Gregg

About Gregg Charbonneau

This author has not yet filled in any details.
So far Gregg Charbonneau has created 177 blog entries.

From seed to cart: fifth-generation entrepreneur puts Karnataka coffee on the world map

2017-09-08T11:12:59+00:00

Published on YOURSTORY.COM September 2017

With coffee gaining widespread acceptance across India, Classic Group is experimenting to create offerings that appeal to the Indian palate.

Legend has it that centuries ago, a Sufi Saint – Baba Budan – planted seven coffee beans in the hills of Chikmagalur, introducing coffee to India.

Now called Baba Budan Giri Hills, the birthplace of Indian coffee is where 150-year-old Classic Group grows its coffee brand. Apart from coffee, the group also has dealings in real estate, hospitality, retail and distribution. But they want the world to wake up and smell the coffee!

For about 25 years now, the Classic Group has been exporting coffee beans around the world to micro roasteries, bigger roasteries and cafes,  roasting them according to their clients’ needs. Over the last few months, the group’s horizons have widened.

India may still be a nation of tea lovers, but the popularity enjoyed by Gloria Jean’s and Starbucks shows that at least the younger generation is warming up to the bitter sweetness of coffee. In a tête-à-tête with YourStory, Tapaswini Purnesh, 30, a fifth-generation entrepreneur from the Classic family, speaks about how she combines culinary knowledge and understanding of flavour patterns with her expertise in brewing techniques to craft coffee that appeals to the Indian palate.

A mechanical engineer and diploma holder from Le Cordon Bleu, Paris, the most prestigious culinary school in the world, Tapaswini is now Director of Marketing and Promotions at Classic Coffees.

Changing consumer behaviour

Europeans end every meal with coffee, but in India, coffee is yet to gain that scale of popularity. In South India, coffee still refers to filter coffee. Chains like Café Coffee Day have succeeded in popularising Western tastes like Cappuccino and Espresso. Yet, there was no deep knowledge on pure coffee; chicory coffee was the norm and most youngsters didn’t drink a lot of coffee.

Around 2010, Tapaswini had started a café next to Orion Mall, in Bengaluru, as a micro roastery.

“We were roasting coffee and selling it fresh. But it was too early for the concept. The coffee culture was yet to grow here,” she recollects.

Things, she says, have changed in the last eight years.

“Now a lot more micro roasteries are opening up. Youngsters who travel abroad for work or study are familiar with pour-over coffee and nitro coffee. Coffee is super cool and hip. We are targeting that audience,” she tells YourStory. She adds that although Classic Coffee’s target is the 30-45 age group, people who are 60 years old and above are also open to experiments in coffee these days.

Creating excitement around coffee

India is the sixth largest producer and fifth largest exporter of coffee in the world. In fact, according to IBEF data, about 70 percent of coffee produced in the country is exported. Varieties like Bru’s different African flavours and Nestle’s instant cappuccino mixes have reached the masses in India over the last few years.On the branded side, as opposed to the traditional one, Cafe Coffee Day and Starbucks have made a mark too. But Classic Coffees aims to get people to drink more coffee every day, and “in a more exciting fashion”.

About eight years ago, India’s most famous coffee connoisseur Sunalini Menon did two coffee blends for Classic Coffees. It started off as a pet project as Tapaswini wanted Indian coffee lovers to enjoy coffee of export quality. Her next strategy was to come up with coffee for different times of the day. In May 2017, Classic Coffees launched four new blends with pure Arabica beans. Interestingly, they were named after the times of the day they were meant to be consumed – Blaze in the morning, Matinee for afternoons, Sundowner in the evening, and Afterhours after dinner. Each 250gm packet was priced at Rs 300.

But do Indians drink coffee late night? Tapaswini says this is where she found a surprising change in consumer behaviour.

