We're excited to share our latest offering: Colombia Carlos Imbachi. A chance encounter in Colombia years ago has led to our newest favorite coffee.
Green coffee buyer Tyler Zimmer writes:
"A Film About Coffee follows the production of coffee from farms in Honduras and harvests in Rwanda to its global consumption. Listening to farmers, buyers, roasters and baristas about the crop’s economic and environmental implications both locally and abroad, the narrative travels to coffee shops in Tokyo, Portland, Seattle, San Francisco and New York, with stops in between. Dropping in on artisanal cafes to investigate how each prepares its own unique cup, the film opens a window into the little-understood world of specialty coffee."
We are so excited to help host the film's St. Louis premiere on June 18, 2015 at the Tivoli Theatre in the Delmar Loop in St. Louis.
All of the sponsors (list below) will be serving coffee in the lobby starting at 6:30pm and the film will start at 7:00pm.
Tickets are available here and include coffee tasting, film screening, and entrance to the afterparty.
The afterparty will be at Kaldi's Coffee Roasting Co. featuring Strange Donuts, Pi Pizza, 4 Hands Brewery, and Companion Bakery.
Sponsors for the film are:
Goshen Coffee Company
Kuva Coffee Roasters
Park Avenue Coffee
Stringbean Coffee Co.
We're excited to start summer off with two new coffees, one from Africa and one from South America.
Bolivia Francisco Hilari is an organic coffee from a small village called Siete Estrellas, located in the Carnavi region. Francisco and his wife, Maria, have been growing coffee on this small farm for 25 years. They process their coffee with a small wet mill on site, ferment, and sun-dry it on raised beds. This is the first Bolivian coffee we've bought in a few years and couldn't be more pleased to be working directly with dedicated small producers like Francisco and Maria.
The coffee from Africa, Rwanda Karenge, is from a private washing station in the subdistrict of Karenge, in the Eastern Province of Rwanda. The mill where this coffee is processed is owned by Tom Bagaza, who saw the potential for quality coffee in the region, and bought the coffee cherries directly from small farmers in this zone. The Karenge station is traditional: a small 1-disc pulper (as they use in Kenya), traditional fermentation, a long concrete washing channel to clean the coffee, and raised bed drying.
In late March we were notified of a possible fire hazard with our black flood-coated coffee sleeves. We made the decision to remove all of the potentially affected sleeves immediately. All the sleeves were removed within 24hrs of notice. For several weeks we had blank craft color sleeves in the cafes until we were able to determine a solution with the coffee sleeve manufacture. Since early April, we have been using the new black flood-coated sleeves. For the past 2 months, all of the sleeves distributed are new and unaffected. The sleeves that were affected by this recall should have been removed from circulation several months ago, but if you have an old sleeve in your possession and aren’t sure when you received it, please dispose of it. To be clear: the affected sleeves were only sold in Kaldi’s company-owned cafes (please see the attached picture) and were removed from the stores back in April.
If you have any further question please contact the Roastery at 314-727-9991 or e-mail us at email@example.com
The CPSC recall report can be found at: http://www.cpsc.gov/en/
In case you haven't heard the news. We're moving our Roasting Co.
Not too far though, just around the corner. Literally.
We will be closed Thursday and Friday, April 16 & 17. And will open again at our new address on Monday, April 20.
This shouldn't affect much. Some orders may get delayed from Friday until Monday. Any web order placed on Thursday or Friday will ship out on Monday or Tuesday. And we will be canceling our next few weekly cuppings at the roasting co. until we're settled. But otherwise it will be business as usual. As with any moving, there might be some kinks, so bear with us. But when we're all moved in and ready, we can't wait to show off our new space.
Our new address is:
St. Louis, MO 63110
First lets talk about the Tanzania. This is the second year that we are bringing in coffee from Shiwanda, a historic Tanzanian estate. The estate was revived in 1998 and is located in the Mbeya region of southern Tanzania, just north of Lake Malawi. Shiwanda is approximately 1,300 acres total of which 300 acres are used for coffee cultivation. The estate placed 2nd in the Tanzania Taste of Harvest in 2007. The estate uses coffee varietals from the Tanzania Coffee Research Institute (TACRI). TACRI is committed to improving coffee quality and diversity in Tanzania and helping revive the Tanzanian coffee industry.
Coffee growing regions in Tanzania have quite a distance between them. There is almost 1000 km between coffee producing regions in the north and south, and its the same for east to west. Coffee in Tanzania can be grown up to 2000 meters above sea level (MASL), lengthening the development process of coffee plants. 90% of coffee producers in Tanzania are smallholder farmers, owning between a half to three hectares. Less than 10% of the coffee is grown on estates. Mbeya, Mbozi, and Mbinga in the south produce close to 50% of the total coffee in Tanzania.
Similar to Kenya, coffee came to Tanzania with the French missionaries in the late 1800’s, and was planted around Mt. Kilimanjaro for the most part (particularly the bourbon varietal). Also, due to the Indian influence in Tanzania, another variety known as Kent is quite popular. The Shiwanda we have this year consists of Bourbon, Kent, and N39 varieties.
The Shiwanda is an exciting coffee, with notes of mango, peach, caramel, and black tea. Come and try it at one of our cafe’s today!
Second, the Sumatra Tano Batak. This is the third year that we have brought in coffee from this cooperative in Sumatra. Sumatran coffees are known for their heavy, unique flavors. The best coffees from Sumatra are produced using their traditional style of processing known as “wet hulled.” Wet hulling is when the coffee is picked at peak ripeness and de-pulped (removing the fruit from the seeds), leaving the seeds in the parchment (thin, protective layer surrounding the seeds). The wet parchment, known as “Gabah,” is dried for about 1 day, at which point it is wet hulled and the remaining seeds are dried under greenhouse solar dryers. The “Asalan,” dried green coffee, is dried to 13% moisture content and then put on density sorting tables and cleaned. Wet-hulling is a very unique way to process coffee and almost exclusively done in Sumatra. It’s also what gives Sumatran coffees their unique appearance and character in the cup.
Tano Batak is a premium mark from the Klasik Beans Cooperative, with which Olam Specialty Coffee works directly. This coffee comes from the Lintong region, around the south-eastern end of the famous Lake Toba. The cooperative has well established relationships with the local farmers and takes pride in sourcing the finest coffees for their premium marks. Klasik Beans is committed to social and environmental sustainability. Farmers are rewarded well for quality and all cooperative employees receive full benefits.We are excited to offer this coffee as our single origin espresso starting on April 10th and you can get it as a hand-brew whenever you like. What an exciting month for coffee at Kaldi’s!
Tony Auger has made it to the Brewer's Cup finals!
Watch Tony compete in the Brewer's Cup finals tomorrow at 2:25CST. Watch it here.
Here are the top 6 Brewer's Cup competitors (that's Tony on the far left):
And here he is competing: