The Conservatory for Coffee, Tea and Cocoa

2011-09-22T12:05:00.000-07:00

Join us for an unique & educational evening featuring a

Dark ChocolateTasting

with an Informative Presentation

This coming Monday, September 26^th, 7 to 9 pm

$15 per person
We will learn Regional Flavor Profiles from Cocoa Seedlings to Chocolate Bars
while experiencing the world of dark chocolate in this blind tasting. This educational and sensory stimulating lecture helps you learn to distinguish chocolate notes, discern roasting techniques and recognize origins.

Participants will savor gourmet chocolates from around the world during this session, meanwhile developing sensory control of the palate and texture identification. The audience will gain familiarity with the numerous stages in cocoa production and bean preparation from a cocoa grower from the Amazon. Then, an experienced chocolatier will share about the regional flavors of cocoa beans, the process involved in chocolate making, and the economic impact of the world's third most important commodity. Chocolate bars processed nearby the cocoa groves will be matched up against the prestigious

gourmet, fair trade, and organic dark chocolates in

a blind tasting that will challenge even experienced chocoholics.
Dark Chocolate Lovers Sign up TODAY! Seating is limited.

Please register to reserve your seat!

Do Gooders!

2011-01-12T08:00:00.000-08:00

A couple of Conservatory customers were caught repairing Pearl's walker. Pearl is in her 90's and still manages to get here just about everyday. Be careful, or one of our customers might just do something good for you too!

thoughts on coffee

2011-01-11T21:06:00.000-08:00

A few thoughts for the new year....

Is sourness in espresso desirable?

Are blends about to become fashionable again?

Is dark roasting really such a crime?

How much 'potato defect" can we tolerate?

Do you need a synesso to be legit?

Do consumers REALLY care about the plight of coffee farmers if it means paying more?

Happy New Year

morning cupping can be art

2010-10-06T09:04:00.000-07:00

This morning, Hannah and I cupped several coffees, as we do every morning.

One coffee that really stood out to me was a Peruvian, La Florida. Has anyone ever tried a coffee that tastes like a hot pepper? A coffee that tastes like a jalapeno? And, at the same time, is entirely enjoyable?
I hadn't until today.

One amazing thing about coffee is that it doesn't just taste like coffee (I find that to be true with a number of things). I'm not sure how it would taste actually brewed, or with milk in it. But, in the moment that I tasted this Peruvian, and a totally unexplored ( for me) flavor in coffee, time stood still for an instant, and it was
Art.

~Emily

Pick a coffee!

2010-07-15T16:19:00.000-07:00

Greetings, dear reader. I'm drinking a cup sample of El Salvador 'El Carmen',sent from Mercanta and I'm having a thought. Why NOT buy another coffee from El Salvador or Guatemala or Nicaragua,Costa Rica, et al.? Really, how much is too much, of something really good? So my philosophy for the year is; if it's really good and in season, let's get it. This may prove impractical in terms of space and people may become confused by having to choose from 4 great Guatemalans and a washed vs. honey Costa. But were going for it anyway! Maybe next year, after tiring of hearing customers lament about running out of "that amazing El Salvador COE Los Planes or Kenya Ruera Peaberry" or some other coffee in limited supply, I'll simply come up with The Conservatory "House Blend" ala Illy or Graffeo and never change it! Imagine, 3 bags in the corner, a scoop of this, two of that and that's it! So for this year, some good coffees so far are:
Guatemla-La Perla,Las Nubes,El Socorro,COE#19
El Salvador-Miravalle Pacamara
Costa Rica-Finca Genesis Honey, Las Lajas
More to come. See ya in there!

Where have you been?

2010-06-05T08:15:00.000-07:00

In an effort to post my wonderfully interesting thoughts more regularly, I will be less critical and more stream of consciousness from now on. Begin: I love coffee. I think I'm an addict. Do I need help? No, I can quit any time I want!

Guatemala-Day 4

2010-02-16T06:43:00.000-08:00

After a wonderful visit to La Soledad farm in Acatenango, we depart for Panajachel village, on Lake Atitlan. This is the deepest lake in Central America and considered one of the most beautiful lakes in the world. We are staying at the Hotel Del Lago, a beautiful place overlooking the lake. After breakfast, we take a lovely boat ride to San Juan La Laguna to see the co-op "La Voz que Clama en el Desierto" which translates "The voice of one crying in the wilderness" (from the Prophets Isaiah and John the Baptist). The influence of Christian Missionaries is evident in the joyfulness of the people and their open praising of God. The tour was unfortunately more geared to tourists than coffee professionals, and a lot of the trees and practices needed some help. Nonetheless, it was a beautiful place with colorful people and plenty of potential! After this we boat to Santiago for lunch and then spend a few hours walking the streets to buy a few gifts. In Santiago, the poverty seems to manifest itself in some of the most aggressive sales tactics imaginable. We almost had a group of street vendors jump into the boat with us! I bought an adorable hat and outfit for my daughter Elizabeth here as well as few unnecessary "pressure sale" items!

