|News & Notes April 2006|
What's Happening at the George Howell Coffee Company?
Coffee Tasting at Gulu Gulu in Lynn, MA – Join George this Saturday April 22nd (10am – 12pm) for a casual coffee tasting. In case you haven’t been there yet, Gulu Gulu has an inviting setting with couches, dining room tables, and artwork displayed from local artists; and, they feature movies and an open mike nights. Reservations are requested for this event, so please call 617-848-5967 for more details.
Terroir in the Boston Globe – We are excited to announce that yesterday, in the Food Section of the Boston Globe, there was an article featuring Terroir! The article, 'A shot at perfection', focused on the complexity of espresso. We would like to thank Joe Yonan and the people at the Globe for supporting us. For more information, visit the In the Press section of our website.
News Around the Coffee World
Kenya - We have received our first micro-lot from the Rioki Farm, in the Kiambu district. It is the perfect replacement for our Karogoto. It is equally lively and jam packed with blackberry. Interestingly enough, it seems that this year the best Kenyans are coming from this district, unlike the previous years, when Nyeri dominated. Kiambu, like Nyeri, is one of the 5 districts that form the great crescent region which starts north from the city of Nairobi and then veers east just below towering Mt. Kenya. We have just purchased two more micro-lots from coops in Kiambu. These should arrive in about 2 months.
Ethiopia - We have just found an extraordinary organic Yirgacheffe which we are taking extra steps to successfully import without losing any of its power. This is no easy task. Year after year, we have found great coffees in Ethiopia only to watch them wither like raindrops over the desert, before reaching our coast due to poor handling and packaging. Terroir is pioneering the effort to revolutionize this commodity oriented aspect of coffee that so negatively effects what we are trying to achieve. Sadly, we may run out of our current batch around the end of this month and may be out of stock throughout the month of May. This new crop, however, should be more than worth the wait. Keep your fingers crossed!
Coffee Tip – How to make great iced coffee.
Iced coffee is an easy, yet refreshing beverage, perfect for the fast approaching summer. Iced coffee, like regular coffee, is best when brewed fresh. First, make your regular pot of coffee. Then immediately after you finish brewing, put the pot in the fridge (or transfer it to another container if you prefer). Once the coffee has chilled to room temperature, serve over ice.
Rioki, Kiambu, Kenya – This fine Kenya arrived earlier than expected. Of the Kenyan coffees we have tried this year, this has had one of the boldest blackberry flavor. Its aroma leaps out of the cup - which is pristine - clean and ripe-fruit sweet. This fine coffee is now available online.
Espresso of the Month – El Lechal – This month, we have chosen our coffee from El Lechal to roast for espresso. Gorgeously honeyed citrus and lush, ripe pear mingle with a mild, soft floral aroma into a unique espresso experience. This Colombian's brighter citrus notes complement a sweet body similar to our North Italian Style Espresso. This fine coffee is available online at through the month of April at our online store.
Events @ Terroir
April 22nd (10am – 12pm) - Gulu Gulu, Join George Howell for a Casual coffee tasting. (56 Central Square, Lynn, 617-848-5967)