Everyday Joe’s is very excited to introduce Coffee & Goodness. Every few months, we will host an afternoon of coffee education to benefit good things. The first of these afternoons is on September 12 and will benefit the efforts of International Teams: Greece (and an Everyday Joe’s volunteer Wendy Thompson ).

You can come in for free and learn about Wendy’s efforts, but the cost to educate your coffee palette concerning coffee is $7. We will “host” one bean for the afternoon (thinking a Guatemalan for this go round) and brew it for you 4 different ways. All profits will go to Wendy & her efforts. Your seven bones will get you:

• 6 oz. cup brewed via Hario Ceramic Drip
• 6 oz. cup brewed via Chemex
• 6 oz. cup brewed via French Press
• single origin espresso

We will have volunteers at each station, telling you what tasting notes to look for and what makes the brewing method special/delicious. Wendy will also be working the room with her smiling face and knowledge of her efforts working with refugees in Greece.

We hope to see you on September 12. If you are interested in being the beneficiary of an afternoon of Coffee & Goodness, just let us know and we’ll chat it up.

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Each Thursday, our weekly shipment of coffee arrives from Intelligentsia Coffee & Tea. They roast the beans Tuesday, and two days later they delight your pallate and blow your tastebuds’ minds. Thank you Intelligentsia, we love you.

Yesterday our Black Cat Espresso arrived in this:

Instead of this:

Resulting in this reaction from Diana:

And this reaction from Chris:

Why all the excitement? A few (two) reasons:

• The bag is the prettiest thing I’ve seen since I kissed the wife goodbye this morning.
• Black Cat Espresso is now officially Direct Trade, a result of the ongoing Black Cat Project.

A word from Intelligentsia about the Black Cat Project:

“Black Cat Espresso is one of our proudest accomplishments…and after 13 years of pulling great shots of espresso, we are re-examining everything about this coffee to make it even better.”

More concisely, this is the “never ending pursuit to re-invent espresso.”

This is something that is very exciting and intriguing. There is a lot more info concerning the project – much more than this blog can handle – over at blackcatcoffee.com. Head over and read and watch and look forward to things to come.

Further:

• The Black Cat Project
• Official Intelligentsia Site

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Intelligentsia Coffee & Tea is our blockbuster roaster of choice here at Everyday Joe’s, and they have released their blockbuster previews. Often, I find myself looking at Intelligentsia as our very cool and hip older sibling…and they’re kind enough to let us tag along and wear their hand-me-downs.Thankfully, the hand-me-downs are really, really good coffees.

This week, Intelligentsia’s “Nod” comes from Marc Johnson, their director of marketing. He has some exciting things to tell you about, so keep reading.

Greetings:

Geoff Watts (Intelligentsia’s Green Coffee Guru) is the usual author here, but even when he is in Chicago, he’s getting pulled in a million and one directions. It was really difficult to get him to do this on a weekly basis when we started this email three years ago (can you believe it’s been that long?), but he is pretty good about it when he is around. Today, sadly is not one of those days. Geoff is now in Rwanda and as hard as he works when he is there and as spotty as internet connections can be, I know not to expect anything. Of course, on the positive side, we’ll get lots of good information on African coffees when he returns.

Second choice? Doug Zell (Intelligentsia’s CEO) is always good for a post or two, but seeing how he just posted last week and was in New York working on a super-secret project for a while this week (we’ll tell you more when we know more), he gets a pass as well.

Third choice? Hmmmm, maybe KC O’Keefe? KC is our West Coast Director of Operations and he also does a lot of work sourcing coffee in Latin America and so always has something interesting to say about coffee. Well, I called LA this morning on another topic and was on hold for like 10 minutes, so I am going to assume our friends in LA are busy roasting coffee for both our Silver Lake coffeebar and the Wholesale Accounts on the West Coast.

Fourth choice, fifth, sixth? Kyle Glanville (winner of the United States Barista Competition and Manager of Espresso Research & Development) has written pages for me already this week. Sarah Kluth (Director of Quality Control) has also written a ton this week. Chris Hallien (our new Director of Roasting) does tons of work with coffee, but since this is first week, I am going to give him more time before I hit him up.

Where does that leave us? You’re hearing from the Marketing Guy.

Hey, don’t stop reading yet because we have a large number of really cool things coming up:

Intelligentsia In Season – I am not going to give away too much here, but let’s just say that no one is going to be able to offer any fresher, better tasting coffees than Intelligentsia. Keep checking www.inseasoncoffee.com for updates.

