The Sprudge Report - A Coffee Cruise?!
And a whole lot of new, more resilient types of coffee.
Coffee in Ankara
While Istanbul may be the specialty coffee capital of Turkey, Ankara, the country’s actual capital, has got something brewing up. The host of the 2024 Turkish Barista Championship, Ankara is home to an up and coming coffee scene. And this week on Sprudge, contributor Michael Butterworth takes us on a guided coffee tour of the city.
F1 hybrids reach new phase of testing
In 2015, World Coffee Research began developing new hybrid coffee varieties that, they hoped, would be more resilient against disease and climate change. After some testing, they ultimately landed on four F1 hybrids derived from Sarchimor and Gesha. Now, working in collaboration with coffee roasters and producer partners, WCR is planting 10,000 of these new F1 hybrids across 10 different plots on three different countries. This pre-commercial phase will help determine which of the four performs the best in real-world conditions and could then see a much larger rollout worldwide.
Coffee companies and climate change
Speaking of World Coffee Research and climate change, this week associate editor Liz Clayton takes a look at four different coffee companies (including WCR) who are fighting the good fight to save the future of coffee from the effects of climate change.
Stenophylla
Meanwhile, in Sierra Leone, the recent discovery of the coffee species Coffea stenophylla in the wild offers new hope for safeguarding the future of coffee. In the latest feature for Sprudge Special Projects, Victoria Brown lays out the roadmap offered by stenophylla in the uphill battle against climate change.
RIP to a legend
Roberto Linguanotto, the Italian pastry chef attributed with the creation of the tiramisu, passed away on Sunday, June 28th at the age of 81. Known as the “Father of Tiramisu,” Linguanotto is believed to have created the dessert while working as a pastry chef in the early ‘70s in Treviso, where he is said to have accidentally dropped some marscapone into a bowl of eggs and sugar. Then, after an assist from the “Mamma of Tiramisu,” and the rest, they say, is history.
Bike-Outs of Coffee
Build-Outs of Coffee this week is taking to two wheels. First, we made a stop off in Oklahoma City to check in on the all new Midtown location for Elemental Coffee, part of the Capitol Co-op, which also includes a bike shop. And in Bassano Del Grappa, Italy, that same pairing of coffee and bikes can be found at our second stop, Bassano Clubhouse, who wants to be “the Dover Street Market of cycling.”
Howard Schutlz-brand olive oil
Starbucks Oleato is an odd drink. A mix of coffee and olive oil, the drink is said to give some the poops, but that didn’t keep Starbucks from rolling it out across the globe (after doing no market research). Its existence is odd, but maybe it makes a little more sense with the news that the drink is made with Partanna olive oil, whom Howard Schultz—the drink’s creator—has a 19% stake in.
Hot summer cool merch
Delaware’s Brandywine Coffee Roasters has just dropped a new line of summer merch to keep you cool by the pool. Beach towels, tie-dye tees, colorful drinking vessels, all featuring the brand’s anthropomorphized co-ferment fruit friends.
Espresso-S
It’s been a weird week for coffee travel. After someone made a really, exceptionally over the top pour-over on board of an international Emirates Airlines flight, we learned about the existence of a specialty coffee-themed cruise. Dubbed the “World’s 1st Specialty Coffee Tasting and Barista Demonstration Cruise,” the seven-day voyage took off in Rome late last month and is landing in Greece today. We have some many questions, and if you were on board this ship, we ask that you contact us immediately.
Roaster’s Village
We’re highlighting outstanding coffees from some of our favorite roasting partners each week here in the newsletter. This week’s selection of tasty coffees are…
PERC COFFEE—Colombia Los Nogales Thermal Shock
We were so stoked on the coffees the folks from Los Nogales sent us we had to source two. This thermal shock lot is one of the most exciting and complex coffees we’ve tasted recently. You can expect floral and botanical notes complimented by juicy tropical flavors—think hibiscus, eucalyptus, and grilled pineapple. Los Nogales’ complexity is balanced by a sweetness that makes it a devilishly drinkable cup.
