New Coffee: Michicoy Microlot, Finca Vista Hermosa (Guatemala)

Over the past month we have been introducing you to the newest coffees to grace our lineup. You've heard about our hoppy, wine-like peaberry from Tanzania (great on cold brew!). We told you about our floral, lemony, honey-sweet washed Konga from Yirgacheffe, Ethiopia. And finally, we shared the story of our phenomenal, naturally processed coffee from El Eden in Mexico.

This week we arrive at our final new offering - a savory microlot from Guatemala, the Michicoy microlot.

The Michicoy microlot comes to us from the widely renowned farm of Finca Vista Hermosa, in the Huehuetenango region of northwest Guatemala. In general, this region represents one of the most popular, consistently growing regions in the world, supplying much of the coffee that makes its way to the U.S. Finca Vista Hermosa means “beautiful view" and takes the already high standards of coffee production in this region to an even higher level.

The farm, purchased in 1957, is now in its third generation of family ownership, passing down from the elder Felipe to the hands of his grandson Edwin who continues to uphold the high standards entrusted to him. The plantation serves as a model for many ecologically healthy plantations with a focus on shade-growth and organic practices. Quills is excited to support the ongoing efforts of this farm as it continues to lead in Guatemala.

This farm also produces a wide variety of coffee types due to its ten microlots laid out throughout the plantation. Instead of separating later at the time of sorting and processing, the Martinez farm separates all of its lots first on the ground, growing them in different areas of the farm that vary widely in terms of altitude and climate. This allows them to cultivate a diverse lineup of coffees and to work directly with importers and roasters to receive exactly the type of coffee they are looking for. Our friend Aaron Blanco, of Brown Coffee in San Antonio, TX, visits the farm regularly and happened to have some extra of this particular lot for us to enjoy.

 While still grown at a fairly high altitude, The Michicoy microlot is the lowest-grown lot at Finca Vista Hermosa and as such the coffee produces a more mild, herbacious, heavy-bodied cup with subtle, salted-caramel-like sweetness and chocolate undertones. This makes it a perfect fit to balance out our lineup right now. A great go-to coffee if you prefer brews that aren’t as aggressive and fruit-forward as our current offerings from Ethiopia, Tanzania and Mexico. Look for it on batch brew and pour-over for the rest of the summer. It is also available in retail bags in our cafés and on our web store! 

Now that we have shared all our new coffees with you, we're going to wrap up July by giving you a chance to try any and all of them that you want. We're offering FREE SHIPPING on our web store on all orders over $25 from now through July 31. This is also a great chance to grab some new brewing equipment to test-drive with these great coffees. Check out our web store today and take advantage of this short offer! Enter the coupon code JULY2013 (all caps) at checkout. Happy tasting! 

New Coffee: Songea Peaberry (Tanzania)

We've already introduced you to two of our newest additions to the Quills Coffee lineup: the top-shelf El Eden from Mexico and this year's rendition of the ever-popular washed Yirgacheffe - the Konga from Ethiopia. This week we'll turn our attention toward another African coffee-producing country: Tanzania.

Tanzanian coffee has been popular on the American palette for quite some time, particularly in its peaberry form. The peaberry is actually a genetic mutation in which the coffee cherry only houses one round seed (bean) instead of the usual two long, flat ones. This mutation is especially prevalent in Tanzania but is not uncommon in other growing regions around the world. Tanzania, in particular, is known for meticulously sorting peaberries from the other beans in order to sell them as distinct lots at higher prices. Whether or not the peaberry itself creates a cup of much higher quality is a subject of considerable debate, but it's rather widely accepted that what is produced is a brighter cup with more acidity.

As a growing region, Tanzania may not have quite the exalted reputation and long history of African counterparts Ethiopia and Kenya, but this coffee has been standing up well alongside its neighbors as of late. And more so with each passing season. While not as aggressively tart and lively as a Kenyan or as floral and sweet as an Ethiopian, Tanzanian coffees generally blend the qualities of both rather well. The Southern growing region in particular, where Songea is located, tends to produce coffees with a clean cup and lively character. This lot, culled from numerous small-holders, is no exception.

You'll find the Songea Peaberry adheres well to the general assumptions we would have about Southern Tanzania and its peaberries. We taste in particular sweet melon undertones with a tart, grapefruit/cherry punch and sparkling, effervescent acidity reminiscent of a Sauvignon Blanc. It’s a clean, bright cup that will play well hot or on ice. In fact, the Songea is replacing our Cenfrocafe from Peru as our new featured Cold Brew coffee in all of our cafés for the rest of the summer. Its clean, somewhat hoppy character is refreshing over ice.

