Blueprint Coffee has now purchased coffee from ASDECAFE, a group of sustainable coffee associations, for many years. Last year, we started to move toward making more connections with the associations and the region of Huehuetenango through our partnership with Los Volcanes Inc. (formerly TG-Lab). While making these connections, the region and cooperative have gone through major transitions, both politically and organizationally. One of the resulting changes was the establishment of ASODESI, or the Association for Fundamental Development for San Pedro Necta. ASODESI is an offshoot association that helps consolidate the purchase of agricultural materials, provides medical assistance to its associates, and educates members in regards to farming, environmental conditions, and the coffee market.
The farmers of ASODESI are distinct in that they are comprised of small to medium sized farmers. One aspect of their union is to establish a niche in the specialty market by dedicating themselves to environmentally sustainable practices. This area has a pattern of weather extremes starting with intense rain right after a long period of drought. This causes a delay in the maturing process of the coffee plants. This also causes issues with erosion. The farmers have come to accept the need to establish mulching programs timed with the extreme weather in order to prevent the loss of their soil.
Blueprint Coffee is directly contributing towards the efforts and stated goal of these farmers. In September of 2017, Los Volcanes and Blueprint Coffee hosted a day-long seminar to help improve their composting practices. These farmers are actively implementing organic methods, so Blueprint Coffee supported their efforts through a day of demonstrations, and a session where farmers shared ideas and current practices.
Team taste notes: caramel, brown sugar, graham, orange, cranberry, apple
The family of Ture Waji owns land in the eastern part of Guji around the town of Shakiso that is rich in natural resources and metals. They could choose to mine all this land for what is below the soil, but the family is dedicated to the sustainability and fertility of the soils of these high lands. To offset what they have mined and preserve the fertility of Guji’s soils, the family operates Guji Highlands PLC and Mormora Estate, both heavy hitters when it comes to quality coffee from the eastern part of Guji. These coffee operations not only promote coffee quality, but they offer competitive pay for farmers and station workers, are organized to organic standards, and focus energy on the reforestation of Guji with native trees.
In January, I was able to visit the Mormora Estate, Guji Highlands Allona collection station, and the Guji Highlands farm. All three were incredible operations that spoke to the Waji family’s sense of community and sustainability. All of their sites featured staff that was eager to visit with guests, share in a meal, and work together on tasks regardless of gender. It was rare to find this sense of community and shared effort on my trip in Ethiopia, and it attracted me to these coffees before I even had a chance to taste them. At the Allona station, the Waji family buys coffee cherry from around 80 surrounding small farms. There, I witnessed both organization and care for washed coffees I did not see elsewhere in Ethiopia. The station workers delicately washed the coffee and allowed it to dry for a day under shade before exposing it to direct sun. The result was beautiful parchment without any cracking. This extra step causes the coffee to take 3-4 days longer to dry fully, but the result is a much more consistent product.
Back in the capital of Addis Ababa, I was able to taste the washed coffees and found beautiful notes of citrus, stone fruit, jasmine, tea, and honey. To further preserve quality, our importing partners at CCS had Heleanna Georgalis and her dedicated team at the Moplaco dry mill in Addis sort and clean this coffee before loading it on a container to the USA. At long last, the coffee has arrived and tastes amazing. We hope to continue sourcing coffee from Guji Highlands for years to come.
Team taste notes: grapefruit, stone fruit, honey, sweet tea
We are craftspeople dedicated to exhibiting the qualities of one of the most flavorful beverages in the world. What we attempt to create and construct are flavor experiences that are balanced, intoxicating, and special. While our single origin offerings exhibit qualities that are delicious and complete by themselves, blending can create something unique that none of our coffees offer by themselves. We are inspired by French wine and cocktails like the Sazerac. By adding a small amount of five quality ingredients (sugar, bitters, lemon, absinthe, ice), a serving of perfectly good whiskey becomes a different, yet delicious, taste experience than that offered by any neat pour.
We are excited to offer Tektōn as a compliment to our single origin offerings. It matches the integrity of those offerings by remaining a seasonal coffee with a transparent supply chain. We embrace the future insight and taste experiences Tektōn will provide.
Tektōn v14 combines work from our Guatemalan and Ethiopian origin partnerships. San Carlos, Guatemala is one of the coffees we source through Los Volcanes. This washed lot will make up 70% of the blend. The remaining 30% is washed coffee from the Allona washing station in Ethiopia. This is owned and operated by the Guji Highlands PLC, one of Ethiopia’s most organized and innovative coffee companies. The Allona will also be available as a single origin offering soon.
Team taste notes: raspberry, orange, peach, cream, syrup, refined sugar
PENROSE (named after the triangle) is our “house” espresso. 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 at times may be single-origin, and at others a blend, it is always perfect for your hopper.
PENROSE also does well in the brewer – look for notes of lasting sweetness and heavy body, with a subdued acidity.
We’ve had v19 of this espresso blend targeted for some months now. It combines 80% of washed San Carlos, Guatemala (the same as will be in Tektōn v14) and 20% Natural Dimtu, Ethiopia. We used San Carlos in a version of Penrose last year and have been thoroughly enjoying the Dimtu as a single origin this year. Expect exciting shots!
Team taste notes: berry, dried cherry, chocolate mousse, lime, orange
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