Press

Press2016-10-25T13:04:44-04:00

Base Knowledge

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BCRC was featured in the Origin issue of Fresh Cup Magazine, August 2013.

Sheeva Receives 93 Points!

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Blind Assessment: Sweetly tart, lyric, complex. Roasted cacao nib, honey, guava, green apple, brisk lavender in aroma and cup. Lively, juicy acidity; lightly syrupy mouthfeel. Flavor carries with authority into a bright, honey-toned finish.

Notes: This coffee, which combines fine wet-processed Ethiopias from two of Ethiopia’s most distinguished growing regions, is the first in Barrington’s Ceres Project aimed at blending super premium coffees to create signature profiles. 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: Those likely to enjoy a fine and original variation on the great Ethiopian cup: brightly juicy, deeply complex.

Read the full review…

Edible Berkshires

BCRC was featured in the Winter 2012/2013 issue of Edible Berkshires.

Tchembe Receives 94 Points!

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Blind Assessment: Evaluated as espresso. Complex flowers and citrus, high-toned but smooth. Flowers, butter, grapefruity citrus, roasted cocoa nib in aroma and small cup. Smooth, lightly syrupy mouthfeel; rich, long, chocolate-saturated finish. Superb in two parts milk, sweetly and richly chocolate-toned with a gently tart fruit that resonates with particular distinction in a long finish.

Notes: This 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. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral- and fruit-toned coffees from traditional varieties of Arabica long grown in the region. 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: Those who enjoy smoothly bright, citrus- and floral-toned straight shots and short milk drinks.

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Panama Gesha Perci Red Receives 97 Points!

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Blind Assessment: This extraordinary coffee almost defies description with its aromatic complexity while retaining a classic clarity of structure. The fruit notes suggest in particular tartly sweet tropical fruit like guava, passion fruit or fresh lychee. The floral notes are almost as complex, provoking associations ranging from bitter lavender to lush honeysuckle. Additional complications include a lightly fermented brandy note and crisp roasted cocoa nib. The acidity is rich and juicy, the mouthfeel syrupy yet buoyantly lively. The finish is long and deeply flavor-saturated.

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. Visitwww.barringtoncoffee.com or call 800-528-0998 for more information.

Who Should Drink It: Anyone who can afford it. An amazing coffee.

Read the full review…

New! Sumatra Iskandar

Blind Assessment: Roundly rich aroma dominated by intense, heady tones of fruit and aromatic wood. Silky mouthfeel, medium body and a bright-toned, though in no way sharp, acidity. In the cup a juicy impression and notes of cedar, grapefruit and sweet pipe tobacco, all persisting deeply into the long finish.

Notes: Based on the cup, this coffee appears to be a wet-hulled Sumatra. From the classic Lintongnihuta growing district in the Lake Toba region. 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 impressive light-roasted treatment of the classic Sumatra profile.

Read the full review…

Panama Gesha Lycello Receives 95 Points!

Blind Assessment: Crisply sweet, quietly but profoundly complex. Honey, lavender-like flowers, roasted cocoa nib, ripe orange and guava in aroma and cup. Sweet, lively acidity; light but silky mouthfeel. Long, resonant, deeply 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 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: Giddily sweet and complex expression of the Gesha cup. If you can afford it, try it.

Read the full review…

Seydi Argueta Receives 91 Points!

Blind Assessment: Gently pungent, harmoniously complex. Sweet flowers, rich, cocoa-like chocolate, walnut and an orangy fruit in aroma and cup. Crisp acidity. Delicate, very silky mouthfeel. Flavor persists into a rather drying finish.

Notes: This coffee represents a micro-lot project, Lot 36, from an eight-acre parcel within the eighty-three acre Finca Las Esmeraldas farm. 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: Lovers of crisply complex, dry white table wines.

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Fresh Cup Magazine

Our Boston shop was featured in the July 2012 issue of Fresh Cup Magazine.

Ruiru Mills Estate Receives 92 Points!