“AfterHours is not decaf, it is not mixed with any flavours. While the others are extremely smooth and fruity, this is more like a dessert. It has maximum movement as people are intrigued by the concept,” she says, adding that north Indians warmed up to them more easily as they don’t have any preconceived notions of coffee.

Science behind the coffee

The Classic Coffees comes from an ancestral estate in Sakleshpur, where they also grow Robusta. In Baba Budan Giri, the altitude and weather conditions are just right for Arabica.

The wisdom behind each kind of coffee is deep. For instance, instant coffee comprises broken bean (all neighbourhood roasters use it), but Classic offers only filter coffee.

Tapaswini believes that the same coffee brewed in different equipment will have different flavours.

She says, “We have Indian filter, French press, aero press etc. For the four blends, we recommend the best equipment for each on the cover itself. We also mention the flavour, and whether it is best had with milk or not.”

Tapaswini conducts coffee-tasting sessions with accompaniments such as lemon tarts, cheese, apple slices and other goodies to ensure coffee drinkers derive complete enjoyment of the flavour.

Taking the name overseas

Synergy coffee is exported – but not in packaged form – to the US, Europe, Korea, Japan, Australia, and New Zealand among other countries.

Tapaswini travels a lot for festivals of international bodies like Specialty Coffee Association, and attends events by coffee associations in the US and Europe. Micro roasteries and equipment manufacturers from across the world participate in these events.

“We are not just a brand like you see in stores. We are one of the few who do seed-to-cart. We grow it from sapling, pick and pack. Except the roasting bit, which we outsource, we do everything including processing after plucking. We do small batches for sellers if they want it customised, say fermented in milk. But it will all be sold under our name,” Tapaswini says.

Classic Coffees also has international blends such as Kenyan and Ethiopian through partners in those countries.

Currently, Classic Coffees is sold on online platforms such as BigBasket, and offline stores, including Westside Gourmet, Namdhari, and Nature’s Basket, and at airports in Delhi and Bengaluru. The company gets monthly orders of about one tonne now, and is targeting 8-10 tonnes by March 2018.

Classic Coffees has more surprises coming up for coffee lovers – a combination of alcohol and coffee is one of them. And the coffee and tea market, estimated to be worth Rs 41,800 crore, has plenty of space for more flavours and more players.

In fact, while FMCG brands and coffee market leaders like Nescafe have shown no keenness to promote premium coffee in the country, quite a few startups have exploited the opportunity – Bonhomia, which sells capsules for coffee machines, and Blue Tokai, which has branded itself through premium restaurants and cafes.

Another prominent player, Flying Squirrel, which aims to transform coffee into an artisinal food item, offers seven variants, but does not sell offline as they want to deliver coffee beans that are freshly roasted after an order is placed. Indian Bean and Seven Beans are also competing in the same space.

It looks like coffee lovers have found their cup of paradise on earth, thanks to a new generation of entrepreneurs who think outside the box.

From seed to cart: fifth-generation entrepreneur puts Karnataka coffee on the world map2017-09-08T11:12:59+00:00

The Coffee Lover’s Diet!

2017-06-19T14:19:16+00:00

We are proud to be featured throughout Dr. Bob Arnot’s latest ground breaking book The Coffee Lover’s Diet. His thesis is that carefully cultivated, high grown, light roast coffees have the most dramatic impact on human metabolic and cerebral function. Our coffees score among the highest tested in his extensive research.

The Coffee Lover’s Diet!2017-06-19T14:19:16+00:00

Aricha Receives 94 Points!

2017-04-04T14:38:25+00:00

We received a 94 point score for this coffee in April of 2017 from Coffee Review!

Blind Assessment:

Deeply and richly sweet, spice-toned. Violet, baker’s chocolate, star anise, butterscotch, fresh-cut cedar in aroma and cup. Balanced, fruit-toned acidity; syrupy-smooth mouthfeel. The resonant finish extends all the flavor notes of the cup in the short, and consolidates to baker’s chocolate with suggestions of cedar and star anise in the long.

