Blog

  • Keremara AA Receives 95 Points!

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    We received a 95 point score for our Keremara AA in April of 2015 from Coffee Review!

    Blind Assessment:

    Softly pungent, lushly exhilarating. Narcissus-like flowers, dark chocolate, sweet lime, myrrh in aroma and cup. Quietly though complexly bright acidity; buoyant, syrupy mouthfeel. Flavor carries deep into a sweet finish.

    Notes:

    Keremara Jungle Estate is a family-run farming collective established in 1974 and currently managed by John Kimondo. AA is the highest grade of Kenya coffee based on bean size and freedom from physical defects. This coffee was produced entirely from trees of the much-admired SL28 variety of Arabica. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast. Visit www.barringtoncoffee.com or call 800-528-0998 for more information.

    Who Should Drink It: A striking but very accessible coffee. The combination of flowers, chocolate, sweet citrus and a pungent, incense-like note is unusual, and supported by a structure both balanced and seductive.

    See the full review on Coffee Review.

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  • Tchembe Receives 94 Points!

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    We received a 94 point score for our Ethiopian Tchembe in April of 2015 from Coffee Review!

    Blind Assessment:

    Juicy, velvety, complete. Crisp roasted cacao nib, ripe citrus and strawberry, honeysuckle, sandalwood in aroma and cup. Gently vibrant, perfectly balanced acidity; plush mouthfeel. Sweet, flavor-saturated finish.

    Notes:

    This is a very refined version of a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This coffee was selected and prepared under the supervision of Ninety Plus, a distinguished boutique producer and importer of innovative small-lot coffees from Ethiopia and Panama. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast.

    Who Should Drink It: The sweetly bright, buttery juiciness of certain tropical fruits, balanced by refined cacao and aromatic wood notes. Distinctive and superb.

    See the full review on Coffee Review.

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  • Free St. Patrick’s Day Tasting!

    Aren’t you LUCKY to join us for our first ever coffee and Irish soda bread tasting featuring Tart Baking Co. based out of Northampton, MA.

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  • Boston’s 10 Hottest Coffee Shops

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    Maybe it’s the big student population that needs all that late-night caffeine, but Boston has a pretty solid set of java joints. Each of these opened within the last year, adding a little extra buzz to the local coffee lover’s world.  Read more

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  • 20 Essential Boston Coffee Shops

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    What makes a perfect coffee shop is a subjective question; truthfully, the most “essential” coffee shop is the one that’s most convenient. Read more

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  • Free Coffee and Chocolate Tasting!

    Valentine’s Tasting Party. Friday from 1p-3p at 346 Congress St. Fort Point, Boston. Come try some amazing chocolate from Taza with our new Guatamalan San Rafael.

     

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  • Barrington Coffee Opens New Shop in the Back Bay

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    For nearly two decades, Barrington Coffee Roasting Co. was largely confined to the Berkshires. Now their Boston invasion is continuing. Read more

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  • Semeon Abay Receives 95 Points!

    CR_2014_95_300dpiOur Semeon Abay received a 95 point score for this coffee in December of 2014 from Coffee Review!

    Blind Assessment:

    Intense, sweet, juicy, intricate. Strawberry, blueberry, complex flowers (citrus blossom, lavender), pear cider, roasted almond in aroma and cup. Bright, vivacious acidity; light, buoyant, almost effervescent mouthfeel. Flavor saturates a gently drying finish.

    Notes:

    This is a very refined version of a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This coffee was carefully mixed from a variety of small lots by the Ninety Plus Field Director in Ethiopia, Semeon Abay. Ninety Plus is a distinguished boutique producer and importer of innovative small-lot coffees from Ethiopia and Panama.Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast. Visit www.barringtoncoffee.com or call 800-528-0998 for more information.

    Who Should Drink It: A particularly intense, sweetly juicy, vividly complex version of the Ethiopian natural profile for those with substantial coffee budgets.

    See the full review on Coffee Review.

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  • Free Nekisse Hario V60 Tasting!

    The 2014 Nekisse just received a 94 point score from Coffee Review (December 2014) and we want to share it with you! Come and taste with us as we prepare it through the Hario V60 drip brewer. The V60 is great at accentuating lively, floral and fruity qualities while producing an extraordinarily clean cup. It is a perfect brewing method for the Nekisse and we can show you how to duplicate it at home.

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  • Perci Red Receives 95 Points!

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    Our Perci Red received a 95 point score from Coffee Review in December 2014!

    Blind Assessment:

    Impressive balance and completeness, astounding complexity. Sweet, orchid-like flowers, pineapple, strawberry, sweet, orchid-like flowers, crisp roasted cacao nib in aroma and cup. Plump, juicy acidity; nectar-like mouthfeel. Flavor generalizes around the fruit and floral notes but rings on in a long, deep finish.

