tag:blogger.com,1999:blog-250281422024-03-07T04:10:16.465-05:00barismoupdates and notes for barismo coffee roasters in Somerville, MA. Barismo is a local coffee roaster and brew bar dedicated to direct trade freshly roasted coffees.Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comBlogger545125tag:blogger.com,1999:blog-25028142.post-40055556723136331732016-12-10T12:53:00.001-05:002016-12-10T12:53:44.428-05:00We now have a limited edition release of this single bag lot from Hacienda Santa Rosa on our shelves. Yep, Gustavo only had about 150 lbs worth of yield and we got it all. It's a new micro plot surrounded and isolated by forest corridors on all sides. This plot has similar elevation to Buena Esperanza. High nitrogen soil and it's planted under the existing rustic hardwood canopy. This is a beautiful plot and a beautiful coffee. Available at @barismo171 and @barismo364.<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/15306029_928743657227445_5229017700994383872_n.jpg?ig_cache_key=MTQwMjM0MzcwOTgxNDg4NzY4NQ%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-27834267534715384802016-10-20T17:15:00.001-04:002016-10-20T17:15:51.235-04:00Hot draft of a Thai coffee we brewed with @beanspirecoffee. Thailand is a producing country with a lot of potential but also several problems to overcome in the near term. Storage of green, processing, and varietals to name a few. The biggest problem will be one of brand. As Thai coffee improves, it will face a perception bias. Many roasters will simply write it off because they will lump it in with other asian coffees. That means lower price offers and often a basic unwillingness to sample them. We are betting that over the next few years companies like beanspire will overcome many of the hurdles to get better. Expect more info on that this winter.<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/14723083_1667472966915782_6901625742996537344_n.jpg?ig_cache_key=MTM2NTQ4MTg3ODM4NzUwMzA2MA%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-24367441870351759032016-10-14T11:46:00.001-04:002016-10-14T11:46:23.498-04:00New seating and signage @barismo171. One of several projects these last few months. Our staff put a lot of work into the remodel so drop by and give them props for the improvements.<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/14597503_1778765765724407_6263777899304714240_n.jpg?ig_cache_key=MTM2MDk2NzQwODgyNzA4NzY2OA%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-52174118434141829122016-08-28T08:28:00.001-04:002016-08-28T08:28:15.504-04:00(Pic:The nursery at Hacienda Santa Rosa/aka Buena Esperanza/El Plan/Cerro Verde) Buying direct isn't a well defined term and we all have our own interpretation. A staff discussion about another roaster 'well, they are new. Don't roasters do direct buying later on....'. Since that roaster already dresses the coffees and talks about the importance of farm relationships, so the question of why they weren't buying direct yet was topical. We can't speak for the industry peers, but for barismo, it was a core value from the beginning. We went down and started sourcing directly with visits and purchases our first year. We set up our business in Jan 2008 but didn't open until late summer with our first few direct buys in hand. Thise first buys amounted to over 40k or about what we put into roasted gear. We felt both were of equal importance if we wanted to be taken seriously. It was a bit of a risk to drop that much money on coffee when we could have focused on turning spot coffees every 30 days. We felt without the farm relationship, it would just be selling coffees we didn't really know that well. This was eight years ago, so it was really not as common a thing to source directly. The idea was that you can't dip your toes in the water, you have to invest early if you want to build real meaningful change. Waiting would have made it much harder to get off of spot buying and into sourcing directly. Now we have farmers like Gustavo (Hacienda Santa Rosa) that we really truly collaborate with (coming up on 5 years). We find ourselves in contact with many of our partners at the farm level year round because the farm and roasting businesses are tied together. They are excited, and should be, by our success because they share top billing in it. #coffee #directtrade #barismocoffee<img src='https://scontent.cdninstagram.com/t51.2885-15/e35/14134512_301182163574919_1474406675_n.jpg?ig_cache_key=MTMyNjgwMzE1NTQyNTcxODIzMA%3D%3D.2.c' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-72742713832975857942016-08-25T17:05:00.001-04:002016-08-25T17:05:53.082-04:00The runaway favorite of the last two days @barismo295 was by far our draft latte. It looks cool and it tastes good. It's really exciting to see Kendall adopt something so new, so quick. Thank you for the warm welcome. #draftlatte #latte #coffeegeek<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/13734296_255788071486378_805856716_n.jpg?ig_cache_key=MTMyNDg4OTMyNTM5NzM2NTA5MA%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-80971285534417854472016-08-15T12:06:00.001-04:002016-08-15T12:06:38.225-04:00Cold shots in a chilled glass really hits the spot in this weather. Solid feedback so far. We are working to make them even colder, if we can. These puppies have the same strength (tds/brix) as a real espresso but the caffeine of a small filter coffee. Before we served it up, we sent it off for caffeine testing to make sure our draft products aren't unusually caffeinated. Testing came back good for us, but doesn't speak to other cold brew methods... so YMMV.π΅π€<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/13696877_324512337888165_70166126_n.jpg?ig_cache_key=MTMxNzQ5MDk2NjMwNzEwMTc1MA%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-13700008902883063042016-08-14T16:27:00.001-04:002016-08-14T16:27:30.782-04:00Drop by @barismo364 Broadway, Cambridge this coming week. Barismo will be testing out some new draft coffee concepts that should be appearing on an updated menu this week. The draft latte (pictured) combines our milk faucet with a true draft shot concept. We took up the challenge when we heard shops were serving regular coldbrew in a 1:1 ratio with milk (out of taps and in cans) but calling it draft lattes. The quick thought was, 'hey that's just an au lait' but the second thought was 'but what if it was done right, how could we do that.' First, we had to create a cold shot of equal measured strength to an actual espresso. Then we Nitro it to get espresso like crema. Assemble and make sure it worked flavorwise in a real latte proportion (coffee:milk, 1:4ish). It really did in the best way. The result is a stone cold iced latte topped with a presistent cold micro foam.<img src='https://scontent.cdninstagram.com/t51.2885-15/e35/13628133_233745340353331_133443551_n.jpg?ig_cache_key=MTMxNjg5NzU2NDQ4MTk2OTI1Mg%3D%3D.2.c' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-38321267502106655422016-08-08T17:00:00.001-04:002016-08-08T17:00:50.586-04:00Top(our transparent pricing), bottom was sent to us by @santaanacoffee (see @truthtradingco for more co like this). barismo "was mentioned in the sustainability table here at the AnacafΓ© 27th Congress" in Guatemala. πππ We've been buying direct since 2008 and working on an evolving partnership approach with farms. While many roasters are adopting farm direct or directly traded looking labels, there was one piece missing: the ability to draw a line between the price we set for quality with farms and the price we set for coffee fans like you. π΅π€ For barismo, they are linear and quite related, which isn't often the case in our industry, but maybe that can changeβ#coffee #directtrade<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/13736994_1620500148280609_1010092286_n.jpg?ig_cache_key=MTMxMjU2NTY1MTA0NjcxOTY5Nw%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-68090134653379972572016-08-05T18:40:00.001-04:002016-08-05T18:40:50.324-04:00We've been doing a popup in Kendall Sq outside @barismo295 ahead of opening. There has been some coffee and swag going out every Friday. Our new neighbors at Cove are bringing in a piece that's essential to the community. Check this video out for more on our visions: https://twitter.com/barismo/status/760579026197020672 Over the next few weeks, we will be hiring to staff up in Kendall and across barismo. On the retail side, with the new space, we need to add barista, floor supervisors, and even some baking/kitchen help. On the roasting operations side, we are looking for packing, roasting, coldbrew kegging/bottling, and more. Big moves with Kendall Sq. opening soon and a big scale up in our roasting/bottling divisions this same month. Email info@barismo.com if you are interested. #barismo #barista #coworking #kendallsquare<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/13694926_1721213338127786_1167266884_n.jpg?ig_cache_key=MTMxMDQ0MTY1NTk0NTY3NjI4MA%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-80064546200232776152016-08-02T13:03:00.001-04:002016-08-02T13:03:14.959-04:00Nitro coffee is all about those bubbles ππ Far left is coldbrew pouring next to nitro on the right. The color difference is clear. Those tiny bubbles give authentic Nitro coffee an almond color and add that interesting mouthfeel. We will expand the draft bar this week to include two secret new innovations π² #coldbrew #coldbrewcoffee #coffee #nitro<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/13712704_569218669916874_30082965_n.jpg?ig_cache_key=MTMwODA5NzM2ODEwNTA3MTIyNw%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-81963387685825661952016-08-01T12:16:00.001-04:002016-08-01T12:16:16.335-04:00New 'not the coffee' things to get excited about: chocolate confections π« & nut milks π! Expect confections by @gatecommedesfilles this fall and nut milk products as soon as @nuttylife.boston gets that wholesale permit (soon-ish). More ideas in the works, stay tuned for updates! #cambridgema<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/13768174_1653106211673263_1896356122_n.jpg?ig_cache_key=MTMwNzM0OTAxOTYzMDQxMzc3MA%3D%3D.2' style='max-width:586px;' /><br />
<div>New 'not the coffee' things to get excited about: chocolate confections π« & nut milks π! Expect confections by @gatecommedesfilles this fall and nut milk products as soon as @nuttylife.boston gets that wholesale permit (soon-ish). More ideas in the works, stay tuned for updates! #blog #cambridgema</div>
Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-52378673277714419602016-07-31T11:22:00.001-04:002016-07-31T11:22:34.660-04:00Today's weather says espresso. Offering shots of Buena Esperanza with it's caramel and citrus notes or Clockwork (blend) with it's smoothness. Can't go wrong either way. Both pulling 18grams in, 26-28 seconds, 32grams out. π€π #blog #twitter #coffee #espresso #barismo #directtrade @barismo364<img src='https://scontent.cdninstagram.com/t51.2885-15/sh0.08/e35/13741100_1769626736630279_999075021_n.jpg?ig_cache_key=MTMwNjU5NzE2NzI5Mjg3MDEzMw%3D%3D.2' style='max-width:586px;' /><br />
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-66086040160460722582015-11-19T10:15:00.002-05:002016-02-14T19:52:49.246-05:00An update on barismo, dwelltime, and voltage<div class="separator" style="clear: both; text-align: center;">
<a href="https://pbs.twimg.com/media/CSKkCV2WoAAWuY4.jpg:large" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="254" src="https://pbs.twimg.com/media/CSKkCV2WoAAWuY4.jpg:large" width="320" /></a></div>
Many of you have seen, read, or heard rumblings about what we are up to. Let me break it down and explain a bit more.<br />
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We started dwelltime 3 years ago with a mission to build a flagship cafe. We hosted throwdowns, took per cup to a new level, hosted farm producer events, and won some awards along the way. It has, on many levels, been a success. It was never quite barismo though. That's probably because barismo delved into additional outside investment to open the cafe, hence the different name. In 2015 we ended up buying out that outside investment and have been doubling down on the core aspects that we care about.<br />
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Meanwhile, Voltage has been a mainstay of the coffee community for many years under Lucy Valena. We were the roaster there for several years and as with many of our partners, we shared strategies, discussed financials, and were quite invested in that space. Lucy was getting married, looking for a change, and with the renewed momentum and energy we had, we have been in a unique position to get more involved. It became a natural fit for us to go one step further and bring that space into our family and continue it's vision. Once we won approval from the city to let this happen, we now have some clarity to communicate to you.<br />
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dwelltime and voltage are closing.<br />
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In their place, we will be opening 2 more <b>barismo</b> locations. 364 Broadway (dwelltime) has already undergone the cleanup and changes that better communicate who we are. The new colors and layout were something Lucy has organized in her new capacity with barismo. 295 Third St. (voltage) will be under renovation in the winter, some paint, new gear, modifications to the bar. We hope to have a new food menu in place and get things up <strike>and running by January</strike>. It will be much more in line with what we do on Broadway.<br />
