16, Aug '13 - Atlas Coffee Importers... Now with More Logistics!
In the coming weeks, our Logistics Department will begin handling your order after the coffee buying portion of your order is complete. This is part of our new computer system implementation and process improvement project currently underway here at Atlas - very exciting! We've been running old/new systems in parallel for a couple of months now - working out the kinks to ensure that paperwork is the only difference you notice. Your Sales Representative will continue to be your main point of contact for all coffee-buying and coffee-related conversations. Our Logistics Team are experts at getting your order prepared at the warehouses and shipped to you by any method you prefer and will soon be in contact with you to discuss your preferences and the process change. Overall, you can expect the same care and attention you've always received from us - now from specialists in each area.
For more information, contact Atlas Logistics directly at 206.454.3465
Tasting Notes Online!At long last, we now have tasting notes online for all of our wonderful coffees! Click here to take a look, or you can navigate there from the "Products" button on the side bar to the left, OR you can find a link to the tasting notes at the top of our Seattle and New Jersey offer lists.
There's always something new going on here at Atlas! Whether it's fresh crop coffees arriving, new educational workshops and cuppings being put on the calendar or new reports and photos from our various trips to producing countries, you won't want to miss out on any exciting bits of news. We've added a few handy email list subscription widgets here to allow you to easily sign up for our various news mailings. They're pretty self explanatory, and please note you'll receive a confirmation email when you subscribe that you'll need to approve before you're added to the list.
We're always posting updates on Twitter (@Atlas_Coffee) and Facebook as well, so feel free to follow us via those media if you like. Thanks for staying in touch!
Click here for charts on FutureSource.com
SCAA Skill Building Workshops
Thursday, January 29th, 2015
A brief course description appears below for each workshop.
8:30am - 11:30am GE103: Orientation to SCAA CuppingCupping is the Specialty Coffee Industry's standard for coffee evaluation. Using the SCAA Cupping Protocols to evaluate three flights of coffee, students are introduced to the methods and language of objective professional coffee evaluation.
12:30pm - 2:30pm CP151 Fundamentals of Brewing and ExtractionThis class is the foundation for all coffee brewing and is essential for any newcomer to the coffee industry. Coffee professionals need to have a strong knowledge of the principals governing optimum brewing methods and must be able to brew coffee to SCAA's vetted standards. CP151 provides this critical instruction and practice.
2:45pm - 4:45pm CP152 Manual Brewing PracticesAfter a 90 minute break fllowing the completion of CP151, students return for CP152 which continues to explore the six essential elements of coffee brewing, both through mechanical and manual brewing methods.
Friday, January 30th, 2015
8:30am - 11:30am GE200 Sensory AnaysisCoffee professionals of different disciplines need to have objective skills in sensory testing: Designing and conducting tests, recording results, generating data and analyzing statistics to make profitable choices for their companies. This class will explore using sensory testing techniques to create a program that addresses product development.
Friday, February 13, 2015
8:00am - 5:00pm Instructor Development ProgramThe SCAA Instructor Development Program is one of the SCAAs most popular professional development programs. Specialty Coffee Subject Matter Experts (SMEs) can advance their training and education skills through workshops on adult learning principles in the workplace, instructional design (based on the ADDIE model developed by the American Society for Training & Development), testing, evaluation and class management. Upon completion of the one-day program, students earn the SCAA Lead Instructor Credential and are eligible to volunteer as an Instructor for SCAA. Many students enthusiastically report an increase in quality and delivery of their training and instructional design in their own companies after completing the IDP. This course is particularly beneficial for the coffee expert who trains others, but has no formal coursework in training, adult education, or organizational learning.
Please click here to register and pay for the courses on the SCAA website.
The CQI Q Grader Course
March 9th thru 14th, 2015
The CQI Q Grader course is a six day event that includes three days of training followed by three days of sensory threshold tests and calibration exercises. The goal is to identify and develop individuals who can cup and evaluate coffee consistently according to an internationally recognized standard of quality, thus creating a common language between buyers and sellers. The Q program is governed by the Coffee Quality Institute which is a nonprofit organization working internationally to improve the quality of coffee and the lives of the people who produce it.
December 2010 - Sumatra & Japan
Chris recently spent a few weeks in Asia visiting with producer partners and roaster clients. Atlas helped to build a quality control lab at Permata Gayo Co-op's facilities in Pondok Baru, Aceh, and the main purpose of Chris' visit was to train PGC's staff in proper sample roasting and cupping procedures and protocol. Have a look at photos from the trip, and check out Chris' trip report to read more about his time there.
February 2009 - Ethiopia, Dire Dawa & Addis Ababa
Craig and Chris spent a week and a half teaching a Q Grader workshop in Dire Dawa, taking in the sites around Harrar and meeting with exporter partners in Addis Ababa. Be sure to check out photos and videos from the trip, if you haven't already. Chris' trip report goes more in depth on what he and Craig were up to in Ethiopia, as well as providing a brief summary of the new commodity exchange system and the effect that it is having on availability of specialty coffee in Ethiopia.
September 2008 - Malawi, Mzuzu & Blantyre
Chris spent a few weeks in Malawi working with coffee producers in Mzuzu, and coffee cuppers in Blantyre. Take a look at photos and videos, and see Chris in the Blantyre newspaper!
July 2008 - Colombia, Huila, Monserrate
Trip ArchivesClick here to check out Atlas adventures from years past.
Pacamara Roasting Guide Now Available!The El Salvador Coffee Council was kind enough to send along an absolutely brilliant document they've put together on the genetic history of the Bourbon and Pacamara coffee varietals, which includes their recommended roast profiles for both sample roasting and production roasting Pacamara coffees. Check it out! Most of the Pacamara-specific info is from page 6, onward. Also be sure to take a look at the results of our cupping of the Pacamara and Maracaturra varietals from the El Salvador and Guatemala Cup of Excellence competitions below.
Atlas Barista Workshop Wins!
Thanks for stopping by!
Atlas Coffee Importers, LLC
201 N 85th Street
Seattle, WA 98103 U.S.A.
1-800-701-5211 -toll free
(206) 652-4880 -office
(206) 652-4881 -fax