The Prairie Coffee Project is a movement, a hope, and a passion to create a better understanding and appreciation of truly fine coffee. It is a group of specialty coffee roasters and cafés across Alberta, Saskatchewan and Manitoba who put aside differences and competition in order to promote the art and craft of roasting and serving exceptional coffee. It is an ongoing discussion and collaboration of the techniques, tools and processes for making remarkable coffee. It is a place for coffee enthusiasts to learn more about all aspects of coffee, and to be inspired by and connect with the professional coffee community.  It is one more step on the journey toward better coffee.

One of the main activities of the Prairie Coffee Project is hosting an annual barista competition and coffee symposium. The Prairies Regional Barista Competition is an event where professional baristas have 15 minutes to prepare 12 coffee beverages and give a presentation to a panel of sensory and technical judges. The performances are evaluated on taste, technical merit and creativity. The top scoring baristas advance to the Canadian National Barista Competition.  To see photo’s from last years competition click HERE.Coffee enthusiasts of any kind, both professional and “home baristas” are welcome to attend this event held on August 6th at Fratello Coffee Roasters.  Admission is FREE and you will have the opportunity through out the day to sample coffees made from baristas/cafes from around Calgary along with complimentary food/snacks.  To top it off, Alley Burger (of Charcut) will be cooking their famous hamburgers to purchase from 11:30-3:00.   So make sure you come and cheer on your favourite baristas from your favourite cafes!

The Coffee Symposium, a new event for 2011, is presented along with the Prairie Regional Barista Competition. It is a series of hands-on workshops and  classes to teach coffee drinkers how to brew better coffee at home, how to taste and evaluate coffee, and how to better understand and experience the joys of complex, nuanced coffee.

Other events such as barista jams, coffee tastings, brewing courses and other gatherings will be planned throughout the year.   And the discussion and conversation around great coffee will continue online.

We want you to get involved.  We are going to need volunteers at these events.  Please sign up HERE if you wish to volunteer or HERE if you want to compete in these events.

Please join us at 11am on Friday June 3rd at Analog Cafe at the Calgary Farmers Market to take part in this ceremony. We are very pleased to have Fikerte Neguisse and Maron Abera from Amharic Immersion Calgary lead us in this ancient Ethiopian tradition. They are excited to share this tradition with you. They will be roasting and uniquely preparing  our Fratello Ethiopian Sidamo Ardi right at Analog Cafe.

Fratello Coffee Roasters and Analog Cafe are honored that we can help bring this part of coffee tradition to you in Calgary and hope that you are able to join us June 3rd at 11am!

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Over the last 4 years the number of independent quality driven cafes has grown from less than a handful to over 20 to choose from, with multiple locations opening for]]>

Over the last 4 years the number of independent quality driven cafes has grown from less than a handful to over 20 to choose from, with multiple locations opening for some companies. We have seen a greater dedication to sourcing exceptional coffee, hiring and retaining baristas that are passionate about coffee and educating the public.

One of the key distinguishing qualities in a great coffee house, is the sense of community between the customer and the employees. Baristas working in great coffee shops see their role as a sort of guide for the customer to what coffee has to offer; and by extension the customer becomes excited and engaged with the experience. Independent cafes and progressive chains are opening up to their customers and inviting them to learn about the whole seed to cup journey of coffee.

The approach does not reduce the Barista to a “button pusher” but someone who takes care in the preparation of each beverage and takes the time to let customers know about the latest coffee offerings from their chosen roaster. Increasingly these coffee selections in coffee houses include Direct Trade coffee where the roaster themselves is traveling to coffee origin and foraging relationships on the ground with the artisan producers. To highlight the best of these coffees and insure that each distinct coffees unique flavor profile shines through, many independent and quality focused chain coffee houses are starting to use “by the cup” brewing methods that prepare a single cup of coffee to order. This means the coffee is ground fresh right before brewing and the customer has a greater choice over what coffee they would like to discover.

At Fratello we have been excited to be a part of this shift in Calgary towards coffee as a truly culinary product and not just a commodity. Along with this dedication from independent cafes, Fratello is proud to continue our ongoing partnership with Good Earth Coffee House. Good Earth is an ever growing Calgary Alberta based Franchise that serves coffee with pride and dedication to quality, roasted locally by Fratello Coffee. In the past few years Good Earth has undergone a further review of their coffee program and taken some impressive steps to show their loyal customers just how passionate they are about coffee.

