New Coffee Release: Kenya CRI Rukera AB

KENYA CRI RUKERA AB This coffee was produced at the historic Rukera Farm, owned and operated by Kenya’s Coffee Research Institute(CRI), one of the country’s primary agricultural bodies. AB in […]

Read More

KENYA CRI RUKERA AB

This coffee was produced at the historic Rukera Farm, owned and operated by Kenya’s Coffee Research Institute(CRI), one of the country’s primary agricultural bodies. AB in the name above is a reference to bean size.

A look at the specs:

Farm: Rukera Farm

Varietal(s):  Sl28, SL34, K7, Ruiru 11 & Batian

Processing:  Fully washed & dried on raised beds

Altitude: 1,500 to 1,600 meters above sea level

Owner: Kenya Coffee Research Institute (CRI)

Town: Ruiru Region:  Kiambu County

Country:  Kenya Total size of farm:  81 hectares Area under coffee: Approx. 79 hectares

 

Coffee Blossoms

Coffee Blossoms

In 1908, the British colonial government appointed the country’s first Coffee Entomologist (a zoologist who studies insects and their effects on coffee plantation ecosystems), who was instructed to assist with improving production in Kenya alongside Scott Laboratories.

I’m sure nobody knew this would be the beginning of something great.

Back then, all coffee research was undertaken by Scott Labs, situated on the outskirts of Nairobi. Scott Labs developed multiple varieties between 1934 and 1963, including various SL (Scott Labs) varieties, mostly based on Moka and Bourbon types brought by the Scotch and French missions to Kenya. SL28 and SL34 are widely grown throughout Kenya and are considered some of the more successful varieties- with SL28 considered by some to have the highest cup quality overall.

In 1944, the government purchased Jacaranda Estate near the town of Ruiru and established the Coffee Research Station there, using that land for the development of new varieties and agricultural techniques. Rukera farm, just next to Jacaranda, was established 5 years after. The Laboratories for these two farms were constructed and completed in the same year.  While the CRI has gone through various changes since then, it kept its model farms – Jacaranda and Rukera – and today uses their coffee to help fund the Foundation’s activities.

Conclusion

Everytime you buy a bag of these beans, you’re contributing to the development of coffee in Kenya directly through the CRI. And who doesn’t want to make Kenyan Coffee better than it already is?

I think that’s pretty awesome.

In the cup: expect Red Apple, Stone fruit and butterscotch, as well as a hint of berries, characteristic of the SL series.

Great as a Siphon brew.

We have another Kenyan in the pipeline, so stay tuned.

Until next time.

 

Barista Story: Travis Scott SA Barista Champ 2011 & Coffee in Colombia

In Travis Scott’s words, he’s “always been a coffee guy”. He got his start in coffee 9 years ago at a coffee shop where he soon learnt “I knew nothing”. […]

Read More

In Travis Scott’s words, he’s “always been a coffee guy”. He got his start in coffee 9 years ago at a coffee shop where he soon learnt “I knew nothing”. In the past 9 years Travis has gained immense coffee knowledge and made a significant impact on the industry. In 2011 he was crowned SA‘s Barista Champion and travelled to Colombia for the World Barista Championship (WBC).

Colombia is currently the third highest producer of coffee in the world and has been one of the top coffee producing countries for many years. On his visit to Colombia, Travis went to El Grado Coffee Farm where he learnt about the production of Colombian coffee from planting, to picking, washing and drying, all the way down to composting. Travis also had the chance to visit a small coffee farm, experience coffee farming with an old local couple and even plant his own coffee trees. In addition to the coffee farms Colombia offers some other unique coffee experiences. The Finca San Alberto speciality coffee shop is one that stands out for Travis and all their other visitors. After a jeep drive up a steep mountain, you reach the speciality coffee shop with, according to Travis “a view like no other in the world”.

Finca San Alberto Buena Vista

Finca San Alberto Speciality Coffee Shop (image from http://www.cafesanalberto.com/)

Moving back into Bogotá city Azahar Café, located in Parque 93, offers a choice of coffees from the Nariño, Antioquia, Huila and Quindío departments of Colombia. Like Origin, they offer alternative brew methods and pride themselves on their direct associating with coffee farms and their knowledge on the journey of a bean from the farm to your cup. A few kilometres south, in the busy Chapinero neighbourhood, Bourbon Coffee Roasters offer great coffee and a roasting experience.

Colombian culture and their coffee culture are inseparable. In 1995 the National Federation of Coffee Growers of Colombia, founded the National Coffee Park, a non-profit initiative for the preservation of the cultural and coffee heritage of Colombia. It is a theme park dedicated to the culture and history of coffee. It is the only one of its kind in the world. Travis visited the park in 2011 and attended the Show del Café (Coffee Show), a must-see in the park. The show uses traditional Colombian music, sing and dance to take you through the entire history of this grain, cultural traditions and coffee producing regions.

