We've been dreaming about the launch of our new training & education facility for months, and now you're invited! Located just west of Union Square where the Flatiron District meets Chelsea, the Irving Farm Coffee Roasters Loft is open for business with a range of weekly classes for coffee professionals and hobbyists alike. Come in for an hour and learn how to unpack the complexities in the cup with our Intro to Coffee Cupping & Tasting, or sign up for a four-hour Barista Fundamentals intensive where you'll dive into the science and technique of espresso. In no time we'll have you pulling juicy shots and steaming luscious ribbons of milk. Visit our website to see the calendar of upcoming classes or go directly to Eventbrite to sign up. And now, take a quick tour...
Featuring an assortment of La Marzocco and Nuova Simonelli espresso machines, we have two labs that can open into one larger space, accommodating up to 20 people per class. Explore various brewing methods and test different grinders before investing in one for your home or office.
Our Green Coffee Buyer, Dan Streetman, oversees the Cupping Lab where he reviews sample roasts and new coffees in between worldwide travels to farms and mills.
Every week we gather as a team to cup incoming beans and discuss our taste impressions and scores. Sign up for our Intro to Coffee Cupping & Tasting to discover some of our latest and greatest coffees while learning how to evaluate coffee like an industry professional.
Under the leadership of Joshua Littlefield, our Director of Education (and occasional photographer), all Irving Farm baristas are trained here in the art and science of brewing to ensure the highest quality presentation in our cafes. We also provide classes for our wholesale partners so that you’re getting the best cup possible anywhere Irving Farm coffee is served. Look—you can write on the invisible walls!
Josh was taking a picture of many tiny boxes filled with pretty things that will delight you and provide an educated buzz.[/caption] Our class offerings have included the aforementioned Intro to Coffee Cupping & Tasting and Barista Fundamentals, plus Coffee Brewing Science, Advanced Espresso, and Latte Art & Workflow. If you're an experienced barista looking to practice your craft in a controlled, customer-free environment, reserve an Open Barista Jam Session. If you have an idea for a special event (anything from private tastings to teambuilding, book clubs to bachelorette parties) or would like to come in for a one-on-one tutorial, let us know by emailing email@example.com. We're dedicated to connecting with the community and getting the most out of this beautiful new space. Finally, we like to party. Join us on Twitter, Instagram or Facebook to keep abreast of our latest happenings. It could involve coffee + chocolate, coffee + booze, or coffee + you!
Irving Farm's John Henry Summerour sat down with Richard Lewis and Lynne Koehler-Lewis, longtime patrons of our 71 Irving Place cafe, to discuss their dual lives as DJs, their Icelandic connection, and their involvement in the incredible Dig Deeper series, a monthly event that brings soul legends back to New York City for an unforgettable celebration of music, dance and life. The next Dig Deeper will go down on Saturday, February 21st, at Brooklyn's Littlefield, featuring Georgia artist Roy Lee Johnson who will be performing in NYC for the first time in 40 years, backed by the Brooklyn Rhythm Band! Get your tickets and dig deep into this 1960s soul experience with Richard and Lynne. They'll see you on the dance floor.
In my twelve years working the counter at 71 there were plenty of regulars I enjoyed seeing. When I was in the zone on a busy morning shift I could scan a line of customers and catalogue up to thirty approaching orders:
Small black coffee flat top, Skim latte paper cup, Decaf latte cold milk flat top paper bag with handles, Tourist, Tourist, Large hot tea no milk two croissants paper bag no handle, Waiter from next door recently married just got back from honeymoon, Black iced coffee light ice topless...
I would continue adding to this list while reaching behind with my right hand to grab a large cup and begin filling it with hot coffee, punching the current order into the register with my left, grabbing a lid and topping the coffee just before it brimmed, asking a coworker for six specific pastry items, calling to the back for more cups and lids and ice and whole milk, making a mental note that we were about to run out of $1s so I needed to dump the tip jar and make change, tossing beans into the grinder to prep the next brew, the whole time maintaining eye contact with the customer directly in front of me, trying to smile and speak calmly, as though we were the only two people in the room. You could call it a ballet except there's very little grace involved. It's frenetic at best, yielding to utter chaos at the slightest hiccup in rhythm. So much of being a successful barista comes down to rhythm. While I liked plenty of customers, I'd be lying if I said I didn't have favorites. On a crazy Saturday morning with the line stretching out to the sidewalk, I could quickly review the string of waiting faces, lock eyes with Richard and Lynne, and I swear every time I would feel 1% calmer. In the coffee industry, 1% is EPIC. It's the difference between executing a very simple task, like placing a cranberry banana muffin on a plate, and accidentally fumbling the muffin to the floor which triggers the apocalypse. Muffins roll. Coffee overflows. Cupcakes slip from the sugary palms of children. Banshees howl. Glass jugs of milk jump off the counter and shatter, drowning everyone in a river of sticky, sweet calcium. I run to the back of the building and squeeze myself into the darkest, furthest corner, where I hold myself and whisper, "I can't do this anymore," over and over like the prayer of a broken man. Richard and Lynne, with their gentle, calming aura, can prevent this from happening. And they know a thing or two about rhythm.
