Ethiopia Misty Valley : Specialty Coffee from the Yirgacheffe Region

In the world of coffee, Ethiopia is a land of unparalleled diversity, offering a rich tapestry of flavors and profiles. Among its treasures, the Ethiopia Misty Valley. Come Explore the Distinctive Flavors of the Yirgacheffe region and find out why their specialty coffee stands as a remarkable example of innovative processing and exceptional taste. Let's delve into the details of what makes this coffee so special and how it captures the essence of Yirgacheffe's uniqueness. Read more to see why Fratello Coffee is so excited to introduce this truly expectational coffee. Try it for yourself and visit our store now.

Ethiopia's Coffee Gem: Yirgacheffe

Yirgacheffe's Coffee Heritage

Yirgacheffe, nestled within the broader coffee-producing area of Gedio, Ethiopia, is celebrated for its exquisite coffee beans. These beans are renowned for their delicate aromatics and clean citrus flavors when processed using the traditional washed method. However, in a quest for distinctiveness, Gedio's producers have ventured into uncharted territory by experimenting with the natural processing method.

Natural Process Innovation

While Yirgacheffe's washed coffees are prized, the Gedio region's experimentation with the natural process adds a new dimension to the coffee landscape. The natural process involves drying the coffee cherries with the fruit's flesh intact. This method has been embraced by forward-thinkers like Abdullah Bagersh, resulting in an exciting profile that deviates from the familiar washed coffees of Yirgacheffe.

Abdullah Bagersh's Misty Valley Coffee: A Journey of Excellence

The Art of Care

Abdullah Bagersh's Misty Valley coffee embodies meticulous care right from the start. The journey begins when the coffee cherries arrive at the mill for drying on raised African beds. During the crucial first 48 hours, the cherries are vigilantly turned day and night. This attention ensures even moisture evaporation, fostering consistency and a pristine cup profile. While the natural process presents challenges like mold and uneven airflow, Bagersh's mastery transforms these hurdles into triumphs, producing a coffee that magnificently displays the potential of Natural Yirgacheffe beans.

Crafting Coffee Perfection

After meticulous drying, the coffee cherries undergo meticulous processing. The removal of skin, mucilage, and parchment is executed with precision. What emerges are beans that have been carefully sorted, setting the stage for the Misty Valley coffee's next chapter. Designated as a Grade 1 Yirgacheffe, this classification underscores the coffee's exceptional quality.

Savoring the Ethiopia Misty Valley Experience

Aromas of Enchantment

As you embark on the journey of savoring Misty Valley coffee, an aromatic symphony unfolds. The aroma, reminiscent of blooming flowers, enchants the senses, inviting you to explore further.

Flavors of Complexity

The flavor profile of Misty Valley is a captivating exploration of the senses:

Fresh & Exotic with Floral Notes & Hints of Blueberry

Like a bountiful fruit basket, the coffee offers an array of fruity notes that dance harmoniously on the palate. These flavors, thoughtfully orchestrated, merge seamlessly, showcasing the coffee's complexity.

A Foundation of Harmony

Misty Valley's milky body lays the foundation for the orchestra of fruitiness and aromatics. This balance elevates the cup, creating a harmonious experience that lingers on the palate.

Embracing the Experience

As you conclude your encounter with Misty Valley coffee, a lingering and gratifying mouthfeel adds a final touch to the experience, leaving you with a sense of fulfillment.

The Epitome of Yirgacheffe's Excellence

In the diverse realm of Ethiopian coffee, the Misty Valley coffee from Gedio emerges as a beacon of innovation and quality. By venturing into the realm of natural processing and upholding meticulous care, Abdullah Bagersh has created a coffee that captures the essence of Yirgacheffe's uniqueness. From its perfumed aroma to its harmonious flavor profile, Misty Valley coffee stands as a testament to the boundless possibilities that lie within Ethiopia's coffee heritage. It is a distinctive gem that beckons coffee enthusiasts to embrace its journey of flavors and aromas.

