On this page we always post what coffees we have in store. Since we buy coffees that are offered in-season, the house blend BlackJack and filter coffees always change. This is what makes our coffees so interesting because you always get something different. Stop by often and be surprised by our offerings. All coffees are also for sale at the shop so you can take it home with you and experiment with it.

Since January 2016, we roast our own coffees. We started with a 1kg roaster but demand made us decide that we changed to a Giesen W6-A. We now roast all our coffee ourselves in The Big Building, a co-op community building behind Groningen’ Central Station. However, the capacity of the greens is limited so we still order small batches of greens from Caffenation. All these coffees are available in the cup and in the bag for you to take home!

 

Black & Bloom Roasts

On Espresso:

Guatemala Huehuetenango, microlot Mam and Guatemala La Naranja, Simeon Palacio lot

A mainstay in our coffees from Guatemala are the Huehuetenango and Mam regional blends. The Mam selection is a micro-region specific lot that was collected from sixty smallholder producers around La Libertad and San Pedro Necta municipalities in the Huehuetenango region. Descendants from the Mam indigenous group inhabit the region, hence the name of the coffee. In this area, coffee is cultivated at 1500 meters and above. The harvest takes place from January to March, at some of the highest altitudes in the region. At the highest altitudes, the harvest even extends into April!

The farms that produce the Mam coffee receive little exposure to direct sunlight, as the region is covered by a thick blanket of clouds in the afternoon. High altitudes and low temperatures make for a slow development of the cherries, which shows in the rich cup profile of the coffee. It has a more pronounced winey cup profile than our regular Huehuetenango regional coffee, which is bright and crisp with a more balanced sweetness. Our exporter’s quality team specifically screens the coffees they take in at their mill on this particular cup profile, just because it is so specific. Producers get paid a premium for this profile, as the cup profile fetches a higher cup score.

Huehuetenango shares a border with Mexico, and is connected with the rest of the country thanks to the Pan-American Highway. Coffee produced in the Huehuetenango highland region sets itself apart from the typical Guatemalan taste profile. The region owes this feature to the non-volcanic limestone soil of the Cuchumatanes Mountains. Soil pH is pretty high in this area (pH4.5), partly due to the limestone soil.

Coffea arabica can grow in a wide range of acidic soils from acidic (pH4) to neutral (pH7). This is partly explained by the solubility of nitrogen, one of coffee’s most important macronutrients. Nitrogen is most soluble in soils with pH from 4 to 8. Soil acidity determines the solubility of nutrients. They have to remain soluble long enough to travel all the way down the soil to the roots of the plants. It also affects the decomposition of mineral rock into elements that the plants can use.

This Mam regional blend was produced by various smallholder farmers in the Huehuetenango region in northern Guatemala. The producers here typically own a couple of hectares for growing coffee. Because of the difficult access to central mills, they wet-process and dry the coffee on their own land. The parchment is dried in the sun on patios and drying beds. Next, the producers try to find the best selling price for their beans at the many coffee collection points in the region.

 

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On filter:

Costa Rica Los Sueños, Luis Picado lot, Montanas de Oro, Tarrazu

Luis comes from a coffee producing family, he grew up in Tarrazú and his parents were coffee farmers. In 2007 Luis traveled to Kona, Hawaii to work to be able to help his family financially. For his surprise he ended up working in a coffee farm in Hawaii, there is were his curiosity in specialty coffee started, even though he grows coffee since he was 15 years old. Two years ago Luis and his wife Rosemary started with the idea of processing their own coffee themselves, both of them come from coffee grower families and have been working in coffee since they were children. Because of the legacy and the passion Luis and his wife have for this activity they decided to start Montanas de Oro micro-mill in 2016. They involved their three children in this project and have been processing small lots with their help. Last year they did some small tests and gave us some samples, but it wasn’t until this year that we purchased a small lot from them.

Process:

The coffee is picked at Luis’ farm with the selection and sorting of only the ripe cherries to achieve a better taste and quality cup profile, after this the coffee is transported to the wet mill, where they mechanically process and demucilage the cherries, for this lot they remove half of the mucilage. The whole family works at the mill and they distribute the different tasks they have to do, for example during the drying stage in the raised beds Luis’ kids are in charge of moving the beans during the day, every 30 minutes for an approximate period of 12 to 15 days, during this period several tests of humidity are made, when the moisture is at 10.5% is ready to packed in grainpro and polypropylene bags.

 

Ethiopia Gora Kone, Sidamo-1

The Gora Kone washing station is situated in the Arsi region, next to the Nensebo river and the village of Werka. The station provides an income for 700 to 800 coffee smallholders. On the premise of these family farms, 3 hectares per farm on average, you find wanza and acacia trees that shade their coffee trees. Cherries are handpicked between November and January and delivered to Gora Kona washing station.

Both washed and natural processes are used to prepare cherries. Natural coffees are dried for 15-18 days on drying beds. The drying beds are situated on steep hillsides that are exposed to great amounts of wind. Washed coffee is fermented for 42-46 hours under water. The water is changed for fresh water every 12 hours. The coffee is washed with fresh water from the Gerenbicho river, an affluent of the Nensebo river. After being washed, they are dried for 10 to 12 days and laid to rest for 30 days so everything within the bean can settle.