I wanted to talk to Gerry Docherty of Good Earth to discuss what Good Earth have done to further their coffee quality in the last few years and what drives their passion as a company to continue to pass along great coffee to their customers:

In January you joined Russ Prefontaine on a coffee buying trip. When in Nicaragua you visited one of our Direct Trade partners Erwin Merisch and his coffee estates. How did the experience of traveling to the coffee origin and seeing first hand the dedication to quality and the connection to the coffee Good Earth serves affect you and your team?

“It would be impossible to make a trip like that and not be affected by it. Anyone who is passionate about serving a great cup of coffee must make a trip to see for themselves where their product originated. To see firsthand the degree of care and dedication that goes into producing and processing an outstanding product, you come to the realization that it would be a sin for that quality product to be produced, processed, and roasted with such care only to be mishandled at the point of sale with the customer. So, after meeting with such a passionate and proud farmer such as Erwin, you leave there with an unspoken promise to finish off the supply chain to the consumer with the care and respect his beans deserve.”

When a customer goes into a Good Earth location now, they can really get to know the coffee being served. Good Earth has a lot of info on each label about the countries and farms the coffee comes from.  What has Good Earth done as a company to help educate themselves and their franchise partners on each of the coffees being served and the countries they are from?

“With respect to direct trade, the biggest adjustment in the area we focus on with our Partners is to educate on why Good Earth has chosen this particular farmer and his product. Part of our big shift was that our product offering is no longer simply about the quality of the coffee, but in addition it is also about the farmer and his business practices. Of course we will only sell exceptional tasting coffees and our Partners are quite comfortable in understanding and describing quality. However now the coffee also has to have a story, which we refer to as “A World of Good”. We want to understand how that farmer treats his employees, how he treats his waste water, or what positive effects does his business have on the community in which he operates. Basically we are looking for like-minded business partners. We share this information with our Operating Partners who in turn share it with their customers to bring the end user a little closer to the origins of the cup of coffee they are enjoying.”

Your feature coffee rotates now very often and showcases some of the finest Direct Trade single estate farms that Fratello works with. How have customers embraced an always changing feature coffee and what have the franchise partners done to promote this seasonal approach?

“In addition to our unique blends that our customers have come to love and expect from every Good Earth, we decided to begin rotating in a feature coffee that would change every few months based on quantities available, to enable us to provide our customers with very unique estate coffee flavours that they might not otherwise ever have the opportunity to enjoy. Some customers are creatures of habit and stick to their “usual” but many of our more adventurous customers have come to love trying a new and unique coffee on a regular basis. Our Partners tell customers the story behind the Feature coffee and they will hold tastings and cuppings within the café to help promote these fantastic coffees.”

Good Earth is one of the few coffee house chains to still be working with semi automatic espresso machines and grinders to grind espresso fresh on demand. I have seen some impressive latte’s being made, even with latte art on the top showcasing the care your baristas are taking. What sort of training and steps do your baristas take in preparing customers drinks?

“We take barista training very seriously. We have several levels of training available to our Partners to assist with the training. Baristas start out with the basics which we call coffee 101 and they then progress through various modules and practical hands-on training until they achieve their barista certification. We are also fortunate to have great partners in Fratello who support with roasting tours, cupping sessions, and specialized latte art training support. All of this must take place prior to our baristas serving a single customer.”

With over 27 locations and expanding fast, how does Good Earth insure as a company it “serves exceptional coffee and wholesome food, with a down-to-earth attitude? What is next for Good Earth to keep this vision strong and to keep growing in quality?

“The secret to our success as we expand is our Operating Partners. As an organization, Good Earth made the decision over 4 years ago to adopt a franchise model to ensure that we have like-minded individuals who own their cafes, and who can put the care and attention into ensuring that all of the values that have driven the success of this company for the past 19 years, will remain intact. On the door of every Good Earth café no matter where it is found, is the statement “Locally Owned and Operated” and this is true. Every Partner comes into this business with a clear understanding, and is fully invested into the Good Earth way of running a coffeehouse. As we grow, it will be imperative to also ensure that the support and expertise that our Partners need from their Franchisor is there, and that we are aligned with supplier Partners such as Fratello to provide us with the specialized expertise we need as continue to succeed in a competitive industry.”