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<i>UPDATE: For 295 Third St., barismo is looking to partner with Cove.is to bring a new look and feel to the gallery side of the space. It has been used for years as a study, meeting, and work area so we feel that upgrading that capacity with Cove to meet the needs of the neighborhood is best for everyone. More to come soon as this is pending landlord approval and will require some additional construction.</i><br />
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That is not to say we will not be investing in our other spaces. Our original barismo location in east Arlington will get a paint job and possibly some facade work over the winter. We are also planning a menu change to go into effect by Christmas. There is a lot going on everywhere.<br />
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By 2016, you will be able to visit us at three retail locations:<br />
171 Mass Ave, Arlington, MA<br />
295 Third St., Cambridge, MA<br />
364 Broadway, Cambridge, MA<br />
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You can still contact our Somerville roasting operations for wholesale/office/online orders via our website:<br />
<a href="http://barismo.com/">barismo.com</a><br />
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We hope that clarifies everything!<br />
Sincerely,<br />
<br />
Jaime van Schyndel<br />
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<br />Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-52075987425592074952015-08-14T11:03:00.000-04:002015-10-29T10:03:52.797-04:00Coffee Sourcing Transparency<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQr6w9i2fM0ravhGxZ2w9NrS_ZX-kHDC9IKwL8-3SfW_oRH9GTkcDMnktzRhCLoNaAkbqFCsbBTMsJs3S9JqdEHz3DXDcB04cdaBQvCmLF5QEojF0QELDn29bwZLb7VdGb-k1q/s1600/splashimage-transparency.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQr6w9i2fM0ravhGxZ2w9NrS_ZX-kHDC9IKwL8-3SfW_oRH9GTkcDMnktzRhCLoNaAkbqFCsbBTMsJs3S9JqdEHz3DXDcB04cdaBQvCmLF5QEojF0QELDn29bwZLb7VdGb-k1q/s400/splashimage-transparency.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b>UPDATE: We wrote more on the why & how of transparency in Fresh Cup Magazine -- <a href="http://www.freshcup.com/price-transparency/" target="_blank">read the full story here!</a></b></div>
<br />
A few weeks ago we were discussing our current projects with a customer who has been with us since the very early days of barismo. Looking back on where we have come since 2008, they noted one of our defining qualities has been that we've never settled with where we are, and always are working on the next project. That pursuit and advocacy of quality has taken many forms over the years and has helped push our local & national coffee market.<br />
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Still, in some ways the coffee market today is harder than ever for a consumer to navigate; alongside genuinely great coffees on the market there are cheap coffees dressed up in the same way, packaged and marketed to mimic progressive quality coffee. No matter how many pictures of farms and slick branding accompanies the coffee, at the end of the day they're still the same "black box" blends that don't tell you what's in them, roast dates hidden or unlabeled, and the coffee itself simply being cheap & poor quality.<br />
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The best way we can respond to this is by becoming even more transparent; this year, we are making a move to full pricing transparency for our coffees. We're proud of the prices we are able to pay farmers & how they have increased each year. We fully own that we don't sell the cheapest coffee in the market by a long shot; our business is in quality coffee, and in order to get quality you have to pay farmers more money for their coffee. We have made a concerted effort over the years to build our business in a way so that we can reward producers for their work & the risks they take in pursuit of quality. We've often shared this information casually across the counter when talking coffee sourcing with customers, and we have taken the step this year to fully publish what we pay for coffee.<br />
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The coffee prices we paid for this year's arrivals are listed below. The prices are per pound green coffee. Every country we work in and source coffee from has a different dynamic between farmers, millers, exporters and contracts; based on that, we have listed one or two different prices: Free On Board (FOB), which is the price for the coffee delivered in a container to the ship dock, and Exit Warehouse Price, the cost to us once the coffee leaves the warehouse in the United States on its way to us.
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After the coffee arrives, we have to pay for the cost of origin travel, truck freight, handling, rent, gas, electricity, equipment, bags, labels, QC, and labor (in addition to extra costs of running a business β accounts receivable/collections, accounting, insurance, taxes, etc). During the roasting process itself, green coffee loses 17% of its mass during the roasting process as water weight. In this light we believe that quality coffee is an incredible value in light of all the hands and expenses that are involved from the coffee nursery to the coffeebar.
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Our average Landed Price in 2015 is $3.90 per pound. In comparison the commodity coffee price (C-market price) today ranges from $1.20 - $1.60 per pound, the same price that was being paid in the 1980βs; everything has gotten more expensive over the past 30 years, but the majority of coffee farmers are still making the same amount of money.<br />
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<table border="1" cellpadding="0" cellspacing="0" dir="ltr" style="border-collapse: collapse; border: 1px solid #ccc; font-family: arial,sans,sans-serif; font-size: 13px; table-layout: fixed;"><colgroup><col width="250"></col><col width="100"></col><col width="100"></col><col width="65"></col><col width="132"></col><col width="180"></col></colgroup><tbody>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Coffee"]" style="background-color: #f3f3f3; font-size: 140%; padding: 2px 3px; vertical-align: bottom;">Coffee</td><td data-sheets-value="[null,2,"Relationship"]" style="background-color: #f3f3f3; font-size: 140%; padding: 2px 3px; vertical-align: bottom;">Relationship</td><td data-sheets-value="[null,2,"Origin"]" style="background-color: #f3f3f3; font-size: 140%; padding: 2px 3px; vertical-align: bottom;">Origin</td><td data-sheets-value="[null,2,"FOB"]" style="background-color: #f3f3f3; font-size: 140%; padding: 2px 3px; text-align: center; vertical-align: bottom;">FOB</td><td data-sheets-value="[null,2,"Exit Warehouse"]" style="background-color: #f3f3f3; font-size: 140%; padding: 2px 3px; text-align: center; vertical-align: bottom;">Exit Warehouse</td><td data-sheets-value="[null,2,"Pounds Green Coffee"]" style="background-color: #f3f3f3; font-size: 140%; padding: 2px 3px; text-align: center; vertical-align: bottom;">Pounds Green Coffee</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Buena Esperanza (Hacienda Santa Rosa)"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Buena Esperanza (Hacienda Santa Rosa)</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Guatemala "]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Guatemala </td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.25]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.25</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.54]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.54</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,3800]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">3,800</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Pena Blanca (Hacienda Santa Rosa)"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Pena Blanca (Hacienda Santa Rosa)</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Guatemala "]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Guatemala </td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,2.75]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$2.75</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,3.04]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$3.04</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,21432]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">21,432</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Cerro Verde (Hacienda Santa Rosa)"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Cerro Verde (Hacienda Santa Rosa)</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Guatemala"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Guatemala</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,3]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$3.00</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,3.29]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$3.29</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,6080]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">6,080</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Finca Santa Ana"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Finca Santa Ana</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Guatemala "]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Guatemala </td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.25]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.25</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.85]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.85</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,3040]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">3,040</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"El Xalum"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">El Xalum</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Guatemala "]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Guatemala </td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.00</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.58]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.58</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,5420]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">5,420</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"El Bosque"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">El Bosque</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Guatemala "]" style="background-color: #d9ead3; color: #38761d; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Guatemala </td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,3.95]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$3.95</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.51]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.51</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,10100]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">10,100</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Jardin De Aromas"]" style="background-color: #d9ead3; color: #ff9900; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Jardin De Aromas</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #e69138; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Costa Rica"]" style="background-color: #d9ead3; color: #ff9900; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Costa Rica</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,3.25]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$3.25</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,3.6]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$3.60</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,3040]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">3,040</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"La Bandera El Quetzal"]" style="background-color: #d9ead3; color: #ff9900; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">La Bandera El Quetzal</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #e69138; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Costa Rica"]" style="background-color: #d9ead3; color: #ff9900; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Costa Rica</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.00</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.35]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.35</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,2280]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">2,280</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"La Lia Santa Rosa 1900"]" style="background-color: #d9ead3; color: #ff9900; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">La Lia Santa Rosa 1900</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #e69138; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Costa Rica"]" style="background-color: #d9ead3; color: #ff9900; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Costa