Location: Set up in 2006, the Tarime CPU is located in the north of Tanzania in the Mara district. We source from cooperatives and producers with whom we will continue to work year on year. In this way we will guarantee the quality of coffee washing, traceability and long term relationships with Tanzania washing stations (known as Central Processing Units ‐ CPU). We bypass the Tanzania Coffee Exchange: the CPUs obtain a better price for their coffee in return for their efforts in terms of quality, traceability and a long term partnership.
Fully washed: After harvesting, the ripe cherries are brought to the CPU by the farmers, before removing the pulp by the wet process. After pulping, the coffee is fermented overnight, then washed, cleaned and graded. After washing, the parchments are dried on African beds. Drying takes between 7 and 20 days depending on climatic conditions. The most commonly grown varietal is the traditional N39.
Country: Tanzania Mill: Tarime CPU Coffee Varieties: N39 Processing Type: Fully Washed
Floral like a spring garden in bloom. There’s a picnic and a pot of jam, it’s dark. Blackcurrants. Sweet.
Sometimes when we cup a coffee or brew up something that’s new, we just say words loudly and make mmmm and ahhh noises. Sometimes I picture a scene or a place. That’s what flavours and smells do right? They transport us to somewhere else.
I love the dark fruit and blackcurrant flavours in this coffee. Sometimes the dark fruit notes can be a bit too overbearing in coffee but, if you nail the brew accurately here, you should enjoy a lovely sweet jammy flavour across your tongue. We thought; figs as the coffee began to cool down… sweet figs. I usually put some berries into my porridge for breakfast and then add some honey, this coffee is as close to that flavour combination as I’ve had. The acidity of the berries is noticeable but it’s caressed by the smooth porridge and the sweet honey… wait, I’m talking about porridge when I should be talking about coffee!
It’s been quite a while since I wrote anything here so I thought I’d kill two birds with one stone and say something about Dublin and our hiatus from writing.
Over the last two years here in Northern Ireland too many people – ourselves included – have decided they know enough to get away with it and have set about blogging, pontificating about coffee, starting businesses, roasting, organising coffee events… telling us how we should brew our coffee.
And a lot of it is not about speciality coffee
The post where I originally said that was published in October 2015. Read it all here.
Not much has changed. But that’s ok, I’ve been drinking great coffees, listening, learning [a bit] and occasionally getting the chance to bump into and/or meet amazing coffee people. The specialty coffee scene is much healthier in Northern Ireland now than at any other time which is awesome so, I guess you could say I have had my feet up on a bit of hiatus from writing about coffee.
The Instagram community is great. The Twitter community is great too. [For me] The jury is still out on writing with worth & value especially when it’s coming from outside of the industry. Check out these professionals doing an awesome job at First Draft Coffee.
Last weekend we headed to Dublin for a couple of days to celebrate our wedding anniversary and my wife’s birthday. We didn’t do a full-on coffee crawl but we did manage to pay a few visits to places we had earmarked.
Industry & Co is a beautiful space. We picked up a copy of Drift there. Lunch at Brother Hubbard was amazing. Properly amazing. It rained all weekend so quality food & drink stops were a great relief. Roasted Brown is still a beautiful location and space, my server made a V60 the way you make a Kalita Wave so…. mmm… that was ok. The retail Ethiopian we brought back from there is tasting superb though.
Kaph was ok. Here’s the thing. We are spoiled so bad with single origins, both filter and espresso. So, the espresso in Kaph was a 3fe blend created especially for them and, it didn’t rock my world. I should have had it with milk too. That’s entirely subjective though. The shop is great, the staff were friendly and there’s a real community vibe in that part of town.
Our coffee & people highlight was at Coffee Angel in South Anne Street. A literal stones throw from the hotel we were staying in and just as it was last time, the welcome was friendly, warm and generally just lovely. Not every coffee shop in Dublin has loads of space, those who do are privileged. This Coffee Angel location is small and, when it’s busy space is definitely at a premium. But, it’s clean, organised and, the coffee is always exceptional. In the fast weekend buzz where people just want their coffee or their space to sit in, getting it right consistently is tough.
Anyway, we didn’t get to visit all the coffee places but maybe next time.
Here’s some pics.
Below is me in the wild, thinking about either introducing myself to Lee or stealing all of the coffee and running down Grafton Street screaming about socialism. Not really!