As with our previous two new coffees we are featuring Songea on sale in our web store now through next Thursday, July 25th, at 20% off. Take home a few bags and brew it iced at home for these dog days of summer!

New Coffee: Konga Yirgacheffe (Ethiopia)

Last week, we told you about our newest coffee from Mexico, the El Eden. But there are more stories still to be told as our lineup changes roll out. For our second featured new coffee, we head to the motherland and birthplace of coffee: Ethiopia. We would be remiss to overlook coffees from the heartland this summer- prime time for some choice selections. And this year’s does not disappoint.

As the birthplace of coffee, Ethiopia  has a long-standing tradition and rich history of coffee growing. While other growing regions produce a few varieties of coffee cherries (think grape varieties as in wine), all transplanted from the mother land, Ethiopia boasts thousands of native varieties- far too many to keep count. These heirloom varieties account for a wild diversity of flavor profiles in Ethiopian coffees. Additionally, since both washed and natural processes are abundant in Ethiopia, this leads to even more diversity in the types of flavors we might find in any given coffee - from floral and lightly fruity (washed) to dense, rustic and juicy (natural).

All this to say- Ethiopian coffees (the choice lots at least) are among some of the best in the world. They are complex, diverse, and vary greatly from season to season.

This year’s selection from Quills is a beautiful example of a washed Yirgacheffe- a coffee known for its distinct, tea-like flavor profile. From the Konga micro-region of Yirgacheffe, this coffee boasts strong citrus and supportive stone fruit flavors of peach and apricot along with nice bergamot and lemongrass overtones. It has a classic Yirg-style light mouthfeel and a chocolatey finish. Like our El Eden it will shine over ice on V60 and Chemex so be sure to try it on a hot summer day.

The Konga Yirgacheffe is available now in all of our cafes––on both pour-over and batch brew––and as always- in our web store. Take some home to brew today. We will be featuring it at 20% off in our web store today through July 18!

New Top-Shelf Coffee: El Eden, Guerrero, Mexico

It’s that wonderfully exciting time again! With changes in season come changes in the coffees we have available from different regions of the world. Over the next month, the Quills roasting team will be rolling out four new coffees- rounding out what will be (if you ask us anyway) our most dynamic and interesting coffee lineup ever. 

These new coffees represent everything we work for at Quills: dedication, creativity, passion and so much more. So now that you are desperately intrigued, let’s get to the stories. We begin today with our newest “Top Shelf” coffee- from the unlikely land of Mexico.

“This non-traditional Mexican coffee is a testament to the co-op dedication. From individual member separation in the processing, to hand-sorting of the final product and their organic growth practices, this coffee represents everything we aspire to achieve with our venture. This is also a historically volatile region of the country, so to see what the co-op has achieved is even more impressive. ”

— Roberto Delgado, Tiger Orchid Coffee Company

Last summer- as Quills started to gain some momentum in the roasting world- we began to dream about opportunities to connect with farmers and their stories more closely, whether through our current major importer Cafe Imports - or through some strategic new relationships.

We had hardly done much searching of our own before Roberto Delgado of Tiger Orchid Coffee walked through our doors. He came telling inspiring stories of his small, start-up company and its dedication to working for a few key under-resourced farmers in Mexico. Delgado, A Mexico native himself, sought to start small with just three relationships with small farms & co-ops in three regions of Mexico. His aim was to simplify and shorten the links in the typical distribution chain between a coffee roaster and the farmers who produce it, his venture serving as the only point in-between. You can learn more about his vision at his site  but we'll summarize it in a few words: Relationship is key for farmers and roasters to be mutually successful.

In his search for farmers who would share his passion for these relationships, and his commitment to the ongoing pursuit of and investment in top-notch coffee quality, Delgado discovered the El Eden Co-op in the Guerrero state of Mexico. What he found in this remote, under-resourced area (one long stifled by poverty, violence and drugs) were farmers with profound dedication to producing great coffee and changing their community.