Rica</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.25]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.25</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.6]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.60</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,760]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">760</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Genesis Oscar"]" style="background-color: #d9ead3; color: #ff9900; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Genesis Oscar</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #e69138; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Costa Rica"]" style="background-color: #d9ead3; color: #ff9900; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Costa Rica</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.75]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.75</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,5.1]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$5.10</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,760]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">760</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Meridiano AA"]" style="background-color: #d9ead3; color: #783f04; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Meridiano AA</td><td data-sheets-value="[null,2,"Direct"]" style="background-color: #d9ead3; color: #783f04; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Direct</td><td data-sheets-value="[null,2,"Colombia"]" style="background-color: #d9ead3; color: #783f04; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Colombia</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" style="background-color: #d9ead3; padding: 2px 3px 2px 3px; vertical-align: bottom;"></td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.00</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,3040]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">3,040</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Matahara"]" style="background-color: #d9ead3; color: #3c78d8; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Matahara</td><td data-sheets-value="[null,2,"Importer Contract"]" style="background-color: #d9ead3; color: #4a86e8; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Importer Contract</td><td data-sheets-value="[null,2,"Ethiopia"]" style="background-color: #d9ead3; color: #3c78d8; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Ethiopia</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" style="background-color: #d9ead3; padding: 2px 3px 2px 3px; vertical-align: bottom;"></td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.18]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.18</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,3800]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">3,800</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Abysinian Mocca"]" style="background-color: #d9ead3; color: #3c78d8; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Abysinian Mocca</td><td data-sheets-value="[null,2,"Importer Contract"]" style="background-color: #d9ead3; color: #4a86e8; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Importer Contract</td><td data-sheets-value="[null,2,"Ethiopia"]" style="background-color: #d9ead3; color: #3c78d8; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Ethiopia</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" style="background-color: #d9ead3; padding: 2px 3px 2px 3px; vertical-align: bottom;"></td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.4]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.40</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,3040]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">3,040</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Gitare AB"]" style="background-color: #d9ead3; color: red; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Gitare AB</td><td data-sheets-value="[null,2,"Importer Contract"]" style="background-color: #d9ead3; color: red; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Importer Contract</td><td data-sheets-value="[null,2,"Kenya"]" style="background-color: #d9ead3; color: red; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Kenya</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" style="background-color: #d9ead3; padding: 2px 3px 2px 3px; vertical-align: bottom;"></td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.1]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.10</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,1980]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">1,980</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Finca Santa Leticia Pamon"]" style="background-color: #d9ead3; color: #9900ff; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Finca Santa Leticia Pamon</td><td data-sheets-value="[null,2,"Importer Contract"]" style="background-color: #d9ead3; color: #674ea7; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Importer Contract</td><td data-sheets-value="[null,2,"El Salvador"]" style="background-color: #d9ead3; color: #9900ff; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">El Salvador</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" style="background-color: #d9ead3; padding: 2px 3px 2px 3px; vertical-align: bottom;"></td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.25]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.25</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,1520]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">1,520</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Mario Doroteo Perez AA"]" style="background-color: #d9ead3; color: magenta; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Mario Doroteo Perez AA</td><td data-sheets-value="[null,2,"Importer Contract"]" style="background-color: #d9ead3; color: magenta; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Importer Contract</td><td data-sheets-value="[null,2,"Honduras"]" style="background-color: #d9ead3; color: magenta; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Honduras</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" style="background-color: #d9ead3; padding: 2px 3px 2px 3px; vertical-align: bottom;"></td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,3.9]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$3.90</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,3040]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">3,040</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Manuel Adan AAA"]" style="background-color: #d9ead3; color: magenta; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Manuel Adan AAA</td><td data-sheets-value="[null,2,"Importer Contract"]" style="background-color: #d9ead3; color: magenta; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Importer Contract</td><td data-sheets-value="[null,2,"Honduras"]" style="background-color: #d9ead3; color: magenta; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Honduras</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" style="background-color: #d9ead3; padding: 2px 3px 2px 3px; vertical-align: bottom;"></td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.35]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.35</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,1520]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">1,520</td></tr>
<tr style="height: 21px;"><td data-sheets-value="[null,2,"Tupac Amaru"]" style="background-color: #d9ead3; color: #674ea7; font-size: 100%; padding: 2px 3px; vertical-align: bottom;">Tupac Amaru</td><td data-sheets-value="[null,2,"Importer Contract"]" style="background-color: #d9ead3; color: #674ea7; font-size: 100%; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Importer Contract</td><td data-sheets-value="[null,2,"Peru"]" style="background-color: #d9ead3; color: #674ea7; font-size: 100%; font-style: italic; padding: 2px 3px 2px 3px; text-align: center; vertical-align: bottom; vertical-align: bottom;">Peru</td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" style="background-color: #d9ead3; padding: 2px 3px 2px 3px; vertical-align: bottom;"></td><td data-sheets-numberformat="[null,4,"\"$\"#,##0.00",1]" data-sheets-value="[null,3,null,4.4]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">$4.40</td><td data-sheets-numberformat="[null,2,"#,##0",1]" data-sheets-value="[null,3,null,1824]" style="background-color: #d9ead3; font-size: 100%; padding: 2px 3px; text-align: right; vertical-align: bottom;">1,824</td></tr>
<tr style="height: 21px;"><td colspan="6" data-sheets-value="[null,2,"Average Exit Warehouse Price: $3.90"]" rowspan="1" style="background-color: #93c47d; font-size: 100%; font-weight: bold; padding: 2px 3px; text-align: center; vertical-align: bottom;">Average Exit Warehouse Price: $3.90</td></tr>
</tbody></table>
Staff @ barismohttp://www.blogger.com/profile/06244938037871796837noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-90819064176205866142015-02-13T14:50:00.001-05:002015-02-13T14:50:34.604-05:00For love of coffee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLI5Pf3NPke42hSB16aN_PCMj7KLLykSaYivmUh2ndpVznJvN9g1Cp7wPWev_1y6Iwh-DlrcLrU6BJYtgiLHpKXRVY8GyDFChz5Vb2HGa9ATUOdU2m-lGkMFUqDbRnt4WgwE6MA/s1600/1398520355169-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLI5Pf3NPke42hSB16aN_PCMj7KLLykSaYivmUh2ndpVznJvN9g1Cp7wPWev_1y6Iwh-DlrcLrU6BJYtgiLHpKXRVY8GyDFChz5Vb2HGa9ATUOdU2m-lGkMFUqDbRnt4WgwE6MA/s640/1398520355169-1.jpg" height="153" width="400" /> </a> </div>
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2015 marks our 7th year offering up fresh roast and per cup. While a lot has changed (see <a href="http://dwelltimecambridge.com/" target="_blank">dwelltime</a>, <a href="http://cambridgecoldbrew.com/" target="_blank">Cambridge Cold Brew</a>), a lot of our core love of coffee is still there. The weather is just dreadful right now but it's a great time to look back before we look forward to the rest of the year.</div>
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I started in coffee a decade ago at a time when there were nearly all dark roasts being offered at local cafes. Mystery blends without roast dates made it pretty hard to find great coffee. That doesn't even cover the lack of good tools and equipment back then. These days, things have changed a bit and the equipment is getting to be a non issue and it shows. More coffee shops are doing latte art and the execution has become better in our scene. These days, there are still mostly dark roast blends at coffee shops in town and while you hear and see 'single estate' used a lot, there isn't that much of it actually being served. Shops and roasters are really laying into 'freshly roasted' but it is surprisingly hard to find whole bean that's less than ten days off roast. The messaging has evolved but there is a lot of room to grow in terms of the quality. Meanwhile, the national 'indie' coffee scene is obsessed with venture capital, acquisitions, aggressive expansion, and (quietly) exit strategies but those topics are less discussed locally. It's easy to be overwhelmed by it all.</div>
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In some ways, I am back where I started when I founded this company. I find myself asking some of the same questions. How do we (continue to) do what we do in a community of shops where so many shop owners may be pulling in the opposite direction? After a lot of thought, I realized that we just have to acknowledge that barismo is on a mission. We love coffee and just happen to also be lucky enough to have found a community of coffee drinkers that let's us be a little nerdy and obsessed about great coffee. We have a complex business and a bit of an uphill trek but sometimes you just have to focus on what matters. So, here's a break down of what our core goals are for 2015:</div>
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<b>Fresh Roast </b> We will continue to strive to be the only coffee brand you will consistently see on shelves locally that is delivering coffee 24 hours off roast. We want you to take it home and enjoy it in the first two weeks while it is fresh.</div>
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<b>Fresh Brew</b> We will push for, wrangle up, and argue for the most attentive, detailed, and cared for brews we can muster. We promise that while you may have to wait a little longer for a brew, it wasn't sitting around all day staling and waiting for you.</div>
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<b>Transparency</b> We will never blend up a mystery bag or serve up a murky 'dark roast' that lacks farm identity. We also promise to share as much as you can stand to listen to about our farm partners and their stories of quality improvement. Without transparency, we'd be taking credit for their work and that's not very barismo.</div>
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<b>Education</b> We promise to share our brew methods, offer up classes, organize farmer events, and host cuppings.</div>
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<b>Value </b> We believe that value is built on everything from how the coffee was processed and stored to roasted and brewed. We will do our best to make the case for what makes good coffee and why we invested in the farms we did. We don't roast anything dark (nothing goes into second crack) and we will continue to avoid obscuring the quality farms have worked so hard to create. </div>
