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.

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

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.

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.

Our partner Intelligentsia is doing some cool stuff in Miami.  Sponsoring the NADA Art Fair in Miami Beach in conjunction with the contemporary art weekend.  They are also opening some pop up stores in the area.

If you are in town check it out and let us know what you think.

Enjoy the sun!

“We are proud to announce that Intelligentsia Coffee has joined the Direct Trade Coffee Club as its second roaster!

Intelligentsia was founded in October of 1995 when Doug Zell and Emily Mange left San Francisco to open an in-store coffee roaster-retailer on Broadway Avenue on the north side of Chicago. Over the years Intelligentsia has been responsible for a number of industry firsts, including the introduction of Direct Trade, the idea of real seasonality in coffee through its In Season offerings, and even the latte art throwdown/smackdown, a barista-centered contest. Since their introduction, each of these ideas has spread worldwide.

Intelligentsia solidified what is necessary for Direct Trade through specific, social, economic and quality-driven criteria. This served not only as a catalyst for Intelligentsia’s pursuit of these ideas, but sparked a handful of other like-minded roasters to pursue a similar path.

Doug states, “Direct Trade has the potential to change the economic reality of coffee producing regions and countries in a profoundly positive way.” Doug believes that Direct Trade is served well by collaborating with other roasters that espouse the same philosophy.

We agree with Doug and are proud to have Intelligentsia join the Direct Trade Coffee Club as a premier roaster providing Direct Trade coffee to our customers.

Intelligentsia will be the roaster shipping coffee to our customers in February of 2010.

Please stay tuned for more exciting announcements from the Direct Trade Coffee Club!”