Guatemalan Specialty Coffee | Discovering the Unique Flavours of Finca Santa Leonarda

As connoisseurs of coffee, we at Fratello Coffee understand that not all coffee beans are created equal. Our journey in search of exceptional coffee has led us to the heart of Santa Rosa, Guatemala, where we discovered the unique flavors of Finca Santa Leonarda. This family-owned farm, steeped in over a century of coffee-making tradition, is a testament to the superior quality of Guatemalan specialty coffee.

We're excited to announce that Finca Santa Leonarda is now our producer for our beloved Montecristo single estate offering. Previously, our Montecristo was named after the farm we sourced our beans from. However, due to Roya/Rust damage that required Montecristo to replant their estate with a different varietal, we've evolved and shifted our focus to find new relationships in order to maintain a consistent flavor profile that defines the Montecristo experience. Now, Montecristo is not just a name, but a symbol of Fratello's commitment to delivering a distinctive taste that our customers have come to love.

Finca Santa Leonarda, with its unique blend of four coffee varieties, meticulous cultivation, and sustainable practices, aligns perfectly with the flavor profile our Montecristo Single Estate offering has been known for. The high altitude, fertile volcanic soil, and favorable climate of Santa Rosa, combined with the farm's dedication to quality, result in an exceptional cup of coffee that enhances the Montecristo experience.

We're thrilled to welcome Finca Santa Leonarda into the Fratello family and look forward to sharing the unique flavors of this premium Guatemalan coffee with you. As we continue to evolve, our commitment to quality remains the same. Montecristo is not just a coffee; it's a testament to our journey in the world of specialty coffee. We hope you read more about this new and exciting relationship below.

Guatemalan Specialty Coffee

For good reason, Guatemalan coffee is often considered as some of the best in the world. Coffee beans from this region have a specific flavour profile that is challenging to replicate elsewhere due to the region's special combination of high altitude, rich soil, and favorable climate.

Notably in the Santa Rosa region, some of the greatest coffee beans in the nation are produced. And now Finca Santa Leonarda, the newest addition to Fratello Coffee's line of premium Guatemalan coffees, is being introduced.

For more than a century, Finca Santa Leonarda has been growing premium coffee in the centre of Santa Rosa. Four generations of coffee producers who have devoted their lives to refining the craft of coffee growing own and run the farm. Their goal is to not only grow the best coffee but also to better the lives of their employees and the neighbourhood.

The coffee grown on Finca Santa Leonarda is a blend of four different varieties: Caturra, Catuai, Pache, and Anacafe14. These varieties are carefully cultivated and selected for their resistance to common coffee diseases and pests, such as the borer, rust, and rooster's eye.

How does Volcanic Soil help with coffee flavour?

The volcanic soil conditions are one of the major elements that contribute to the remarkable quality of Guatemalan coffee. Many active volcanoes can be found in Guatemala, and their ash and mineral deposits have produced fertile soil that is ideal for growing coffee. The fertile volcanic soil contributes to the production of coffee beans with a varied flavour profile and a recognizable acidity.

How does high elevation help with coffee flavour?

The high altitude of the area, in addition to the volcanic soil, has a big impact on how good Guatemalan coffee is. High altitude coffee plants are subjected to intense sunshine during the day and cooler temperatures at night, which slows the maturation of the coffee beans. This gradual maturing process results incoffee beans with a higher density and more complex flavours.

The coffee grown on Finca Santa Leonarda, which is located at an elevation of 1500 metres, benefits from the ideal combination of altitude, soil, and climate. The beans' flavour and aroma are additionally improved by the thorough washing process used to prepare them at the mill.

Environmental practices at Finca Santa Leonarda.

Ingas and Cuje trees are mixed to provide shade on the farm, while cypress barriers are utilised to support the sustainable management of the local flora and fauna. Every cup of Finca Santa Leonarda coffee exhibits this level of care and dedication to sustainability.

