Category Archives: single origin

Farm to Cup: Caffe Vita & Jackson 20 Travel to Guatemala

| December 17, 2014

For many years, Caffe Vita has sourced excellent coffee through our farm direct partnerships in Guatemala, one of the most prized coffee producing regions in Central America.

Coffee cherries.

Coffee cherries in Guatemala.

Usually, our Green Coffee Buyer Daniel visits the farms on his own but last week, a special guest from Alexandria, VA came along for the ride. Chef Brian McPherson of Jackson 20 has served Caffe Vita since opening six years ago. Located in the Hotel Monaco by Kimpton, Jackson 20 was named after President Andrew Jackson and is known for contemporary versions of traditional American classics.

So how did a Chef from Virginia get to spend six days in Guatemala with Caffe Vita? Long story short, our own, Bob Prince, pitched the idea to Kimpton Hotels & Restaurants, consistently named one of FORTUNE’s 2014 “100 Best Companies to Work For,” and a longstanding Caffe Vita wholesale account. The goal of trekking six days throughout Guatemala together was to take a talented chef who uses our coffee in his or her restaurant on a journey to witness Caffe Vita’s innovative farm to cup process.

The first week of December, Bob, Daniel and Chef Brian visited current, former and potential new partners in four coffee producing areas of Guatemala. When the trip began last Sunday, it was clear that Guatemalan hospitality would be a common thread throughout their stay.

Chef Brian and Bob Prince

Chef Brian and Bob Prince looking tough at Finca Nuevo Vinas.

First they spent time with the Keller Family in Finca Nuevo Vias where Caffe Vita has sourced coffee for seven years. The community threw a party and roasted a pig to welcome their guests on the last day of their trip in the country, a highlight of the experience according to Daniel. The FNV coffee has been farmed by the Keller family for over 100 years, and in 2003, they made the full transition to organic farming, an expensive and lengthy certification process. This is where Chef Brian first witnessed pulping, where the seed from the coffee cherry is removed from the actual fruit. For six years, he has served Caffe Vita coffee and now he knows exactly where it comes from.

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Chef Brian McPherson holds pulped coffee cherries in Guatemala.

Next, they made their way to Finca Pacamaral to meet the farm’s new owner, Sergio. Vita previously purchased coffee from this land but Daniel was looking forward to meeting with Sergio to discuss a potential partnership in the future.

After Finca Pacamaral, Valmar in Coban was next on the list, where Vita has purchased coffee for the past two years. Coban’s climate this time of year is very similar to Seattle, cold, wet and cloudy. Bob and Daniel felt completely at home surveying the property in their rain gear, and were welcomed into the farm home of the Valdez family.

Coffee cherries dry in the sun at Santo Tomas Pachuj.

Coffee drying in the sun at Santo Tomas Pachuj.

Then it was onto Santo Tomas Pachuj where Andres Fahsen grows coffee near the Lake Atitlán region, a nature preserve. Andres visited with us at Caffe Vita in Capitol Hill when he was in town for the Specialty Coffee Association of America’s annual event last April.

Compost with red worms at Finca Chacaya.

Compost with red worms at Finca Chacaya.

After Santo Tomas Pachuj the team drove to Finca Chacaya, a farm on the western shores of Atitlan that still grows old typica coffee, the first variety of coffee brought to the country and which is now hard to find.

Lastly, the team drove to San Juan Sacatepequez to visit the celebrated farm San Jose Ocana. Guillermo Sanchez gave a wonderful tour and provided a delicious lunch of local cuisine.

To be able to share this unique farm to cup process with Chef Brian was a fantastic experience for Bob and Daniel. Now that he has witnessed it for himself, Chef says that he plans to find new ways to use Vita coffee in his restaurant. Even bringing home dried husks to hopefully make bitters to be used in Jackson 20’s famous bar program.

Connecting with our Guatemalan farmers over long conversations, property tours, cuppings, and special meals with hard working families is certainly an experience these guys will never forget. “Every farmer we met exuded a strong sense of stewardship and pride for their land,” according to Daniel. This is something that Caffe Vita takes into account when searching for the best coffee; it’s about more than just a cup of coffee.

Learn more about how Caffe Vita meticulously sources the best coffee through our farm direct partnerships across the globe and purchase our own Guatemala Valmar single origin coffee today while supplies last.

Public Brewing School March 15th

| March 4, 2014

Join us March 15th, 2014 from 10am to 12pm for our FREE Public Brewing School at our Capitol Hill Cafe!  Reserve your space by emailing trainingdept@caffevita.com

Interested to know more, read about Examiner Writer, Mary Garrison’s experience in her article “Learn the Art of Brewing Coffee at Caffe Vita”

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Public Brewing School joins Weezer on the High Seas!

| February 18, 2014

There are a lot of white Mitsubishi vans in the Port of Nassau, Bahamas. After losing our first shipment of coffee in an ice storm that crippled the Southeast, finding the right delivery van was the only hope of getting coffee onboard the 2014 Weezer Cruise. When the driver, Keith finally pulled up we had only moments to spare. We rushed the goods back through customs and hopped the last ferry to an island in the sun where Weezer and Cat Power put on the show of a lifetime.  

Later, we spent some time tasting and discussing different regional coffees with the band and hundreds of their fans.  After tasting these five beautiful Farm Direct coffees, Brian Bell of Weezer surprised the group with a coffee selection of his own.  As fans tasted, they quickly realized that it was the coffee from the gas station style machine on the ships main deck.  Seeing an astonished face or two, Brian and I realized that our job was done; we’d introduced the beauty of directly traded and perfectly roasted coffee to a boatload of new fans.

Caffe Vita Public Brewing School with Brian Bell from Weezer and our own Ross Beamish

Brian Bell and Ross Beamish on The Weezer Cruise

Cat Power rocking her set in the Bahamas

Performance by Caveman

Ross Beamish and Brian Bell – Public Brewing School

Ross Beamish and Brian Bell – Public Brewing School

Public Brewing School hosted by Ross Beamish from Caffe Vita

Toro Y Moi Weezer Cruise set

Caffe Vita’s view from Backstage in the Bahamas

Caffe Vita x Weezer

Weezer!

 

Get Crazy for Madman Espresso

| May 10, 2013

Mayer Sabag, owner of Madman Espresso eloquently expresses his love and passion for coffee. His approach is altruistic, and realized immediately the second you taste the coffee he and his team deliver. Mayer keeps it real. Simply put, every time you stop by his cafe, you will have a good cup of coffee. You will feel the warmth and see the passion in their work. His appreciation for farm direct, single origin coffee is comforting. This entire ideology falls in line with our own, and Caffe Vita couldn’t be more pleased to be working with Mayer Sabag and his team!

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