Caffé Vita participated in the inaugural Pike Street Market Artisan Food Festival this past weekend and we had a wonderful time. The sun shone down and we served espresso drinks all weekend long. All proceeds from drink sales will be donated to the Pike Market Clinic and Senior Center.
Thanks to everyone who came out to see us!
Caffé Vita at Pike Place Artisan Food Fest from jvoss on Vimeo.
This Friday, October 1st, at 11 a.m. our green bean buyer Daniel will be holding an intimate coffee cupping experience with some beans he’s brought back from his recent trip to Brazil. Coffee cuppings happen every day behind the scenes at Caffé Vita, but what’s unique about this one is that they are all different coffees that come from the same farm in Brazil. This will allow tasters to experience the subtleties and differences between coffees that come from the same farm, but differ in processing and varietal. Also, these beans are extremely fresh. Daniel brought them back in his luggage from Brazil. Beans harvested at a similar time would take another month to get here through normal shipping channels.
We have only a few spots left to participate in this unique experience. Cupping will take place at 11 a.m. at our Capitol Hill location.
…or “oot und aboot” if you’re from Canuckistan.
Pike Place Market Artisan Food Festival
What: Just like it sounds, the PPMAFF will be filled with booths from purveyors of the finest meats, cheeses, produce, wine, chocolate, and coffee that the Pacific Northwest has to offer. It’s free to attend and Caffé Vita will be slinging free coffee in a booth shared with Via Tribunali Pizza (booth located near the entrance to the market on Pike, where they throw fish).
Where: Pike Place Market downtown.
When: Saturday, Sept. 25th 10am-6pm and Sunday, Sept. 26th 10am-5pm.
Hope to see you all out there!
As I approach Carmo de Minas it became apparent that this terrain is far more varied than the arid savannah I’ve left behind in Cerrado. Rolling hills and streams; palms, sugar cane and banana trees provide a lush warmth. Situated in the valley of the Rio Verde, and flanked by the Serra da Mantiqueira mountains, Carmo de Minas is a unique region, with rich soil and natural mineral springs ideal for coffee cultivation.
I arrive at Ibraim’s farm just in time for lunch, and I am greeted with a hearty meal of rice, beans, okra, stewed chicken, and fresh passionfruit juce. Also present at every meal is a round of cheese, made fresh everyday from the rich raw milk of thier cows.
At the highest elevations within the farm remain a week or so of ripe cherries to be harvested and processed. These cherries are destined for the pulping machine, which sorts the coffee by weight and then extrudes the fruit through a tube which removes the skin and flesh from the cherry leaving only the parchment covered bean, and some slimy mucilage. These are then spread into a thin layer on the patio, and are raked regularly to ensure prompt and even drying.
Once the coffee has lost most of its moisture, it is transfered to a tulia (storage room) to rest. After the designate period of resting, the coffee is milled to remove the parchment, and trucked down the the local co-op for sorting, cupping, and grading. Each lot is kept separate, and the valuable feedback from the co-op provides the farmer with the knowledge necessary to continually improve the quality of harvest.
I have been greatly impressed by the dedication, hard work, and attention to detail shown by all of the farmers I met on my travels through Brazil, and look forward to maintaining our relationship with them upon my return to Seattle – a mere 32 hours of travel away.