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Retail Shop Hours

jaime@barismo.com (Jaime van Schyndel) — Wed, 15 Apr 2009 13:03:00 +0000

Wed 12-6pm
Thur 12-6pm
Fri 12-6pm
Sat 12-6pm
Sun 12-6pm

Phone:
(339)368-7300

Espresso Blend: SOMA

jaime@barismo.com (Jaime van Schyndel) — Wed, 15 Apr 2009 12:26:00 +0000

10% Guatemala, Atitlan, Nimac Kapeh
15% Kenya, Nyeri, Kiandu
75% Guatemala, Atitlan, Cardenas
Syrupy body and silky mature fruits. Thick and complex yet balanced. An espresso that exemplifies the character of it's components but melds in harmony. From a light cask conditioned wine note to a syrupy body with a dash of mellow cocoa.

Pull this espresso as a shorter volume espresso. Look for a deep red flecking and expect a heavy mouth feel. A higher temp of 201.5f and a 19g dose in a double basket have given us the tastiest results.

$13.95

Kenya 2008: Nyeri Region: Kiandu Lot 8696

jaime@barismo.com (Jaime van Schyndel) — Mon, 02 Mar 2009 02:47:00 +0000

Affiliation: Mutheka Farmers COOP
Mill Date: 6.23.08
Elevation: 1600m above sea level
Varietal: SL 28, SL 34
Soil: Red volcanic loam soils

This Kenya was a coup for us. We entered the mix late and were able to scoop out this coffee with only the worry of how it would arrive. That issue was shortly solved when we discovered arrangements had been made that allowed us the option to get this coffee vacuum sealed at origin. So we did.

No romantic story here, we got it vac sealed and away from jute having it then shipped quickly. When the coffee arrived, the clean fresh aroma of the green reaffirmed so much of what we believe. The ripeness and sweet candied fruit of this coffee just made it worth the effort simply on grounds of it's syrupy liquor.

I think many roasters would take this coffee to a darker drop. We chose the latter, to highlight the fruit in pleasant way and challenge those who have bad impressions of classic Kenya 'acidity' to rethink what that means. Kenyan coffees are hard, they are difficult to roast correctly and this shows up a lot in the cup of many a roaster whose hand doesn't steer the till carefully enough. The tannin astringent acidity often occurring in a Kenya coffee is not necessarily the terroir of the coffee, it is quite often a byproduct of the roast profile.

This Kenya is an interesting example. It's not the high aroma Kenya we often look for, it's more candy fruit focused. This has the distinct Kenya aroma but in a softer profile with a more intense deep cherry/berry note and vanilla finish. So let's get to the tasting notes.

Dry Aroma(the grounds): Citrus zest
Wet Aroma(brewing): Ripe Melon
Hot Cup: Black Cherry, Dark Black Berries, Vanilla
Aftertaste: Candied Yam
Cool Cup: Red Mixed Berry Fruits

From experience, I know the yam note is from our roaster's direct flame element and it will fade slowly into the background in the days after it was roasted. The red fruit elements will clarify and come to the front as roast notes fade away. This coffee is lively with fruit but easy to drink. We recommend this as a Syphon brew (92C) or a good paper filter brew(finer grind). Not for french press or pour over.

$16.95/12oz

Guatemala 2008: Atitlan Region: Nimac Kapeh

jaime@barismo.com (Jaime van Schyndel) — Thu, 23 Oct 2008 00:44:00 +0000

Nimac Kapeh is a Mayan term which simply means 'the place of coffee.' This coffee is part of our project of progressive sourcing in Guatemala.

Atitlan is a region that often goes overlooked simply because the Huehuetenangos and Antiguas are the name brand coffees from Guatemala. That seems to create a lot of questionable coffees as prices go to premiums for brands over actual quality being produced but that's a story for another day. Another part of it is the myriad of tiny producers in an area like Atitlan make it hard to identify single producers or find consistent products. The truth we are finding is that with a little help, the terroir exists throughout many areas of Guatemala to produce exceptional coffees. The simple fact that a place like Atitlan which is known for it's scenic and tourist views of the lake surrounded by a ring of volcanoes can also have the potential to produce good coffees is indeed refreshing.

When we traveled to Guatemala this year, the coffees we identified with most were the Atitlans, it was a good weather year this year there and the product from Atitlan had stronger, almost Yirgacheffe like, aromas. Soft rose and cherry blossom floral were descriptions we uttered more than a few times.

The problem was finding a clean coffee that fit our tastes.

This coffee struck us as a very balanced and fruit forward coffee with nice aromas in Guatemala. It was the best Atitlan we found on the trip.

This coffee was part of a large mill blend where farmers submit the farm lots which are so small you are unable to break the receipts down to a single farm but only down to a single day or stretch of days.

From that came this coffee which is a distinct expression of what a good classic Atitlan is. Tea like, floral, and a mellow soft red fruit acidity.

Dry Aroma(the grounds): Soft Cherry
Wet Aroma(brewing): Cherry Blossom
Hot Cup: Dark Oolong Tea, Ripe Cherry, Soft Red Fruit
Aftertaste: Brown Sugar
Cool Cup: Raspberry and Red Fruits

If I knew enough people had tasted Teaberry gum, I'd use teaberry to describe this coffee but you just have to trust me on that one.

This coffee took a long time to get to us but it was vacuum packed so it will be a lot better than if it had been shipped via jute. This was something that took a bit of luck to arrange but we were persistent in our requests and financial commitment to getting this done. These were the first coffees to come out of Guatemala to be vacuum packed, a major feat if you think about what that means going forward for us sourcing from Guatemala.

Roasts of this coffee are currently only on Wednesdays.
More notes to follow...

$14.95/12oz

Item Sold Out

jaime@barismo.com (Jaime van Schyndel) — Sun, 07 Sep 2008 22:41:00 +0000

This item is not in stock. Please contact info@barismo.com to receive notification when this item is restocked.

Thank you for your order

jaime@barismo.com (Jaime van Schyndel) — Sun, 07 Sep 2008 19:18:00 +0000

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