesterday, 1 for espionage purposes, and 2 because I met an old friend who says they work there and they'd give me a free drink. She claimed she could put a Rosetta in my latte and I said "Yea, I'll see it when I believe it."

So in I went and decided on a plain cup of coffee. Or what they call the "Pike Place Roast"

It wasn't even as bad as I thought it may be. You could taste the difference in that the beans were roasted longer ago than what I usually drink but the coffee wasn't that bad. I was truly surprised.

Am I the only idiot who things this? Let me know.

The Guatemalan Experience

Posted by Jennifer Vaaler on November 15, 2010 at 6:32am

I had the privilege to re-post this beautiful essay written by Josue Moralas, Master Roaster and Cupper at Coffea Roasters Guatemala, specializing in Guatemalan Coffee.

I also included a couple of his breathtaking photos.

You can read Part 1 and Part 2 here. Enjoy!

What's the Best Home or Low Volume Espresso Machine??? And Grinder??

Posted by jed epler on November 12, 2010 at 6:32am

Looking at purchasing an espresso machine that will go in our youth group's small cafe in our church. Budget is around $1,000...any suggestions for something durable and reliable. Also, a nice grinder to complement? Seems like the Mazzer mini is a nice choice for low volume, quality shots. Thanks in advance!

Brew Pub Coffee Stout

Posted by Joseph Robertson on November 10, 2010 at 11:24pm

Sasquatch Coffee Roasters a subsidiary of http://www.jolindas.com is shaking hands with Walking Man Brew Pub to Unveil a Cold Press Coffee Stout. Watch for it at the Walking Man Pub, Stevenson Washington During Their Anniversary Week starting November 17, 2010
Update I found out just 15 minutes ago that the coffee stout will be tapped on Friday November 19, 2010. at http://www.walkingmanbrewing.com/

The Guatemalan Experience (Part 1)

Posted by Josue Morales on November 9, 2010 at 1:21pm

http://cafedeguatemala.blogspot.com/

Lake Atitlán, Sololá. Guatemala.

Welcome to paradise, I thought, as I contemplated in awe the remarkable phenomenon

a sunset constitutes while in Lake Atitlán. As I stood amongst coffee trees in

the middle of the plantation I felt the urge to remain a permanent part in that
figure of vanishing history, but the thunder in the distance was a constant
reminder that galloping down the muddy road was the best way of staying alive.
As I ran towards the shore the burst of the smell of fresh flowers was
intoxicating, invading the atmosphere as the winds from Xocomil blew in my face
shouting a call of imminent rain. I splashed my boots on the rocky shore and
tied a rope to my boat as the engine wouldn't start. Way back will have to be
uphill on the slope of the San Pedro, and it had gotten dark. My hike was a
difficult one, as I covered my face with my arms while searching amongst the
darkness.

Tired and hungry my arms reached around me and finally pulled a couple of

cherries from a coffee tree. As the fruity felling entered my tongue I felt assured and a
little less frightened. A splash of sweet and slimy elixir invaded my mouth as
my teeth carved into the cherry and my tongue played around with a couple of
beans wrapped in humid parchment. I was about to place the second cherry in my
mouth when, at some distance a shrine engulfed by trees shone in campfire wood.
I made my way slowly around the rocks and was heartbroken when arriving at the
spot understood it had been recently deserted. Moments later once again I saw a
light amongst the bourbons, and this time ran as well as I could towards it in
the night. Entering a small clearing surrounded by coffee trees I saw the dim
fire. The small circle washed in red tones reflected by coffee cherries was
cool, and as much I longed for heat, there was none coming out of that fire. At
the base of the coffee trees I could see the shapes of dimly lit yellow
rabbits. Alarm shocks ran through my body building up on the knowledge of
ancient legends from this country. I had given a couple of steps back when my
back pushed against a branch. Although that was no branch and this was no
ordinary night. As I turned around, a deer stood with its head between the
branches of the catuai in front of me. It stared with human eyes as the fire
that made an effort to burn in that isolated spot in the plantation, erupted
towards the sky in thousands of splintered fragments of light. The heatless
concentration had been formed by fireflies that now spread through the whole
forest. As the deer and I ran in opposite directions the small glowing bugs
where all around me, on my eyes, on my hands and body making me glow with them.
I was shaking them off and running downhill, if only I could reach the shore
I'd be safe! When at last half my body was inside the lake, I no longer could
see the fireflies. They were now inside the lake, dancing beneath the subtle
waves but completely transformed. No longer bugs but the mimic of the stars
reflected on the water.

To be continued...