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 coffees. AA is the highest grade of Kenya coffee based mainly on bean size. 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.comor call 800-528-0998 for more information.

Who Should Drink It: Unusual Kenya profile, deep and savory sweet with layered complexity. Suggests pairing with desserts.

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La Esperanza Receives 94 Points!

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 certified, meaning it was produced following sustainable ecological and socio-economic criteria developed by the Sustainable Agricultural Network, a coalition of independent, environment-focused non-governmental organizations. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast. Visitwww.barringtoncoffee.com or call 800-528-0998 for more information.

Who Should Drink It: Big, complete and balanced, a classic Colombia.

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La Joya Receives 91 Points!

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 Antigua. Barrington Coffee is an artisan roaster dedicated to elite coffees, fresh delivery and roasting that foregrounds the coffee and not the roast. Visitwww.barringtoncoffee.com or call 800-528-0998 for more information.

Who Should Drink It: A fine, balanced, gently crisp cup of the style associated with the best Guatemalas.

Read the full review…

A Ceremonial Cup

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 bean a Godsend. It goes without saying that brewing coffee should be a religious experience, not a mindless, one-button Keurig hit. So when the invitation to attend a traditional Ethiopian coffee ceremony at Barrington Coffee arrived, I considered it an honor and cleared the decks.

Inside the months-old cafe in Boston’s rapidly gentrified Fort Point Channel neighborhood, this squeaky clean space was getting an exorcism, blessing and purification in the name of Java. I took a seat on a burlap sack in the middle of the cafe with company founder Barth Anderson sitting Indian-style to my right. Three eager employees, two baristas and a roaster  joined us at the makeshift altar to arabica.

The grand priestess was Tigist, a beautiful Ethiopian woman clad in pink, bangles and presiding overbuna a typical coffee ceremony from the birthplace of coffee. Over the course of two hours she roasted green coffee beans until they turned deep brown and smelled like popcorn. She then brewed three varieties laced with sugar. Forget the Spanish siesta, Ethiopians take time each day to gather round the coffee urn. To this advanced African culture, coffee is a sacrament and the end-result is not slugged down in a paper cup on the way to work.

The first brew, percolating in an ebony kettle, was called arbol. As velvety as Mayan drinking chocolate, it imparted a deep, coffee flavor from the jungle. Between rounds, the coffee queen burned Frankinsence and resin in a chalice to heighten the moment and clear the air. You won’t see that at your corner Starbuck.

Tona, the second serving, was akin to an Americano, yet more nutty and nourishing. Tigist passed tiny, ornate cups around and we shared sips making the ceremony feel less like stagecraft and every inch an authentic experience. To Ethiopians, making coffee is as important as drinking it. By participating in this mindful experience I began to feel closer to the beloved beverage we consume daily, yet know so little about.

Although the cafe was buzzing with iPad-toters ready to start the weekend, the energy did not damper the ceremonial spirit. By the time the third and final batch (baraka) was passed, we were a little chatty and I for one was secretly glad it had become a watered down, deli-style affair.

I salute this Berkshire beanery for trying something new and just a little risky in staid Beantown. When you’re ready for a real cup, stop in for a single-origin brew like Ethiopian Tuktant. The message is clear drink less, drink better coffee. With Barrington Coffee opening its first Boston cafe, that just got easier.

92 Points – Ethiopia Tuktant 2011

Blind Assessment: Floral, strawberry-like sweetness in the aroma with a hint of dry, walnut-toned cocoa. Turns pleasingly bittersweet in the cup, with the cocoa coming forward and the flowers turning pungently lavender-like. Crisp acidity; lushly syrupy mouthfeel. The finish is deep and flavor-saturated when the cup is hot; dries toward walnut as it cools.

Notes: This 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. This version is considerably crisper and less fruit-dominated than most natural Ethiopias, however. 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 unusual brisk natural Ethiopia. Aficionados interested in variants on the great Ethiopia cup may particular enjoy it.

Read the full review…

Martha Stewart Living

We are excited to be included in the Martha Stewart Living 2011 Holiday Gift Guide! Page 60