Notes:

Produced at Kebel Aricha Mill by Surafel Birhanu, who works with more than 700 family farms. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit, encouraging a flavor profile that is less predictable and deeper than the more familiar wet-processed floral- and citrus-toned Yirgacheffe profile. Like virtually all southern Ethiopia coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops.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.

The Bottom Line: A very cleanly expressed dried-in-the-fruit Yirgacheffe cup, richly spice-toned with deeply sweet floral notes.

Aricha Receives 94 Points!2017-04-04T14:38:25+00:00

Ntrambo Receives 93 Points!

2017-04-04T14:35:29+00:00

We received a 93 point score for this coffee in November of 2016 from Coffee Review!

Blind Assessment:

Delicate, sweetly savory. Spicy, freesia-like flowers, baker’s chocolate, pink grapefruit zest, sandalwood in aroma and small cup. Crisply sweet-tart acidity; plush, velvety mouthfeel. The finish consolidates to an intriguing combination of pink grapefruit zest and rich, aromatic sandalwood.

Notes:

Produced by Jean-Clement Birabereye entirely from trees of the Bourbon variety of Arabica. Processed by the wet or “washed” method, in which skin and fruit flesh are removed from the beans or seeds before they are dried. Burundi is a small, landlocked country in the Great Lakes region of Central Africa. Most coffee is grown in the mountains of the north, bordering Rwanda. Benefiting from ideal growing conditions and large plantings of local strains of the heirloom Bourbon variety of Arabica, Burundi coffee has an excellent reputation, though it is better known in Europe than in the United States. 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.

The Bottom Line: An enticingly unusual coffee in general, but a classic in the Burundi sense: crisp, simultaneously sweet and savory-tart, as well as high-toned.

Ntrambo Receives 93 Points!2017-04-04T14:35:29+00:00

Gathugu Receives 95 Points!

2016-11-07T14:42:36+00:00

cr_2016_95_300dpi

We received a 95 point score for this coffee in November of 2016 from Coffee Review!

Blind Assessment:

Intensely sweet and savory, exotic. Passionfruit, frankincense, grapefruit zest, rose, roasted cacao nib in aroma and cup. Bright, lyrical acidity; plush, syrupy mouthfeel. The rich, long, cocoa-toned finish is flavor-saturated, all the notes from the cup persisting, passionfruit and grapefruit zest in particular.

Notes:

Produced by the Mugaga Farmers’ Cooperative Society from trees of the SL-28 and SL-34 varieties of Arabica. Despite challenges ranging from unclear government coffee policy and urban encroachment on prime coffee lands to chronically unstable weather, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive coffee. 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.

The Bottom Line: A compelling classic Kenya coffee, perfectly suspended between sweet and savory, sweetly tart yet deeply rich.

Gathugu Receives 95 Points!2016-11-07T14:42:36+00:00

Gisuma Receives 93 Points!

2016-10-25T13:04:45+00:00

CR_2016_93_300dpi

We received a 93 point score for this coffee in August of 2016 from Coffee Review!

Blind Assessment:

Deeply sweet, with spice undertones. Vanilla, cocoa powder, rosemary flower, gardenia, ripe pear in aroma and cup. Juicy, rich acidity; delicate, silky mouthfeel. The crisp, gently drying finish is cocoa-toned and redolent of vanilla.

Notes:

Produced entirely from trees of the heirloom Bourbon variety of Arabica by the Gisuma Cooperative, situated close to Lake Kivu and the Rusizi River. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. Rwanda’s impressive potential as fine coffee producer has come to fruition over the past decade owing to the industry of its growers, generous support from international aid agencies and the commitment of North American specialty coffee roasters. 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.

The Bottom Line: A crisp, sweet Rwanda cup with appealing spicy-floral intrigue.

Gisuma Receives 93 Points!2016-10-25T13:04:45+00:00

Cachajinas Receives 94 Points!

