March 21, 2024
At the heart of the modern coffee revolution lies a family with a vision as rich and enduring as the beans they cultivate. As we reflect on the journey that brought us to the modern era of specialty coffee, we find ourselves indebted to the Peterson family and their unwavering commitment to excellence.
Their story begins amidst the verdant landscapes of Hacienda la Esmeralda, where Hans Elliot first assembled the sprawling estate in 1940. But it was Rudolph A. Peterson, a visionary Swedish-American banker, who saw beyond the pastures and glimpsed the potential of this land. In 1967, he took the reins of Hacienda la Esmeralda, transforming it from a cattle ranch into a beacon of coffee innovation.
The Petersons' journey was one of constant evolution. From dairy farming to the pursuit of coffee excellence, each step was guided by a deep respect for the land and a thirst for discovery. By the mid-1980s, as the aroma of coffee permeated the air, the Petersons made a pivotal decision to refocus their efforts exclusively on coffee cultivation. Little did they know that this shift would spark a revolution in the industry.
It was in the hushed whispers of the Mario lot that the magic truly began. Recognizing the exceptional quality of a select group of coffee trees, we dared to diverge from tradition. Microlots were born, each one a testament to the exquisite flavors waiting to be discovered. And then came the revelation—the world's first pure Gesha coffee, unveiled at the Best of Panama competition in 2004.
The response was nothing short of extraordinary. With prices soaring and demand skyrocketing, the Petersons stood at the forefront of a new era in coffee appreciation. But for us, this was just the beginning.
Today, we're reminded of the remarkable coffees that have graced our cups, each sip a testament to the Peterson family's dedication and expertise. From the misty slopes of Jaramillo Farm to the intricacies of meticulous processing, every brew tells a story of innovation and passion.
March 21, 2024
In the world of Colombian coffee, there are stories that transcend mere business ventures. They echo with the resonance of familial legacies, the tug of tradition, and the vibrant spirit of innovation. At the heart of such tales stands Felipe Arcila, a figure who embodies the hero archetype in the annals of Colombian coffee.
Felipe's journey is one of courage, vision, and a deep-seated connection to his roots. Despite initially straying from his family's coffee legacy to pursue a career in engineering halfway across the globe in Australia, fate intervened, leading him back to the rich soils of his homeland. It was there that Felipe's perception of coffee underwent a profound transformation.
Realizing the untapped potential for specialty coffee akin to the world of fine wines, Felipe embarked on a mission to redefine Colombian coffee. But his vision faced a formidable obstacle in the form of his father, Jairo Arcila, a titan in the Colombian coffee industry who harbored reservations about deviating from traditional practices.
Undeterred by familial skepticism, Felipe forged ahead, pioneering innovative farming and processing techniques that pushed the boundaries of what Colombian coffee could achieve. Through perseverance and unwavering dedication, he not only established himself as a trailblazer in the industry but also earned the respect of his father, who gradually recognized the merit of his son's vision.
The culmination of Felipe's journey materialized in the form of Jardines Del Eden, a flagship farm that symbolized a harmonious blend of tradition and innovation. Here, amidst the lush landscapes of Colombia, Felipe cultivated an ethos of experimentation and excellence, producing coffees that captivated the senses and challenged conventions.
One such exemplar is the Sidra variety coffee, meticulously nurtured at Jardines Del Eden and subjected to a double anaerobic fermentation process under Felipe's discerning eye. The result is a brew that transcends mere beverage status, offering a sensory journey marked by nuanced flavors and intoxicating aromas.
Through the partnership with Felipe and Jardines Del Eden, we at Corvus have had the privilege of sharing in this extraordinary narrative. Each sip of coffee sourced from Felipe's farms is a testament to his unwavering commitment to quality and innovation—a legacy that continues to inspire us and coffee enthusiasts worldwide.
In Felipe Arcila, we find not just a visionary coffee producer but a steward of tradition and a catalyst for change. His journey reminds us of the profound power of passion, perseverance, and the profound connection between family, land, and a humble cup of coffee.
March 21, 2024
February 16, 2024
September 07, 2016
The other day I was at the store checking out with a rather inexpensive but decent-looking bottle of wine. When the person at the register noticed the bottle, she exclaimed, “This is an excellent wine! You’ve just got to let it breathe a bit.” I thought this a bit much for an eight-dollar red blend, but I took her advice and decanted it before dinner. It was very good, and this got me thinking. If just a few words in passing could elevate my experience with a cheap wine, why not make the same effort when serving an espresso?
Admittedly, I’ve become fairly particular when drinking coffee and prefer it to be just kind of warm-ish. We humans taste best when whatever we’re eating or drinking is close to body temperature or around a hundred degrees. This is why boiling lava hot pizza doesn’t taste like anything until it cools, and if your PBR becomes too warm it gets abandoned. For me, espresso tastes best once it has cooled quite a bit. I’ll usually stand at the bar stirring my espresso for a minute or two, after which it’s become so sweet, juicy, and delicious that it’s gone in nearly the same time it took to cool down.
But Doug, what about the Thirty Second Rule? Don’t you have to toss a shot and re-make it if the customer doesn’t pick it up right away? To say I don’t subscribe to that notion would be an understatement. Not only does stirring and waiting a minute or so bring the temperature down to an enjoyable tasting range, it also accomplishes something else: It allows the crema a bit of time to dissipate.
What is that crema, anyway? James Hoffman wrote a pretty thorough introductory article here nearly a decade ago detailing the foam that shows up on top of a fresh well-brewed espresso. In short, crema is emulsified gases—largely carbon dioxide—that end up flavoring the espresso so long as it was freshly ground and relatively recently roasted. Unfortunately, crema can be mostly flavored from carbonic acid (that stuff that adds the characteristic tartness to soda water) which will actually mask the flavors in the coffee. If you don’t believe me, spoon the crema off of your next espresso and taste it on its own. Not so good.
James Hoffman (same guy from before) in a 2009 post from his blog Jimseven went so far as to suggest skimming crema completely off before drinking the espresso. Corvus owner Phil revealed to me yesterday over beers at Grandma’s House (our neighboring Brewery) that he also prefers doing this. This seems a bit excessive to me, and others will argue that you lose some of the true expression of the coffee if you do it. I think the best compromise is simply to stir. At the very least, it prevents your first impression of the coffee from just tasting bitter and ashy.
Now’s the part where I say, “But don’t take my word for it… Try it yourself!” So the next time you’re in Corvus or wherever you get espresso, give it a shot!
(pun intended)
By Doug Stone, Corvus Trainer
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