Born and raised in Houston, TX, Richard relocated to NYC from LA in 2005, and this year marks twenty years working as an analyst for a mutual fund company covering the oil and tech industries. Lynne, who is Brooklyn born and bred, decided to walk away from a decade-long career at the Wall Street Journal to study speech pathology at NYU, graduating last year. At this point I should tell you that Richard and Lynne also have alter egos: DJ Honky and Lynne K. Upstanding professionals by day, rump-shaking sorcerers by night, Richard and Lynne had quite different paths to the DJ booth. Richard grew up playing piano and riding in the car with his mother who listened to the Kingston Trio and Broadway show tunes. As a teenager he would scour the record stores for prog rock, developing an early interest in rare recordings and forgotten artists. His first real gig was in Reykjavík, Iceland (cuz you know, that's what you do when you're nervous about doing a good job and need an anonymous, safe space to practice your craft). He flew over with a box of 45s and started inquiring at coffee shops, some of which turned into clubs at night, until he found a promoter who gave him the "warm up" slot at a biker bar from 11pm-12am. That night he played his very best soul records for an audience of two drunks who spent the entire set heckling the American. He figured it couldn't get any worse, so when he returned to LA he started spinning around town and producing mix CDs of his favorite tracks. As a New Yorker, Lynne had the enviable experience of following her brother's recommendation to pay $15 and catch James Brown in concert. She was 15 years old and this was her very first club show. Having just picked up the trumpet, this night wound up being a major cultural turning point as she fell in love with soul and early funk. She attended various soul nights and parties around town, making her own mixtapes and CDs, which eventually caught the ear of a promoter who asked her to spin in between live acts at Brooklyn's Polish National Home/Warsaw in 2001. Bringing a party from a complete standstill to ecstatic mayhem with the drop of one record became her favorite thrill. It's unclear how Lynne would have fared in the Icelandic biker bar, but in 2006 she entered a contest through Icelandair to win a free trip. She wrote an impassioned entry about why Iceland needed soul music and why she was the person to rescue them, and although she didn't win the trip, the experience made for good conversation with the quiet guy standing near the turntables at Rififi's Subway Soul Club in the East Village. The next time they ran into each other at Botanica, Richard gave her some of his mix CDs, and that was that, leading to their eventual nuptials in 2009. Another important connection born out of the Rififi scene was Richard's friendship with Mr. Robinson (also known by day, and probably by his mother, as Michael). They were interested in collaborating on an event as DJs, but New York had no shortage of nights featuring two white guys at a bar spinning obscure record collections. Inspired by concerts that celebrate music heritage, like the Ponderosa Stomp in New Orleans, they began spitballing ideas. What if they could produce live events with legendary soul musicians? Where were their heroes now? Do any of them still play live? Would these artists, many of whom are in their late 70s and early 80s, be willing and able to relearn their old hits, and then travel miles from home for their first NYC gig in over 40 years? DJ Honky and Mr. Robinson had no experience booking shows, but the concept was too thrilling, the mission too important, to not give it a whirl, and thus Dig Deeper came into being.
