On espresso: Guatemala El Diamante by Steve Willingham

A few weeks ago, we featured an espresso from Tweed called Guatemala El Diamante. This week, we are excited to have that same coffee from Patricia Perez, but roasted by Heart this time.

Here's a little about this coffee from the roaster:

Finca El Diamante is located in a remote valley close to the tiny town Agua Dulce, in the Huehuetenango region of Guatemala. Heart first visited El Diamante on a buying trip back in 2013. Heart returned in early 2016 and was able to secure some of the tastiest lots of this coffee.

After El Diamante is harvested the pulp is removed and the beans are fermented for almost 40 hours. After fermentation the coffee is washed and then soaked again for another 12 hours. Despite the long fermentation times we found this coffee to be delightfully clean with notes of mellow golden raspberry and rainier cherry.

El Diamante uses both raised beds as well as patios to dry their coffee. The lots of coffee Heart purchased are all dried on raised beds, milled, then sorted by bean size. This contributes to how beautifully clean this coffee is.

When you taste El Diamante you realize the specialness of this coffee. The care and attention to detail Patricia (Patty to her friends) has put into their product becomes immediately apparent. We are deeply honored to be able to work with Patty and to showcase her coffee. 
Patricia Perez, photo courtesy of Heart Roasters

Patricia Perez, photo courtesy of Heart Roasters

We're tasting bits of chocolate and honey, and a nice cherry-like acidity in this coffee from Heart, which is really different from the Tweed version. Come try it out while it's on bar!

On espresso: Guatemala Diamante from Tweed by Steve Willingham

We have another new Guatemala Huehuetenango on espresso today!

Yesterday, we were featuring a Guatemalan coffee from Heart, and today's isn't grown too far from it. This one comes from the town of Agua Dulce from a farmer named Patricia Perez. She's an accomplished farmer with a good amount of name recognition in coffee circles. Her farm is small, like only five hectares small, but the coffee she produces is top notch, and small amounts of coffee aren't a barrier to selling coffee to micro roasters like Tweed.

This espresso is super chocolaty with a really nice orange acidity. In fact, it kind of tastes like it was made to be featured in a Blood Orange Latte. Come try it out.


Kenya Kamwangi and Coffee Varieties by Michael Power

This week at Clarity Coffee we will be featuring multiple coffees roasted out of two different locations! 

First, from Heart Coffee in Portland Oregon we have the Guatemalan, El Guatalon and the Ethiopian, Nano Challa. Both of these excellent coffees are fully washed in their processing. 

Secondly, from Tweed Coffee in Dallas Texas the El Durrembe from El Salvador and the Kamwangi AA from Kenya. 

We will put the spotlight on the Kamwangi for a second and talk about this interesting coffee. Let's back up just a bit and do a quick overview of how coffee is grown, starting with a a thirty thousand foot view.

Coffee beans are grown in cherries produced by coffee trees. Like all fruit, there are different varieties and even species of plants used to grow fruit and coffee is no exception. Coffee species can generally be broken down into Arabica and Robusta. Robusta is an entirely different plant species that is not commonly used in specialty coffee. When talking about specialty coffee, we almost exclusively assume all coffees will be grown from the plant species Arabica. Diving further into Arabica, there are a vast number of different varieties of cherries (bluntly categorized into natural mutations or man made.) A majority of these varieties are regionally specific for certain agricultural needs and where they might thrive (altitude, plant disease, access to water, etc.) In Kenya, respectively, the varieties SL-28 and SL-34 are most common, both of which make up the Kamwangi. What is uncommon (but is quickly becoming more common) is the third variety that makes up this coffee, Ruiru 11. This is what the focus will be on, so If I have peaked your curiosity, stay with me while I get even nerdier.

Ruiru is the scientific culmination of SL-28, other Arabica varieties, and a Robusta variety. What Robusta lacks is what we call "cup quality". Basically it just does not taste that good. However, Robusta is a much easier coffee plant to grow. Bringing this all back together and why this is a good thing for Kenya, SL-28, prized for it's incredible "cup quality", is met with a coffee species that is highly defect and disease resistant! Over the last few years, Kenyan coffee has seen harsh agricultural seasons because of their susceptibility to plant disease and leaf rust. These improved agricultural practices allow Kenya not only to grow a more disease resistant coffee but a lot more of it.

For more information on this coffee (or any coffee) stop by the shop, sit at the bar, and ask any one of our baristas questions! While we love making coffee, we also love talking coffee! As always, these coffees will all be available on the retail shelf! 

Tweed Coffee Roasters by Steve Willingham

Today, we have a new roaster on the bar. Here's a little note from them to you.

Tweed Coffee has been roasting in Dallas since 2013. We are an evolution of Houndstooth Coffee- a quality focused cafe with locations in Austin & Dallas that was one of the very first to offer coffees from multiple roasters.

Tweed is a simple weave that takes quite a lot effort to produce. Starting with the right materials & woven with care, it can be both resilient & elegant, durable in the most extreme conditions & fashionable in the most formal. 

We focus on sourcing & roasting coffees in the same spirit. Starting with the right raw materials & roasting with care, our coffees go out into the world to be the cup you start your day with, or the platform for a conversation. The fuel to get you through your day, or the highlight of it. Durable in the most extreme conditions & fashionable in the most formal. We hope to provide something for you to weave the moments of your day around, something simple, comfortable, enjoyable.

Cheers y'all

Tweed's Ethiopia Sidama Guji will be on espresso for the rest of the week.  Don't miss out!