New Coffee Line Up for Dover Cafe

It is hard to believe August is just about upon us.  July was a busy month for the cafe.  We enjoyed serving the Kenya Kiambu at the pour over and it was so much fun to brew it 3 different ways.  It is interesting to see just how the brew device frames the coffee.

So this month we are going back to the V-60 at pour overs and we will be featuring 3 unique coffees.  But first let's talk about our batch brew offering for the month of August.

Tasting Notes:   This coffee is a very full bodied (very textured) blend of pulped natural coffees offers up a very sweet milk chocolate, pecan, and blueberry. Long lasting sweet finish due to the palate coating.  It has been our number one selling coffee and each harvest has surpassed the previous year.

Daterra is a very interesting farm in Brazil, very high tech. They take a blending approach similar to scotch producers. Their aim is to have consistency based on changing the blend components. The sorting process shows how technology can be implemented into coffee. Not many, if any, other farms have this level of commitment.

Daterra's plantations are located at an average altitude of 3,800 ft (1,150 m) under a stable temperature of around 70ºF (25ºC), which constitutes the perfect environment for Arabica Coffee production. Furthermore, the dry season during the harvest makes this region unique for the best Arabica coffees.

The plantations, settled in different areas, are divided into 215 mini- farms and further subdivided into 2.816 blocks called "quadras", each of which is planted with a specific coffee variety.

This plantation system ensures accurate monitoring and constant traceability of each quadra's historic track of rainfall, cultivation procedures and productivity.

Tanzania Mbeya Highlands Peaberry
Tasting Notes: This is a zesty coffee with hints of fruit and assam tea.  We have been working pretty hard on the roasting end to bring out the chocolate liquor flavor to the front of the cup.  There are some definite black licorice which frames the cup.

This is a blend of peaberries from a group of coffee washing stations, or "CPU" (coffee processing unit) located in the highlands of Mbeya in western Tanzania. Isende, Iyula, Masangula and others, these are the names of Farmer Business Groups (FBG), essentially cooperative efforts by smallholder coffee farmers to pool resources, processing and marketing of their crop. In a place like Tanzania, where small holders may only produce a few bags of coffee, FBG's give farmer members the opportunity to combine lots together, which in this case, affords them the resource of processing coffees on big machinery rather than by hand - a tedious task that would be necessary for processing small amounts of coffee. The stations sit at around 1750 meters above sea level and coffee is grown up to 2000 meters.

Burundi Mutambu Station
Tasting Notes: We are brining this coffee back into the line up because it really is an exquisite cup.  Laced with strawberry, kiwi and vanilla it is a total pleasure trip from start to finish!  The vanilla incorporates a full body.

This coffee is from a private washing station located in the Mutambu area of Bujumbura Province. The station is a collection site for more than 3,000 farmers in the hillsides, small-holder farms, many are much less than 1 hectare of cultivated land adjacent to their homes. Coffee cherry is hand-picked, then delivered to the station where it is fully washed, fermented, and then dried on raised beds. Hand sorting is a major factor of quality control, starting with the freshly picked cherry, and ending at the dry mill. Growing altitudes range from about 1400 to 1900 meters at the highest peaks. Like most of the region, Bourbon is the dominant varietal grown.

Guatemala Acatenango Finca San Diego
Tasting Notes:  A classic and straight forward Guatemala coffee this cup is perfectly balanced big chocolate notes (thanks to terroir and the volcanic ash found in the soil in Acatenango) and beautiful citrus zest.

Acatenango is one of the under appreciated growing regions of Guatemala. It has always been overshadowed by nearby Antigua, and in fact many Acatenango coffees were sold as Antigua lots for many years. In mill-mark Antiguas, this is still the case, since farmers who sell cherries or the collectors who round it up and bring it to the mill rarely respect such boundaries. But Acatenango coffees come from some of the most beautiful farms I have seen in Guatemala, and San Diego Buena Vista is a case in point. I have visited this farm and was impressed with their practices, the way they have separated all the cultivars on the farm, and the beautiful condition of the mill. When I was there, all the harvest was in, and they were reconditioning the mill, replacing bearings, cleaning and painting. Reinvestment and pride are always good signs at a mill! Cleanliness doesn't hurt either, and the SDBV mill, while quite old, was beautiful, even down to the flowers rimming the office alongside the drying patio.

Cheers and peace!


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