COFFEE PREPARATION : THEORY AND FUNDAMENTALS (three day course)

Posted by Nick Cho on October 28, 2010 at 6:00pm

Now accepting registrations:

Title: COFFEE PREPARATION : THEORY AND FUNDAMENTALS (three days)
Dates: December 6-8, 2010 and February 7-9, 2011
Location: Vermont School of Coffee, Waterbury, Vermont
Class size: Limited to 10 students per class

How do you develop your skills and knowledge when you don't have the foundations to build on? From the chemistry of coffee to manual filter brewing to espresso, you will learn the relevant fundamentals as we then explore the variables and discover where real quality lies. At completion, you will understand those foundational concepts, have put them into practice, and know how to evaluate the final product. Instruction will follow a unique and specialized teaching method that builds technique and procedure on core fundamentals not taught by "barista trainers."

Who should attend? Anyone currently or planning to be preparing coffee and espresso beverages as a coffee professional: Baristas, coffee shop owners, roasters, barista trainers. All levels, from beginners to advanced, should attend.

To register or for more information, please go to the Coffee Lab International website.

Also available at Coffee Lab International: SCAA Cupping, Q-Grader, and Roasting classes.Click here for more information.

(NOTE: Dates for the second scheduled class has been changed to December 6-8, 2010 and February 7-9,2011. Thanks)

Theory of A Coffee Snob

Posted by Jennifer Vaaler on October 28, 2010 at 1:55pm

The title "coffee snob" is thrown around so much I decided to write a post about my theory and personality crisis.

What do you think? Any and all comments are appreciated.

Barista Interview: Ryan Soeder

Posted by Jennifer Vaaler on October 28, 2010 at 1:49pm

This month's barista interview with Ryan Soeder is up, here.

Do you know a great Barista who is making an impact on the coffee industry and you think I should feature them? Contact me to let me know why you nominate them to be the next Barista to be interviewed.

Regional Barista Champs

Posted by Dale Ledingham on October 19, 2010 at 2:11am

Durban just completed regionals, well done to all competitors...great compo!!

Café Típica - Peru

Posted by John Hammond on October 16, 2010 at 7:32am

October 15, 2010 Coffee from Peru's coca-growing VRAE region wins national contest

By Mario Sandoval
LivinginPeru.com

VRAE coffee growers
In the VRAE region, the Peruvian government and USAID is promoting coffee as an alternative to growing coca.

Yesterday, Café Típica, a coffee produced by a farmer from the Apurimac river valley, won the first prize in Peru's most prestigious coffee competition.

Alfredo Yuccra, a member of an Apurimac river valley coffee farmers’ co-op was the winner of this year’s VI Concurso Nacional de Cafés de Calidad. The competition is organized by the National Coffee Board, the Ministry of Agriculture, USAID’s Alternative Development Program and the Peruvian Chamber of Coffee and Cacao Bean.

Coffees from 14 coffee-producing regions were entered in the contest. After 347 coffee samples were received and evaluated, 111 were qualified for the national stage. The selection process concluded with a grand finale in which a jury (consisting of five international and five national judges) chose the best Peruvian coffee production of this season, taking into account the acidity, aroma and body of the coffees served in cups.

Last year's winner of this competition, Wilson Sucaticona, went on to win the contest organized by the Specialty Coffee Association of America (SCAA), in which his coffee, Café Tunki, was recognized as the world’s best.

Coffee as alternative to coca

The Alto Huallaga, the Ene and Apurimac River Valleys (VRAE region), are the main coca-growing regions in Peru.

According to El Comercio, Alfredo Yuccra’s success proves two things. First, that not everything in the VRAE region is related to the Shining Path, terrorism and drug trafficking. It also shows that alternative crops are a viable option for farmers.

Facts about Peruvian coffe:

* Coffee Tunki went on to cost from US $350 to US $1,000 per quintal in recent months.
* Peru's coffee regions are Jaén, San Ignacio, Rodríguez de Mendoza, Moyobamba, Tarapoto Lamas, Tocache, Tingo María, La Merced, Satipo, Villa Rica, Pichanaki, Apurimac River Valley, Quillabamba and San Juan del Oro.
* Brazil is the largest supplier of coffee in Latin America, with 60 million bags, followed by Colombia and Peru, with 17 million and 4 million bags each.
* Peru cultivates about 1,500 square miles of coffee.
* There are 110 companies and 37 organizations that produce and export coffee in Peru.
* Coffee export earnings in Peru amounted nearly US $600 million in 2009.
* The main destination of Peruvian coffee exports is Germany.
* 3,513 coffee-farming families in the San Martín, Huánuco and Ucayali regions take part of the USAID’s Alternative Development Program

6' Naked Barista pic!

Posted by MillRock on October 13, 2010 at 3:26pm

Now that I have your attention! We see many projects where the specifications are vague and the drawings show little to no details for how to build a Barista Bar. I'll come back and update this in more detail and we will fully disclose our construction. It has taken me 7 years as MillRock CEO to evolve the MILLROCK Barista Construction to something we are proud will exceed all expectations for performance.