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<b>Redefine the Regular Coffee </b> People want to drink good coffee. We don't assume you want to drink bad coffee. If you come in our doors, we know you came looking for more and we will do our best to provide that cup. We want the chance to make your regular everyday cup something special.</div>
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While we admit we're on a mission for great coffee, it is a labor of love. We do all this and more because we think it matters and we hope you agree. Sure, we might not be willing to compromise, but in the end, we hope you will see and appreciate the effort from seed to your cup. We want you to enjoy the coffee while we say thank you for the support over the years.</div>
Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-37505169528025128692014-07-10T10:00:00.000-04:002014-07-16T19:29:56.839-04:00Coffee tree tap handles!<h3 style="background-color: #cfe2f3; color: #6a6a6a; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; margin: 0px; position: relative;">
<span style="color: #e69138;"><b>Keep it local Camberville, MA:</b><span style="font-family: 'Times New Roman'; font-size: x-small;"> </span><i>barismo's founder, Jaime van Schyndel gives a run down on some cool new tap handles at dwelltime.</i></span></h3>
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<a href="http://cambridgecoldbrew.com/" style="color: #7ba9d3; text-decoration: none;">Coldbrew on tap</a> is the new big thing right now. Cafes, offices, and restaurants are picking this as a new option for quick serve coffee. There are pre-designed 'javarator' setups you can buy and even a reddit section dedicated to the kegging of iced coffee setups. This is the next big thing in coffee! </div>
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To celebrate the last two years of serving coldbrew on tap at <a href="http://dwelltimecambridge.com/" style="color: #7ba9d3; text-decoration: none;" target="_blank">dwelltime</a>, I came up with a fun idea back in the spring:</div>
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While visiting El Bosque de Parramos in Guatemala this spring, I picked up a section of a coffee tree stump from a plot of the farm that had older plantings. This was one of 5 branches coming off the main stump and was still alive. Avelino himself cut the stump off and chose this particular piece of wood.</div>
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I brought the wood back and left it with our friends and Somerville neighbors at DGF. After some curing and resting time, the wood was cut into three sections, sanded and prepped as tap handles for a kegged coldbrew setup.</div>
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One of the cool aspects of this old stump is that is was right along the pathway. It has several scars along it's backside that came over the years. Over time, different farm workers would sit roadside and have their lunch. They would invariably leave their machete in the closest stump, to which this little tree was the victim a few times. Kind of cool to think about how over the years, the scars tell a story. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OkMg76VwF-AT4nQJArMW6AOf97ZF9WkeOdNZZJLc-5hgAl5vTzxrfObDZrvh8zvAiY8xyRpkDFHEoAQhb0HYjS38z6FaC5xThLeRjjbQCS8pOiwxL-HfV3qemd66nr90KpEQfw/s640/afterfocus_1404827642743.jpg" imageanchor="1" style="clear: right; color: #7ba9d3; float: right; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0OkMg76VwF-AT4nQJArMW6AOf97ZF9WkeOdNZZJLc-5hgAl5vTzxrfObDZrvh8zvAiY8xyRpkDFHEoAQhb0HYjS38z6FaC5xThLeRjjbQCS8pOiwxL-HfV3qemd66nr90KpEQfw/s640/afterfocus_1404827642743.jpg" height="200" style="border: none; position: relative;" width="112" /></a>Coffee wood grows fast and is typically not good quality. The older varietals that are less dwarfed can get to 20ft tall and this is the type of heirloom bourbon we ended up sawing off to make our handles. This particular stump may have had 20 years on this branch to get to this size. It's color is a bit like poplar but it has a slight tint of green to the bark and wood. Needless to say, I am excited to see how it ages and colors with time.<br />
<span style="font-size: 15px;"><br />While we can't guarantee coffee wood tap handles for your setup, we can help you with a no fuss install and consistent quality product if you are in the Boston/Cambridge area. If you are interested in serving</span><span style="font-size: 15px;"> </span><a href="http://cambridgecoldbrew.com/" style="background-color: transparent; color: #7ba9d3; font-size: 15px; text-decoration: none;">coldbrew on tap</a><span style="font-size: 15px;"> </span><span style="font-size: 15px;">locally or having this in your office, let us know. We have been refining the process and have a separate division dedicated to expanding this. We already have offices and clients across the spectrum setup for coldbrew coffee and tea on tap but are looking for some exciting new places to get this concept into while it's still hot outside.</span><span style="background-color: transparent; font-size: 15px;"> </span></div>
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After some hurdles, we are now roasting in our new space! Our first full day of production roasting was on Monday. While we weren't planning on a few of the hurdles that set back the move until the last few days of June, the silver lining was that the majority of our 2014 crop coffees are just getting to port in the next 2 weeks, so we had to move just a quarter of the amount of coffee from 171 Mass Ave, Arlington to our new home at 14 Tyler Street, Somerville.<br />
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We took last Thursday to move over, and brought over some extra hands to help with moving bags of coffee. Among the many positives to our new roastery is the addition of a loading dock; many of our long time customers have seen us in the past having pallets of coffee dropped off on the sidewalk, then carrying them one at a time through the roastery and downstairs to our basement storage. Pallet jacks and forklifts are lightening the load quite a bit.<br />
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Along with the change in location, we've switched the actual roaster we use. Our trusty pair of 4 kilo roasters has served us well, but we had reached near maximum roasting capacity. Late last year we purchased a 12 kilo Probat coffee roaster and have been refurbishing it inside & out. We've been happy with the results so far, and you should expect a positive difference in our coffees going forward.<br />
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We're spending most of this week and next working out some of the logistics of our wholesale operation here. By the middle of the month we'll have updates with events & classes at the new space. While it's not a retail store or coffeebar, there'll be plenty of opportunity through the rest of the summer to get to see our new home.<br />
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<b>Coffee Updates</b><br />
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We've released some new coffees over the past few weeks from this years crop of coffees out of Kenya & Ethiopia; in addition to Doppleganger (on our last blog update), we've released Homunculus (a 50/50 blend of coffees from two different mills in the same region of Ethiopia), and Kochere Grade 1 (one of the components of Homunculus). We have a second wave of coffees from Ethiopia & Kenya already lined up for later this summer.<br />
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We're expecting the boat carrying our coffees from Costa Rica to arrive at port in New Jersey on July 8th. It should take another week upon arrival to clear customs, then we'll be able to bring these coffees -- <a href="http://blog.barismo.com/2014/05/santa-ana-idolia-new-directtrade.html">Jardin de Aromas</a> & <a href="http://blog.barismo.com/2014/04/la-bandera-de-dota-flag-bearer-of.html">Bandera de Dota</a> -- up to Somerville!
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Confirming more good news & arrival details from Guatemala today; we'll have a further update for you next week!Staff @ barismohttp://www.blogger.com/profile/06244938037871796837noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-66476508758398001932014-05-30T10:00:00.000-04:002014-05-30T12:49:16.128-04:00Local innovation needs coffee, local coffee needs a little innovation: @Clypd #Somerville<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #e69138;"><b>Keep it local Somerville, MA:</b><span style="font-family: 'Times New Roman'; font-size: small;"> </span><i>barismo's founder, Jaime van Schyndel gives a shout out to a local tech company that brought support for a local roasting company.</i></span></h3>
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Caffeinate and innovate. One of the great things about being nestled into this area is that we are surrounded by great ideas and forward thinking companies. There are some seriously cool people doing the next big thing. Sometimes, we get to play a tiny role in fueling that!<br />
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Over at Clypd in Somerville's Davis Sq., they have a full tap setup of <a href="http://cambridgecoldbrew.com/" target="_blank">Cambridge Coldbrew</a>. They started with cold coffee and quickly moved into adding our direct trade coldbrew tea as well. We were surprised with how easy it was to install as they already had a small kegerator for beer. The second surprise is how much they go through! They were up and running in no time, we just had to put an extra keg out there for them. <br />
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We want to give a shout out to those folks for being the spark to get us moving on this project. A big thanks to the folks over at Clypd for bringing us into their family and for tuning us into the ideas driven culture around us.<br />
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<span style="color: #cc0000;"><b>Stay Fresh Updates:</b><span style="font-family: 'Times New Roman'; font-size: small;"> <i>Upcoming events, new coffee, and much more... <a href="http://barismo.us7.list-manage.com/subscribe?u=a7b4cf40bdcf3ce0235fffce5&id=0d9250c563" target="_blank">Sign up to receive updates!</a></i></span></span></h3>
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<span style="color: red;">NEW COFFEE!!!</span> </h4>
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Our much beloved and adored <a href="http://barismo.com/collections/offerings/products/doppelganger" target="_blank">doppelganger espresso</a> is back and fittingly it's to be one of our first Somerville production roasts. It will appear online and on retail shelves this weekend!<br />
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A pairing of two Kenyas, this coffee is lightly roasted to get it to sing some delicious notes of fruit and floral. It's juicy and sweet, <a href="http://barismo.com/collections/offerings/products/doppelganger" target="_blank">great as espresso</a>, <a href="http://cambridgecoldrew.com/" target="_blank">coldbrew</a>, or as a drip coffee.<br />
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TEDxCambridge : June 5th 5pm, </h4>
We are a coffee sponsor! If you were one of the lucky ones to have booked a ticket, we will be right there with you keeping your energy up with great coffee! (Check out our new espresso cart at this event).<br />
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A huge thanks to the organizers of TEDxCambridge for letting us be there to support! See <a href="http://tedxcambridge.com/">TEDxCambridge</a> for more details on their spring event.<br />
<br />Staff @ barismohttp://www.blogger.com/profile/06244938037871796837noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-77460746000384910692014-05-27T10:00:00.000-04:002014-05-28T13:28:16.466-04:00Do you know #Cambridge #Coldbrew?<div>
<i style="color: #bf9000; font-family: 'Times New Roman';">Keep it local 'Camberville': barismo's founder, Jaime van Schyndel updates you on our most popular side project, Cambridge Coldbrew. As we enter iced coffee season, here's our preferred cold coffee.</i><br />
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Some of our local industry old timers complain about the obsession with cold brew (toddy) coffee and complain about it's many faults. They protest that cold brew is a place to hide low quality blends that are often darkly roasted. They gripe that cold brew is brewed at room temp to very strong strengths yet often tastes very under extracted. They grumble that cold brew tasted oxidized, flat, and a bit off (like a merlot left out overnight). Instead of joining the complaining about how it is, we decided to refine the method and search out what it could be. We then set out to reinvent cold brew coffee. We sought something different, possibly better, more innovative, a new idea for brewing cold coffee. We took the first step by bringing it back to the fundamental ideas of what makes quality coffee. Then we brewed it again, from the beginning.<br />
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Enter the Cambridge Coldbrew</h4>
