Cafe Grumpy

The Munchies, Andrew Zimmern’s Food Awards, Announces Inaugural Winners

cafegrumpy — Mon, 14 May 2012 18:07:52 +0000

Thanks everyone for all of your votes and support. We are really excited to have won The Munchies award for “Coolest Coffee Shop!”

“Just before the James Beard awards are announced on Monday, The Munchies, a new voted-by-the-people awards helmed by Andrew Zimmern and other celebrity panelists, has announced its first year of winners. Throughout April, online users of Tablespoon.com (owned by General Mills) voted on the motley crew of nominees.

“It’s been so fun to see people who are passionate about food debate and support their favorite restaurants, media, and chefs,” The Munchies lead panelist Andrew Zimmern said in a release.”

Check out all of the winners here.

Desarrollo (Desarrollo Co-op, Producers)

cafegrumpy — Thu, 10 May 2012 18:42:52 +0000

Grapefruit, Lemongrass, Honeysuckle, Molasses.

The Desarrollo Co-op is made up of 82 coffee growers producing a combined total of 1000 bags per year with their farm size averaging 3 hectares each. The coffee is processed employing the traditional Colombian method – each farmer fully-washes and dries their coffee before it leaves the farm. Because of the use of plantain and various other shade trees, these coffees are assured of a lengthy maturation period which results in complex and delicate cup profile.

Grown at 1600-1800 masl. Caturra, Bourbon, Typica and Común varietals. Vacuum-sealed at origin.

Order this coffee online here.

The Short Order: Chef Mark Ladner’s Guide to New York City

cafegrumpy — Sun, 22 Apr 2012 22:52:18 +0000

“I love Cafe Grumpy because they take coffee seriously without being douchey or elitist about the whole process…”

Read Chef Mark Ladner’s Guide to New York City in GQ here.

La Coqueta (Jose Ider Zapata, Producer)

cafegrumpy — Tue, 17 Apr 2012 01:12:52 +0000

Jose Ider Zapata is a small-hold farmer with over 25 years of coffee farming experience. On his 3 hectare farm, Jose, his wife and two children process the ripe cherries they harvest in their own micro mill using the traditional washed method.

Caturra & Bourbon. Grown at 1650 masl. Washed & sun dried. Vacuum-sealed.

Peaches & cream, caramel, key lime.

Honduras Trip Report – March 2012

cafegrumpy — Sun, 15 Apr 2012 15:57:25 +0000

This week, we roasted the last batch of Las Flores. This great coffee, along with Copo Mico that was on the menu earlier this year, are selections we will luckily see again thanks to our green buyer Colleen’s commitment to the relationships she has been developing in Honduras.

Colleen had the opportunity to visit Honduras again this March. Read about her trip below:

The four days I spent in Honduras, cupping through our coffees from Cesar Fernandez and Mariano Mejia, was just as productive as the time I spent there earlier this year. This is the third year will be buying Cesar’s coffee and our second year working with Mariano.

During my visit earlier in January, I assured Cesar we wanted to buy his coffee again. Thanks to the support of all of our awesome customers, we are able move through enough volume to be able to commit to buy his entire production for the year. Cesar has participated in a number of Cup of Excellence competitions and that is, in fact, where we first tasted his beautiful coffee. Due in part to our conversations, he has decided to move away from the competition and work with us in a long-term partnership. In this vein I talked to him about his goals for improving his coffee and how we can help him achieve even better quality. His idea was to improve the drying process at his mill (a goal I firmly support) so I asked him if he would like to install drying beds and he thought they would be the best option. We have agreed to provide funding to get this project started and I am excited about our ongoing partnership with Cesar. Cesar sets an excellent example through his hard work, focus on quality and improvement. His coffees cupped beautifully with a clean, sweet profile persistent throughout the cup.

We couldn’t have done any of this work without our sourcing partners at Beneficio San Vicente – Benjamin and Angel. They are incredibly hard working and pretty funny too! I have a great amount of respect for them and owe them a huge amount of gratitude. I can’t wait for the arrival of these two great coffees!

Coasts with the Most

cafegrumpy — Sun, 15 Apr 2012 15:34:04 +0000

“Our seats at the bar are tucked deep into the cafe space, but deep is relative; it’s a 600-square foot former clothing shop, long and narrow, with orange accents complementing its wood floors and counters. This location was Grumpy’s third of what is now four New York City cafes. Its first opened in Brooklyn’s Greenpoint neighborhood in 2005, making Grumpy a veteran of what some people call the third-wave coffee scene. It’s a category that has exploded in recent years in New York City, adding a caffeinated dimension to the nickname “the city that never sleeps.”"

Read the full article in Fresh Cup Magazine‘s April 2012 Issue.