Years ago the state coffee association in Guerrero encouraged farmers to adopt a natural process for their coffees in order to differentiate them from the more typical wash coffees of Mexico from areas such as Chiapas. But this would mean a costly investment for farmers. The natural (dry) process requires layers of extra work and dedication to detail in order to prevent inconsistencies or defects in the coffee. You can learn the lengthier details of this dry process here , but essentially what distinguishes this method from others is that the coffee seed dries in the cherry rather than being immediately removed and washed. While a more difficult and time-consuming method for many farmers, the results - when performed well- can be marvelous. And that is most definitely the case with this coffee from El Eden.

In the cup we find intense, perfume-like floral aromatics delivered on an incredibly smooth body with a creamy texture. This is balanced with a pleasant, lively acidity and a deep, mixed berry finish that can only be achieved in a well-processed natural coffee. It will be available at Quills via V60 or Chemex and will make a great iced option this summer. We are confident that this selection is well worth the price bump required in order for you to enjoy this coffee and support what’s happening with Roberto and these exciting farms. Strengthening these kind of relationships is one of the major reasons we introduced our “Top Shelf” line earlier this year.

El Eden is available now in all of our cafés and web store. In fact, we will be featuring it in our webstore, on sale at 20% off for a limited time, today through July 11. Give it a try!

Quills on Instagram

In case you didn't know, Quills has an Instagram .  And a lot of you do too. We love seeing the pics you take so FOLLOW US and we'll follow back. We especially love seeing the pics you take of Louisville and Quills Coffee goodness. We love them so much we "stole" and posted a few below (click through for original instagrammer credit). Keep 'em coming folks!  

GREAT GERTZ!! another farewell

We took some time to dry our eyes but we dried them in vain. After saying farewell to one cherished Quills celebrity, we had only two weeks before another trampled over our hearts on his way out the door... like getting kicked by a horse then rolled over by its cart.

Mr. Jon Gertz made his last drink on Monday, June 10th at an hour that was neither too early nor too late. Pretty sure he might have left a little before his shift's end actually and we prefer to believe it was due to the overwhelming emotion and fear of public hysterics.

Jon has been a barista at Quills for about 3 years and has Mickey Goldmilled his fellow baristas for over a year now (look it up). He also held a title of "baker" when Quills first attempted baking our own pastries.

  Jon Gertz is also a genius.

A wicked brilliant literary genius. In fact- we'd be far better off if he were writing this for himself. Jon spends his summer's teaching creative writing at Governor's School for the Arts (GSA) AND he was just accepted into the education master's program at Columbia University in NYC. Pretty big deal right? (Why does that city keep stealing our people??? Jerks)

 We have asked UofL Store Manager and complementing cohort of Mr. Gertz - Matthew Stevenson- to begin the adulation of our friend:

“Jon is unique. For someone so full of knowledge and experience he is humble, approachable, and open. Whether Jon is teaching a class, a new hire or simply the general public, one feels as if they’re just hanging out with a friend. He brings things to your level in a way that doesn’t make you feel inferior but rather empowered. Jon connects with co-workers and customers in such a casual, comfortable way you don’t notice any difference in skill level or position. What Jon lacks in bubbles or fluff he always more than makes up for with depth and care. 

MegaGertz has taken Quills UofL to the next level. His contributions as our trainer and as a coworker have raised the bar. He also is one of my dearest friends. Nothing but love for Sir Gertz”

— Matt Stevenson

“My first trainer & my first love. I am who I am not because of Popeye, but Jon Gertz. Godspeed!”

— Justin Taylor

“Jon Gertz- the dude that knows everything about everyone and genuinely cares about how you’re doin... what a great guy!”

— Sarah Welder

“Before Quills, Jon and I used to work together at NASA. When he left NASA to work for Quills I was devastated! Alone on the moon, I thought. So, I made a giant leap from one space program to the next, thanks to Jon, and all was right with the world.

Until now...

Soon, I will be alone again on the moon. Left to my thoughts, I recall sharing high-gravity space juice illegally in the stockroom at NASA (our finest moment) and all his fantastic space helmets. Oh, and his laugh! What a wonderful laugh! These things I’ll never forget.

Jon is one hell of a spaceman. He will travel far in life. I wish him the very best!”

— Chris Martin

“After working with Jon for a year I feel like I have a lit degree”

— Michael Butterworth

“ One of the best senses of humor among the whole staff. I’ll definitely miss his wise cracks.”

— Houston Miller

“Gertz brings the literary flair and sardonic wit to Quills. Seriously, I can’t have a conversation with him without cracking up at some expected quick joke from the guy. If Quills had a “coolest barista” award, he probably would have won it. He also was quick on coffee know-how, and he’ll be missed as a core part of our training crew!”