It is rewarding to know as a roaster that Good Earth is honoring the long journey that coffee takes from seed to cup. We are immensely proud of our Direct Trade partners and the care and attention needed for the whole process right up to our master roaster Mike bringing his years of experience to the final roasted coffee. It is great to have a business partner like Good Earth who carries out that final step so well to their customer. Look for the latest coffee discoveries to arrive at Good Earth soon!

We are going to take our award winning Costa Rican Rio Jorco Direct Trade coffee and show you how to prepare it 4 different ways. This class is all about discovering some simple, easy but really great alternative ways of brewing coffee in your café or restaurant or at home. There will be a chance to taste the coffee, try the brew methods yourself and a contest thrown in as well to win an Aeropress brewer!

Using a French Press, doing a Hario V60 pour-over, making a Chemex and preparing an Aeropress of your favorite Fratello coffee are all great ways to showcase the unique flavors of coffee. Each brewing method produces a different characteristic in the cup. We will demo each and taste the results. There will be lots of coffee to go around and a chance to pick up some of the brewers you will learn about and the coffee you will taste!

So don’t just set your automatic coffee maker! Let us show you the quality difference you can get by exploring these 4 brewing methods for yourself

We would love to know how many people will join us so please call the office and let us know you are coming!

Fratello main line: 403 265 2112

or email Kevin at kevin.mcconnell(at)fratellocoffee.com

See you there!

The Rio Jorco Micro-Mill employees between 4-6 people & has 65 pickers during harvest season.   Rio Jorco is situated at an altitude of 4600 feet, and like many farms in Tarrazu faces the Pacific Coast.  The strong winds from the Pacific are important as they create a defined dry season.  This dryness causes a stress on trees creating extra sweetness in Tarrazu coffees, and especially in the 100% Caturra lots we chose from Rio Jorco.

Rio Jorco which was once known as Hacienda Jorco, is rich in history and has played a key role in the development of excellent coffee within the Tarrazu region. The Rio Jorco Micro-Mill processes all of the coffee from their own estate. unlike in their early historyof 1910, when the coffee had to be taken from Jorco to San Jose using Oxen or on horseback. Though the distance was only 15 miles it was a long trip up winding muddy roads. This required oxen to be changed 2 or three times and a one day trip was considered fast.

Their proud tradition of quality estate coffee runs in the blood of these third generation coffee farmers, brothers Luis and Jim Alfaro.  Both of them believe in continuing the proud cultural love affair with coffee which was started so long ago by their grandfather. They describe their attention to detail as “Quality with passion, in our processes, our beneficio (processing plant/mill) and our care and selection of our coffee.”

“This year, we are reinforcing our attention to quality by increasing the number of siphons (receiving tanks) so we can better select our coffee into separate micro lots based on location and time of harvest.  We have doubled also the size our sun drying yards. Our goal is to be the Best Coffee in Costa Rica.“ says brother Luis Zeledon.

Luis continues “Along with careful hand picking, our coffee is processed and Sun dried with passion and care to produce the best coffee possible. Our Processing Plant is a highly ecological unit.  Our processor uses the latest technology to process our coffee without damaging the beans while at the same time conserving our natural resources. The pulp that is removed from the coffee beans is used as a natural fertilizer, some of the water is recycled, and the residual water is treated and returned to the ground. “

“The fuel for the indirect ovens (mechanical dryers) comes from recycling fallen trees and using the peel (parchment) from the coffee to heat the ovens. Nothing is wasted!  The grounds all around the processing plant are carefully planted in native flowering trees and flowers and tropical plants complete the setting.”

Fratello is thrilled to be working with the Zeledon brothers and the Rio Jorco Micro-Mill and to be including them in our line up of Direct Trade coffee partners.

We’ll have a Hario bar set up, brewing the best from Fratello, P&S, Transcend and Square Mile

There will also be a silent-auction to raise money for Coffee Kids and The Mustard Seed.

Of course, there will also be a latte-art throw down…so, bring your bring your wallet

We are going to be tasting 13 different varieties of African’s from 5 different countries:

• 4 x Ethiopians
• 4 x Tanazanias
• 3 x Burundis
• 1 x Rwanda
• 1 x Kenya

I hope that many of you can make it as we are sure to discover some amazing flavors.  Our office is located at:

4021 – 9th Street SE in Calgary.

If you have not come out to one of our last cupping sessions this is a great way to learn about the distinctions amoung different coffee regions. You don’t have to be an expert to join us, just an interest in learning about some great coffee!