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After a lot of refinement and what can only be described as a few years of distilling the process, we latched onto a method that delivered the farm flavors we wanted. We began beta test serving in Cambridge where it then picked up steam and even got some national press mentions. It was not until it was on tap a few years ago at <a href="http://dwelltimecambridge.com/" target="_blank">dwelltime</a> that we started to really get some clarity to our new method. The Cambridge customers supported us and pressed us both into bottling growlers and scaling up our brewing to meet the demands. The rapid volumes from the get go kept us busy but made us fixate on how to scale up <b>with</b> the quality we were chasing. As of now, we have been scaling into some seriously large batch sizes we never could have imagined when this was merely a trending topic of summer coverage a few years back. It has been the big challenge refining a better idea for cold brewed coffee. <b><i>Brewed cold and clean filtered, this is no longer that same old tepid toddy!</i></b><br />
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Here's what makes it Cambridge Coldbrew:</h3>
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<li><b>Stored cold and brewed cold</b> - It's the only iced coffee locally you can buy that's cold all the way through. We keep it at the best temps to preserve it's flavors.</li>
<li><b>Clean filtered -</b> Cambridge Coldbrew goes through a multiple pass filtration to get a crisp and full taste. Because we don't have the sediment, this allows us to avoid the under/over extraction and focus on the right extraction.</li>
<li><b>Quality direct trade coffee -</b> We use only quality traceable coffees from farms we have sourced directly. You will not receive a low quality over roasted blend, you will get a single coffee estate with a distinct flavor and unique story.</li>
<li><b>A different approach -</b> We don't updose and under extract, this is not a 'concentrate', it's ready to drink and dialed in like a great hot coffee would be.</li>
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How can you get Cambridge Coldbrew by the bottle (and by the keg)?</h3>
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<li>We offer our single estate growlers for office and take home at <a href="http://dwelltimecambridge.com/" target="_blank">dwelltime</a> as well as our coffee bar 171 Mass ave, Arlington, MA.</li>
<li>We now<a href="http://www.cambridgecoldbrew.com/" target="_blank"> offer a 5 and 15 gallon keg service</a> for offices, restaurants, and specialty stores (local delivery only).</li>
<li>Join our waiting list for bottles in your store's cold case.</li>
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Why Cambridge Coldbrew?</h4>
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<li>We want to fuel your ideas. Most of our first keg customers were amazing tech companies that already have kegerator setups for beer. <a href="http://www.cambridgecoldbrew.com/" target="_blank">Cambridge Coldbrew</a> is innovative coffee for innovative companies.</li>
<li>We hope to change restaurant coffee to be something truly special, not an afterthought. Imagine fine dining and ending the meal with a single estate <a href="http://www.cambridgecoldbrew.com/" target="_blank">Cambridge Coldbrew</a> off a nitrogen tap. It's the exclamation point on a great meal!</li>
<li>Most cold brewed blends are generic and lack identity. We want to bring it back to focusing on what makes great individual coffees by highlighting the unique farms that produced them. That means it tastes like great coffees should taste.</li>
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What's new with Cambridge Coldbrew?</h4>
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<tr><td class="tr-caption" style="text-align: center;">Clypd's tap setup (art by Olya Rosenberg)</td></tr>
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<li>Our direct trade Fulu Red Tea is now available iced and by the Coldbrew keg (currently only as 5 gal kegs). </li>
<li>dwelltime has Fulu Red iced tea on tap and is testing our new carbonated version! (frequently available in seasonal mocktails that pair well with an espresso)</li>
<li>We have partnered to offer kegerator installations for 'Coldbrew on Tap' setups, let's talk!</li>
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We set out to make <a href="http://www.cambridgecoldbrew.com/" target="_blank">Cambridge Coldbrew</a> a product that speaks to our values of letting the coffee be the good it can be. Transparent, directly sourced, quality brewed, and freshly roasted 'cold' coffee. It took a little help from our friends, and major support from our amazing customers for this new idea about iced coffee to become a big favorite locally but it's definitely catching on. For that, we thank the loyal support of our customers that allowed us to stay true to our brew! We look forward to bringing these farms we love to new friends, restaurants, and even those innovative companies that inspire us!</div>
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Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-61012776475481708842014-05-20T09:00:00.000-04:002014-05-20T09:00:02.626-04:00Dialing in a #Somerville roaster<div>
<span style="color: #bf9000; font-family: 'Times New Roman';"><i>Keep it local Somerville, MA: barismo's founder, Jaime van Schyndel updates you on our new roasting home in the Aeronaut.</i></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Loading our first Somerville batch</td></tr>
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At our new Somerville location, we've had a chance to fire up the roaster and begin some batch testing. There are a few little details we've been working on to have some more fun. We got some cool logging software that still needs to be adapted but the basic probes and gas gauges have been installed allowing us to get some test batches out. (Yes, there are still roasters out there who do not use gas gauges or digital temperature probes.)<br />
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We have fired up the roaster and dialed in a few batches. We went through this exercise when I first opened barismo, but instead of six months, we are going to get comfortable over six weeks. It only took a couple batches to get a general feel for what this machine does including it's gas limits for the batch size. I have no perspective for how others approach a new install, but we took a medium gas setting and watched the delta between specific observable color points. Basically, we went and 'let it rip' all the way into second crack while we logged sight, sound, and smell markers. (This was initially a shock to <a href="http://www.aeronautbrewing.com/" target="_blank">The Aeronauts</a> who were concerned by the noise and smoke!) We worked backwards based on our experiences and expectations of what was supposed to be happening and at what rates. We all felt very comfortable as we were able to dial in our first coffee very quickly for a reasonable batch size.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Even Pete Likes! Picture by <span id="goog_1055561951"></span><span id="goog_1055561952"></span><a href="http://twitter.com/aeronautbrewing" target="_blank">@AeronautBrewing</a></span> </td></tr>
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Over the next few weeks, we will see how the test coffees rest and age, through cupping and more profiling. We'll also fidget with tinier adjustments, tweaks on the roaster mechanics to account for potential problems, and also do repairs on small issues that pop up. There is definitely work to be done.<br />
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With our operational model, the issues emerging are around our just in time freshly roasted inventory and how it shifts to Somerville, MA. Basically, we not only have to dial in to a quality level, we have a lot of logistics to figure out. As a roaster that bikes an extraordinary amount of its volumes around on cargo bikes, there is a logistical challenge that we have in going to bigger capacity, changing storage methods, and addressing a space that will have a lot of other businesses in it. Luckily, we have been trolling a lot of our tech friends and are adapting different apps/management pieces to upgrade how we work as well. These are not huge hurdles but we are taking our time to move over slowly rather than rushing and we thank our loyal customers for being so patient. <br />
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We have been quiet with events and with classes lately, but that is temporary as well. Once we get up and running, we intend to be doing constant classes, education events, fun collaborations, and outreach to the neighborhood. Mid June into July will be a busy time and you'll have lot's of chances to see the new space and will hear a lot about the hub.<br />
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We will be hammering home some really important beliefs we have about what makes good coffee great. Brew methods, storage, roasting techniques, farm and mill improvements, and of course a lot of tasting to share those ideas! Same old barismo, but this year we are going to work to make the case:<br />
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There is great roasted coffee locally and you don't need to go out of New England looking for it.</div>
Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-34581085477613338872014-05-15T08:30:00.000-04:002014-05-15T08:30:02.003-04:00Symbiosis<h2 style="background-image: none; display: inline; font-family: georgia, arial, verdana, sans-serif; font-size: 22px; font-weight: normal; margin: 20px 0px 10px; padding: 0px 7px 0px 0px;">
symΒ·biΒ·oΒ·sis</h2>
<span style="color: #717274; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px;">\</span><span class="unicode" style="background-image: none; color: #717274; font-family: 'lucida sans unicode'; font-size: 0.9em; margin: 0px; padding: 0px;">Λ</span><span style="color: #717274; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px;">sim-bΔ-</span><span class="unicode" style="background-image: none; color: #717274; font-family: 'lucida sans unicode'; font-size: 0.9em; margin: 0px; padding: 0px;">Λ</span><span style="color: #717274; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px;">Ε-sΙs, -</span><span class="unicode" style="background-image: none; color: #717274; font-family: 'lucida sans unicode'; font-size: 0.9em; margin: 0px; padding: 0px;">Λ</span><span style="color: #717274; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px;">bΔ«-\</span><span style="background-color: #e8ecf5; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"></span><br />
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: a relationship between two people or groups that work with and depend on each other</div>
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<b style="color: #bf9000; font-family: 'Times New Roman'; font-size: medium; line-height: normal;">Keep it local Somerville, MA:</b><span style="color: #bf9000; font-family: 'Times New Roman'; font-size: small; line-height: normal;"> </span><i style="color: #bf9000; font-family: 'Times New Roman'; font-size: medium; line-height: normal;">barismo's roaster Chris Malarick steps up and delivers a little piece of why he feels keeping the talent local matters.</i></div>
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<span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: x-small;"><span style="line-height: 20px;">Symbiosis and Sustainability OR Why Local Coffee Matters - A Barista Origin Story</span></span></h3>
<span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20px;">Several years ago, I was able to get a staging shift at Voltage Coffee and Art, a shop owned by Lucy Valena in Kendall Square. (I had been working in an organic market with a coffee program for the past couple of years where I unearthed the rabbit hole of specialty coffee and the world that it existed in, the world that existed in it, but my first day at Voltage was the start of something entirely new.) Up until that day, I had experienced resistance from other managers/cafes to a lot of the ideas, theories, and methods that had captivated me when it came to curating a coffee program. Here I was though, standing behind the bar of this place that was a coffee shop meets art gallery built upon and </span><i style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20px;">dedicated</i><span style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20px;"> to some of those pretty unique values. I felt like a kid in a candy store for quite some time thereafter. Every day was exciting to go into work and try new coffees, experiment with extractions, and develop a craft. It also allowed me to truly bond with the customers over why we were both there and share with them what was exciting for me. </span></div>