Sightglass Coffee—Summer Solstice
Named for the shortest night and longest day of the year, Summer Solstice is the perfect compliment for the warmer season. A time when we seek carefree adventures, experience these moments with a radiantly refreshing cup. This years blend combines beans from Ethiopia and the Ngorero region of Rwanda to create an easy-drinking beverage with fruity and bright notes of hibiscus, Meyer lemon, and honeysuckle.
The Barn—Finca Juan Martin
Featuring the Pink Bourbon varietal, this coffee shows off the superb flavour of modern Colombian coffee. The washed profile is elegant and complex. In the cup, this coffee is bright and complex. Expect juicy apricots, red berries, cola, and almonds. The profile is beautifully balanced, with a refined note of hibiscus. The body is elegantly structured with a long finish.
Equator Coffees—Bolivia Deimar Single Origin Espresso
Produced by Finca Deimar, Lucia and Humberto Mamani’s anaerobic-washed coffee is an exceptional example of the quality that Bolivian producers are currently achieving. With its flavors of red fruit, sweet pastry and candied almond, this is a Bolivian coffee that truly flourishes in espresso form.
Partners Coffee—Colombia Aidé Garro Chiroso
Chiroso is a mysterious variety specific to Antioquia, Colombia. Once thought to be a local mutation of caturra, it is now believed to have a closer relationship to Ethiopian landraces. This is fifth year buying chiroso from Aidé Garro, and hers is a beautiful representation of its incredible flavor profile—think watermelon and cherry Jolly Rancher, mango, lime, jasmine, and elderflower. Truly a stunner.
Pachamama Coffee Farmers—Peru Santa Teresa
This single origin coffee is from Pachamama Farmer Owners at COCLA cooperative in Santa Teresa Peru. Just a short trip from the slopes of Machu Picchu, the organic and shade grown farms of the cooperative are situated in prime landscape to grow world class coffee. This coffee brings forward notes of cherry chocolate and cream in each cup.
Madcap Coffee Company—Party
Party is back! Each year Madcap looks forward to releasing their fan-favorite Party. Always a natural processed coffee from Ethiopia, this year’s component is currently Gora Kone out of the West Arsi, Nensebo region of Ethiopia. The high altitude combined with natural shade and unwavering farming practices result in coffee packed with flavor. This year, we’re enjoying jammy notes of strawberry, tart lime, and sweet cotton candy.
Olympia Coffee—Kenya Kamwangi AA Micro Lot 18
Out of hundreds of lots tasted at origin in Kenya, this was our top pick of the harvest. This coffee comes from the Kamwangi washing station and was produced as the 18th lot of the season.
Onyx Coffee Lab—Tropical Weather
Tropical Weather is a seasonal blend that celebrates coffees from our favorite coffee producing country: Ethiopia. We take a fresh washed offering that provides delicate florals and juicy texture, and incorporate a natural processed coffee that promotes pungent fruits and natural sugars. The result is indeed better than the sum of its parts.
Monogram Coffee—Mil Cumbres **Pre-sale next roast on August 1, 2024**
Mil Cumbres has produced coffee for less than 10 years, but it is already making a big impact and highlighting a fairly unknown coffee region in Panama. Healthy soil, interesting varieties, and processing acumen all contribute to a really exciting and unique expression of Panamanian coffee. Because Mokka is a fairly rare variety due to the low yields and difficulties in harvesting such a small seed, we always jump at the chance to share this special coffee.
Joe Coffee—Amsterdam
Rich, sweet, and comforting, Amsterdam is the perfect drip coffee option for those who seek a deeper roast profile. We select the components for this coffee for their ability to stand up to a more developed roast, without ever tasting over-roasted or smoky. Instead, we pull out classic notes of chocolate, nut, and toffee.
Stumptown Coffee Roasters—Ecuador Rancho Carmen
This coffee is a combination of small lots from a group of 35 producers in Ecuador’s southernmost province. Rancho Carmen has a lush ganache body elevating notes of raspberry jam and brown sugar in a vibrant cup.