Their first set of shows was at the Five Spot in Fort Greene, and as their audience grew through grassroots marketing efforts like email blasts, dynamite fliers and word of mouth, the events moved around Brooklyn to venues like Southpaw, the Bell House, and finally their current home at Littlefield, a progressive arts space in a former textile warehouse in Gowanus with walls constructed from recycled rubber tires and chairs made out of repurposed cork. To this day, Dig Deeper is a labor of love. The booking of Paul Sindab is a good case study of how an event generally comes together. In his heyday, Paul Sindab performed with Sammy Davis Jr., Dionne Warwick, Wilson Pickett and Jackie Wilson. The Temptations even served as his opening act once upon a time. When Richard and Michael began looking for him, they knew he was living in Austin, TX, but had no way of contacting him. Richard combed through the White Pages and started making calls, guided by the rule of six degrees of separation, but to no avail. After years of dead ends, a friend who was a fan of the music and loved doing research happened to type "Paul Sindab" into Facebook, and voila! Paul was driving a school bus at the time and hadn't played his classic songs in 45 years. Richard was able to convince him to give it a shot and made a CD of his old recordings so that Paul could learn to sing his entire catalogue all over again. They also discovered—and Paul had to be reminded—that he had recorded under another name, E.J. Rush, so he learned those songs as well. Another friend from the Rififi days, J.B. Flatt, served as the Dig Deeper bandleader and personally transcribed all the charts for horns, rhythm, backing vocals, guitar, bass, drums, keyboards, etc. Travel arrangements were made. Tickets were sold. People came, and they danced. They danced hard, and Paul sang harder, and just like that, a moment jumped out of the footnotes of music history to become thrillingly, achingly reborn.
After Superstorm Sandy, they threw a benefit with Rye Coalition and '60s garage group The Sonics for Norton Records, the legendary label that was completely flooded during the storm. Dig Deeper also hosts Jamaican music nights that have drawn fans from the UK, Japan and Puerto Rico. DJ Honky and Lynne K can be found at Union Pool once a month, spinning records before a mass of spinning bodies. And there's more... They chose to completely renovate their apartment and live out of one small bedroom lined with multiple extension cords, where they prepared all their meals in a slow cooker. Dishes were washed in the bathroom sink. They would take pictures of their dinners as a source of encouragement. "Look what we managed to create out of incredibly challenging circumstances!" This spirit infuses everything they do, and it mirrors the lives and journeys of the artists they showcase. Dig Deeper has hosted over 50 musicians since 2008, and each time it's an incredibly emotional experience for all involved. Most of these artists were not fairly compensated when they were recording, and many were left to feel chewed up and discarded by an industry that often prizes youth, units and dollars over longevity and legacy. To be invited to perform again, to be respected and cared for, to be honored for their artistic contributions in their latter years can be a cathartic experience. After suffering a stroke, Marva Whitney traveled to New York with an oxygen tank, and even though she had to remain seated to perform, she absolutely rocked Dig Deeper's New Year's Eve concert. Lou Pride took a break from dialysis to do his show. Jimmy "Preacher" Ellis was almost 80 years old when he participated. It was his very first time playing NYC and he had to be carried onto the stage. Lynne sat in the sound booth with Jimmy's daughter who had never seen her dad perform. Marva and Lou passed away in 2012, and the urgency of this series is not lost on its organizers.
When I ask Richard and Lynne how they manage to juggle full-time day jobs with full-time nights and everything in between, they credit their love of the music and lots of coffee, which they affectionately call "magic juice". Lynne tells me that she started drinking iced coffee with her grandmother when she was 5 years old, and I'm reminded of drinking coffee in my grandmother's kitchen as a kid. I'm reminded of my grandfather playing his prized collection of gospel tapes by the Rangers Quartet. I remember the profound importance of shared experience, sensory connections that carry us deeper into the rhythm of living, of being. I think about that special quality Richard and Lynne possess, their ability to introduce calm into a chaotic environment. And then I realize that what I see in their eyes—what I imagine the Dig Deeper artists see as well—is empathy. To be seen and heard can be simply miraculous in this busy, quick world. And that's what soul and funk is all about. Are you hurting? Is your heart in pain? Do you wanna cry out? Are you happy? Is your heart about to burst? Do you wanna shake and sway and shout? You are seen. You are heard. You are not alone. Let's dance.
Join us this Saturday, February 21, at 9pm as we catch some Georgia soul with Roy Lee Johnson, DJ Honky, Mr. Robinson and special guest DJ Brian Poust. It's all going down at Brooklyn's Littlefield. Tickets here!
When not tasting coffees in our brand new 19th street training lab, and tracking shipments of beautiful coffees across the seas, Irving Farm's Coffee Director, Dan Streetman, likes to check in on the farms with whom we have relationships. This January, he had the opportunity to travel to El Salvador, along with a few other Irving Farmers, like Liz Dean, our Upper West Side cafe manager, our technical wizard Bill McAllister, and El Salvador native Mayita Mendez, who works with us on our sales team.As always, Dan wrote some letters home to his Irving Farm "farmily", and also as always, we now share them with you.
