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Care to Learn Coffee Dinner

Posted on June 24, 2016 by Kim Morice

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.

 

Spring Seasonal Drinks

Posted on May 23, 2016 by Louis Nahlik

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. 

Kaldi's Coffee to Open Four New Locations in Atlanta and St. Louis

Posted on April 07, 2016 by Louis Nahlik

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.

Kaldi’s Coffee is working with Space Architects on the Gerhart cafe and Christner on the MCC cafe.

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.

Honduras Las Capucas origin trip

Posted on March 21, 2016 by Louis Nahlik

Caitlin, one of our customer service reps, Brandon, from our Kirkwood cafe, and Bud, one of our roasters, were in Las Capucas, Honduras last week. Here are some stories and pictures from their trip.

DAY 1

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 will be cupping 104 samples from 3 different regions for the competition on Saturday.

CALIBRATION CUPPING
We did a calibration cupping with the ~20 people visiting to make sure we are all on the same page. The coffees we tasted were all from the same producer, however different varietals. One typica stood out on the table (85 - 86.5 Kaldi scores)- super floral and juicy.

CUPPING ROUND 1 
Round 1 had 10 coffees -- scores ranged from below 80 to 87.

 

 

DAY 2

It was an intense day of cupping - we did 5 rounds of 10 coffees at the Las Capucas wet mill. We have cupped 70+ coffees this trip so far! All coffees varied from 80-86pts. 
Lunch came with a beautiful view of the mountain scape. The food was outstanding! Fresh fruit, grilled veggies, and the best beans any of us have ever tasted. Passionfruit flan to top it off. 
This pavilion that we were at for lunch is where they will be announcing the winners of the competition on Saturday
Before we called it a day, we got to plant seeds, sprouts, and coffee trees. What a special way to leave a piece of us and Kaldi's in Honduras. 
After dinner followed some pool time and a big fire. Conversation included a lively debate about the coffee industry - where it is, where it's going, etc. 
Overall, what an awesome day!





Day 3

Tuning in from Las Capucas - Here's what's happened today!
We cupped 5 rounds of coffee from both Las Capucas and El Pariso. 49 coffees total varying from 79-87.
We then visited a farm where we picked cherries and manually pulped them to be honey processed. Elevation was below 1400 meters.
We were surrounded by beautiful views, live music at lunch, and a beautiful sunset. Sitting down now for some much needed comida and R&R.

DAY 4

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! 

DAY 5

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.

Posted in honduras, las capucas, origin trip

Kaldi's Coffee to partner with St. Louis Football Club

Posted on March 11, 2016 by Louis Nahlik

A lot of us at Kaldi’s are big big soccer fans. We’ve played growing up, we’ve played in college, our kids play, and we even had a go at an indoor league (check out that picture!). But this may be our proudest soccer moment yet. Starting this year, Kaldi’s is a proud sponsor of the Saint Louis Football Club and St. Louis Scott Gallagher.

“We followed the club pretty close last year, so when the opportunity arose to be a part of this team, we jumped at the opportunity.” says Kaldi’s co-owner Tyler Zimmer. “Their proud connection to St. Louis and all the work they do with the city and with their youth programs only made us more excited to lend our support.”

We can’t wait to follow the team in the USL this year, and look forward to the years to come.

#allfleurone

Dispatches from Myanmar - Day 4

Posted on February 25, 2016 by Louis Nahlik

Below are dispatches from Tyler Zimmer's trip to Myanmar. We'll update the blog as Tyler writes. Stay tuned.

Day 4

Wednesday was a travel day for our group. After spending the first 2 days in Pyin Oo Lwin, it was time to head to the highlands of Shan state. Myanmar has many different microclimates and the weather changed quite a bit on our drive. It is still 2 months until raining season begins and much of the drive was very brown. It will look very differently in May. It took us 7 hours to make the trip including a few stops to see some amazing heritage sites and pagodas.

Ywangan is home to many smallholders in the area. In 2013, there was a new emphasis brought to the area to try to increase quality and in return, a better price for their coffee. Traditionally, much of the coffee in the area was either consumed domestically or in China, neither bringing very high prices. Coffee has been grown in this area since 1890, after it was introduced by English Missionaries. There are dozens of small villages in the area and the Myanmar Coffee Association has begun to work with about 30 of them, representing over 400 smallholder farmers. Traditionally, the coffee is washed as each village has their own pulper. Winrock and USAID have helped set up a small cupping lab in Ywangan complete with a sample roaster and dehuller, where we will cup 14 different lots from different villages. Winrock also has a full time Q grader here training locals on technical and cupping skills. The goal is build a sustainable model locally.

We visited with Myanmar Coffee Association Vice Chairman, U Win Aung Kyaw at a local storage building where coffee is often stored before heading to the Mandalay Coffee Group to be dry hulled. The vice chairman was very grateful for the visit and is very encouraged by the improved quality they are seeing. They have doubled the prices that the local farmers are be paid to incentivize quality. He said they need to continue education and training but they are seeing an impact. Other small growers in the area are noticing the difference and want to be more involved with the association and Winrock. One of the bigger changes has been implementing some new ideas on the processing side. They have been doing some natural process coffees and the results seem encouraging.

