In January of 2016 Frank McGinty, Tony Auger, and Tyler Zimmer, along with a crew from Feast T.V. traveled to El Salvador. During this trip they visited the farms of Emilio Lopez and Maria Pacas. Both Lopez and Pacas are sixth generation coffee producers, we are proud to have such a wonderful relationship with them.
On July 14th we hosted a screening of the Feast TV episode. The thirty minute episode showed the journey from St. Louis, to the mountains of El Salvador, and back to our Roastery in St. Louis. Everything from picking the coffee cherries in the field, cupping the coffee was shown. It was a wonderful addition to the coffee culture and helping people understand the importance of our industry.
We hope to host events like this in the future to help spread the word about our relationships with the farmers we buy coffee from, and the importance of keeping our relationships with them strong.
Last week, we hosted a Latte Art Throwdown at Kayak's. We had a great turnout and some amazing sponsors (Clementine's, Urban Chestnut, First Crack, Acaia Scales, La Marzocco, and Espresso Supply). Thanks also to our judges, Kaley, Scott, and Kevin.
Thanks to everyone who came out, competed, and watched!
Here are some photos from the event (all pictures by Kim Morice).
Join us at our Roastery, Thursday, July 14 at 6:00pm for an El Salvador Coffee Tasting.
We'll be tasting 5 different coffees from El Salvador, offered 3 different ways. We'll also be providing beer and snacks.
The evening will start with the Feast TV episode titled Coffee From Bean to Cup. We'll follow that with a short Q&A.
On Saturday, June 4, we had the honor of hosting Care to Learn for a Coffee Dinner, where we raised over $5,000 for the charity. Not only that, but we had help from some great friends, Michael and Tara Gallina of Vicia and Sara Trikenskas from the Ritz Carlton St. Louis. Here are some pictures from the event.
All pictures taken by Kim Morice and Coco Fernandez.
This weekend, we debuted two new seasonal drinks, and brought back one old favorite. Kirkwood Barista Kim Morice has the details:
The Shaken Lavender Rose iced latte combines our Espresso 700 with whole milk and a house-made syrup using our Indian Rose Garden tea. This drink is refreshing with subtle notes of lavender and rose, which mixes well with our espresso.
Another refreshing addition to our summer menu is our Shaken Rose Garden iced tea. Also using our Indian Rose Garden iced tea, this drink is prepared over ice with an ounce of a honey and lemon simple syrup and shaken to perfection.
For the fourth year in a row, we are bringing back our Shaken Honey Almond Cold Brew. Our cold brewed Espresso 700 is combined with honey and a splash of almond milk, and shaken until mixed. This is a guest favorite, a smooth and subtly sweet iced drink is perfect for summer months.
St. Louis based Kaldi’s Coffee Roasting Co. is excited to announce the opening of four new stores in 2016. These will be the seventh and eighth stores in the St. Louis area and the second and third stores in Atlanta, Georgia for the company.
The first St. Louis location to open will be at the Gerhart building, located in the Gerhart Lofts at the corner of Laclede and Vandeventer, next to St. Louis University and the Cortex district. The second will be at the Mid Campus Center (MCC) building, located at 4590 Children’s Place, which is currently under construction on Washington University’s Medical School campus.
The Gerhart building is located blocks from Kaldi’s Coffee’s Roastery, and will join the burgeoning neighborhood in St. Louis. “With IKEA going in, and SLU right across the street, we saw the potential for this location. When Capstone Development approached us about opening a cafe, we couldn’t have been more pleased,” says Kaldi’s owner Tricia Zimmer-Ferguson. The cafe is part of a larger rehabilitation of the building, with other retail on the first floor and lofts on the second. The building itself dates to 1897 and is on the National Register of Historic Places. “Expect to see some classic architecture and details mixed in with some new modern touches” adds Zimmer-Ferguson.
“We’ve been looking to add a new location in St. Louis for the past couple years and these two are perfect fits” continues Zimmer-Ferguson. “Our relationship with Washington University just keeps getting stronger, and the new MCC building is going to be a beautiful addition to their campus. We’re excited to build out our location within the larger construction of the building, so we can form our ideal cafe from the ground up.” The Kaldi's Coffee at the MCC is in partnership with Bon Appetit Management Company.
The two new locations in Atlanta, Ga., will join Kaldi’s first Atlanta store at Emory University’s Dobbs University Center. Bon Appetit Management Company and Emory University invited Kaldi’s to open a store there last summer. Building on that success, Kaldi’s will open a full-service cafe at the Depot, a historic train station located at One Eagle Row, in the heart of Emory’s campus, and a coffee bar at the Emory University School of Medicine.
The Depot was built as the train station for Emory University in 1916, but service there stopped in 1970. Subsequent iterations of the building were an art gallery, a credit union, and a restaurant. “We’re excited to expand our presence at Emory University,” says Kaldi’s owner Tyler Zimmer. “We’ve been developing a different menu for this location too, since we have a full kitchen to work in.” Kaldi’s is working with Square Feet Studio on the Depot cafe. The Emory University School of Medicine location will consist of coffee service, house-made bakery, and some grab & go items.
We visited Beneficio Santa Rosa de Copan on our way to Las Capucas. Their facility was beautiful and they had a great cupping lab. We took a tour of the dry mill - they poke every bag for QC as they stack them in amazing pyramids in the warehouse. The really large white bags are micro lots that are separated. They are sorting by density and again by color - using electronic sorting (infared camera picks out the ones that aren't the right color).
We cupped the top 10 finalists for the cupping competition. There were lots of great coffees throughout the trip so it's no surprise that the top ten scored well (85+). We then went to the zipline! This course consisted of 5 ziplines that took us from a farm to the Las Capucas wet mill - what a great view from above! Brandon was the most courageous - great aerial videos and photos are thanks to him Bud and I were holding on too tight - no free hands for photography!
Brandon and I started the morning at the farm of Bernard Ornilla. His entrepreneurial spirit has resulted in many projects to better the community and continually improve quality. Bernard is always moving forward and his farm, Finca de Origenes Planon, is no exception. Located at almost 1700 meters in the Celaque mountains, this farm spreads down the mountainside and makes for a beautiful landscape. Finca de Origenes Planon, meaning "origins", the farm is compiled of many different varietals from many different origins across the globe. We saw red catuai, yellow catuai, and red bourbon among other varieties. Because the farm is organic, many other plants grow among the coffee trees including lemons, limes, avocados, bananas, and plantains.
The festivities began later that day with Te Van a Conocer Compa. There was great music, local vendors, wonderful dances and delicious street food. They announced the winners of the competition and we got to meet the farmers who's coffee we will be featuring at Kaldi's. The winner of the competition had visited Atlanta a few years ago. He was beside himself when we shared with him that we were going to feature his coffee in our cafe in Atlanta. What a great connection! We hope to continue to grow our relationship with the producers of Las Capucas in the future.