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At that time Voltage featured a guest program, bringing in coffees from different roasters to run alongside the offerings from Barismo, their primary local roaster. At first, as a barista, this got me excited as it allowed me the chance to try out lots of different coffees from different farms roasted by different people. While this was a resource to someone like myself, trying to take it all in and learn as much as I could, it soon became apparent that this was an unsustainable business model and deviated from the mission statement of almost every party involved. I didn't know these people, neither did Lucy or anyone else at the shop, as there was a great disconnect in the relationship- the roasters knew the farmers and the baristas knew the customers, but the roasters and the baristas had little dialogue whatsoever, so I felt the chain was broken. This didn't turn me off the the particular companies I served while at Voltage but rather drew me closer to Barismo, a local relationship that proved to be more valuable going forward than I could have imagined.</div>
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I started spending more time at dwelltime, barismo's flagship coffee bar in mid-Cambridge before and after work on my days off getting to know the staff and talk about coffee. I would drop by the roastery from time to time to watch their hands work while I picked the brain of whoever was manning the roasters about green coffee, roasting, the whole of everything! I got to engage in conversation whenever I could about what it was barismo was doing behind the curtains- I was fascinated. Pretty soon, I was afforded the opportunity to pick up work at dwelltime, an offer I jumped at with haste as it brought me one step closer to my goal of starting a roasting apprenticeship. It was bittersweet saying goodbye to Voltage, a shop that had taught me so much and brought me into a world I fell deeply in love with, but I felt strongly that the next phase of my journey could be as a roaster, and that I would not falter. Fast forward over a year and a half later and I'm writing this post as the head roaster for Barismo. </div>
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This post is about me, but my specific path isn't important, it's about the value of the symbiotic relationships within our local coffee scene. I'm here now because I worked for a local shop owner who helped me build my skill set and provided a relationship with our local roaster, which resulted in access to a job that broadened my skill sets. I still get to to support Voltage every week when I roast their coffee to order but the lesson was learned: Support local, employ local, and keep the jobs, the knowledge, and the talent local.</div>
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There's a lot of exciting things going on in our industry right now (read: always) on the big scale, but often times there's a lot of noise and distractions, we have to remember to focus on what really matters to us vs the scene. What's important to me and why I'm here: to support our growing local coffee community and share with our neighbors what I've learned and what I'm excited about.<br />
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<b style="color: purple; font-family: 'Times New Roman'; font-size: medium; line-height: normal;">Evaluating for Quality:</b><span style="color: purple; font-family: 'Times New Roman'; font-size: small; line-height: normal;"> </span><i style="color: purple; font-family: 'Times New Roman'; font-size: medium; line-height: normal;">barismo's founder and GM, Jaime van Schyndel breaks down a recent trip to Guatemala. Part one of three!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIiprkAxpUidZ6nZp5BM_CEEotfUf_x2sFkBTOmCxgP0XNYpTBD3v-9v1YWAt6uZH7yd3hyphenhyphen0_e7jMTf5kb88qVnxHnGmHnqXA_2_gdqdamrIj49fnGf3rsj1CDXLRq_WhWrgtZg/s640/20140322_165527.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIiprkAxpUidZ6nZp5BM_CEEotfUf_x2sFkBTOmCxgP0XNYpTBD3v-9v1YWAt6uZH7yd3hyphenhyphen0_e7jMTf5kb88qVnxHnGmHnqXA_2_gdqdamrIj49fnGf3rsj1CDXLRq_WhWrgtZg/s640/20140322_165527.jpg" height="112" width="200" /></a>A couple of months ago, I took a group (Lucy of Voltage & Simon of Simon's tagged along) to tour farms in Guatemala. Along the way, our host for the first leg of the trip, Gustavo Alfaro, arranged for us to visit artista <a href="http://www.rudycotton.com/" target="_blank">Rudy Cotton</a> in Guatemala City. Rudy is an established painter with a large portfolio and prominent placement for his works. Lucy Valena (Voltage Coffee) was particularly excited about seeing his gallery/workspace as she has a background in art. Rudy has worked the last two years on a project to craft and create a new angle to the many relationships in coffee. He took his time to interpret the land, the coffee, and crafted a massive mural on Hacienda Santa Rosa (you know it as Buena Esperanza). We are hoping to arrange a follow up to this here in the states through barismo/Voltage and hopefully create multiple spaces to showcase both the coffees and art in unique ways to tell this story.<br />
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It was a really interesting experience where we had the relationship that Gustavo and Rudy were childhood friends, Gustavo is one of our relationship producers, and Lucy is one of our cafe partners. We got to match up a farm that's owner has an interest in Rudy's art with a cafe owner (combo art gallery owner) who actually studied some of Rudy's mentors in grad school!<br />
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Lucy will have more to say on this in the next few weeks. You can see her most <a href="http://voltagecoffee.com/what-i-learned-in-guatemala-part" target="_blank">recent post</a> on her <a href="http://voltagecoffee.com/" target="_blank">blog</a> about what she learned in Guatemala. Drop by Voltage as well if you are in Kendall Sq. and ask her about it while you have a cup from one of the farms she visited.</div>
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Progress is a word that's being thrown around pretty lightly right now. How do we progress as a community? What is the path for young up and coming barista who want to make a career out of coffee? Is progress national expansion? International? It all has a very, 'are we there yet?' feel to it. In a market that seems really driven by an urgency to trend with the latest new movement, venture capital influx, acquisitions, and massive expansion, I don't have those answers. Working hard and cupping a lot of coffees may in fact not get you as far as you'd like to go as a coffee professional. You may not succeed simply by doing the basics really well in this industry any more, because it's growing very quickly and involves so much networking to advance. All of those are really hard to encapsulate discussions. Since I don't have the time to pontificate there, here's a few things I can point to that shop owners and managers can examine that may help them succeed and grow. That can, in turn, open the door to more opportunities for coffee professionals and create 'progress'.<br />
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Here's the test, see how your coffee program matches up to these ideas and remember the goal is 'to progress' not 'to project'. We all have a chance every day to move toward something. The mental block among many is that we 'project' who we think our customers are now. We react to ideas or changes with that inference of how the world is and wrongly expect it to remain unchanged going forward. The cafe customers we have now are really quite simply a reflection of the experience and culture we create in our cafes now. Our cafe culture is self fulfilling prophecy. We create the situations that continue the culture, then we complain about how bad it is, how immovable they are, and let this be our excuse to avoid any changes. The measure of progress should be, how we are changing the culture and towards what goals? So, I propose three ideas that depend on each other to achieve:<br />
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<b><i>progress and your coffee program</i></b></h3>
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<b>be authentic</b></h2>
This is the old 'practice what you preach'. It is your chance to build trust with customers, your staff, and live up to what you're saying. If you are out there messaging local, be that local shop that hammers home how you do support your community and why they should support you. Trying to be that elite coffee bar fixating on high end brew methods and unheard of quality coffees? Then you have to know more than just how you are serving it and the name of the roaster, you have to drill down on real details. Remember, it's a double edged sword. If you build trust on expectations from what you've said, implied, or advertised then the worst thing you can do is fail to deliver by being inconsistent. An example is if you ask customers to support you because of a concept about sourcing coffees, expect them to believe the vendors you offer match up to this. So, it's always a good idea to make sure the companies you partner with (and your employees) are matching examples of the values you want to be putting forward.<br />
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<b>be transparent</b></h2>
This the who, what, why, and how. Here is an opportunity that often gets mistaken for a burden. Transparency is not simply being able to rattle off the origin and label specifics of a coffee, it's your chance to show them what you value (and why). Why are you serving it? Why should your customers be loyal to it? The answer is trust. Do your barista trust the products? Do your customers trust the barista? Transparency and trust are so inherently intertwined because the more we trust that the customers have the capacity to care and get involve more, the more likely that customers will reciprocate with support. That is the fundamental change in our market over the last 10 years. <b> Trust has shifted to include this growing expectation of full transparency and incredible diligence from barista, cafes, and roasters alike.</b> Beyond coffee, the food culture is shifting to ask what's in what we are imbibing, how does it impact others, and where does it come from?<br />
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be sustainable</h2>
Recycle, sure, but this is the discussion where activism meets business sustainable. It's asking yourself if your model is good business as well. If you can't pay the roaster, who can't pay the farmers, you probably can't pay yourself either and that's unsustainable on a lot of levels.<br />
Sustainable is consciously avoiding the pitfalls of getting steam rolled by industry trends because as they say 'all politics are local'. It's knowing your market and your neighborhood matter. It's worrying about the trend in that neighborhood/market and how it will affect you. <br />
In our industry we do a lot of unsustainable things. We 'upsell' condiments, asking customers if they want cream and sugar in their purchase. Which is odd because condiments don't pay coffee farmers, so we have to ask ourselves, how do we build a model that does? We do not focus enough on offering fresh roasted retail, to stay drinks (in real cups), and creating a taste it first not season it first culture. Sound 'hipster' or pretentious, well, do the math for your cafe if you shifted to a higher percentage of for here drinks with fewer condiments and sold more retail items. Less product cost, less takeout cups, less waste and condiment cost, and larger average tickets. That's more sustainable on both the environment and the business. While that's easier said than done, the point is thinking about what you want to do and crafting a plan to get there. If you had the thought while reading those suggestions 'well but my customers wouldn't...', you fell into 'projecting' instead of progressing. <br />
Sustainability also means adding up the costs associated with your program and making sure they meet your value set. What is the shipping cost, what is the vendor markup, what is the farm getting paid, and what services am I getting? Basically, it's asking if you are getting your true value beyond brand value. Getting what you paid for, having it take you where you want, and making sure it speaks for who you are.<br />
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and you can too!</h3>
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The ideas here are pretty simple and by no means a firm guide to what needs to be done. The root idea is that something always can be done. What we choose to do speaks to who we are. Who we are should be what we say and in the end, it has to add up to something that will last. As someone who has managed my own shops and has consulted for other shops, I realize it's often the little things that can keep good shops from becoming great shops (or slowly derail great shops over time). So many shops progress up until that one competitor opens and by merely existing puts the contrast on that glaring hole in their program. Other shops get bogged down in trying to brand roasters when they really meant to brand farms. Shops can also get built around personalities of employees instead of a set of core values. When those employees leave, so do many of the customers. There are lots of token examples of why it matters to think through not just what you are serving but consider what motivates us, and how do we communicate that to others. It's my opinion that the great shops always have a strong mission statement and a consistency from messaging down to the core valued activities that lines up.Anonymoushttp://www.blogger.com/profile/02564576338804753248noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-46235618949712243302014-05-06T11:00:00.000-04:002014-05-06T11:00:01.656-04:00Santa Ana & Idolia: a new #directtrade relationship<div dir="ltr">