The region's favorable environment, with its two distinct seasons of rain and dryness, further improves the quality of the coffee beans. The rainy season provides the necessary moisture for the coffee plants to thrive, while the dry season allows the coffee cherries to ripen and develop their unique flavours.

Fratello Coffee is thrilled to offer their customers the distinctive and intriguing flavour of this new Fresh Crop of Finca Santa Leonarda. This new addition is certain to please your taste buds and leave you craving more, whether you're a seasoned coffee aficionado or are just beginning to explore the world of specialty coffee.

The History of Coffee

Coffee has become one of the world's most cherished drinks. Its distinct aroma and taste have made it a staple of many cultures and a daily part of our lives. However, coffee is much more than just a beverage. Its complex and extensive history has played a crucial role in shaping the world we live in today. The History of Coffee starts from its birthplace in ancient Ethiopia to the modern third wave of coffee, the coffee industry has come a long way, and the development of specialized coffee equipment like Slayer Espresso has helped push the quality even further.

One of the most favoured drinks in the world is coffee. It has become a staple of many cultures and a part of our daily life thanks to its distinctive aroma and flavour. Coffee, however, is more than just a beverage. Its lengthy and complex history has been instrumental in creating the world that we live in today.

What was the Birth Place of Coffee

Ancient Ethiopia is thought to have been the birthplace of coffee, and this is where its history can be found. A goat herder by the name of Kaldi once observed that his goats become extremely active after consuming the berries from a certain bush. Kaldi was intrigued by this and decided to eat the berries for himself. To his surprise, he also felt an increase in energy. As soon as this finding became known, people started experimenting in different ways with the berries. The exact year when coffee was first discovered in Ethiopia is not known, as it was a long time ago and the information is largely based on legends and oral traditions. However, it is generally believed that coffee was discovered in Ethiopia sometime between the 6th and 9th centuries.

The Sufi monasteries of Yemen are where coffee was first used as a beverage in the 14th century. These monasteries would concoct a beverage using water and roasted coffee beans that they felt would keep them awake during their lengthy prayer sessions. The larger populace quickly adopted the beverage, and coffeehouses sprang up all over the area. The first recorded use of coffee as a beverage comes from the Sufi monasteries of Yemen in the 15th century, around the year 1450.

Coffee Began to Move

In the Islamic world, coffee gained popularity swiftly, and it didn't take long for it to reach Europe. When the first coffeehouse in Europe opened in Venice in 1645, the aristocracy quickly adopted coffee as a fashionable beverage. Around this time, several regions of the world started to grow coffee on a considerable scale. While the French introduced it to their colony of Martinique in the Caribbean, the Dutch started growing coffee in their colony of Java.

Coffee became a valuable product in the 18th and 19th centuries, and large plantations were built there and in other areas of the world. The world economy was significantly impacted by the growth of the coffee trade as many nations became heavily dependent on coffee as an export. The development of colonial empires was greatly aided by the coffee trade, as several European powers used their control of coffee-producing areas to sway other nations.

What is the First Wave of Coffee?

The first wave of coffee Is defined by the widespread use of pre-ground, canned coffee, which was mass-produced and marketed as a practical and reasonably priced beverage for the general public. This wave of coffee started in the early 1900s. Coffee was mostly regarded as a commodity during this time, with little consideration given to its origins or quality. The goal was to create a reliable, affordable product that was simple to produce at home.

What is the Second Wave of Coffee?

The second wave of coffee Is defined by the expansion of specialty coffee shops and the rise in appeal of espresso-based beverages, and it appeared in the 1960s and 1970s. During this time, there was a renewed emphasis on the quality and origins of coffee, with the idea that it might be savoured as a gourmet beverage because of its distinctive flavours and qualities. Aiming to ensure that coffee farmers received a fair price for their goods, this wave of coffee also introduced the ideas of fair trade and direct commerce. Our family started in the coffee industry in 1974, and we began roasting coffee in 1985. We have seen a lot of changes in the industry. One can not talk about possibly the most important movement in the second wave of coffee, is how Starbucks impacted and educated the mass market of what specialty coffee is and can be. Starbucks began to talk about interesting regions and espresso based beverages making it common around North America.