Here are the coffees we will be cupping on Feb 10th at 1:30

Guatemalan Montecristo, Single Estate, Rainforest Alliance, Direct Trade

• Cupping Score: 88.5
• Varietal: 100% Bourbon
• Processing: Fully Washed / Sun Dried

Nicaraguan Finca Limoncillo, Single Estate, Direct Trade

• Cupping Score: 88.00
• Varietal: 25% Bourbon, 20% Caturra, 15% Java
• Processing: Fully Washed / Sun Dried

Panama Hacienda la Esmeralda – Diamond Mountain, Single Estate, RFA

• Cupping Score: 89.50
• Varietal: A blend of Typica, Bourbon and Catuai
• Processing: Fully Washed / Sun Dried

Colombian Tolima Tierra, Direct Trade

• Cupping Score: 89.0
• Varietal: 70% Caturra & 30 % Colombia
• Processing: European Prep – Fully Washed / Sun Dried

Bolivian Caranavi Villa Oriente, Organic Fair Trade

• Cupping Score: 86.00
• Varieties: Typica (80%), Catuai (both red and yellow) and 20 % Caturra
• Processing: Fully Washed / Sun Dried

Brazil Sete Cachoeiras, Single Estate, Rainforest Alliance, Direct Trade

• Cupping Score: 87.00
• Varietal: Blend of Mundo Novo, Acaia & Catuai
• Processing: Passa / Natural

Sumatra Tabu Jamu

• Cupping Score: 88.00
• Processing: Full Natural – Double Pick
• Harvest Season: Late December – End of March

• Cupping Score: 87.00
• Processing: Fully Washed / Sun Dried
• Harvest Season: Early February – Late May

Ethiopian Yirgacheffe, Idido Misty Valley, Organic

• Cupping Score: 91.00
• Varietal: Heirloom and Longberry
• Processing: Full Natural, double picked and polished

Kenya Wamuguma, Ritho Coop

• Cupping Score 91.0
• Varietal: SL28 / SL 34
• Processing: Fully Washed / Sun Dried

We look forward to seeing you here on Feb 10th at 1:30. If you have any questions please give Kevin a call at Fratello 403 287 4586

For more information on any of these coffees please visit:

http://www.fratellocoffee.com/products-page/

Guatemala Montecristo Estate – Micro Lot from Russ Prefontaine on Vimeo.

The auction for these coffees will be on January 19^th.   26 lots of coffee were awarded the prestigious Cup of Excellence award this year; however, Fratello Coffee will only be focusing on the top 10 coffees. 

What we’ll be cupping is:

Lot #1  Fazenda Ouro Verde

• Pupled Natural Catua
• Region: Chapada Diamantina
• Cupping Score: 91.08

Lot #2  Fazenda Sant’Ana

• Pulped Natural Yellow Bourbon/Acaia
• Region: Sul de Minas
• Cupping Score: 90.83

Lot #3  Fazenda Recreio

• Pulped Natural Yellow Bourbon
• Region: Mogiana – Vale da Grama
• Cupping Score: 89.42

Lot #4  Fazenda Monte Verde

• Pulped Natural Yellow Bourbon
• Region: Sul de Minas
• Cupping Score: 89.15

Lot #5  Chacara Sao Judas Tadeu

• Pulped Natural Catuai
• Region: Chapada Diamantina
• Cupping Score: 88.88

Lot #6  Fazenda Rainha

• Pulped Natural Yellow Bourbon
• Region: Mogiana – Vale da Grama
• Cupping Score: 87.90

Lot #7  Fazenda Passagem Funda

• Pulped Natural Catuai
• Region: Chapada Diamantina
• Cupping Score: 87.77

Lot #8  Fazenda Santa Ines

• Pulped Natural Yellow Bourbon
• Region: Sul de Minas
• Cupping Score: 87.63

Lot #9  Fazenda Santa Helena II

• Pulped Natural Yellow Bourbon
• Region: Sul de Minas
• Cupping Score: 87.38

Lot #10  Fazenda Corrego Seco

• Pulped Natural Catuai
• Region: Chapada Diamantina
• Cupping Score: 86.65

For more information on these and the other 16 winning estates, please visit:

http://www.cupofexcellence.org/CountryPrograms/Brazil/2009Program/WinningFarms/tabid/651/Default.aspx