Roasting at La Torre

In the future we will be roasting at La Torre on wednesday mornings and sometimes also friday mornings. All interested fellow coffee lovers are very welcome to follow the prosess from first class seats at the roastery. We are probably going to roast different coffees every week to enhance the interest for the audience.

This entry was written by jens, posted on 27.11.2009 at 21:09, filed under Uncategorized. Leave a comment or view the discussion at the permalink.

10.000 espressos

Just over a month has gone by since we opened. Yesterday the Mazzer Robur Grinder counter reached 10.000 and started from zero again. These 10.000 espresso shots made by our baristas have resulted among other things in minor back and wrist injuries, many beatiful latte arts, and hopefully some satisfied customers.

This entry was written by jens, posted on 15.11.2009 at 20:03, filed under Uncategorized. Leave a comment or view the discussion at the permalink.

New espresso shortly

We will this week introduce the 3.3, and 3.4 Latte. The blend is qite similar as the versions 3.1 and 3.2 Latte, actually we will only change the Fazenda Passeio for a new coffe.  We will use the pulped natural processed “sweet yellow” coffee from the Daterra farm in Cerrado region in the state of Minas Gerais. Daterra is a very big farm, compared to many other farms we use.  It is one of the most innovative farms in Brazil. As an example they sort their green beans by density rather than bean size, wich result in lots that are more even with much fever defected beans. They also pack their coffees in nitrogen fluched foiled bags. This is particulary wellcome this time of the year when the new crop from brazil is on its way, but not yet here.  We cupped most of their coffees as espressos and we found the “sweet yellow” most sweet of them all, and this is what we were looking for. It has a medium and very well balanced acidity, with a nytty and floral aftertaste.

The components of our blend will look like this:

Espresso 3.3
65% Brazil,  pulped natural “Sweet Yellow” from Daterra
35% Dominican rep., fully washed coffee from Caficultores juncalito

Espresso 3.4 Latte
50% Brazil,  pulped natural “Sweet Yellow” from Daterra
35% Sumatra, pulped, partially sundried coffee from Azec Takegon
15% Java semi vashed Robusta

This entry was written by Svante Hampf, posted on 02.11.2009 at 14:28, filed under Uncategorized. Leave a comment or view the discussion at the permalink.