|Training in Bogotá|
We will celebrate the event by offering You to taste Anne-Stines espresso in the Coffee Shop - just ask for her espresso (its also great in cappuccino)!
|Training in Bogotá|
Tomorrow we leave for the 2011 World Barista Championship in Bogotá, Colombia !
We know we haven't been blogging much about AnneStine's presentation since the Danish Championship, but rest assured that she is well prepared and ready to go.
With the great support from Edwin Martinez of Finca Vista Hermosa we managed to get some boxes of this year's fresh crop flown in to Copenhagen a few weeks ago. We have been able this year to cup 14 different microlots from Edwin, from which we've decided to buy 3. The lot AnneStine will bring to the WBC is called Cypresal, and is actually the same microlot she had picked for the Danish Championship. We've been dialing in the roast, cupping like crazy and AnneStine has made us a LOT of espressos from it. It's turned out beautiful and now we're really excited to taste it on Bogotá water at 2.600 meters!
Edwin at Finca Vista Hermosa in February
The fresh crop from Kenya has arrived!
We're very excited to be able to present coffee from the Kieni wet mill again this year. It's the first time we've bought coffee from the same wet mill two years in a row in Kenya, and we're very excited about it. Our wish is to build a relationship with the farmers we buy from, and shopping around every year for a new coffee isn't going to do that. So when Casper and Klaus were in Kenya in January and cupped many different coffees, they were glad to find that Kieni this year was the best on the tables for us.
We hope you would like to go back to January on our blog and (re-)read our post from the trip:
Nyeri: http://coffeecollective.blogspot.com/2011/01/nyeri-kenya.html http://coffeecollective.blogspot.com/2011/01/nyeri-kenya.html
The latter one contains a lot of information on this particular coffee for those of you that want to know more.
The taste profile of this years lot is very similar to that of last year, as we also noted when we cupped it down there. But the fresh crop of course tastes... well... fresher! Much more pronounced acidity and sweeter. We're also getting a lot more gooseberry aromas on top of the blackcurrant, and the intensity of the aromas are spectacular.
The coffee is available from today in our coffee shop and online.