Region - Americas, Southeast Asia
Varietals - Bourbon, Paca, Catuai 65, S-795, others
Process- Washed, pulped natural and conditioned
Barrington Coffee Roasting Company carefully roasts and blends this coffee to bring out the finest qualities of espresso coffee – sweet caramel, chocolate, spice and hints of dried fruit. When properly extracted it yields spectacular crema and a long smooth finish. To attain this perfection, they source coffees that are naturally very low in acidity and extraordinarily high in body. When the otherwise subtle and delicate flavors of these coffees are concentrated through the high pressure extraction of an espresso machine the qualities are magnified to an essential level. This proprietary blend includes aged and conditioned coffees from Asia and South America.
Process- Washed, sun dried on patio and raised beds
Sweet, delicate, buttery and creamy with filbert and milk chocolate flavors.
This super smooth cup is basked in classic Indian character. It is grown in the Western Ghat mountains by D.M. Purnesh who owns and stewards this land. His complex approach to poly-culture farming includes providing a dense shade canopy of silver oak, jack fruit and fig with companion planting in the understory of vanilla, cardamom, and pepper vines. The orchard is home to a broad diversity of fauna including Jungle Pigeon, owl, deer, fox and wild boar.
The farm dates back to 1865 when it was first established by the British. In 1950, the farm changed hands to Purnesh and, in turn, has undergone several changes regarding the coffee varieties planted there. The S-795 variety is now the primary cultivar. S-795 was created in the 1940’s by crossing two older Indian varieties, Kents and S-288.
This coffee shines in the press and as espresso. Let us know if you would like further details or our suggestions for preparation. Enjoy!
Region- Sidama, Ethiopia
Washing Station- Guji
Varietal- Mixed heirlooms
Process- Natural, dried on raised beds
Candied wild blueberry, deeply earthy, lingering spice.
This coffee pulls out all the stops; wonderful and focused when served black as either drip or press, like an incredible dessert when combined with condiments, and intensely saturated when served as an extraction through the espresso machine.
“The Natural” refers to the manner in which this coffee is processed. The coffee cherry is dried in the sun on elevated tables. Once dried, the seeds are extracted from the dried fruit and hull. Careful hand sorting throughout the process keeps the cup clean. The beauty of this method is that when properly executed it develops elaborate fruit and berry flavors. In this case, intense, candied blueberry is the result.
After drying, the seeds are sealed in Grain-Pro barrier packaging in Ethiopia and then sent on their way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted.
This coffee is part of our Barrington Coffee Green Seal Program©.
Origin - Yirgacheffe, Ethiopia
Producer - Ninety Plus Coffee
Varietal - Local Heirlooms
Process - Sun-dried
Bright lemon, flowers, spices, sweet and earthy finish.
Origin- Welega Ethiopia
Producer- Ninety Plus Coffee
Varietal- Local Heirlooms
Ripe berries and stone fruit mingle with raw earth and mystical african fragrances in this thik and sweet shot to behold
Origin- Ethiopia, Columbia, Panama
Process- Sun-dried and washed
NOVO's signature espresso – designed, roasted, and blended for all around drinkability. Well balanced, great straight or with milk. Blend components usually consist of coffees from Ethiopia, Panama, and Colombia, with an occasional fresh guest.
Origin- Ethiopia and El Salvador
Varietal- Mixed heirlooms and Bourbon-Paca
Process- Washed and Pulped Natural
BCRC received a 91 point score for this coffee in July of 2010 from Coffee Review.
Red berry flavors that transition to sweet, warm caramel. Clean and focused with a caramelized sugar richness that follows up the brilliant splash of juicy acidity. We created this espresso blend to broaden the Barrington Coffee espresso experience. Where the Barrington Gold is deep and dense, the 165 is simple and sweet.
Region - Mogiana, Cerrado, Brazil
Farm - Daterra
Owner - Louis Pascoal
Altitude - 3800′
Varietal - Bourbon Peaberry & Mundo Novo
Process - Pulped Natural and Natural, sun dried with drum finishing
Growing Season - 2013
Through the espresso machine…racy with flavors of sweet caramel, Mexican hot chocolate, banana bread, flowers and incense. Juicy and clean. Excels in the long.
We have created this espresso blend from two Daterra Farms coffees; the 2013 Villa Borghesi and the 2013 Bourbon Peaberry. This is a combination we arrived at after extensive blending in our lab. Our hope is that you will find it easy to prepare and even easier to drink.
Luis Pascoal is the owner of the Daterra Farms in Brazil. He is a coffee pioneer who has embraced an appellation approach to growing coffee. Coffee varietal integrity, careful geographic identification, and steadfast attention to preserving green coffee character are the hallmarks of his approach at Daterra Farms. With this approach, each year he is able to create a broad palate of dazzling flavor profiles that excel for espresso preparation.
Once prepared and dried, these coffees have been hermetically sealed at the farm through the proprietary Daterra Farms Penta System. This seal protects the delicate nature of the coffee during its transport and storage. We break this seal only when an order arrives for the coffee to be roasted. Daterra was the first farm to receive certification from the Rainforest Alliance in Brazil. Visit the farm on line and learn a whole lot more about the exceptional coffee grown at the Daterra farms.