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<tr><td class="tr-caption" style="font-size: 13px;">The view of the Santa Ana y Anexos wet mill, Pueblo Nuevo ViΓ±as, Guatemala</td></tr>
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<span style="color: #38761d;"><i><b>On the Ground:</b> barismo's founder, Jaime van Schyndel reports on a new relationship with Santa Ana y Anexos in Guatemala for the 2014 crop. This is barismo's first year working with Santa Ana of Pueblo Nuevo Vinas, and we are excited to share this developing Direct Trade partnership. Stay tuned for more info as we build up to the arrival of this years various two lots, Santa Ana and Idolia.</i> </span></div>
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Fernando Diaz</td></tr>
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Santa Ana lies in the southern portion of Guatemala, not more than an hour or so from Guatemala City with no traffic. On the drive up, we passed a soccer field named 'Estadio Flor del Cafe' or the coffee flower stadium, so we knew we were entering a serious coffee production area. The area is beautiful, and being outside the coffee buyer favorite areas of Huehuetenango or Antigua, it feels much more isolated and less traveled by other coffee buyers.<br />
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<span style="text-align: center;">Our host on this trip is one Fernando Diaz, a calm and charming person who cares deeply about returning his farm to the days when it had high placement in the Cup of Excellence, and long term going a bit farther. He takes this in stride with his other important goals, to enjoy the land and what it offers by sharing his experiences with his family. Many of the discussions we had centered not around ambition but desire to have and provide a good quality of life for his family and the families living on the farm. As someone who works deeply in the hectic coffee industry but also has a 3 year old at home, this line of thought is something I can relate to. Sustainability isn't merely the activism but also balancing the feasibility of the business, and one's personal life.</span><br />
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<tr><td class="tr-caption" style="font-size: 13px;">The patios at Santa Ana</td></tr>
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<span style="text-align: center;">Santa Ana y Anexos is composed of four farms and one wet mill. Fernando's father passed along the main farm previously known as Santa Ana to his four children, and the Anexos were born. One of the four retained the main name of Santa Ana, while the other three were given new designations but all are currently under Fernando's care. barismo is bringing in a mixed lot of Santa Ana and one of the other farms, Idolia. Both of these lots were truly solid on the cupping table, both are bourbon, and both had uniquely aromatic cup profiles. Once we toured the farm and walked the many sub plots on Santa Ana and Idolia, we requested a few follow up samples from plots that looked unique and those we felt held potential. Ironically, the lots we picked out already composed most of the samples we chose from touring the farm. Fernando also dropped us one extra sample to show his picking vs the normal 'ripe' standard. It allowed us to cup side by side samples of picks that measured differently in the sweetness of the coffee cherry but were prepared the same. We know this because Fernando is doing all of his picking based on sample Brix measurements with logging and sample roast testing with three different quality consultants in Guatemala. Add in his intensive separation of lots plus detailed data logging of patio coffees and this makes him one of the most organized farms we will work with this year.</span></div>
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<tr><td class="tr-caption" style="font-size: 13px;">Nursery at Santa Ana y Annexos</td></tr>
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<span style="text-align: center;">Fernando takes a pretty relaxed approach for someone who is massively overhauling his farm. He has filled a large nursery with coffees acquired from his friend (and ours) Luis Pedro Zelaya of Bella Vista Mill. What you'd expect from Fernando with all this investment and attention to detail is driving ambition, what you've got is an analytical engineer looking at the next 10 years for these farms. As cool and intriguing as his projects are, the farm has many obstacles to overcome in the next five years. As most of the farm is planted with varying canopies of evergreens and native trees, the entire mountain feels like a bit of a mashup of varied growing scenarios. Depending on which piece of land you are on, you have different sun patterns, different soil, and often different plantings covered by varying shade types.</span><span style="text-align: center;"></span><br />
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">50+ year old bourbon tree</td></tr>
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<span style="text-align: center;">The most intriguing part of this is a plot on the steepest side of the mountain that contains some seriously old bourbon trees. These trees have stumps that are old and in need of serious trimming, even possible replanting in some areas. Fernando's secondary goal is to figure out if he can make furniture from many of these trees as they get replanted. When I asked if he'd sell a few, he recoiled at the idea. It's clear he was thinking of something for his family and visitors of the farm to enjoy. That's something we can get behind, especially in a specialty coffee industry that is currently gripped with rapid expansion and a venture capital influx. While the current production of the farm is relatively small for the size, in time this farm should see a renaissance. We feel the lots we are bringing in this year are simply a marker of both current peak quality on this farm but also point to some serious potential in the next few years. </span><br />
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<span style="color: orange; text-align: center;"><i style="text-align: start;"><b>On the Ground:</b> barismo's roaster Chris Malarick reports on his travel to Costa Rica to visit our producer partner Finca El Quizarra & Carole Zbinden.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUvgjcUSAhEHCmsSob_DtFlYzdfLfJNsqc_gg5v7DwNksLlvWZYVYX7hL3uPTz-DogjqRW2-WBw-LXHGWI-qGytGQHmxSQHeH4LDGaTrW__Jp7QNzxUbTqJ5uj5Mwuuf1w0tX/s1600/JDA02.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCUvgjcUSAhEHCmsSob_DtFlYzdfLfJNsqc_gg5v7DwNksLlvWZYVYX7hL3uPTz-DogjqRW2-WBw-LXHGWI-qGytGQHmxSQHeH4LDGaTrW__Jp7QNzxUbTqJ5uj5Mwuuf1w0tX/s1600/JDA02.JPG" height="240" width="320" /></a>It's exciting to find a new producer partner during our travels to coffee producing areas. Nothing quite rivals the feeling of returning year after year to the conversation with an already established grower relationship. I had the opportunity to spend a day one on one with Carole Zbinden of Jardin De Aromas (Quizarra) during my travels to Costa Rica this spring. I was honored to be able to talk to her about her farm, the industry sides of both growing/roasting, and of course to taste coffees. We've been working with Carole for three years now and each year we are taken aback by the quality of harvest she produces from her 1300 msl property. Usually land this low struggles with quality issues due to a variety of factors. It is because of this that it's often looked past by roasters/green buyers. Jardin De Aromas is definitely an anomaly in that regard as it bucks the trends. Carole has implemented a very strict and regimented pruning schedule that has the entire farm systematically trimmed and uprooted in waves so as to not hinder harvest too drastically while focusing on a cycle that creates new 'young' plant tissue every year. Not only has she overhauled the maintenance systems of the farm land itself (which you know as Finca El Quizarra), but 3 years ago she started her own micro-mill which she named Jardin De Aromas. Translating to the Garden of Aromas, a name she chose as she felt her father kept his coffee farm like a flower garden.<br />
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The investment in that micro mill is now allowing her to process her own cherry and regulate quality at another level. In addition, Carole has also made her entire operation hyper-sustainable by reusing almost all byproducts. Water from fermentation is irrigated into a special grass that can make use of the added nutrients and pulped cherry skin. The pulped fruit is used to fertilize areas of the farm undergoing pruning. Nothing goes to waste in this process.<br />
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Always looking towards the future, we're excited to see experiments Carole has going at her farm now. From new varieties like SL28 to including drying practices like raised beds. Getting the chance to spend a day with Carole and see the fruits of our partnership flourishing and continuing to grow was a huge learning experience for me and really helped me grasp the importance of direct trade relationships with healthy dialogue, once again affirming why it is we do what we do.<br />
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<i><span style="color: magenta;"><b>Keep it local Somerville, MA</b>: barismo Founder, Jaime van Schyndel gives a status update on roasting in our new space.</span></i><br />
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The new roasting setup in Somerville is primed and ready. We are taking our time to shift over as we wait for the next wave of coffees to arrive. We also have some new bits and pieces of technology we are working with to give us a little more control that need a little lead time to get used to. <br />
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Many of you have asked us when the space will be open, the answer is join our <a href="http://eepurl.com/BgDHn" target="_blank">notification list</a> to get first invite to our next event in the space.<br />
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As we are moving on from the introductions we've been attempting to make to cafes in Somerville (more on that experience later), we'll be focusing on our loyal and dedicated customers getting a chance to come by the space. We have a cart setup for events we'll be doing there, some Coldbrew tastings, and if you follow us on <a href="http://twitter.com/barismo" target="_blank">twitter</a> we'll update you about general open house events in the Aeronaut as we know about them.</div>
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Staff @ barismohttp://www.blogger.com/profile/06244938037871796837noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-3485835041594225592014-04-29T09:00:00.000-04:002014-05-06T10:53:53.986-04:00Delivering on Fresh: @BarismoBike<span style="color: #e06666;"><b>Delivering on Fresh:</b> <i><a href="http://bike.barismo.com/">bike.barismo.com</a>'s Jackie Coolican, manager of barismo's coffee shipments and (literally) the driving force behind our cargo bike system.</i></span><br />
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bike.barismo is the driving force behind our local coffee supply chain. The majority of the coffee we roast is provided to our partners via cargo bicycle for next day delivery. Our approach (although maybe not too common in the Boston community yet!) allows us to connect with our partners in person on a weekly basis. Face-to-face interactions let us build and maintain close relationships with the coffee people we know, community we live in, and bike the neighborhoods we love. This unique delivery model allows us to focus on local employment. Instead of recruiting big businesses like a FedEx or UPS to do our delivering for us, we see a new possibility the community has provided us. In addition to that, another perk is the reduced carbon footprint we (don't) leave. The many costs that come with shipping, such as the fuel used in transporting such amounts of coffee and the waste of shipping material (boxes, plastic wrappings, etc.) are avoided through the use of the bicycle. Shipping centers and cardboard boxes don't improve quality anyways.<br />
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<i>-Follow the freshness with <a href="https://twitter.com/BarismoBike" target="_blank">@BarismoBike</a> - <a href="http://bike.barismo.com/">bike.barismo.com</a></i><br />
<b><br /></b><span style="color: purple;"><b>Evaluating for Quality:</b> <i>barismo's founder and GM, Jaime van Schyndel breaks down why the support of cafe owners/managers is the driving force behind what we do.</i></span><br />
