Through working with a properly run wet-mill a roaster is able to be more selective in the coffee we choose.  Choosing a single varietal coffee, a specific lot/area of the farm and if we prefer to have our coffee processed a certain way in order to give it a unique flavor is all possible through the micro-mill.

But, there are years worth of work before coffee is ever harvested.  Watch this new training video which walks you through the steps, and years of work required before coffee every gets tasted.

[There is a video that cannot be displayed in this feed. Visit the blog entry to see the video.]

Coffee is one of the most complicated products in the world when it comes to consistently harvesting, processing, roasting and especially brewing.

More and more you will hear about how important it is to properly harvest coffee.  A Micro-mill is a fairly new term, which is a description for a small mill, located on the farm, which de-pulps the coffee cherries and were coffee is typically dried in the sun.

Not very often do you hear about the steps that happen after this.  These steps are briefly outlined in this video prepared by us.   It was made to help you understand that all coffee doesn’t stop its journey at the farm….in fact, it still has a lot of processing to go through before reaching the roastery.

[There is a video that cannot be displayed in this feed. Visit the blog entry to see the video.]

As you will see, Finca Los Placeres is a beautifully run estate which ensures every detail is managed to perfection.  You can taste this dedication when drinking their coffees.

Nicaraguan Coffee Estate tour 2010 from Russ Prefontaine on Vimeo.

If you would like to try this coffee please go here.

As you will see, a Chemex is easy to use and is also inexpensive to buy.

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

Not all of our coffee is RA, however, more and more are and we will continue to source coffees that first stand out as exceptional on the cupping table; followed with the hopes that these estates are/could be certified.

Below is a short video provided to us by The Rainforest Alliance that shows a few of their objectives while auditing at the farm level.

This is a very challenging competition that takes a lot of work and constant practice.  Joel will be competing with barista’s from around Canada who have each earned the chance to compete for the chance to go to London England next year with hopes of becoming the World’s top barista.

Over the past few months barista’s have been competing across Canada in Regional Competitions and only the top 3 from each region are guaranteed a spot in the Nationals.   Shaw TV did a feature on the Prarie Regional’s held at Fratello Coffee early September.  Please watch this video which helps explain what the competition is about.

It is hard to describe coffee cupping in a 3-4 min video, but I think that Lisa from Shaw Magazine did a great job putting this video together.

To view this video click: Shaw Magazine

If you would like to talk more about coffee cupping, and if you and your friends would like to potentially do a coffee cupping evening please contact Russ by putting a response on this post.

Russ