Greater Goods Coffee Roasters—Basha Bekele
Our latest release from Ethiopia is a juicy fruit bomb from the Sidama region. Grown at the mid-bending altitude of 2000 plus meters above sea level, this coffee is a great example of how clean and beautiful extremely highgrown coffee can be. In the cup we got mouth-watering notes of dried strawberry, grape candy, and star jasmine.
Portland Coffee Roasters—Endless Summer
This summer, let your cup transport you to a place of endless sunshine and good vibes. Portland Coffee Roasters is proud to introduce Endless Summer, our brand new medium roast that captures the carefree spirit of the season in every delicious sip.
Mr. Espresso—Italian Espresso Trio
A Trio of Italian Classics. Return to the place where espresso began with Mr. Espresso’s trio of regionally inspired blends from Tuscany, Trieste and Naples. The elegant medium-roast Tuscan offers sweet chocolate and butterscotch notes; the light-roast Triestino has complexity of nut and fruit; and the company’s medium-dark signature Neapolitan delivers dark chocolate, hazelnut and caramel.
Dune Coffee—Indonesia Bener Meriah
Bener Meriah comes from Mikael Jasin’s company Catur Coffee, who works with producers in Aceh to apply intentional post-harvest processing methods to push the boundaries of what has been thought possible from traditional Indonesian coffee varieties. Through anaerobic processing and yeast inoculation, we taste juicy red berry flavors and a creamy texture in the cup.
Night Swim Coffee—Jairo Arcila – EF2 Natural
A masterclass in processing, the work Cofinet and Jairo Arcila’s team have done at Santa Monica and La Pradera produced a very balanced, sweet, and clear encapsulation of the best characteristics of the Java variety. Take this limited opportunity to join us in enjoying the remarkable sundried Java varietal from Quindio, Colombia. We think you’ll find your childhood in it’s limeade-like acidity, sweet and sticky strawberry frutiness, and a syrupy, lingering, chocolate-y mouth feel.
Cxffeeblack—Ubudasa
Ubudasa is a Kinyarwandan word loosely translated to mean the uniqueness of something or how something just hits different. In partnership with Higa coffee, a natural anaerobic from Businide station in the Kayanza district in Burundi. You already know, All-Black supply chain. Notes of grape Jolly Rancher, mango Jumex, and cinnamon. Proceeds from the sale of this coffee go to support Phase 2 of the Black Barista Exchange Program.
Verve Coffee Roasters—Limoncillo Farmlevel Reserve
This very rare mutated yellow Pacamara from El Limoncillo has a beautiful spiced and citric profile. Those who enjoy herbal and complex coffees will find this limited batch delightful.
Amavida Coffee Roasters—Burundi Nemba
This beautiful lot represents the unique flavors available in coffees from the region. It comes from the Nemba washing station in the Hills of Kayanza in Burundi. It’s sugary aroma is reminiscent of ginger, molasses and red fruit. Unique flavors of gingersnap cookies, apricot and molasses are balanced by a pleasantly citric cup.
New job listings from Sprudge Jobs
Stumptown Coffee Roasters - Senior Manager of Green Coffee Quality & Sourcing - Portland, OR
Stumptown Coffee Roasters - Machine Operator - Portland, OR
New cafes on Sprudge Maps
Here are new cafes discoverable on our global cafe portal Sprudge Maps. Register your cafe for free—thanks to the support of La Marzocco and Pacific Barista Series.
Lullabar Coffee - Carlsbad, CA
Talitha Coffee - San Diego, CA
Hear This Coffee House - Morley, Australia
Short Sleeves Coffee - Swannanoa, NC
Full Court Press - Bristol, UK
Do you have a news tip? Feedback? A funny joke? Send us an e-mail, use the contact form on Sprudge, leave a message at 1-888-55-SPRUDGE, or send us a letter at P.O. Box 3943 Portland, OR 97218.