The Colombian coffee industry started decades before anyone in South Africa even knew what quality coffee was. Today however, SA’s coffee industry is catching up quickly. Travis says “the SA coffee industry has come a long way in my 9 years of being a part of it. The future of coffee in SA will be mind blowing”. All of us at Origin and, I am sure, the rest of the coffee industry in SA cannot wait to see what the future holds.

What we all do know is that the 2017 WBC in Seoul Korea is fast approaching. SA’s 2017 Barista Champ Winston Thomas (Origin’s Lead Barista), is currently working on his prep for the competition. Could he be the first South African competitor to break into the top 12?

A message from one SA Barista Champion to another:

“Do your best! Have fun and use this WBC as training, you will be there again!!!” – Travis Scott

Barista Story: SA’s 1st Barista Champ Willem Pienaar & Coffee in Japan

Willem Pienaar got his start in coffee 11 year ago at Origin. As he explains, “I was doing work on site installing the alarm in Origin HQ back before there […]

Read More

Willem Pienaar got his start in coffee 11 year ago at Origin. As he explains, “I was doing work on site installing the alarm in Origin HQ back before there even was a shop, met Joel and asked to take some coffee home. It was so different from what I had known before that I just kept asking questions about what they do until they had no choice but to hire me.”

Fast forward a year later, in 2007, South Africa sent their first competitor, Willem Pienaar, to the World Barista Championships (WBC) held in Japan. For Willem, this was the start because he got to see how big the world of coffee really was. He revealed that “being the first in something leaves you unprepared for reality when it comes around. I learned an incredible amount of lessons in a very short period of time”. At that time the coffee culture in Japan (and the world) was ahead of SA but Willem thinks “we have almost caught up and we are on the verge of making our own breakthrough into the world coffee scene. We are in the big leagues and we’re showing the world that SA is no longer a minor power in the coffee world.” From his experience with coffee in Japan Willem saw their immense pride, dedication to and passion for speciality and single origin coffees. This is mirrored in speciality coffee shops in South Africa.

Some of Japan’s must-visit coffee shops include About Life Coffee Brewers, Switch Coffee and The Roastery by Nozy Coffee. These 3 shops have something other than coffee in common. They are passionate about sharing their knowledge and are on the same mission as Origin – to grow everyone’s coffee knowledge and help people gain an appreciation for fine and speciality coffees. The best coffee roasters around the world, whether in South Africa or Japan, are obsessed with quality: from the farms around the world to green beans and finally the cup.

About Life Coffee Brewers in Tokyo Japan

About Life Coffee Brewers in Tokyo Japan

 

When Origin opened its doors there was no such thing as coffee culture in South Africa back then. Willem believes that we (Origin) greatly assisted in establishing the specialty coffee culture in South Africa. The whole notion of what coffee was and is has been flipped on its head and according to Willem “if you still don’t know what specialty coffee should taste like, you must be living under a rock”. The coffee industry in South Africa is growing at a rapid rate, with speciality stores popping up every month.

Willem went on to say that “The SA coffee culture has greatly matured in the last 10 years and we are very quickly coming to the point where SA will be a competitor to be reckoned with in the world champs, I’m looking at you Winston”. Winston Thomas will be representing both Origin and South Africa at the WBC this year in Seoul Korea as SA 2017 National Barista Champion. With the evolution of coffee culture in SA, competitors now have access to more than ever before. From roasters to former world champions the coffee industry is always ready to lend a hand and coach one of their own.

A message from one SA Barista Champion to another:

“Winston, you already have what it takes to go all the way. You are currently the single best barista, showman, professional that I know. I would wish you good luck, but you don’t need luck. You are going to kick some serious a** and I am proud to call you a colleague.” – Willem Pienaar

New Coffee Release: Costa Rica Don Alfonso- Washed & Natural

Caturra- Washed and Natural This coffee is from the one of Costa Rica’s most historic farms- Aquiares Estate, located in the Turrialba region of Costa Rica on the fertile slopes […]

Read More

Caturra- Washed and Natural

This coffee is from the one of Costa Rica’s most historic farms- Aquiares Estate, located in the Turrialba region of Costa Rica on the fertile slopes of the Turrialba Volcano.

The name of the coffee, Don Alfonso, represents the best of the harvest and is associated with Don Alfonso Robelo, patriarch of one of the owning families of the estate.

Situated between the Aquiares and Turrialba Rivers, “Aquiares” means “land between rivers” in Costa Rica’s Huetar indigenous language. The area where Aquiares estate is located used to be the centre for this pre-Columbian civilization, and occasionally old artefacts are still found among the coffee trees.

A look at the specs:

Farm: Aquiares Estate.

Variety: Caturra.

Processing: One is Washed and the other is Natural.

Altitude: 800- 1400 masl.                            

Owner: The Robelo Family.

Town / City: Aquiares.

Region: Turrialba.