After meeting with U Win Aung Kyaw, we met with Su Su Aung and many other smallholders, all women. She has been very active as a leader in the area since 2004-2005 when she began acting as a broker for the region and encouraging trade between the producers and China. Su Su Aung had a very impressive milling operation and some of the cleanest looking natural coffees you will see in any coffee producing countries. She has had training from Mario Fernadez and Marcelo Pereira, who is a Winrock employee and coffee veteran after stints in Costa Rica, Brazil, and Ethiopia. She is a role model for all the women producers in the region. Her production of naturals is small this year, 2,000 pounds, but she hopes for more next year.

Thursday we will begin to cup many coffees from the area and visit many local villages to see some production. More to come…  #followthegoat

Buddha statues near Kyauk Se, Myanmar

U Win Aung Kyaw, vice chairman of Myanmar Coffee Association, Ywangan, Myanmar with Tyler ZImmer

Coffee buyers, Winrock International, USAID, Coffee Quality Institute,and Myanmar Coffee Assocation, Ywangan, Myanmar

Women producer group, Ywangan, Myanmar.
Also pictured, Craig Holt, Atlas Coffee Importers.

Su Su Aung(purple shirt), talking to the group and introducing other women producers

River valley between Kyauk Se and Ywangan

Posted in myanmar, origin trip, tyler zimmer, usaid

Dispatches from Myanmar - Day 3

Posted on February 24, 2016 by Louis Nahlik

Below are dispatches from Tyler Zimmer's trip to Myanmar. We'll update the blog as Tyler writes. Stay tuned.

Day 3

It is our second day here in Pyin Oo Lin and we start out the day by heading to the Mandalay Coffee Group’s office and cupping lab. We checked out their mill and the systems they have in place. This is the 2nd year that the mill is in operation and it is as nice as any in the world. All the coffee here is wet processed and fermented 24 hours in concrete tanks. The coffee is then moved to the concrete patios where the coffee is turned and raked until it is dry. It is then moved to their storage facility where the coffee rests until the parchment is ready to be removed at the dry mill. They are still finishing their dry mill on property so their coffee is milled at a nearby facility.

After the more in-depth tour of the mill we have 2 rounds of tables to cup. There are 17 coffees from the Pyin Oo Lwin region that we are evaluating. For perspective, last there were very few coffees scored over 82 points in the entire country. In this morning’s cupping I scored 11 of the 17 over 82 points with the lowest score being 80 and the highest score 85. This is a dramatic improvement in quality from last year and this is still a very small sample size. Most of the top coffees last year came from the Ywangan area in Southern Shan state which we will see tomorrow and Thursday.

After cupping we visited two more estates beginning with the Lone Star Estate. The ways that some of the farms get their names is quite funny. In this instance the owner had a friend from Texas and next thing you know you get Lone Star Estate! This was another relatively large farm of about 100 acres, 85 of which is planted with coffee, one of the other crops is dragon fruit. Lone Star grows only the S795 variety which is a hybrid of Liberica and Kent (typica) at 1150 meters above sea level. This is one of the more popularly planted varieties planted in Myanmar. We did come across just a few yellow fruited plants, probably yellow catuai. We had tasted this coffee as a pourover on Monday at the MCG offices but it did not show quite as well on the cupping table, scoring 81.5 for me.

After Lone Star we headed to other side of Pyin Oo Lwin to Mr. Sai Wan’s farm, Green Land. One of the first things we see is Sai Wan’s nursery filled with SL 34, Sarchimor (a Costa Rica hybrid) and Panama Geisha! He also had macadamia and a type of shade tree called silver oak that was actually an evergreen. Most of the farm is planted with Sarchimor with a small amount dedicated to SL 34. He is planning on planting more SL 34 this year. A large portion of the coffee is washed and fermented 24 hours, though he has begun to do some small experimenting of naturals. Sai Wan had 3 coffees on this morning’s table and all 3 scored 83 points or higher. I scored his lots, 83, 84, and 85 respectively, the 85 lot being a naturally processed lot of sarchimor, great results for his first year of processing naturals!

Pyin Oo Lwin has been a great experience so far. Such big improvements are being made in a short period of time, though they still have a ways to go in overall quality. Tomorrow we head off to southern Shan, near Ywangan to visit the many small holders in the area.

More to come, #followthegoat


Coffee and rakes at the drying patios, Mandalay Coffee Group

Drying patio at Mandalay Coffee Group, Pyin Oo Lwin

Fermentation tanks, Mandalay Coffee Group, Pyin Oo Lwin

Naturals drying at Green Land Estate, Pyin Oo Lwin, Myanmar

Parchment is stored here until the coffee is ready to be dry milled

Posted in myanmar, origin trip, tyler zimmer, usaid

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