2016-10-25T13:04:45+00:00

CR_2016_94_300dpi

We received a 94 point score for this coffee in June of 2016 from Coffee Review!

Blind Assessment:

Deeply sweet, intricately rich. Jasmine, date, pistachio, blood orange zest, coconut in aroma and cup. Delicate, sweetly tart acidity; liltingly satiny mouthfeel. The resonant, long finish is saturated with deep, continued notes of date, pistachio and coconut.

Notes:

Produced by Juan Simón Velásquez from the Caturra and Bourbon varieties of Arabica. This is a wet-processed or “washed” coffee, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. 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.

The Bottom Line: A fine Guatemala cup: elegant, exotic, delicately but confidently composed.

See the full review on Coffee Review.

Cachajinas Receives 94 Points!2016-10-25T13:04:45+00:00

Vista al Bosque Receives 92 Points!

2016-10-25T13:04:45+00:00

CR_2016_92_300dpi

We received a 92 point score for this coffee in March of 2016 from Coffee Review!

Blind Assessment:

Deeply and richly sweet. Honeysuckle, baker’s chocolate, papaya, roasted cacao nib, caramel in aroma and cup. Fruit-toned, balanced acidity; lightly syrupy mouthfeel. Richly drying, flavor-saturated finish: honeysuckle in the short, chocolate tones in the long.

Notes:

Produced by Wilmar Castillo from trees of the Bourbon, Caturra and Catimor varieties 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.

The Bottom Line: A flavor-saturated, floral- and chocolate-toned Guatemala cup.

See the full review on Coffee Review.

Vista al Bosque Receives 92 Points!2016-10-25T13:04:45+00:00

Hambela Receives 96 Points!

2016-10-25T13:04:46+00:00

CR_2016_96_300dpi

We received a 96 point score for this coffee in March of 2016 from Coffee Review!

Blind Assessment:

Delicately sweet and intricately composed. Black currant, dried jasmine, frankincense, cocoa butter, candied ginseng in aroma and cup. Buoyant, juicy acidity; luxuriously silky mouthfeel. Black currant and cocoa butter in the rich, elegant short finish, candied ginseng in the sweet, resonant long.

Notes:

Southern Ethiopia produces distinctive coffees from traditional varieties of Arabica long grown in the region. This lot was processed by the wet or washed method (fruit skin and pulp are removed before drying). Southern Ethiopia coffees processed with this method typically express great aromatic complexity and intensity, with a particular emphasis on floral notes. 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.

The Bottom Line: An exceptional value in an elegant, powerfully expressive washed Ethiopia cup.

See the full review on Coffee Review.

Hambela Receives 96 Points!2016-10-25T13:04:46+00:00

Monsooned Malabar

2016-10-25T13:04:46+00:00

MM1 copy

Monsooned Malabar coffee is a Geographical Identification Certified Product (GI Certified) that is unique to the South-West shore of India called the Malabar Coast. Monsooning is a processing method in which green coffee is exposed to the high humidity conditions present during the monsoon season. Throughout this process, the coffee undergoes complex changes and new aromas and flavors are unveiled. The highest grade is Monsooned Malabar – AA Super Grade produced at Aspinwall Coffee in Mangalore. This refined degree of processing is the brainchild of once nuclear physicist, now green coffee importer Dr. Joseph John of Josuma Coffee.  Aspinwall has been processing green coffee since 1867. The AA Super Grade was first realized through Dr. John’s direction in 2000 and was given its formal name in 2001. The resultant cup is supremely smooth with qualities of sandalwood, dark chocolate and nut. Monsooned Malabar boasts the lowest acidity of any coffee.

MM2 copy

Inside the gates of Aspinwall Coffee, the monsooning process begins by sorting and selecting AA grade coffee cherry which is spread out on concrete patios and sun dried. The coffee is then hulled, sorted and stored until the onset of the monsoon season. When the monsoon hits from June through September, the beans are spread out beneath tile roofed, open walled structures where they are raked at regular intervals. When exposed to the high atmospheric humidity, the beans absorb the moisture and expand. In this vintage photograph of the drying yard at Aspinwall, you can see coffee being raked out to sun dry prior to monsooning.

