Our collaboration with the Vizcaino Family at Finca Esperanza in Guatemala continues to yield awesome results. This washed lot of Catuai starts off the 2019 harvests. During the 24-hour soaking stage, added CIMA yeast controls the microbial consumption of coffee fruit. This step originated during our 2016 yeast trials at Esperanza.
Writing about Finca Esperanza can feel repetitive as Blueprint enters into our fourth year buying coffee from the Vizcaino’s. Considering we frequently purchase multiple lots each year, their story is familiar to a lot of our customers. However, it’s a good moment to reflect upon the fruits of our partnership. Ana and her crew at Esperanza have been fearless and energetic in confronting the challenges of organic farming.
What we have experienced is a wonderful friendship and partnership maturing out of our work together. Nonetheless, there have been struggles and successes. The goal of Blueprint’s approach is that we work to help build a stronger partnership out of the struggles. Therefore, the love and mutual respect we have for each other is what we’d consider our greatest outcome.
We’re impressed with the continued focus on organic coffee by Ana and her crew. This focus continues despite pressure from Coffee Leaf Rust, unpredictable and extreme weather conditions, and opinionated coffee roasters.
Blueprint Coffee has supported their organic farming efforts through soil health and compost training. As Esperanza sought to control their processing, we helped them through the construction of their new mill, “Beneficio Don Chilo.” We also supported the design and training of their new solar drying house. Finally, this harvest is the first full harvest without learning how to manage the new mill and solar drying house. With this perspective, enjoy the new fruits of our now budding collaboration.
Team taste notes: graham, orange, brown spice, brown sugar, molasses, maple, nougat
Penrose, named after the triangle, is our seasonal espresso blend. We feel the perfect espresso is an impossible goal, but we still strive to create it. Penrose is our ever-updated offering in the quest for the perfect espresso. While the seasonal components will vary throughout the year, it is always (nearly) perfect for your hopper.
Penrose seasonal espresso blend aims to:
Penrose also does well in the brewer – look for notes of lasting sweetness and heavy body, with a subdued acidity.
Sometimes our sourcing plans do align ever so perfectly. For v23, we combine our work in Guatemala with Los Volcanes and the beginning of our work in Ethiopia with Dambi Uddo AI. For three years now, we’ve purchased washed coffee from San Carlos, the neighboring farm to the wet mill operated by Los Volcanes. This coffee testifies to the consistency and quality of the Antigua region, intentional growing, and fantastic processing.
Dambi Uddo AI marks its first complete harvest with the 2018-2019 season. Active partner Ture Waji hosted us in Guji, Ethiopia in January of 2018. His focus on natural processing, the growers in Guji, and the environment were obvious. At that time, he represented his aunt and uncle’s stations at Mormora and Allona. So, when he established his own station in Guji this year, we partnered with Atlantic Specialty to bring part of his first natural crop to St. Louis. Husen Adem grows coffee near Ture’s collection station on six hectares of land. As a result of the partnership with Ture, we connected to our first single-farm Ethiopian coffee. This just goes to show that maintaining relationships and some patience can pay off.
chocolate, blueberry, earthy, heavy-bodied, brown sugar
Blueprint Coffee is proudly powered by WordPress