Don Alfonso Robelo and him son Diego

Don Alfonso and son, Diego

The Varietal

Caturra- a dwarf bourbon, is the main varietal grown on the farm, but the perpetual climate change issue and its accompanying pest and disease onslaught are forcing the folks at Aquiares to explore new varieties that are more resilient. Diego, Don Alfonso Robelo’s son, is leading the way with new variety experimentation.  Diego has setup collaborations with World Coffee Research (WCR) and the Costa Rican Coffee Institute (ICAFE), including an experimental garden for Central American Coffee varieties for WCR. It’s people like Diego that are ensuring a future for coffee and everybody involved.

A quick description of the effect of wet and natural processing.

The washed coffees gets picked, pulped, fermented, washed, then dried. Fermentation allows for the breakdown of the sticky mucilage leftover on the coffee parchment after depulping- through the activity of various bacteria and yeast strains. Wet processed coffees seem to have a broader array of acids, and because of this are more complex. Wet processing will also highlight genetic flavour and quality traits of the variety being used.

Naturals, as they are affectionately called, are picked and then dried in the sun, just like that. In this style of processing- as the cherries are drying in the sun, there is more interaction occurring between the mesocarp( fruit flesh) and the seed. The cup character becomes fragrant, fruity and juicy or winey. It must be noted that the acidity profile with this style of processing seems to be less diverse than wet-processed coffees- more monotone in general, but delicious nonetheless.

Aquiares variety experimentation

Aquiares variety experimentation

Conclusion

Our intention here, was to explore one variety from the same farm processed in two different ways. I would highly recommend to try these coffees side by side.

In the cup, expect:

Washed- Caramelized sugar, lychee and cinnamon notes, with an approachable and variable tropical fruit like acidity.

Natural- Marshmallow, Black Grape and blackberry with a juicy mouthfeel.

Enjoy the brews.

New Release: HONDURAS FINCA EL LIQUIDAMBO – Cup of Excellence Lot#7

Honduran coffee was, until relatively recently, aimed at the commercial market and the country in general was perceived as being a low-price commodity exporter. Through the 90’s, the rest of […]

Read More

Honduran coffee was, until relatively recently, aimed at the commercial market and the country in general was perceived as being a low-price commodity exporter. Through the 90’s, the rest of Central America started becoming known for producing fantastic, specialty lots of coffee, while Honduras fell behind dramatically. It has to be noted that there is no doubt that Honduras has the ideal conditions for growing specialty coffee. The biggest factor in this issue was a lack of processing infrastructure with an aim towards optimizing and enhancing quality.

This consequently affected the preferences of quality- focused buyers. I too, can count myself as one of them.

The potential of the Honduran specialty scene was also held back due to the immense damage caused by Hurricane Mitch in 1998. It’s estimated to have destroyed 80% of the country’s agricultural industry. The coffee leaf rust crisis that ravaged the country in 2011/12 was yet another factor with many farmers now planting resistant varieties in copious amounts, in an attempt to double up on survivability.

It’s quite obvious that Honduras has been through a great deal, but thankfully, conditions are changing.

Initiatives launched by IHCAFE (The Honduran Coffee institute), including and not limited to the country’s first participation in the Cup of Excellence program, have done wonders to solidify the country’s reputation as a producer of excellent quality coffee.

A look at the specs:

Farm: Finca El Liquidambo.

Varietal: Lempira.            

Processing: Fully Washed.

Altitude: 1744 masl.

Owner: Guadalupe Rodriguez.

Town/City: Pozo Negro, Masaguara.

Region: Intibuca Department.

Prizes: 2016 Cup of Excellence #7;  2015 Cup of Excellence #8.

Honduras_Map

Map of Honduras (Source: Wikipedia)

VARIETY

Lempira is cross between Timor Hybrid 832/1 and Caturra, which technically makes it a sub-variety of Catimor. It was originally grown for it’s high yield, but also has a moderate resistance level to coffee leaf rust. This variety shares its name with Honduras’ currency and the western coffee-growing state of Lempira in Honduras, and of course, is grown, I suspect, exclusively in Honduras.

This is the first time we’ve had an isolated Lempira varietal coffee. I’ll likely keep some aside to roast in 3 different ways for a future cupping, so stay tuned for that. This is a great way to explore the versatility and range of a coffees flavour.

Lempira_Trees_Honduras

Lempira Trees

CONCLUSION

A classic fully washed coffee that’s immaculately processed using a single variety, grown and tended to with a competition focus.

The winning lots from the cup of excellence competition are coffees scoring 86 points out of 100 and above (which is really quite high) in each cupping by both the National Jury and the Cup of Excellence International Jury. These coffees have each been cupped a minimum of five different times during the cupping process. In a way, it can be likened to the Michelangelo International Wine and Spirits Award (MIWA) in South Africa.

In the cup expect- Butterscotch, pear and baked peach, with a lovely, elegant, stone-fruit acidity, which can become more vibrant, depending on brew parameters.

Roasters and Baristas can only do so much. The initial and most important contribution towards the cup profile is from the farmer. Guadalupe Rodriguez nailed this one on the head. I’m sure he’ll place even higher in the next competition.

Until next time.

KEEP UPDATED

Origin Coffee Roasting 2018. All Rights Reserved