MM3 copy

The monsooning process was first developed in the mid 20th century as a way to emulate the organoleptic effects of transporting coffee in the hold of a wooden ship. This “natural” monsooning process which was once commonplace, was effectively eradicated when steel hulled cargo ships became ubiquitous in the early 1900’s.

MM4 copy

After hulling, the beans are mechanically sorted by a high tech Spectrum Color Analyzer. Once the monsooning process is complete, they are subjected yet again to mechanical sorting. During this second stage of sorting forty to fifty percent of the monsooned beans are rejected. After the mechanical sorting is complete the beans are hand sorted numerous times, or “garbeled” as it is called, to achieve the AA Super Grade.

MM5 copy

The beans are vigilantly raked and turned over many days. During this phase the beans are absorbing monsoon moisture. They are then bagged and stacked in windrows at which point the beans swell. The spreading, sorting and re-bagging is repeated up to three times until the coffee beans acquire a golden hue and a moisture content of 14.5%.

MM6 copy

Here the final product is being bagged for export. The entire process comprises many months of careful attention. Monsooning is the most time and labor intensive coffee processing method in the world.

MM7 copy

K.D. Thimmaiah, Aspinwall General Manager, simultaneously looks to the past and the future. On the garbeling board for this day, December 17, 2015, is our lot of Josuma Monsooned Malabar AA Super.

MM8 copy

Melind (left) and Urmila John, represent Josuma Coffee Company (Menlo Park, CA). Urmila’s husband, Dr. Joseph John, introduced us to Indian coffee in the mid 90’s. Tushara U. (center) is Aspinwall’s Assistant Manager of Quality Assurance.

MM9 copy

Tushara is responsible for evaluating coffee quality before, during and after the monsooning process. She keeps the Aspinwall coffee lab in perfect order, representative of her refined sense of good taste.

MM10 copy

The result? Perfectly monsooned coffee from the Malabar Coast of India. Its flavor is as unique as is its elaborate process to creation. We hope you enjoy it as much as we do!

Monsooned Malabar2016-10-25T13:04:46+00:00

Flavor Navigator

2016-10-25T13:04:46+00:00

We’re excited to share with you the latest addition to our website—our Barrington Coffee Flavor Navigator.

Now when you go to learn about a coffee, in addition to its written description you will see a unique graphic diagram that describes its aromatic and taste characteristics. We hope that this will provide an easy to use visual guide that will enrich the way we communicate with you about our offerings.

Here we have two Flavor Navigators, one for our Barrington Gold and our Kochere(Ethiopia):

Gold webflavKochere webflav

 

 

 

 

 

 

 

 

Through side by side comparison we can understand how coffees share similarities and how they differ.

The Gold is chocolaty, spicy and nutty. The Kochere is floral, fruity and herbaceous. The Flavor Navigator suggests that these coffees are in direct contrast with one another. We understand that they offer radically different experiences in the cup and that they appeal to very different tastes.

In this example we compare our (413) with our Kalledeverapura (India)

413 webflavKalle webflav

 

 

 

 

 

 

 

 

Notice how these coffees appear very similar, with each expressing qualities of nut, chocolate and caramel. While these two coffees still offer their own distinct experiences, they share a lot in terms of overall characteristics. We would suggest that they appeal to similar palates.

Whether you are looking to try something similar to what you already know you like, or you are curious to mix things up with a little change, we hope our Flavor Navigator will help to guide you along your way!

Flavor Navigator2016-10-25T13:04:46+00:00

We’re Compostable!

2016-10-25T13:04:46+00:00

BroBrew1-525x525 (1)

After literally decades of searching, we are super excited to introduce our new 100% compostable retail bags.