What is the Third Wave of Coffee?

The third wave of coffee began in the late 1990s and early 2000s, was distinguished by a stronger emphasis on coffee quality, a preference for single-origin, traceable coffees, and a more sophisticated method of roasting and brewing coffee. Specialty coffee shops proliferated during this time, and baristas improved their skills and coffee knowledge. Alternative brewing techniques, like pour-over and immersion brewing, which attempted to highlight the distinctive flavours and smells of various coffee kinds, also became more popular during the third wave of coffee. The coffee industry's increased attention on ethical sourcing methods and environmental sustainability has also been linked to this wave of coffee.

The modern coffee industry is a highly complex and sophisticated one, with a wide range of different varieties and methods of production. Coffee beans are grown in countries all over the world, with each region producing beans with a unique flavor and aroma. The most popular types of coffee are Arabica and Robusta, with Arabica being considered the more premium of the two. Coffee is typically harvested by hand, with workers carefully selecting only the ripest berries. The berries are then processed to remove the outer layers, after which the beans are washed and dried. The dried beans are then roasted, with the roasting process playing a significant role in determining the flavor and aroma of the coffee.

Introducing Slayer Espresso Machines

Slayer Espresso was designed by us and our team at Fratello Coffee, true coffee professionals for coffee professionals. We wanted to “Make Coffee Better”….to taste better, with better equipment. Since 1991, the Prefontaine family was in the espresso machine importing business, focusing at that time with Nuova Simonelli. Over the years, we had decades of combined experience: Coffee roasting/sourcing, importing & servicing specialized restaurant equipment as well as real world café experience. We, along with other third wave roasters, knew to compete with large chains and the “Starbucks” of the world, cafés had to focus on quality. Quality equipment, coffee, esthetics and staff training.

Countless individuals love coffee today, and new techniques for making and consuming it are always being developed. Every taste and desire can be satisfied by a coffee beverage, which ranges from espresso and cappuccino to cold brew and nitro coffee. One thing we know for sure is, we can’t wait to see what the forth wave of coffee will officially be, and how this might impact our daily lives of enjoying this wonderful beverage.

French Press | How to Brew Instructions

The French press was invented in the early 1900s by Italian designer Attilio Calimani. However, it was not until the 1950s that the French press became popular in France and the rest of Europe. The design was later improved by Danish designer Erik Nielsen in the 1970s with the addition of a double screen filter system, which helped to produce a cleaner cup of coffee.

Since then, the French press has established itself as a standard in homes and coffee shops all over the world thanks to its easy-to-follow brewing method that yields a rich, flavorful cup of coffee. Overall, the French press is a time-honored coffee machine that is still a favourite among coffee drinkers today. The flavour profile and detailed instructions are described in more detail below.

What is the flavour Profile of a French Press?

French press coffee is renowned for its powerful scent and rich, full-bodied flavour. The direct contact of the coffee grinds with the water, which allows for better extraction of the coffee's natural oils and flavours, gives it a strong, distinctive taste.

The French press often yields a coffee that is bolder, with a thicker texture and a more robust flavour profile, compared to other brewing techniques, like a drip coffee machine or a pour over. It is the ideal choice for those who prefer a powerful, robust coffee with a smooth body and little bitterness.

Overall, the smooth, velvety texture and the nuanced, rich flavour profile of French press coffee make it a favourite among coffee connoisseurs.

How do you make a French Press?

Here are the instructions for using a French press coffee maker:

Fill the French press with hot water and let it sit for a minute to warm up. Then, empty the water.
Measure out the coffee beans and grind them to a coarse consistency. You’ll need about 1-2 tablespoons of coffee for every 4 ounces of water. Your coffee should be ground slightly coarser than a filter grind. Each granule should be distinctly visible to the naked eye. Refer to the picture for added clarity on grind size.

