Ceo Column Heritage Blend
Páginas: 4 (926 palabras)
Publicado: 1 de noviembre de 2012
CEO column
Newsletter, setiembre 2012
Café Britt 2012 Heritage Blend: The reason we love coffee
Being involved in developing a new product, especially the testing and approval part, is one ofthe special privileges of my job. Lately, I’ve been drinking our Britt’s 2012 Heritage Blend and I’ve so enjoyed it that I feel compelled to tell you about it.
We started talking about creating a blendlike this more than a year ago, after buying several small batches of beans from mills renowned for their production of gourmet Costa Rican coffee. From a group of 20 micro batches produced by 20gourmet mills we chose four. We roasted each of them independently to bring out their full potential, then we blended them together. We first did this last year for “in-house consumption” only. It wasreally good! So good, that this year we decided to share this achievement with all of you.
A “micro batch” is a small quantity of coffee milled apart from the rest. All these micro batches are of“center harvest” beans. That means they were picked at their very ripest, when the cherries were an intense red in color. Small batches (usually 10 to 25 bags, each weighing 69 kg) are separated from therest and handled with supreme care during the fermentation, depulping, selection and sun drying processes.
Three of the batches we selected were from small farms in Palmares, Atenas and Naranjo in CostaRica’s western Central Valley. The fourth was from the Tarrazú region farther south. Each is a high-mountain coffee, but subject to different climates, altitudes and soil characteristics.
We roastedeach batch medium-dark – a little closer to a dark roast than light. The result is a very smooth coffee, with a velvety body characteristic of the west Central Valley farms, but with the crispacidity and chocolaty flavor of the Tarrazú region.
Our Britt’s 2012 Heritage Blend embodies the very best of gourmet, artisan-style Costa Rican coffee. You’ll note its many subtleties. In fact, I...
Newsletter, setiembre 2012
Café Britt 2012 Heritage Blend: The reason we love coffee
Being involved in developing a new product, especially the testing and approval part, is one ofthe special privileges of my job. Lately, I’ve been drinking our Britt’s 2012 Heritage Blend and I’ve so enjoyed it that I feel compelled to tell you about it.
We started talking about creating a blendlike this more than a year ago, after buying several small batches of beans from mills renowned for their production of gourmet Costa Rican coffee. From a group of 20 micro batches produced by 20gourmet mills we chose four. We roasted each of them independently to bring out their full potential, then we blended them together. We first did this last year for “in-house consumption” only. It wasreally good! So good, that this year we decided to share this achievement with all of you.
A “micro batch” is a small quantity of coffee milled apart from the rest. All these micro batches are of“center harvest” beans. That means they were picked at their very ripest, when the cherries were an intense red in color. Small batches (usually 10 to 25 bags, each weighing 69 kg) are separated from therest and handled with supreme care during the fermentation, depulping, selection and sun drying processes.
Three of the batches we selected were from small farms in Palmares, Atenas and Naranjo in CostaRica’s western Central Valley. The fourth was from the Tarrazú region farther south. Each is a high-mountain coffee, but subject to different climates, altitudes and soil characteristics.
We roastedeach batch medium-dark – a little closer to a dark roast than light. The result is a very smooth coffee, with a velvety body characteristic of the west Central Valley farms, but with the crispacidity and chocolaty flavor of the Tarrazú region.
Our Britt’s 2012 Heritage Blend embodies the very best of gourmet, artisan-style Costa Rican coffee. You’ll note its many subtleties. In fact, I...
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