Atlas Coffee Importers

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Service Interruption

Closure Notice: Martin Luther King Jr. Day

By: Melissa Kelley

Jan 15, 2020

Atlas Coffee

Seattle, WA 98103

(800) 701-5211

(206) 652-4880

(206) 652-4881

New Arrivals

APROCASSI
Fazenda Cachoeira
Koperasi Surya Abada Kayumas
Cauca, Inzá

Recent Posts

Exploring Congolese Coffee: A Webinar and Cupping Series
The Annex Warehouse – Relocation Project
SERVICE INTERRUPTION: Labor Day (U.S.) and Labour Day (Canada)
2020 Honduras Las Capucas
SERVICE INTERRUPTION: Canada Day and U.S. Independence Day

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$We\'ve found the @ikawacoffee roaster to be an innovative machine that can be adapted to a number of roasting goals, including sample roasting. One of its advantages compared to traditional sample-roasting equipment is its portability, which may make it an ideal adaptation for sample roasting in the time of COVID-19. Using this machine for sample roasting also brings a level of complexity that it is helpful to approach thoughtfully. We\'ll discuss and demonstrate basic considerations for how to develop profiles well suited for sample roasting.⁠ ⁠ Join @billups_drew this Friday, October 2, 10-11 AM PDT, for our online class \"Sample Roasting on an IKAWA.\" View all autumn courses and enroll in them through our linkin.bio.⁠ .⁠ .⁠ .⁠ #coffeeconnected⁠ #atlaslab #atlaseducation⁠ #atlas_coffee #experienceatlas #begooddogood #atlaslongdistancerelationships$
$Washing stations in Ethiopia are generally referred to by the names of the local kebeles (villages) so there are multiple sites with the names “Bukisa.” Atlas’ lots are from sites operated by a gentleman by the name of Girma Gurara (pictured here), and are comprised from the harvests of around 1,200 smallholder farmers from the area. It\'s obvious from the cup that there is attention to detail in every step of the production process. Notes of tangerine, ginger and hibiscus with rose and citrus zest create a nuanced, aromatic, and satisfying profile.⁠ ⁠ During our most recent visit (February 2019), we were blown away by the tidiness of the facilities and excellent condition of the equipment. The de-pulping machinery and fermentation tanks were pristine, and the drying beds in fantastic condition. We were also inspired by the teamwork of the staff at this washing station. While washing coffee, groups work together with long wooden paddles to stir up the fermenting parchment before rinsing through the concrete channels (to ensure uniform removal of loose mucilage). Meanwhile, another several dozen workers were sorting drying parchment coffee on raised beds.⁠ ⁠ The cup profile of this coffee is exceptional, but it is this level of teamwork and care invested in the coffee by the farmers delivering to Bukisa that sets it apart. We\'re excited to share this beautiful coffee with you! Grade 1 Washed Bukisa just landed at TGR and is available to ship beginning next week.⁠ ⁠ Linkin.bio to learn more!⁠ ⁠$
$\"It’s hard to imagine a place that’s been less understood and more mythologized than the Democratic Republic of the Congo (DRC),\" writes Atlas Trader Susan Heller-Evenson. \"DRC is known as Robusta’s birthplace and has produced both Arabica and Robusta for over a century. And even though smallholders in the DRC are producing some of the highest-quality Arabica in the world, DRC is rarely at the center of coffee conversations—specialty or otherwise—producing only 397,000 x 60kg bags of Arabica in 2018, or .227% of the world’s annual coffee production that year(ICO statistics, 2018).\" ⁠ ⁠ To discuss why this is and how we as an industry we can celebrate DRC coffee, Atlas Coffee Importers, along with ÉLAN RDC, Cooperative Coffees, and Higher Grounds Trading, will host “Exploring Congolese Coffee,” a three-part free webinar series for coffee roasters. Please join us this Wednesday, September 30, for \"Green Buyer Experience,\" a free one-hour webinar featuring importers, industry partners, DRC producers, and roasters as we explore the unique joys and challenges of Congolese coffee.\" ⁠ ⁠ Speakers include Rebuild Women\'s Hope Founder Marceline Budza (pictured here), @susandrinkscoffee, and moderator @tymika_nichelle. Linkin.bio to register for the webinar and to read Susan\'s full article \"Exploring Congolese Coffee: A Webinar and Cupping Series.\"⁠ .⁠ .⁠ .⁠ #atlas_coffee #experienceatlas #begooddogood #atlaslongdistancerelationships⁠ #heartofafrica #DRCcoffee$
$This spring, we partnered with Luis Alberto at Beneficio Las Segovias (BLS) to carry out an experiment looking at the impact of coffee drying on the flavor of washed coffee. ⁠ ⁠ Join @billups_drew on October 30th for \"The Impact of Coffee Drying on Flavor: Results of a Collaborative Processing Experiment.\" In this webinar, we will report on the origination of the idea, the details of the process, the results of the experiment, and our conclusions. Join us for this one of a kind event and learn more about the impact of drying of coffee flavor!⁠ ⁠ Registration closes EOD October 16th. Registration includes roasted samples of the experimental lots that will be shipped to participants! View upcoming courses and enroll through the linkin.bio.⁠ .⁠ .⁠ .⁠ #atlaslab #atlaseducation ⁠ #atlas_coffee #experienceatlas #begooddogood #atlaslongdistancerelationships⁠ #atlasatorigin$
$With his brother David Ariel, Luis Joaquin Lovo owns and operates three marvelous farms in the Dipilto mountain range in northern Nueva Segovia, Nicaragua. The majority of the coffee area is planted with around 4,000 trees per manzana (a manzana in Central America is around .7 hectares or 1.3 acres,) under shade trees that allow 30% – 40% sunlight. Great care is taken to harvest at the ideal point of ripeness, and the peak of the harvest usually occurs mid-February. ⁠ ⁠ Each of the three Lovo family estates has its own wet mill for depulping and fermenting. No water is added to the coffee during fermentation and the process usually takes 12 – 15 hours depending on the air temperature. Clean water from the mountain is then used to wash the mucilage off of the parchment coffee, and the wastewater is treated with minerals and enzymes and filtered before being reintroduced into the environment. The coffee cherry pulp is composted, mixed with calcium carbonate (a.k.a. “Cal”) to neutralize the acidity, blended with chicken manure and other organic components, and used as fertilizer on the farm.⁠ ⁠ One of the most interesting things about the three Lovo family farms is that each produces a unique cup profile despite the farms’ close proximity and nearly identical husbandry practices.⁠ ⁠ Two of Luis Joaquin\'s late-harvest, natural-process microlots just landed at TGR. Connect with us to explore the Caturra and Red Obata. Linkin.bio to learn more!⁠ .⁠ .⁠ .⁠ #atlas_coffee #experienceatlas #begooddogood #atlaslongdistancerelationships$

Atlas Coffee Importers is a Neumann Kaffee Gruppe Company | ©2020 NKG Intl.

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About
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