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At some point, every small coffee bar asks customers to support them as the local independent option. As an independent regional roaster, we have in turn asked these same local coffee bars to support us for similar reasons. Just like a coffee shop asks you to shop local, a roaster looks for support in the manufacture local model. It has it's benefits in quality control, relationship building, and reduced shipping costs/carbon foot print, but it takes an investment in change to get there.<br />
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We at barismo feel like it's becoming more of a common sense argument for how to build a sustainable business. We get the added benefits while continuing to support an expanding coffee community we are actively living and working in. It is not without it's hurdles, but I have come to realize the cafes we work with are the real keys to our success. They have the courage to step up and get involved in a quality driven model built on solid relationships and the need for participation at every level. Their involvement is supporting us to go farther, dig deeper, and invest more at every step. We have been humbled and are thankful for the support the community has provided us over the years.<br />
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While this coffee community grows, we are working to be a guiding force for quality and transparency. Staying true to our mission statement, investing in farm level relationships, improving quality every year, and attempting to avoid the pitfalls of doing things just because they are trendy. What makes this possible is having partners that are willing to go along with us in this journey.<br />
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This week, while you are around town, dropping into your local coffee shop, do us a favor and tell them thanks for being a part of this process. <i>- <a href="https://twitter.com/jaime_vans" target="_blank">@jaime_vans</a></i><br />
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<span style="color: #bf9000;"><b>Keep it local Arlington, MA:</b> <i>barismo's original location is going through some changes, Rob Rodriguez gives us some hints as to the future of 171 Mass Ave, Arlington, MA.</i></span><br />
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In case you are wondering, the coffee bar at 171 Mass Ave in Arlington, MA isn't going anywhere. With all the changes going on over here while Barismo roasting moves into Somerville, itβs been easy to overlook some of the many changes that will happen here in Arlington. In particular, our location in Arlington is to experience a metamorphosis. What does that mean for the coffeebar at 171 Mass. Ave.?</div>
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To put it simply, a lot.</div>
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I believe it means a significantly new sense of identity for the space. While much of what makes Barismo unique is inherently a part of the roastery, the ability to express a love and fascination with coffee is essential to our work here in Arlington. Our focus here will be to reach back to the roots of what defined barismo to begin with. The ability for customers to enter the shop with a renewed sense of excitement and engage a barista about coffee is paramount. Just as important will be to impart a new conceptual outlook, while making sure the coffeebarβs environment is warm and appealing.</div>
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In the meantime, we got approval last year for outdoor seating. As the weather gets nicer, we'll be putting seats out on the 'patio'. Drop by as we've got Cambridge Coldbrew coffee in bottles and soon to be on tap at 171. We also have a <a href="http://twitter.com/coffeebar171" target="_blank">twitter account</a> dedicated to us, check it out for updates on hours and last minute changes.<br />
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<i>- Stay updated Arlington <a href="https://twitter.com/CoffeeBar171" target="_blank">@CoffeeBar171</a></i>Staff @ barismohttp://www.blogger.com/profile/06244938037871796837noreply@blogger.comtag:blogger.com,1999:blog-25028142.post-40974533716760272282014-04-22T11:00:00.000-04:002014-05-02T16:47:49.641-04:00La Bandera De Dota - The Flag Bearer of Tarrazu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGBTBV9mydwHEX9ilgYdaTuSUmT13bP6Dn0oJHsDiDNv9-6CZwNBFb9O3NvaLTM7BGOWQtT6HIowuT0YeNNc3oo2HN1FTcbKEZHhHA76uGslCZIHHm9DfVytljvLQTH3EW90J/s1600/LBD52.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGBTBV9mydwHEX9ilgYdaTuSUmT13bP6Dn0oJHsDiDNv9-6CZwNBFb9O3NvaLTM7BGOWQtT6HIowuT0YeNNc3oo2HN1FTcbKEZHhHA76uGslCZIHHm9DfVytljvLQTH3EW90J/s1600/LBD52.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGBTBV9mydwHEX9ilgYdaTuSUmT13bP6Dn0oJHsDiDNv9-6CZwNBFb9O3NvaLTM7BGOWQtT6HIowuT0YeNNc3oo2HN1FTcbKEZHhHA76uGslCZIHHm9DfVytljvLQTH3EW90J/s1600/LBD52.JPG" height="240" width="320" /></a><i><b>On the Ground:</b> barismo's roaster Chris Malarick reports from Costa Rica to share developments with partners at Exclusive Coffees. Chris' update starts with the introduction of a new farm in Costa Rica that's small size matches up well to our model. Stay tuned for more info as we build up to the arrival of this years lots.</i><br />
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As it's name implies, La Bandera de Dota sits atop a mountain like a flag reigning over it's farms that cover the hillsides from 1875-1920 meters in the microregion of Dota in Tarrazu. It's Diego Hidalgo Umana's first year running his own micromill and farming the land himself. This is land his father had farmed before him since 1976, but he's made sure not to suffer the growing pains and experience the learning mistakes that often riddle a producer's first year processing their own ch<span style="text-align: center;">erry. </span><br />
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I first met Diego at the cupping lab of Exclusive Coffees. Producers are always coming and going, dropping off samples to be evaluated and offered by Exclusive. They are checking up on how their produce is scoring and getting feedback or simply attempting to talk with traveling buyers and the Exclusive staff. I was cupping my morning table, finishing up my score sheet when Diego came over and asked how I liked the coffees. I told him overall the table was pretty good, but Number 13 was standing out as I liked it very much. Diego blushed and his face filled with a smile as he humbly told me that was his coffee. "It's my first year. I'm very excited! But I still have a lot to learn". I shook his hand and told him he was doing a wonderful job, and then immediately arranged to visit him on my trip to Tarrazu in a day or so.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKXF9v-De-IL0HEs7TdbRNXnsUjD5A-opVMCvzg4ldm-Kzi_d9K8Kg0lr9B7xErqvwdi2r6NcCLHyS8Ea6J7OQgM210rVqa8JGt3p2KGrzNWM3jeRh7VieJxcGI7NoYX_5EHr/s1600/LBD11.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKXF9v-De-IL0HEs7TdbRNXnsUjD5A-opVMCvzg4ldm-Kzi_d9K8Kg0lr9B7xErqvwdi2r6NcCLHyS8Ea6J7OQgM210rVqa8JGt3p2KGrzNWM3jeRh7VieJxcGI7NoYX_5EHr/s1600/LBD11.JPG" height="240" width="320" /></a>Diego has 24 acres of well groomed red and yellow Catuai/Caturra that he processes exclusively using a fully washed wet processing method. Once the cherries are picked at peak ripeness and pulped to remove all of the cherry skins from the parchment, they are then wet fermented to remove the sticky fruit mucilage. After that, the beans hit the drying phase, something Diego has thought out very thoroughly. All of his coffees are dried in a greenhouse using a tiered system. He has 90 beds with 11 racks that stack in sets 3 deep. Coffees spend 10 days on the top rack and 2 weeks divided between the two bottom racks. This slows down the drying processing, fostering more structure to the coffee which in turn gives it a longer "green life" once the coffee is in our storage. Everything is clearly labeled and organized as all of the data is collected on a central board at the helm of the greenhouse. <br />
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Diego's dedication to impeccable picking, processing and drying procedures makes him a perfect partner for Barismo. Not only does his mentality ensure that quality coffees will be grown, but that quality dialogues will be had. This is <i>why </i>we do this. We're more than excited to see Diego grow as we work with him in the years to come, and we're equally excited to share his beautiful coffees with you as well. -<a href="https://twitter.com/Gastronomin" target="_blank">@gastronomin</a><br />
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<b><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">From barismo to barismonauts</span><span style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">:</span></b><i style="background-color: white; color: #666666; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"> Jaime VanSchyndel gives you a look in on an event at barismo's new Somerville location at The Aeronaut Hub, as well as an introspective look at the local industry and our neighbors. Stay tuned for more updates and opportunities to see the new space!</i></div>
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Last Thursday night, barismo hosted an industry event where we gathered a group of our local coffee professional peers. The goal of the event was to get together a unique cross section of local coffee shop owners and barista in one location and just talk. The guise of the night was definitely to introduce them to our new space, but inevitability it really became a discussion about how far this industry has come locally. </div>
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<b><i>So what did we learn?</i></b></div>
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My goal going into this event was to engage the community and have a discussion. This discussion would be about sharing where we've been and why we moved into Somerville. The end goal was to answer, where do we go from here? A discussion about sustainability, quality, and what local means to us is only valuable if others are willing to engage in that discussion. After a long weekend to digest how these conversations were useful, I realized that they offered us some real feedback to guide our internal dialogue as coffee professionals about how to move barismo forward.</div>
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We learned that a select few people are locked in to their way of doing things to what may ultimately be a fault. We could come back in five years and expect their shops to still be doing the same exact things regardless of how the community changes. In spite of that, we also learned that the true majority of coffee pros locally are really excited to explore and are looking forward to what the next phase of our local scene could become. Being an independent shop though is really hard and it takes a lot of time and energy to make any changes towards any new direction. This really represented the majority of people who came to the event and therefore defines our thinking about us as a roastery supporting them.</div>
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I also learned this local coffee pro community is bigger and stronger than I had expected going into that event. They showed up and were willing to talk freely about where they think the community is and where they think it's going. It clarified that indy shops have the motivation to do big things. Since I know for a fact that you don't have to be a big chain or a national company to put out quality products, it means these local shops have a lot of potential.</div>
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Excited as I am, the same obstacles that every indy shop faces slows down our community. Time, money, and the energy to move forward are always in short supply when you run your own business.</div>
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For us, it's time to digest what we're learning and define the goals going forward. Some of what we do to support coffee shops already builds on what we feel are basic solutions in training and organization. Some of it is simply getting more barista to acknowledge coffee customers who choose independent shops over chains are more likely to learn and grow as the shop does. A big part of what needs to change in our local coffee scene is also messaging. What I have come to realize is that we are at another turning point where the community may grow and improve a lot the next few years. If the free discussions and shared knowledge we saw Thursday night continues, the end result will be better coffee in our area. - <a href="https://twitter.com/jaime_vans" target="_blank">@jaime_vans</a></div>
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<i><b>Stay Fresh Updates:</b> Events, classes and education, new coffees, and much more. Sign up for <a href="http://barismo.us7.list-manage.com/subscribe?u=a7b4cf40bdcf3ce0235fffce5&id=0d9250c563">updates here!</a> We have a ton of events coming up as you can see, remember to follow us on <a href="http://www.twitter.com/barismo">twitter</a> as well for up to the minute info. </i></div>
Staff @ barismohttp://www.blogger.com/profile/06244938037871796837noreply@blogger.com