Day 1: Yesterday was basically a travel day. We got to the wet mill here at Beneficio Las Cruces around 4pm yesterday, and saw some coffee being unloaded and processed. After dinner we came back to the mill and watched the guys unload all the cherry from the day's picking. The farmers usually start around six in the morning and pick until 2-3pm. Afterwards everything gets sorted and weighed at the farm. Depending on the farm, the best quality will be sorted for microlots while the less ripe cherry will be separated and marked to go into the larger lots, or generic Strictly High Grade (SHG) lots. After the trucks are loaded they have to drive to the wet mill, which can be up to two hours of travel. Once at the wet mill all the trucks are weighed to verify that the same weights arrive at the mill that were picked in the farm. This process takes some time, and there is usually a line of trucks waiting to get their weight verified, and then be unloaded. Each truck takes about two hours to unload, especially as they have to move around to unload different lots into the designated bins so they can be processed separately.
We watched until midnight, as they unloaded five truckloads. It was crazy to watch, as they had just finished one microlot when we arrived and immediately started dumping cherry into the bins. Meanwhile they started processing the SHG coffee while they unloaded two more trucks into the tank. Each truck had some of each type, generic SHG, and microlots so it was a ballet of rearranging the trucks every 20 mins or so to get it in the right spot to sort the coffee into the right bin: six different microlots, an SHG and a commercial grade bin. At the end of the night they totaled 180,000 lbs of cherry, which will be processed into about 250 bags of exportable green coffee. (The equivalent of how much Guadalupe Irving Farm buy for a whole year.) Next, we'll head to Guadalupe and El Molino.
Day 2: Yesterday morning we went over to visit the Guadalupe and El Molino farm sites. We did a rather extensive walk of Guadalupe and examined some different plots. Specifically, Andres and Jose Antonio showed me how they are continuing to convert Guadalupe to the agobio parras system. This method takes the vertical Bourbon trees and bends them sideways. They have found that this method is working to help the trees fight rust because it uses a more developed root system to support the tree. Also, it is very beneficial for another problem they have been having in the farms recently which is WIND. Wind storms are very common to this part of El Salvador, but this year the wind has been especially bad. Usually the storms only last for the month of October but this year they have been seeing windstorms every other week from October until now. The Bourbon is especially susceptible to the wind because of its height, as it can grow up to 10-12 feet. By bending the tree you bring the height down to 6-7 feet, the wind can more easily pass over the trees. It was pretty incredible to watch the tall trees shaking profusely in the wind and the parras barely be touched. After we went and saw El Molino drying on the patios at the old abandoned mill on that farm.
We also examined a plot of Catuai variety coffee growing on Guadalupe. Afterwards, Andres and Jose Antonio showed me the nursery and some of the varieties they are working with. This year they are working on a project to plant 8 different varieties in one farm, as a test for what types they will plant in the future. Specifically they are working to find the best variety for each plot on each farm, by understanding what characteristics each will have. They are planting SL-28, Geisha, Pink Bourbon, Yellow Caturra, Batian, and SL-32 along with Castillo and a few other Catimor types. We had lunch with Jose Antonio Sr. (Andres and Jose Antonio's father). It was great to see him, the first year that I was here was his last year managing the farms. This is my 5th trip. After lunch we did some cupping. We cupped 30 coffees. I am very excited because both the Guadalupe and El Molino cupped well, even though they are extremely fresh from the patios. We also cupped a lot of Catuai and Catimor from the same farm, neighboring plots. I was surprised how well the Catimor cupped. Jose Antonio explained to me that they are planning to plant more Catimor at lower elevations and for their more generic coffees. We also cupped some coffees with different processing methods, like some which were soaked after being washed, some pulp naturals, and some naturals. It is early in the harvest but across the board they are showing the consistency and quality I have come to expect. Later we went to visit the Santa Rita farms, and Jose Antonio had me demonstrate two different types of parras. A parra is when you allow the tree to grow vertically for 5-10 years, and then you bend the tree so that the vertical trunk, becomes horizontal. Since you learn by doing, Jose Antonio had me demonstrate the techniques on a few trees so that I could practice.
One method is the traditional parras where the vertical tree is bent to become a horizontal branch, which will eventually sprout 4 more verticals. In this system it is very important to give adequate space to the verticals so that the branches don't all grow into a tangle. It takes quite a bit of forethought to do this well, especially considering that this will be a 10-40 year project to complete. Thinking that far ahead is definitely a challenge. We also walked through the parra de raiz, or root parra, where the tree is dug up and reburied at an angle. A different method of achieving the same result. Only in this system, the roots will not support 4 bent verticals like in the traditional parra. Afterwards, Bill, Liz and Mayita arrived and we gave them a tour of the wet and dry mills before leaving to stay at Talnamica, Mayita's family farm. It was a memorable visit for all of us.
