Tinkering

We got the COE coffees a few weeks ago, and a surprising and delectable Indonesian along with them. And, for the last few weeks the pressure’s been on in the roastery as we try to do justice to these tremendous coffees and the farmers who produced them.

Well, we think we’ve nailed the Takengon, so next time you’re in the store, you’ll probably see a little sign board and some bean set aside underneath it. If you want to have a little taste of the Takengon, you can get a french press of it to mull over.

As for the COEs, well, they’ve been a bit harder. We think we’re near to having the COE El Salvador “Lotte Laguna” just about a sweet and juicy as we can get it. You can get it on the Clover right now, if you want to have a taste of what we’ve been doing behind the scenes. As for the beans, well, they’re not coming up for sale yet. Not yet. But soon. I promise.

The fact is, we love to tinker. So we take our time with it. It’ll be worth the wait in the end. Promise.

Takengon

The Takengon is coming up to the cafe this week. Let me just prepare you for the awesome that’s about to smack down on your palette.

Takengon

Region: Ache, Sumatra

Process: 100% washed

Varietal: Mixed

Farm: Multiple gardens

Tasting Notes: Fig and cedar with a big, heavy body and a velvety finish.

About the coffee: Coffee is grown all over Indonesia in tiny back-yard farms, most of which are smaller than an acre. These coffees are grown, nurtured, picked and processed in the semi-autonomous province of Ache in north western Sumatra.

Once the beans are harvested, the farmers start the washing process, then hand the beans over to a local miller who completes the process. This two-step process produces a distinct Sumatran oakiness. Sometimes this flavor can really overwhelm the cup, but this Sumatra has delicate flavor profile and a surprising and pleasantly clean finish. This is a wonderful, warming coffee to snuggle up to in the waning days of summer.

And Now, the News

Our new store in Oak Bay is open!

There are a few things you need to know about the Oak Bay store to really enjoy it. The first is that it’s open from 7 to 7, 7 days a week (and if that’s not lucky, nothing is). The next thing you’ll want to know is the Oak Bay store has the first halogen bar in the city, so if you want to go see Science In Action (it’s educational! Take the kids!), head on down and sit at the syphon bar. The last, and possibly most important piece of information is this: The  code name for this store is “Old Ben Kanobi”. Oh yeah, and here’s where it is:

View Larger Map

The Western Regional Barista Championships happened last weekend (I didn’t say the news was new, just that it was topical). For those of you who didn’t hear, Kyle Straw, of Cafe Atrigiano is now the Western Canadian champ. Reg Barber put on a spectacular weekend of fun and competition. Elbows were rubbed, the beautiful and famous were there, and coffee was made. If you missed it, hit it next year. It was one heckuva good time.

The Takengon (Sumatra) is almost ready to hit the shelves. Coming in with notes of fig, honey, and a ridiculously smooth, creamy body, this is one coffee that’s not going to hang around waiting for people to notice it. I’d like to drink it all myself, but I’m told I have to share. A little.