Stainless steel is already recycled and at the end of our days the bar will be recycled once again.

All too often we see the undercounter refrigerator supporting a collapsed bartop...or the UCR worse yet, is the Bar top!

We see operators with the espresso machine at eye level straining to apply any force to the tamp on their toes.

We see bars where the espresso machine has NO room in-front of it for a pitcher to be slammed.

Broken granite...stained corian cracking...plastic laminate chipped and peeling...The list goes on.

I promise I will come back and really make this a worth while blog post with relevant photos of our construction and what drives us to support your cafe, literally.

hmmm maybe our first Barista Mag ad campaign will be "Naked Barista" with a shot of you, on your Millrock bar, in your Cafe, NAKED! & Sara can do the Black Bar censoring...I think this crowd might be up for it!

Seriously, We need to communicate our construction and we want you to be successful; whether we build your cafe or shop your cafe.

Our Engineers will answer any construction questions...our Cafe Designers will answer any space planning questions & I'm still looking for a great double espresso 02379!

Ciao,

Shaun

El Salvador Ayutepeque

Posted by scott@herkimercoffee.com on October 7, 2010 at 11:51am

El Salvador Ayutepeque

Acid: Medium
Body: Full
Texture: mainly clean, juicy, natural process hints.
Flavor Profile: exceptionally balanced and easy drinking coffee.
The acid profile of juicy plum and hints of lemon stays linked with the
warm brown sugar syrup and tamarind flavors. Subtle cola and root
flavors as well. Simple and straightforward coffee with great consistency.
Grown at elevation of 6000 feet, bourbon and catuai cultivars.

Noteworthy: originally purchased as an experimental blend of 70% washed, 30% natural process
coffees from the same farm. Since then has sprung into a relationship with Emilio Lopez. Much
like our situation with Brazil, we will be involved prior to and during harvest to select our coffees
for years to come.

I'm looking Jobs at USA N Europe as Barista

Posted by richie mario on September 29, 2010 at 3:12am

I'm looking Jobs at USA N Europe as Barista, please give me info, cz i want to increase my skill as Barista....'' Thanks 4 ur info.

I really need to catch up

Posted by Brent hall on September 27, 2010 at 9:26am

Ok...So, what's going on in the barista exchange world. It's been a long since I last posted/explored/commented about anything on here.

So what have I been up to you ask? I have moved training centers to the great little place called Area 15 in Charlotte. Google it...it's pretty awesome. I moved here in February and had the build out completed by March. I have been exploring pour over only bars, and digging deeper into no tamping/zero distribution espresso shots (some have been tasty, some not so much). Counter Culture rolled out Apollo, which is pretty phenomenal espresso. I have been silently reviewing equipment and tools such as cafelat and motta, as well as mazzer E series grinders. It has been a busy couple of months. Where summers in the past tend to slow down a little, this was not the case for the 2010 summer. TNT's in both Charlotte and Charleston are happening in a big way. The Charlotte observer wrote an article on Charlotte Coffee Community (google it), and I am testing my skills with blogging (hence no hyper links yet).

So, as I am sure there is more to come, I am out of time for this particular blog post and I have some 21st De Septiembre that is pleading to be drank. mmmmmm....

What are you drinking now a days barista exchange?

need a shot in the arm!

Posted by sage on September 22, 2010 at 3:08am

sometimes the extended hours (12, 13, 14 or more!) gets to me when i'm working in the height of the season...

sometimes the repetition of brewing coffee, pulling shots, cleaning pots, washing blender jars, etc., gets to me...

sometimes the seemingly constant chat chat chat chat chat chat chat chat chat chat chat chatter gets to me...

have you ever, honest please, felt this way? still, i don't know of anything else i'd rather be doing than barista-ing.

sage/the coffee hound

Open Eye Cafe Owner, Scott Conary, to Train judges & act as Head Judge at the 2nd Annual United Arab Emirates Barista Championship In Dubai

Posted by scott conary on September 18, 2010 at 5:33pm

Scott Conary has been invited back to Dubai to Train judges & act as Head Judge at the 2nd Annual United Arab Emirates Barista Championship.

In his capacity as a member of the World Barista Training Committee, he will spend 2 days before the competition training judges to prepare them to properly evaluate the 30 competitiors signed up for this event.
The Specialty Coffee & Tea Convention October 12 - 14, 2010 Dubai, UAE.

This exciting exhibition, the three-day Competition, will feature the 2nd UAE Barista Championship as well as well-targeted educational sessions to help participants in the Arab region and beyond. The Middle East's Leading Resource for all things about Coffee and Tea!

http://www.coffeeandteaconvention.com/

Note: this page contains paid content.

Note: this page contains paid content.

Note: this page contains paid content.