Stay tuned for our next round of Irving Farm letters home from coffee's source, next stop, Nicaragua!
Irving Farm has a longstanding appreciation for great food—particularly breakfast-oriented foods. Our relationship with Brooklyn's Krupa Grocery, a restaurant that excels at breakfast-oriented foods as well as all foods from all the other times of day, has been going strong since their opening in April, 2014.
Alchemy isn’t just about turning matter into gold. At least for Bob Lenartz, co-owner of Krupa Grocery in Windsor Terrace, it’s when things come together to create something greater than the sum of its parts. It’s magical. Bob had opened Slope Cellars and Windsor Wines, focusing on artisanal wines and spirits, and dreamed of building the kind of neighborhood place where folks could come to celebrate both the everyday and a special occasion. When the old Krupa Grocery on Prospect Park West became available, he saw an opportunity to make his bistro dream a reality. Krupa was a corner store and deli for over 20 years, owned and operated by the Patel family, that also happened to feature a backyard (a form of real estate alchemy in NYC). Locals called it “Love’s” because that was the salutation of endearment that greeted everyone who walked through the door.
Barista Rex bringing the Irving Farm Coffee to the people at Krupa Grocery.[/caption] Around this time Bob made the acquaintance of Tom Sperduto, another Windsor Terrace resident with dreams of opening a neighborhood oasis. Once an elementary school art teacher who worked summers and weekends at Eleven Madison Park, he eventually moved into food full-time, developing his relationship to “enlightened hospitality” at Clinton Street Baking Company, Community Food & Juice, and Craftbar. The third piece of the puzzle was Tom’s colleague at Craftbar, Chef Domenick Gianfrancesco, who was ready for a kitchen of his own. Together, they spent over a year building out the former grocery space, salvaging original details such as the tin ceiling which they repurposed as a bar front. It was important for them to build upon the goodwill of the Patel family business (thus keeping the name) and allow the restaurant to reflect their love of food as well as community.
One of Tom’s chief areas of interest happened to be coffee, as he had spent years developing the coffee programs at his other restaurants. He knew that great coffee was a necessary tool for integrating a new restaurant into neighborhood ritual, whether it’s starting the day with breakfast or the finish to a memorable meal, so he put great care into selecting special coffees and overseeing drink preparation. Now, after all the hard work and alignment of stars, you can go to Krupa for an expertly prepared cappuccino, breakfast gnocchi with bacon and beet greens, or a hanger steak garnished with bone marrow, and it all tastes like it was prepared just for you, like the food is saying, “Hey Love.” On a recent visit, Bob was standing near the bar explaining the history behind the hanging cymbal light fixtures, how each one came together piece by piece, slowly making something much more special than he originally thought he was building. Staring up at the cymbals, he realized that’s it. That’s alchemy. That’s Krupa.
Krupa Grocery is located at 231 Prospect Park West, Brooklyn, NY 11215. They open for coffee at 7am seven days a week.
When not cupping and roasting alongside Roastmaster Clyde in our Hudson Valley roastery and tracking shipments of beautiful coffees across the seas, Irving Farm's Coffee Director, Dan Streetman, likes to check in on the farms with whom we have relationships. This September, he visited Colombia, one of the world's most prolific coffee-growing nations, and home to some of our favorite coffees year after year. As always, Dan wrote some letters home to his Irving Farm "farmily", and also as always, we now share them with you.
Day 1 Today is the first day in Colombia. I got into Bogota last night around 11pm, and we went back to the airport at about 4am to catch our flight to Huila. We landed in Neiva after a short flight on a propeller plane. On the way, we hit some fairly weird turbulence, and I think it was the closest I have ever been to puking in flight... however, our sunglass-wearing flight attendant helped me keep it together with her dark wire-frame Ray-Bans and serious poker face a la Lady Gaga. We had a two hour drive to the town of Timana (Tee-ma-NAH), which is the oldest municipality in Huila. A beautiful little town with a quaint central square and historic old church/cathedral. In Timana, we met with a grower's association called Aspro Timana. They are essentially a co-op with about 100 members, 30 of whom are female. They are doing some very cool stuff especially in terms of Colombia. They have a Q-certified cupper on staff, and are cupping every lot that comes into the warehouse, and maintain price premiums for coffees that score 83+ or 85+. They are also working very hard between their cupping team and technical assistance team to work with the growers to improve their quality. We cupped 9 coffees from this group, all were solid 82-83 coffees with the best being in the 86-87 range. I was mostly impressed by how consistently good the coffees were. Also cool about the cupping was that we tasted two different fermentation processes by one producer, one a normal 16-20 hour fermentation, and the other a 72 hour anaerobic fermentation without water. The 72 hour fermentation was one of the clear favorites on the table. Afterward, we went up to the producer's farm for lunch. When we arrived we were across a ravine and down from the house where we would be eating lunch, and the ravine had a zip-line running across it. Someone said, "we're riding the zip-line across the gorge," at which point I noticed a large wooden/metal frame hanging from the zip-line.