    Notes:

    Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its elegantly elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is a dry-processed or “natural” version of the Gesha, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. This particular Gesha is produced on the Ninety Plus Gesha Estates. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast. Visit www.barringtoncoffee.com or call 800-528-0998 for more information.

    Who Should Drink It: A very light-roasted presentation encourages contemplation of a dried-in-the-fruit green coffee as absolutely pure as it is vibrant and intricate.

    See the full review on Coffee Review.

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  • Nekisse Receives 94 Points!

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    Our Nekisse Natural Process Ethiopia received a 94 point score from Coffee Review in December 2014!

    Blind Assessment:

    Sweetly pungent; dense, layered complexity. Caramel, roasted cacao-nib, blueberry, narcissus, a hint of passion fruit in aroma and cup. Rich, rounded acidity; lightly smooth, silky mouthfeel. Blueberry and cacao nib in particular saturate a gently drying finish.

    Notes:

    Nekisse is a proprietary type of Ethiopia coffee developed by Ninety Plus, a distinguished boutique exporter and importer of innovative small-lot coffees from Ethiopia and Panama. Grown near Neji in the Sidama/Sidamo growing region, this Ethiopian coffee is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast. Visit www.barringtoncoffee.com or call 800-528-0998 for more information.

    Who Should Drink It: An engagingly lush yet cleanly crisp, intricately layered version of the great Ethiopia natural or dried-in-the-fruit cup.

    See the full review on Coffee Review.

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  • Lycello Receives 93 Points!

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    Our Lycello Panama Gesha received a 93 point score from Coffee Review in December 2014!

    Blind Assessment:

    Delicate, sweetly tart. Pear, dark chocolate, honeysuckle, tangerine, fresh-cut cedar in aroma and cup. Balanced, richly expressed acidity; full mouthfeel. The fruit and cedar notes carry into a gently flavor-saturated finish.

    Notes:

    Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its generally elongated beans and distinctive floral and chocolate cup, the Geisha variety continues to distinguish itself as one of the world’s most unique coffees. This particular Gesha, a wet-processed or “washed” version, was produced on the Ninety Plus Gesha Estates. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast. Visit www.barringtoncoffee.com or call 800-528-0998 for more information.

    Who Should Drink It: Light roasting develops the delicate, refreshing, very gently tart character of this coffee. The distinct pear-like notes, crisp yet juicy, are particularly attractive and unusual.

    See the full review on Coffee Review.

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  • Mixing coffee and wine? Barrington Coffee says yes

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    Talk to many coffee connoisseurs, and the comparison inevitably comes up: It’s a lot like wine. Coffee has tasting notes, just like wine. Wine types have tastings, coffee types have cuppings. Both groups smell aromas, swirl the liquid in a cup, and let it sit on your palate. Barrington Coffee Roasting Co. is starting to capitalize on some of this. Last week, they held an event where they offered side-by-side tastings of four wines and four coffees. This Friday, they’re having one where customers can come in and enjoy some coffee that tastes like wine. Read more

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  • Coffee and beer aficionados join forces

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    If you didn’t peer into their mugs, it might be hard to distinguish between a group of coffee gurus and beer aficionados slurping their beverages with furrowed brows as they waxed on about notes of citrus and smokiness. But over the last several years, these rival cults have turned their obsessive concern for fine beverages into an unlikely brew: coffee beer. Read more

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  • Free Brazil Natural Tasting!

    The Alves Family has been cultivating the Yellow Catuai varietal in the most mountainous region of Brazil, Minas Gerais, for over forty years.

    We will be tasting two different processing lots from their harvest this year side by side in the press pot. Both are super tasty and quite different from one another.

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  • BCRC Moderates at MANE 2014

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    BCRC cofounder Barth Anderson will be moderating a panel discussion on Collaboration in Specialty Coffee at the MANE Coffee Conference Saturday November 8, 2014 in Providence, RI.

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  • BCRC/Harpoon Porter on tap Now!

    The Coffee Porter that we made with Harpoon is on tap in their Beer Hall in Boston! Stop in for a pint soon because it won’t last long!

    HARPOON BREWERY
    306 Northern Avenue
    Boston, MA 02210
    617-456-2322

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    Berkshire Food Journal is back!

    Here are two slideshows on Barrington Coffee by Caroline Alexander of Berkshire Food Journal. The first talks about BCRC and what we are about and the second is an overview of the roasting process.

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  • Free Tasting – Winey Coffee Spotlight

    We like wine…almost as much as coffee. Sometimes we think of certain profiles as similar to particular wines. Coffees with forward tannins and well staged structure prove to be particularly tasty examples.Winey Cofffee Spotlight Oct 2014 copy

     

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  • Making Coffee Porter with Harpoon!

    We are in the process of making a delicious coffee porter with Harpoon Brewery in Boston. There will be approximately 30 barrels produced which will be served at the Harpoon Beer Hall in Boston. Watch our blog and Facebook Page for the exact date that it goes on tap.
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