The municipality of San Fernando is located around 24 kilometres from the region’s capital ‘Ocotal’ and of the 10,000 residents, the vast majority are coffee farmers. This beautiful area is home to the stunning and aptly named ‘Finca El Bosque’ (which translates to ‘the forest’) and has been owned by Julio Peralta since 1991. The farm lies on the mountainous slopes in the Nuevo Segovia region on the border of Honduras, providing spectacular views of the surrounding forests and mountains of Jicaro and San Fernando. Ripe cherries are handpicked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. The cherries then enter floatation tanks where ripes and unripes are separated by density. The selected cherries are then pulped in a Penagos eco-pulper to remove the skin from each fruit, the water is recycled and reused in this process before entering oxidation ponds to remove bi-products. The sticky pulped beans then enter fermentation tanks for between 14 and 18 hours before being washed in channels. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by rake to ensure good, even drying. The overall drying process will take around 10 to 12 days.
Country: Nicaragua Mill: Finca El Bosque Owners: Julio Peralta Harvest Months: December-February Coffee Varieties: Catuai, Caturra Processing Type: Dry Fermented then Washed
We’ve enjoyed some amazing coffees from Nicaragua over the years and often they are noted as having complex flavours. The other day Ellis B asked something on twitter that got us thinking about this coffee and the tasting notes…
Would anyone else prefer coffee roasters group their coffees by notes rather than origin? eg fruity, floral, chocolates… @coffeenireland
That Ellis lad is a messer. If you click the tweet you can see the conversation unfold with some good thoughts. As I considered this coffee and then pondered his question I concluded that the following taste description from Bailies would leave me undecided about this coffee.
In the cup taste hazelnuts and dates, with a cocoa powder after-taste. This Nicaraguan natural is full bodied with a pleasant medium acidity, and an aroma of pecans.
It’s the nutty thing. Sometimes it catches me by surprise and I love it but I probably wouldn’t choose a coffee that had nutty aroma and nutty tastes described so much. I like the fruity coffees, bright, juicy…
But, one of the great things about a subscription is that you get the variety and are forced – in a sense – into trying flavours that you may not gravitate toward.
This was one of those occasions when I enjoyed the coffee a lot after not being sure when I’d read the description. It tasted great cupped and brewed via Chemex and Aeropress. The dark date flavours were really clear in the cup and the nuttiness wasn’t overpowering. Really clean lines between smell, taste, mouthfeel and after-taste made this a superb coffee.
A good reminder not to only select coffee because of the taste descriptions but, to mix things up a bit.
That said, to be able to search for coffee on a website via flavour descriptions would be a useful tool too we think.
One thing you need to make priority either before or during the Christmas holidays is, how are you getting coffee supplied to you in 2016! Do you, or can you buy locally from a shop that always stocks fresh coffee from a great roaster? If so, maybe that completely covers all your coffee needs. We think it’s always good to have one or maybe two subscriptions on the go just to keep it interesting.
Bailies Coffee, Belfast – If you are in Northern Ireland why not keep it local and support a local roaster who have been consistently ‘upping their game’ over the past two years. The latest coffee we received as part of their subscription was a beautiful, full flavoured Kenyan Washed Coffee that was bursting with dark fruit flavours – check it out here.
Bewleys Coffee, Dublin – We used to get this subscription from Bewleys Coffee Project and last year enjoyed some wonderful coffees. Bewleys reacted to what was going on in coffee around Ireland with this relatively new project and, much like Bailies ‘upped their game’ somewhat. Great coffee, and still in Ireland.
3fe, Dublin – 3fe knock it out of the park with almost everything they do and not long ago it was pretty hard to get their coffee up here in Northern Ireland unless you made the trip down to Dublin. You can now pick their coffee up as retail in Established, Belfast or at Middletown Coffee Co in Ballymena. That said, it’s nice to have it arrive on your doorstep fresh. You won’t be disappointed.
Hasbean – It would be impossible to not mention Hasbean here. Their subscription service has enough options to keep amazing coffee coming to you at almost any speed and frequency you could wish for. It arrives when they say it will, it’s always amazing and in terms of the information you get about the background of the coffee via the In My Mug videos, Hasbean are second to none. A stunningly good service.
One great thing that is happening right now in Northern Ireland is that, you will always be sure to pick up amazing coffee on retail at a variety of local specialty shops. You will regularly get the amazing Koppi and other occasional guest coffees at Lost & Found in Coleraine. Over at Babushka in Portrush, they often have new guest roasters and at the time of writing Ground Espresso Bars had some great coffees from Square Mile Coffee. Also keep an eye out for great coffee at Town Square in Belfast who currently serve Roasted Brown, and also Haptik in Newtownards, who have had Square Mile and The Barn coffee on offer in the past. If you are further south in Northern Ireland also check out Finegan & Son who are [at the time of writing] stocking Bailies and The Barn. All of these coffee shops are likely to change what they offer as new roasters, new crops and new ideas pop up around coffee. So, as we said before, keep an eye on what they are doing.
There are lots of options now and as Steve Leighton would say ‘Life is too short for bad coffee.’
You have no excuse for bad coffee in Northern Ireland these days. We love that!