In 2012 our family explored the coffee, life and culture in and around Lake Atitlán, Guatemala. Pictured is the coffee beneficio at San Pedro La Laguna with green coffee being prepared in three different ways simultaneously; washed, pulped natural and natural process. In the streets of Santiago it is not uncommon to see green coffee […]
Ceres was the Roman goddess of agricultural cultivation and preparation. Our Ceres Project™ is devoted to breaking new ground in the realm of blending super premium coffees to create a signature experience. The coffees we employ are born of daring coffee farming projects and obsessive coffee preparation. With these ingredients we shape new tastes. 2013 is […]
Concise acidity, with lively flavors of blood orange bitters and grapefruit, as well as savory flavors of coriander and brownie crust.
Thursday, June 7 346 Congress Street, Boston, MA 1 – 3pm Come and taste the newly arrived ASO-RIO micro lot from Costa Rica with Barrington Coffee GM Christina Stanton and Cupping Director Colleen Nixon. We will be offering a side by side tasting of this beautiful coffee, drip brewed hot and a la Minute iced. […]
Matthew Swoveland from Formaggio Kitchen wrote a great blog post about his visit with us.
Sweet, delicate, creamy and buttery with hazelnut and milk chocolate flavors. This coffee shines in the press and as espresso.
Thursday, May 3 346 Congress Street, Boston, MA 1 -3 pm Join us for a taste of one of the oldest and most romantic coffee preparation methods of all time. Barth will discuss its history, show how to make it, and suggest which coffees perform best this way and why. We will serve up this […]
Blind Assessment: Rich, complex, savory sweet. Caramel, lemon, molasses, hints of apricot and rose-like flowers in aroma and cup. Crisply tart acidity; silky mouthfeel. Flavor carries into a rich though drying finish. Notes: Despite grower discontent and loss of prime growing terrain to urban development, Kenya continues to produce some of the world’s most elegant and distinctive […]
Come join us for an Open Tasting of our new Cup of Excellence Award Winning Rwanda Kirorero Hosted by Roastmaster Heck Friday, April 13 from 1 – 3pm at our Boston shop (346 Congress Street).
Jammy aroma of raspberry and plum, commanding character brimming with tart, juicy flavors of plum wine, raisin and orange pekoe, caramelized Boston brown bread and pignolia nut. Ghee like body.
Recycled 5lb coffee bags. They work as well as a one gallon pot around the yard or greenhouse. Available for free at the Roastery.
Blind Assessment: Very sweet-toned but crisp, with blackberry, cedar, walnut, and a rounding, backgrounded milk chocolate in aroma and cup. Quietly balanced acidity; syrupy mouthfeel. A hint of ripe lemon complicates a smooth, clean finish. Notes: Impeccably prepared coffee from the Herrera farm on the eastern slopes of the Western Cordillera, Colombia. This coffee is Rainforest Alliance […]
Blind Assessment: Sweet-toned, deep, richly balanced. Ripe orange and distinct almond notes with a backgrounded sweet cocoa in aroma and cup. Delicately bright, fruit-toned acidity; lightish but very silky mouthfeel. Flavor-saturated short finish; dries out a bit in the long. Notes: La Joya is a small, steep, high-altitude farm located on the slopes of Acatenango Volcano, facing […]
Lavender aroma, electric acidity, creamy, bold and balanced, with flavors of peach and masala. Wonderfully winey on the cool down.
Distinct aroma of strawberry, with graham, cardamon, and tart lime flavors transitioning into rich, ripe fruit. Elegant, complex and beautiful.
Perla Negra Chemex/Press Pot Tasting Join Roastmaster Paul Dodds for a cross platform tasting of this strawberry-lemon bomb from the mountains of Northern Costa Rica. 346 Congress Street, Boston, Thursday, March 1 from 1-2pm.
2012 Farm Visit to Finca Veinte, Puerto Rico Come and talk with Barth about his recent trip to an organic coffee and fruit farm that we have been working with in the fertile mountains of Western Puerto Rico. We will also be offering a taste of the bountiful tropical citrus that grows alongside the maturing […]
Journalist Kathleen Pierce posted this piece on her blog Bistro Broad after attending our traditional Ethiopian Coffee Ceremony at our Fort Point Boston location on February third 2012. A ceremonial cup In coffee we trust, has been my mantra since I learned to talk. You don’t have to hail from Portlandia to consider the almighty […]