The Black Cat Project – Intelligentsia espresso is moving to a new and exciting place. Here again, details will be coming, but you should check www.blackcatcoffee.com for updates on our Black Cat Espresso and Kyle Glanville’s training for the World Barista Competition in June in Copenhagen.

New Crop Centrals – Today Sarah Kluth gave us the news that some old favorites will be returning to our coffee line-up in early June. Woo-woo.

El Machete, Panama – This coffee is a new Direct Trade offering that will be available in a week or so.

New Coffee Releases this week – Black Cat, Single Origin Espresso: Anjilanaka, Organic Bolivia; Los Inmortales, El Salvador Micro-Lot: Finca Matalapa; Fazenda do Sertão, Brazil. When one week gives you a Single Origin Espresso, a Micro-Lot from El Salvador, and a Reserve Offering from Brazil, you consider yourself lucky.

And lastly, the focus of this Nod…

This week, we are proud to release our Black Cat, Single Origin Espresso: Matalapa, El Salvador – United States Barista Competition, 1st Place. This is the coffee that Kyle Glanville used en route to his victory at the USBC. It is now available to pre-order, it will be offered web-only and we will only roast it once: Monday, May 26th. Get it while you can!

As always, find our Nods at:
http://www.intelligentsiacoffee.com/origin/offerings.

Cheers,

Marc Johnson
Director of Marketing
Intelligentsia Coffee & Tea

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The Black Cat is what Mr. Kyle Glanville (who looks a bit like Sufjan Stevens) served en route to becoming the best barista in the U.S. of A.

Here’s all the info. Links to ordering the beans are at the bottom of the post.

Black Cat, Single Origin Espresso: Anjilanaka, Organic Bolivia

Location: Caranavi

Varietal: Typica, caturra, bourbon

Altitude: 1700 – 1900m

Harvest: Jun – Aug

Flavor: Milk chocolate, cane sugar

Acidity: Bursting tropical fruit candy, pear

Finish: Clean, sweet, orange zest

This espresso is a powerhouse of juicy sweet flavor. Pulled as a short double, your palate is greeted with explosive tropical fruit like kiwis and mangos, which gives way to a buttery body and a lingering, sweet finish. Pulled a little longer and you’ll taste tons of cane sugar while the acidity subsides ever so slightly.

Los Inmortales, El Salvador Micro-Lot: Finca Matalapa*

Region: La Libertad

Varietal: Bourbon, Pacas

Altitude: 1250 m

Harvest: Dec – Mar

Flavor: White grape, apple, floral

Acidity: Citrus, balanced

Finish: Silky, cane sugar

Full of grace and nuance, the Finca Matalapa Micro-Lot introduces itself with delicate floral aromatics. The juicy citrus acidity sits aside notes of sweet apple and white grape as the body glides like silk into a finish of cane sugar and vanilla.

Fazenda do Sertão, Brazil*

Location: Carmo de Minas

Varietal: Bourbon

Altitude: 1200m

Harvest: Jun – Aug

Flavor: Caramel, sweet orange, fudge

Acidity: Balanced, dried mango

Finish: Smooth, buttery, Dutch chocolate

A pulped natural from the Carmo de Minas growing region, this coffee lends itself to an atypical complexity that wins the hearts of washed coffee lovers. The body is smooth and silky as notes of caramel and toffee wash across the palate. The acidity is subtle but worth noting with its Clementine orange juiciness and dried mango fruit tang. Leading into the buttery finish are nuances of cardamom and honey as the end note of Dutch chocolate plays pleasantly on the tongue.

Further:

• Order The Reserves
• Watch Kyle Glanville Live At The United States Barista Championships
• Watch Sufjan Stevens Live At Schubas

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You can watch Kyle’s performance in the finals below. The coffee he serves to kick it off (El Salvador Matalapa) is the same bean we carried in the shop this week. So, if you come in and get a cup you can pretend you were in Minneapolis, cheering Kyle on to his place upon the throne of awesomeness.

Behold:

[vodpod id=ExternalVideo.535213&w=425&h=350&fv=autoplay%3Dfalse]from www.ustream.tv posted with vodpod

Further:

• More videos from the USBC
• Official USBC/Specialty Coffee Association of America Blog
• Tasting Notes & Info for Finca Matalapa, El Salvador

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