Guatemala-Day 3

2010-02-04T20:31:00.000-08:00

Another amazing day in Guatemala! We left early for the long ascent/descent to Acatenango, 2.5 hrs. from Antigua to visit La Soledad farm. We were again greeted with such warmth and kindness that we felt quite at home. We sampled some Pacamara, Bourbon and Typica varieties that were all very good. After piling into 4 Japanese pickup trucks we ascended to the higher elevations to see the "porto alto bourbon" trees which were beautiful. They have a large worm compost area and recycle their water. A very progressive farm. Onward to Atitlan!

Guatemala-Day 2

2010-02-04T06:03:00.000-08:00

Day two began with a stellar breakfast of omelettes, tamales, pastries and coffee. We then drove to Antigua to visist San Sebastian and Entre Volcanes farms. These are incredibly beautiful, well run farms! We cupped ten Antiguas today which are from some top farms in the area. We then toured the wet and dry mills. After this, we drove a short while to the Pastores farm/hostel. This farm is masterfully run by Hans Masch who is a 5th generation coffee farmer. Pastores has it's own nursery and wet/dry mill as well as a very large, very beautiful spanish style hostel that slept more than 25! More to come..

Guatemala-Day 1

2010-02-01T19:07:00.000-08:00

Finally...finally...finally I'm here on my first trip to origin! Thank you Lord for getting me here safely and on time! I am here with the "Roaster's Guild" and Anacafe is our host. Anacafe's function is to promote Guatemala's amazing coffee while giving farmer's the tools necessary to produce said coffees. Don't tell anyone, but we are being spoiled to death here! Amazing breakfast in the hotel, a veritable feast for lunch, and my first taste of Zacapa rum with my pizza for dinner. The Anacafe building is quite fantastic. Some of the things I saw were: two 4 barrell probat sample roasters, 2 probatinos, 1 US Roaster 3k, 12k and 22k Probats, espresso lab and full lab for soil analysis. I enjoyed a tasty espresso from Guatamala barista champ Raul Rodas. Tomorrow it's off to Antigua to visit the Bella Vista, Volcanes and Pastores farms. Thanks to the Roaster's guild and Anacafe! God Bless!
More tomorrow,
AJ

How many hats?

2009-10-06T22:44:00.000-07:00

I really love all the different things I do here at the Conservatory. Roasting, cupping, training, sourcing green coffee, pulling shots(pushing, actually), latte art, brewing by the cup, socializing, filing, billing, restaurant depot...okay, not restaurant depot. However, I do foresee a time when I will trim a few of these tasks from my day to day routine to focus on the few things I love the most. Some of my "hats" are full time responsibilities at other coffee companies. Take roasting. Or green buying. Barista training? Yep. Restaurant Depot? I hope not! In the meantime, you can find my multiple personalities frantically running around the shop! I hope you say hi and we can share a cup of great coffee, brewed strong!

Thank You!

2009-05-05T22:03:00.000-07:00

Just a moment of thanks to all of YOU who keep The Conservatory going! We appreciate all of you and look forward to sharing many more amazing coffees, teas (and cocoas!) with you in the years to come. Look for cupping sessions in the near future!

Roaster's Choice-March 2009

2009-03-04T21:49:00.000-08:00

Here are a few...

1)Ethiopian Yirgacheffe Natural Idido Misty Valley. This coffee is so incredibly fruity! Blueberries and chocolate anyone?

2)Yemen Mocha Sanani. Wild, sweet, cocoa pebbles, smooth.

3)Organic Espresso. Brazil, Ethiopia, Indonesia and Costa Rica. Roasted gently into second crack. Viscous and sweet.

4)Kenya Peaberry Ruera. Mouthwatering acidity, pungent fragrance and big body.

Happy New Year and Helloooo Colombia

2009-03-04T21:43:00.000-08:00

Hello to everybody and nobody who may read this roaster's attempt at blogging! I received a phone call today from a guy who's a Colombian coffee farmer who was in town. He asked if I could roast some of his green beans and so I did. The farm is in San Agustín, a town and municipality in the southern Colombian Department of Huila. The coffee is organically grown and covered by large shade trees. The coffee he gave me is farm direct, thus extremely fresh, so I tried Willem Boot's advice and charged the supple green beans 100 degrees lower and did a 2 minute pre drying as part of the roast. I just brewed myself a cup and I'm impressed and excited by this coffee and the entrepreneurial spirit of the grower! An all around BIG coffee with lots of plush body, penetrating acidity and classic Colombian flavor. Not to mention caffeine (which the verbosity of this entry will attest to!) Looking forward to buying and sharing some of this special coffee with you all! I pray you all have a blessed year. Bye for now!