Intelligentsia will be sending their Finca La Maravilla from Itzamna Guatamala for this months direct trade coffee.  Here are some specifics on this fantastic single origin:

Tasting Notes

Silky and velvety, full of smooth milk chocolate and dried stone fruits. The acidity is soft and balanced, nestled between notes of black forest cake and jam. A buttery finish compliments the creamy mouthfeel.

Coffee

LOCATION:  Huehuetenango

FARM:  Finca Maravilla

FARMER:  Mauricio Rosales

VARIETAL:  Bourbon, Caturra

ALTITUDE:  1500 – 1850 m

HARVEST:  January – April

Characteristics

FLAVOR:  Milk chocolate, stone fruit

ACIDITY:  Balanced, soft

FINISH:  Buttery

MOUTHFEEL:  Creamy

Geoff's Notes

Key up the music, and make it grand: the 2010 version of Itzamna has earned a red carpet entrance. Lately I have been quite content to sit back and let coffees speak for themselves because they do it so darned eloquently and in a way that just cannot be touched by the written word. But special consideration must be given here, as I think a new standard has been set. Best of all, the measurable step forward in quality is in no way just a matter of advantageous growing conditions or good fortune. The farmers involved in the Itzamna project deserve massive props for the work they put in, both in advance of and during this year’s campaign. It has showed up in a big way, and let this be my public thank you to Henio and Raul Perez (from La Soledad) and Mauricio Rosales (from La Maravilla) for having created something so soul-meltingly delicious.

Guatemala has always been a star within the Specialty Coffee community. There is a long tradition of estate coffee farming and quite a bit of technical expertise that helps explain the coffee quality. Many farms have their own wet mills and drying patios and can maintain excellent control over the coffee as it is being processed. It is also a country unique in Central America for its huge indigenous population (over 50% of the people are of Mayan descent) and diverse micro-regions that produce mouthwatering coffees with distinctly different profiles.

We have always had a particular love for these coffees, and over the years Guatemala has remained one of our most treasured origins. Itzamna is our serenade to the country, a blend of our favorite Guatemalan coffees that combines taste characteristics specific to different parts of the country to create an enthralling concert of flavor. All three farms are spectacular (and will be offered individually for limited runs during the fall season).

Coffees from La Maravilla (HueHue) bring an energetic ripe fruit acidity to Itzamna. This farm was the first to meet the requirements of Direct Trade status, and we’ve had a close relationship for over six years now. This season Mauricio finished constructing new housing for the temporary workers, and we celebrated with a post-harvest party at the farm for all the pickers and their families.

La Soledad (Acatenango) contributes a rich milk chocolate and butterscotch sweetness, and last year the farm finished top 20 in the Cup of Excellence—hats off to them for this recognition of their achievement. It is one of my favorite farms because the forward progress and investment they are making to advance quality and become a standard setter for social and environmental responsibility on the farm needs no explanation; it stands out every time I visit. They’ve just completed the final stage on their very impressive water treatment system and have started work on a cupping lab that will be built on the farm itself. They are currently working on some diversification with an innovative plan to produce avocado oil from the groves of delicious avocado trees on the farm. These guys are the definition of pro-active.

Itzamna is the creator-deity whose name can be rendered “god of nectar” and was the harbinger of culture, cacao, and maize to the Mayans in ancient lore. We chose the name Itzamna for this offering because we like what he stands for. He is a beloved deity from Mayan mythology, credited with creating many of the things that make life worth living. He introduced farming and science. And he was always known to be kind and protective towards humans, no mean streak whatsoever. In other words, he is the man. We can only suppose that he has a profound love for coffee as well.

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Intelligentsia will ship their single origin El Machete from Finca Santa Teresa in Panama to Direct Trade Coffee Club members for the May shipment.

The El Machete is produced by an innovative farmer named Juan Pablo Berard. His dedication to coffee quality and social and environmental sustainability are obvious in all endeavors at the farm, from funding Casa Esperanza (a school for his workers’ children) to separating individual lots of coffee to preserving forest on his property.

Tasting notes:

Forest blackberries, concord grape and a pleasant winyness dominate the nose. The body is full, dense and silky in texture; reminiscent of Black Forest cake. The lime acidity underscores notes of St. Germain and muscat grape as the finish tapers into cocoa and nutmeg spice.

Specs:

Producer: Juan Pablo Berard and Maria Louisa Berard

Farm: Finca Santa Teresa

Region: Santa Clara

Varietal: Catuai, Caturra, Typica

Altitude: 1,400 – 1,500 meters

Harvest: December – February 2010

The Direct Trade Coffee Club shipment for April 2010 will be from Madcap.  They are shipping a Catuai, Pache, Arabigo varietal from Ellen Prentice and the Finca de Dios in the Fraijanes region of Guatemala.  The coffee comes from Ellen Prentice

Finca de Dios is at an altitude of 1,700 meters above sea level and was processed using a wet mill process and sun dried on concrete patios.  The beans were harvested between January and March of 2009.