These bags have a soft organic feel and they offer a fully hermetic seal for the freshest coffee possible. The block bottom allows the bags to stand up proudly on a counter or shelf. This innovative material is constructed out of Biotre® Film, created by Pacific Bag and is certified to OK Compost’s Home Composting Standard and to ASTM International standards for commercial compostability. 

When we founded Barrington Coffee in 1993, we have always sought to identify the most exciting coffees on the planet, grown by farmers who use environmentally sustainable methods for cultivation. At long last we are able to bring our coffee sourcing philosophy in line with our packaging.

We’re Compostable!2016-10-25T13:04:46+00:00

Juliette Receives 93 Points!

2016-10-25T13:04:46+00:00

CR_2015_93_300dpi

We received a 93 point score for this coffee in November of 2015 from Coffee Review!

Blind Assessment:

Delicate, floral, intricate. Rose, Brazil nut, sweetly pungent frankincense and liquorice bark in aroma and cup. Soft, richly composed acidity; velvety, plump mouthfeel. Crisply drying, nutty, long 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. Processed by the pulped natural or “honey” method, in which the skin is removed from the coffee fruit immediately after picking, but the seeds or beans are dried with all or part of the sweet pulp, or fruit flesh, still adhering to them. 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: Those who are intrigued by a delicately intense floral and nutty cup with fine structure and intricate aromatics.

See the full review on Coffee Review.

Juliette Receives 93 Points!2016-10-25T13:04:46+00:00

Kigutha AA Receives 94 Points!

2016-10-25T13:04:46+00:00

CR_2015_94_300dpi

We received a 94 point score for this coffee in November of 2015 from Coffee Review!

Blind Assessment:

Big, sweet, brightly juicy. Blood orange, black currant, complex flowers (lily, rose, violet), in aroma and cup. Sweet, zesty acidity; satiny mouthfeel. Flavor consolidates around flowers and citrus in a richly drying finish.

Notes:

Despite stresses brought on by charges of corruption and a confused transition toward an open market, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world’s most elegant and distinctive 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: Aficionados of the classic Kenya cup: big, bright, dry but juicy, deeply nuanced with flowers and sweetly tart fruit.

See the full review on Coffee Review.

Kigutha AA Receives 94 Points!2016-10-25T13:04:46+00:00

El Diamante Receives 93 Points!

2016-10-25T13:04:46+00:00

CR_2015_93_300dpi

We received a 93 point score for this coffee in November of 2015 from Coffee Review!

Blind Assessment:

Deep, spicy, sweet-savory. Baked apple, pecan, sandalwood, jasmine in aroma and cup. Roundly brisk, balanced acidity; lightly syrupy, velvety mouthfeel. Pecan and apple carry into a quiet, resonant finish.

Notes:

Produced entirely from trees of the heirloom Bourbon variety of Arabica. El Diamante is a mother-and-daughter-owned 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: An appealingly deep, sweet-savory, pungently wintery profile.

See the full review on Coffee Review.

El Diamante Receives 93 Points!2016-10-25T13:04:46+00:00

Perci Receives 93 Points!

2016-10-25T13:04:46+00:00

CR_2015_93_300dpi

We received a 93 point score for our Perci in November of 2015 from Coffee Review!

Blind Assessment:

Resonantly intricate, original. Complex range of floral notes (lavender, orchid), roasted cacao nib, ginger, sweet orange in aroma and cup. Crisp, vibrant acidity; velvety mouthfeel. Resonant, gently flavor-saturated 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 quietly striking, original version of the great Gesha profile.

See the full review on Coffee Review.

Perci Receives 93 Points!2016-10-25T13:04:46+00:00

Free shipping on coffee orders of $50 or more! Dismiss

Welcome To Barrington Coffee Roasting Company!

Please enter your email below to receive FREE SHIPPING on your first order with us!* Be the first to hear about the amazing limited-edition coffees, new gear and special offers. *Offer valid for new email subscribers on first purchases only.
Email