Posts Tagged ‘greenpoint’
13th 2011
Santa Teresa
“Blind Assessment: A deep, rich, intense acidity dominates the profile. Complex lemon-and-orange citrus, fresh-cut fir, ripe tomato in aroma and cup. Impressively rich, syrupy mouthfeel. Clean, dry finish.
Who Should Drink It: Those who enjoy grandly acidy, big-bodied medium-roasted coffees.”
-Kenneth Davids, Coffee Review, August 2011
Baker’s chocolate, Meyer lemon, tamarind, cantaloupe.
Caturra and Yellow Catuai varietals. Grown at 1250-1480 masl on 12 hectares. Washed. Shipped in GrainPro.
6th 2011
Some Like it Cold (Brewed): 5 Cool Coffee Methods
“At New York’s Cafe Grumpy, seasonal coffees that have proven to taste great cold are selected throughout the warmer months, says co-owner Caroline Bell. Currently on slow drip is El Limonar, from Huehuetenango, Guatemala, a tangy, super-clean tasting brew of this citrusy, slightly cocoa coffee. And the Filtron’s super-smooth and balanced brew goes perfectly well with a little milk without diminishing any of the coffee’s flavor.”
Read the full article by Liz Clayton on Serious Eats.
3rd 2011
How to Make Amazing Coffee…
Danielle brews coffee with a Chemex for Food Paradise/CiCiLicious Vlog #39 here.
4th 2011
June Art Exhibitions
We have some great artists showing work at the cafes throughout the month of June:
In Greenpoint, “See Saw”, by Sarah Lutkenhaus and Christine Garvey, is a set of collaborative drawings, where one artist begins a drawing and gives it to another to finish. The activity is an exercise in call and response; of creating a beginning and allowing another to find the end. The result is a new drawing that captures the tension between what we see and what was seen.
Sarah Lutkenhaus is a designer and illustrator currently residing in Brooklyn (via Kansas). She is interested in telling stories and visualizing ideas, no matter what the form may be: posters, books, installation, t-shirts.
Christine Garvey is an artist and printmaker also residing in Brooklyn. She teaches DIY Printmaking at Brooklyn’s The 3rd Ward and enjoys sharpened pencils, doughnuts, and collaborations of all kind.
In Chelsea, “Alteration” is a colorful series of portraits of people and their individual styles by Akane Ogura. Akane Ogura is originally from Japan where she studied Dressmaking and Fashion Design in Tokyo. After graduation, she worked as a Theatrical Costume Designer then moved to California. She found herself creating her world by using not only fabric and thread on a figure, but also with line, shape, value and color on a surface more freely. She received her BFA in Illustration at Academy of Art University in San Francisco in 2010. She currently lives in New York, and works as a Fine Artist and Illustrator.
In Park Slope, photographs of Diana Schoenbrun‘s “Beasties” are on display. Diana Schoenbrun is an illustrator, author, and crafter living in Park Slope, Brooklyn. She wrote Beasties: How to Make 22 Mischievous Monsters That Go Bump in the Night and Puppet Play: 20 Puppet Projects Made with Recycled Mittens, Towels, Socks, and More. She has worked in publishing, taught creative writing and puppetry workshops for children, and works as a freelance illustrator. She currently works as a puppet builder at Puppet Heap Studio. She received her BFA in illustration from the RISD.
28th 2011
Gethumbwini Estate
Pineapple, white tea, red grapefruit & molasses.
Gethumbwini Estate is located between the Kiama and Thika Rivers in Central Province, Kenya. SL-28 and SL-34 varieltals grown at 1800 masl in rich red volcanic soil. The coffee cherries are harvested and processed the same day on the farm’s depulper. Employing the washed process and slow fermentation to remove the cherry’s skin and mucilage, the coffee is then dried on raised beds.
Abundant wildlife is found on the Estate and the farm members are educated about the importance of preserving these species which include snakes, hares, owls, weaver birds, hawks and hippos. Employees and their families are provided with a number of benefits including full medical care and schooling.
“Blind Assessment: Deeply sweet and deeply pungent with round, complexly rich Kenya fruit: grapefruit, black currant, strawberry, supported by an undercurrent of fresh-cut fir. Ringing, resonant acidity, syrupy mouthfeel, flavor-saturated finish.
Who Should Drink It: Simply a superb coffee, as grand as it is balanced and inviting, as fine with milk as it is black.”
-Kenneth Davids, Coffee Review, June 2011
18th 2011
El Limonar
Sweet malted milk chocolate, cotton candy, key lime & kiwi.
El Limonar is located close to the Mexican border in the mountainous region of Huehuetenango. This farm was originally part of the renowned Finca El Injerto which was divided between the two Aguirre brothers who had inherited the estate. El Limonar is now owned and managed by Rogelio Aguirre’s widow, Rosa María Ovalle Mont. She is focused on quality and sustainability for this 123 hectare farm.
Native shade trees have been planted in the higher areas of the farm to give the coffee around 60% shade. There is an on-site wet mill where treatment tanks are used to purify and recycle the waste water. Left over coffee pulp is then recycled as a fertilizer.
Bourbon, Caturra and Catuai varietals. Fully-washed. Shipped in GrainPro.