"Who wants to go first?" we were asked. I promptly got into the frame, and got hoisted across this at least 100ft drop by an electric motor. The farm was beautiful and lunch was delicious—a local version of chicken soup called "salcocho" in which they make broth and then serve it with TOUGH old hen, plantains, yucca, and starchy corn. The farm is 1,750 meters above sea level, which made it quite cool temperature-wise, especially once it started drizzling rain. After lunch we hiked up to the top of the farm, which is 1,850 masl, and noted the mix of Castillo and Caturra varieties. He had "la roya" (leaf rust) up to about 1800 meters, but the very top was untouched. We also saw one Typica tree. After the farm tour we piled back in Jeeps to get back to town. Our driver's green Jeep was lovingly entitled "El Loco", and it was in El Loco in which we jammed to reggaeton all the way down the dirt roads back to Tamina.
Chris Davidson of Atlas Coffee leading cupping comments.[/caption] Day 2 A slightly less adventurous day here in Colombia. We stayed in Garcon last night, so this morning we woke up and got breakfast in the hotel before walking over to the co-op offices of CooCentral. CooCentral is a larger co-op in Huila which operates in about 6 municipalities. They have 4,000 members. We got briefed on the co-op programs, which are quite impressive, before cupping 22 coffees. We saw some solid quality, up to 86.75, and nothing was below 83—so very good in terms of quality, but a little disappointing for us, as we are looking for the Super WOW coffees. After lunch we went up the mountain to visit a producer which is working with CooCentral. They were located at a fork in the road so our van-bus had to go up and turn around... at which point we got stuck. After a little worrying, and some digging, along with some bamboo, ingenuity and elbow grease, we got the van turned around. At the farm, we met a female producer who is part of a program which focuses on providing assistance to women farmers. Her family actually was displaced by a dam project in a nearby valley. Her family was asked if they wanted land or money by the power company, and they chose land, eventually taking over an abandoned coffee farm about 18 months ago. So far they are doing very well, mostly because they have little experience in coffee and they are following the advice of the co-op very rigorously. After our farm tour we tried an original dessert of candied coffee pulp along with coffee panna cotta and goat cheese. The flavor was quite good, but at this point my eyes were twitching from all the caffeine. Tomorrow we head to La Plata to cup coffees from the Monserrate region. This is where our Willer Rivera, Luis Rivera, El Jigual, lots have come from in past years. I am hoping that we will find some coffees from here again. Only time will tell.
Day 3 In La Plata, we cupped 40 coffees for the "Monserrate Microlot Competition" This is the 6th year they have held the competition, and Monserrate is where all of our Colombian coffees have come from. Think Capucas, but smaller (in overall people), and less organized (even though the average farm size is a little larger). There were some awesome coffees; I scored the winner 92.5. After the 2nd day of cupping we had an awards ceremony for the winners, afterwards, all the buyers played the local kids in a game of soccer. We got trounced 6-2. Although we put up a good fight, it was a 2-2 tie after 20 minutes... I even scored the first goal of the game, however... a mentally egregious error of a handball set up the Penalty Kick that put the kids up 3-2 and they never looked back. After the soccer game, we headed back to Bogota, and I caught my flight early Monday morning. Still waiting to hear from our from our friends in Colombia about getting samples sent so we can finalize coffees for this year, but I am definitely excited about the prospects.
Three Months Later We are getting half of the competition winner's supply: 2 bags from Diego Casso, and have purchased coffee from previous winners, Willer Rivera, Orlando Osa, and coffee from Dario Anaya, whose El Jigual we had a couple years back, along with a lot from the whole community. Willer and Orlando's coffees are here now, with more of these great Colombian coffees to come soon in our shops.