8oz French – 15-20g or 3-4tbls coffee – 300mL water to fill line (1 cup)
40oz French – 30-45g or 6-9tbls coffee – 750mL water to 1st fill line (3 cups)
40oz French – 40-60g or 8-12tbls coffee – 1000mL water to 2nd fill line (4 cups)

Place the coffee grounds in the French press.
Pour hot water over the coffee grounds, filling the press to just below the rim. Let the coffee steep for 4 minutes. It is recommended to use water that is just off the boil, around 200°F, to ensure optimal extraction of the coffee flavor.
Slowly press down on the plunger to separate the coffee grounds from the liquid.
Pour the coffee into your cup and enjoy!

Why would a cafe want to offer French Press instead of filter brewed coffee?

A cafe may choose to offer French press coffee instead of filter brewed coffee for several reasons:

Flavour profile: Compared to other brewing techniques, French press coffee has a distinctive, rich, and full-bodied flavour. By providing a French press option, a café may highlight the distinctive qualities of its coffee beans and attract clients who like a stronger, more potent cup of joe.
Greater control over brewing conditions: The French press gives the barista more power over the brewing procedure, including the water temperature, steeping time, and coffee-to-water ratio, which can lead to a more reliable and superior cup of coffee.
Aesthetic appeal: The French press has a timeless, classic style that can give a cafe's drink menu a touch of refinement. The cafe may convey to clients that it values coffee and is dedicated to delivering a high-quality coffee experience by giving a French press option.
Greater adaptability: The French press is a versatile option for a cafe's drink menu because it can be used to brew a number of coffee varieties, from light and delicate to bold and robust.

Overall, providing a French press option can help a cafe stand out from competing businesses and draw in patrons searching for a distinctive and high-quality coffee experience.

Coffee Storage: 5 Ways to Keep your Beans Fresh

Need to overhaul your coffee storage etiquette?

There's information out there about how to store your coffee, but not all of it is well advised. Poor coffee storage can lead to flat, uninspiring, and downright stale coffee. You may be committing some coffee storage faux-pas lately, and you don’t even realize it!

When you buy great coffee, you have a duty to keep it fresh and use it up in a timely manner to honour its innate qualities. Don’t forget that coffee is a food item, too. Just like bread, coffee goes stale. Just as you wouldn’t eat stale bread, you shouldn’t drink stale coffee. Fratello coffee bags are dosed at 340 grams for a reason–to encourage you to buy only what you need.

How long do coffee beans last?

Ideally, you will use up all your coffee within 3-4 weeks of the roast date. Don’t buy coffee in huge quantities if you’re a household of 1 and you only drink 1 cup a day. Buy enough coffee to last you 1 week, 2 weeks maximum. If you’re a family of 5 and you all drink 2-3 cups a day, it might make sense to buy it in quantities of 2 lbs, but otherwise, you should never need more than 340 grams at a time. Try to get familiar with your needs, and go from there.

Understanding the things that affect coffee freshness can help you keep your coffee tasting great. Below are the 3 main enemies of coffee.

Keep Coffee Away from:

Light.

Have you ever noticed how coffee bags are always opaque? This is by design. Light, particularly UV exposure, causes photodegradation in coffee. This causes the breakdown of chemical compounds, leading to less aromatic coffee. Keep your beans in the bag they came in or place them in an opaque container for optimal coffee storage.
Air.

When coffee is exposed to air, it oxidizes, and oxygen is what causes all foods to go bad. Never leave a bag of beans open where the air can get to it. Always close your coffee bag, and try to get as much air out of the bag as possible before closing. In addition, never grind a whole bag of coffee beans upon purchase. Only grind what you need, immediately before brewing.
Moisture.

Moisture can not only introduce new, unsavoury flavours to your coffee, but it can also cause the beans to mould and the oils to go rancid quicker. While it may seem like a good idea to refrigerate or freeze your coffee, this is where moisture can be introduced. We don’t recommend freezing or refrigerating as a means of coffee storage. In addition, a humid kitchen will cause your beans to go south, so make sure your coffee is stored in a cool, dry place.