— Luke Daugherty 

“Making Jon sincerely smile is one of the greatest feelings in the world. Especially if he’s just been pretending like you’ve greatly offended him -piercing your soul with pursed lips and half-death/half-puppy-dog eyes. Then IF he gives it up (but only if) and cracks into that equally soul-piercing grin, well then you just wanna hug him so tight in relief. Of course then he might throw another curveball by tensing up and acting like you’ve crossed the line in touching him. ha ha ha ha ha O Jon. Now that’s what you call a friend.”

— Erin Ferguson

New Coffees: Ethiopia and Mexico

Quills welcomes two new coffees to our line-up in the next few weeks. Of course in order to make room we unfortunately will have to say goodbye to one- our Los Naranjos from Huila Colombia. Oh how our time together flies.

If you're a big fan of this Colombian, make sure to grab some ASAP. We'll only have it available for another week or two (though it will still be featured as a player in our Blacksmith Espresso for a few more months). 

Now to the good news... We will soon be adding a very exciting and unique top-shelf roast from Mexico as well as another always-appreciated classic treat from the motherland of coffee herself - Ethiopia. We've got a few further details below to whet your tastebuds. Even more info. coming soon.   

EL EDEN
Mexico

Our newest top-shelf coffee comes to you from the El Eden co-op in the Guerrero state of Mexico and represents an exciting new relationship for Quills. These farmers (a small collection of growers with strong initiative) have taken a decidedly unique direction with their coffee; differentiating it from other Mexican coffees by choosing a natural (dry) process in which the coffee is dried while still in the fruit instead of skinned and washed immediately. This process is not common in Mexico and is much more labor-intensive, but the end result can be phenomenal when done well, as is the case here. The result of their dedication and ongoing commitment to developing their technique is a dynamic cup with complex body, intense aroma and an incredible berry finish that only increases as it cools.

 We taste: Anise flower aromatics meet with a smooth, creamy body and intense blueberry/strawberry finish.

KONGA CO-OP
Ethiopia 

It’s always a pleasure to bring in a classic Yirgacheffe this time of year, and this one does not disappoint. This coffee exemplifies the Konga micro region of Yirgacheffe with its strong citrus and supportive stone fruit flavors of peach and apricot along with nice bergamot overtones.

We taste: Delicate mouthfeel with a citric lemon zest; sweetly balanced with apricot and aromas of bergamot.

You might have also noticed we have a new decaf offering- already in rotation. 

DECAF SIDAMO
Ethiopia 

Our new decaf selection is a nice change of pace from our previous offering. Coming from the Sidamo region of Ethiopia, this coffee follows in the tradition of a typical Sidamo with berry notes hiding behind chocolate and citrus.

We Taste: sweet chocolate with citric overtones and a hint of berry

Recap: Coffee Fest Chicago

If you were following along with us even a little last weekend, you were made aware a few times over of our eager presence at Coffee Fest in Chicago. We thought it only fair that we give you the "after" - a peak into what the boys learned and most enjoyed so we can continue our vicarious coffee adventuring. 

Houston says...

"My favorite part of being at Coffee Fest was being able to jump into a connected community of people and interact as friends immediately- Traipsing around the city as a rag-tag group of baristas and roasters.

The competition was a lot of fun, and even though I didn't do so well- or as well as I did in New York- I did learn a lot. And I'm going to be practicing non-stop until next time. 

It was amazing to visit different shops and to see very different ideas of what it means to create a space for your customers. "

Luke says... 

"My favorite parts of the fest were: 

--Experiencing once again what a passionate, dedicated and generous community this group of coffee nuts is. It was fun to share in that and see how much we all want to help each other succeed in bringing coffee greatness everywhere.

--Good coffee plus lots of coffee-related things equals lots of stimulating conversation about how we can keep moving Quills forward. That's a plus. I think we all came back eager to see the passion spread through the staff.

--seeing numerous other shops -each with its own focus, style and flair. And each being awesome in its own way. That stimulates a lot of ideas about how we can be who  WE are, but even better.

--Being reminded once again that our importers, Cafe Imports, are so freaking awesome! They are generous with their expertise and generous with their time and resources. Love working with that crew!"

Jesse says...

"Yeah, we did the tourist thing. 

It was rad to meet new people and see old friends. Also- the chocolate tasted good...and the coffee too. 

Oh, and I totally second what Luke said. Cafe Imports is incredible."