So I finally figured out how to post on this thing…  Took me long enough… I wanted to do a short recap on my experience in my first Barista Competition at the 1st Prairie Region Barista Competition held here at Fratello and Espuccino.  We had a great field of 13 competitors of which I’m  proud to say I was one, competing over the 2 day event. 

For many of us, it was our first experience in this kind of event and despite the fact that many Barista can pound out top-notch drinks at high speed, it’s a whole new animal when you add in camera’s, spectators, up to 50 people watching online at any given time, oh and a time limit, judges, and the necessity of a running commentary.  You get the idea.  It’s fun and scary all at the same time.

For myself, I’m pretty proud of how I did.  I don’t think I actually slept all that much on Friday night as I was mentally reviewing my routine over and over (and over and over).  Since I’d never done this before, I really had no idea what to expect.  I took away a LOT of great lessons, many of which will now help me be a better Barista trainer.  I also met some great people.  This fact alone made the event worthwhile.  In the end I finished 4th and I tip my hat to all of the competitors.

An interesting thing that I experienced was that of the two days.  I was actually more nervy on Sunday than on Saturady.  (Read the rest of this post)

This is an exciting addtion to our coffee selections.  This is our new Direct Trade Nicaraguan coffee that is replacing the old Selva Negra variety.    Look for this coffee in our offerings by the 3rd week of June.

We found this farm a few months ago when traveling with Erwin Mierisch and his family.  During this visit, we went to all 5 farms, and began offering the Limoncillo Pacamara Peaberry varietal right away.   Their Limoncillo farm just took second place at this year’s COE competition, however, took the higest price.

Our next offering from the Mierisch family farms is from the smallest farm they own Finca Mama Mina Estate.   This farm is affectionately named for their grandmother Mina McEwan.  Trees and mountains surround the farm in every direction, and sits at an elevation of 1200 - 1350 meters.  This farm has lots of daily cloud cover which provides natural shade ontop of what is produced by the tree canopy’s. 

They are currently producing 75% Caturra and 25% Catuai on this farm.  They also have their own wet mill, and dry all of their beans on site with raised beds.  This is one of their younger farms, but is producing only “Grade A” coffee and is fast becoming a favorite of the family.   

To learn more about this family of farms please go to http://www.fratellocoffee.com/2008/03/10/fratellos-nicaragua-direct-trade-%e2%80%93-sourcing-trip/ below are more photo’s from this farm.

(Read the rest of this post)