Additional Information:  Finca de Dios (Farm of God) is more than just a name for Ellen and her workers, it's a mind-set that all of their practices are based off of.  Ellen, one of very few female coffee farmers in Guatemala inherited the farm from her father.  She feels a deep responsibility to ecological awareness in her practices and diligently works with her producers to pay a good wage.  In 2008, the farms excellence was awarded 13th place in the Cup of Excellence auction.  MadCap wants you to keep your eyes open as they strongly believe Finca de Dios will be one of the most sought after farms in Guatemala in the next decade.

Madcap will also be serving this coffee during the upcoming Symposium at the Specialty Coffee Association of America conference this week.

If you would like to receive coffee from the Direct Trade Coffee Club in the future, join the club! 

We're happy to announce that Barefoot Coffee will send their Daterra Redcab to the DTCC members for the March 2010 shipment. Redcab is one of the Relationship Coffees offered by Barefoot.  This is a special single farm custom blend offered by Barefoot. Cupping notes: Beguiling fruit sweetness opens for thick and sticky lava cake with almond brittle. Hints of marzipan layered with stone fruit marmalade in the middle. Deep bass power chords resound in the gooey, chocolatey, brownie and cream finish. The slightest kiss of dried strawberries and citrus tickles your palette. A world exclusive coffee created for Barefoot Coffee. Three lots, two varietals and two processing methods. Awesome sweet. The DTCC team tasted this coffee the other day and it's fantastic!  Should be a tasty treat for members.

Anyone that followed the link to Sarah Kluths tasting notes within our recent post about Intelligentsia coffee announcing their shipment of  Ikirezi, Burundi coffee for the club shipment in February, will understand Sarah’s passion and commitment to Direct Trade.  What you may not get is “the rest of the story”, so we asked Sarah what was special about her recent trip to Burundi, here is what she had to say:

Hmmm… Burundi

A highlight of mine was interacting with the spirit of the Burundi people. I did some work for USAID, providing a one-week course for cuppers.  Their passion for learning was undeniable and their willingness to understand and embrace the specialty coffee movement was inspiring.  So often, you run into people who’ve been working in an industry for ages and their experience and tenure results in a resistance to change rather than a proclivity for innovation.  These cuppers expressed nothing but sheer pleasure at learning more about the intimate details of cupping, roasting and production as well as ways in which they could provide improvements in their own cooperatives, washing stations or Sogestals.  Although the Burundian government may be in the beginning stages of cultivating an environment suitable for specialty coffee, its producers aren’t.  They are as passionate as ever and are ready to do what it takes.

Thanks to Deborah Johnson Wood for taking the time to write about the coffee business in Western Michigan and the Direct Trade Coffee Club.

The Direct Trade Coffee Club is a collection of roasters and we believe it’s important to clear up one point made in the article regarding the Direct Trade model.  The notion of the Direct Trade model ‘cutting out the middle men’ is is a common misconception.  It is this idea of “cutting out the middlemen” and using this “saved” money to pay the farmer more.   We would like to respond by stating that this is not our roasters goal, wish, or practice.  We believe each link in the value chain plays a very important role in supplying your everyday fix of liquid gold.  Our roasters use experts on the ground at origin, they use importers and exporters and they use freight companies.  There are many hands that touch the coffee, and we value each one.  The process of direct trade, is about getting the finest coffee to the consumer while recognizing each link of the value chain in a respectful manner, which starts by paying the farmers more.  Direct trade is expensive, but its the best way to obtain the best coffee in the world, procured in the most economically sustainable manner.

Please comment on this post if you think the way we do.  We would love to hear your thoughts.

We are proud to announce that Intelligentsia will be shipping Ikirezi Burundi: Kirundo Muyinga to the coffee club members in February.

Kirundo Muyinga is a coffee of dimension and of clarity. Notes of green apple, citrus zest, and clementine orange create a lasting impression on the palate. A finish of honey reinforces the cleanliness.

This coffee was harvested between May and July of 2009 at an altitude of 1,500 – 1,700 meters.  Kirundo Muyinga is a bourbon, typica varietal.

Coffee is Burundi’s principal export, but it is consistently sold at a commodity price. In recent years, Specialty coffee has come to be recognized and acknowledged as a venue of optimism and prosperity for the Burundi people. With perfect climate and altitude, Burundi has the potential to produce truly great coffees. Intelligentsia’s Direct Trade Ikirezi is a realization of this promise.

For more information on the coffee please download Sarah Kluth’s tasting notes.

If you are in Western Michigan you need to be at the MoBevy Holiday Party.  MoBevy is the office party for the Direct Trade Coffee Club and all members and fans are invited!  Come and celebrate with us! Join us in the hijinx:

• MadCap will be serving a great direct trade brew
• Food, Drink and the worlds largest Yule Log
• Jasper will be dressed up as the Santa Dog
• Participate in the food drive for the Kids Food Basket
• Enjoy cabaret singer Francesca Amari
• Groove with DJ Mystery

If you want to attend, just RSVP using our Facebook fan page.