We’ll debunk some coffee storage myths and show you some new ways to keep your coffee fresh. Let’s make stale coffee a thing of the past!

Top 5 coffee storage tips:

Don’t grind all your coffee at once.

When you’re purchasing coffee at a coffee shop or online, there is usually the option to have all your beans ground at once. While you may not have the means to grind it at home, don’t rely on this forever. Get yourself a quality burr grinder for home, and grind whatever you need, right before you need it. Grinding all your coffee at once brings in the enemy of air. More surface area means more air attacking your coffee, and it will begin to stale immediately.
Don’t freeze your coffee.

We don’t recommend freezing your coffee, and we especially don’t recommend refrigerating it. Freezing your coffee not only alters the chemical compounds (ie. flavours) in your coffee and dries up the oils, but it introduces moisture, one of the key enemies of coffee. What happens when you freeze your coffee is that condensation accumulates around the jar. As soon as you take it out of the fridge and open the container or jar, the condensation rushes in, introducing moisture. While freezing your coffee is a common piece of advice, we don’t recommend it as a means of coffee storage.
Keep your coffee out of direct light.

Coffee bags are opaque for a reason–to keep light out, a major coffee enemy. The best container to store your beans in? The bag they came in! While it may be tempting to store your beans in a glass mason jar on the counter, this will quickly lead to flavour degradation. The same goes for storing beans in the hopper of your grinder. It may look nice as a way to display them, but it isn’t proper coffee storage. Avoid leaving beans in your hopper, and if you must, leave a small amount. If you’re going to buy a container for your coffee beans, make sure the container is opaque (black is best) and has an air-tight seal.
Keep coffee away from heat sources.

Avoid leaving your beans near heat sources, such as on top of the fridge or next to the stove. This is an improper means of coffee storage, and it will quickly degrade your beans. This goes for brewed coffee as well. While it may seem nice to have a hot pot of coffee all morning, this is going to singe all those delicate flavour notes in your coffee.
Learn to accept when your coffee is stale.

Once your coffee has gone stale, learn to accept it. There’s nothing you can do to bring back stale coffee. Don’t try to add fancy flavour syrups to it to bring it back to life. It’s time to move on, and vow to change up your future coffee storage habits. The only thing you can do with stale coffee beans is grind them up and use them for compost.

A Fresh Start

While you may have been committing some coffee storage no-no’s, it’s never too late to change your ways. Fratello Coffee is sourced meticulously, and roasted carefully. We want you to get the best out of our coffee, and taste the difference. Want to learn more about how to perfect your home brew? Check out these useful tips about buying and using coffee!

Colombia | Cup of Excellence

I have just returned from Pereira Colombia after judging the 2009 Colombia Cup of Excellence competition. Although tired, I'm thrilled about this experience. It is so exciting going through the cupping process and seeing the award ceremony's on the final day.

COE #1 lot winner

The Cup of Excellence competition is the most thorough and competitive screening process a coffee farm will put their coffee through. The goal of COE is to bring out the best coffee a current region has to offer in the current crop year. After the competition is over, the COE award is given to the top farmers who represent the best coffees that this region has to offer. These coffees are then put in front of the world on an on-line auction which rewards these farmers for their focused attention to improving quality coffee, and puts a spot light on this region show-casing their excellence.

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Stage one Involves the submission from the farmers current crop of coffee. Of the 512,000 families growing coffee in Colombia, only 374 submissions were sent in this year, which was relatively low do to the fact that Colombia's crop forecast is 30-40% lower than the year before.

All of these coffees are cupped and analyzed in Colombia by local cuppers. All coffee scoring an 84 or higher (out of 100) move on to the second National Cupping jury. The National Cupping Jury is chosen from the pool of local cuppers. They are chosen for their cupping skills in the first stage.

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