barismo: Upcoming events

Based on the requests by those who missed out on a visit at the open house, we will split up and do a few follow up events so everyone can have a chance to have the same experience. Repeats welcome, new faces appreciated.

Other upcoming chances to sample coffees:
A Syphon demo at the shop hosted by Ben Chen.
Saturday Sept. 13th from 2-4pm

A few rounds of cupping hosted by Ben Kaminsky.
Thursday Sept. 18th from 6-8pm

A round of different style espressos presented by Chris van Schyndel.
Saturday Sept. 20th From 2-4pm

No RSVP, free to the public.
[where: 169 Mass Ave Arlington, MA 02474]

barismo: Coffee lineup

So... we now have some offerings available while we await the vac sealed Guats and Kenya coffees which are literally arriving over the next few weeks. We are making it available through this site until we have something a little more formal.

The list includes:
Kenya
Ichimara 07 - Nyeri region: Mid tone fruit, notes of black cherry, ripe and sweet, strong red fruit aromas. This is a Syphon coffee with a slightly lower temp.
Ichimara 08 - Nyeri region: A singularly (as peaberry are) sweet sugar cane note with classic Kenya fruit notes.
Kiandu 08 - This coffee arrives shortly. Vacuum packed and sealed at origin, more notes to come.

Guatemala
Las Pastorales 07 - Antigua region: Molasses, anise, vanilla, smoked plum. This sweet coffee is the darkest 'medium' roast we have done. It's a strong drip profile recommended for pour overs.
Nimac Kape 08 - Atitlan Region: This coffee arrives shortly. Vacuum packed at origin, this is one of a few coffees that were the first to leave Guatemala in something other than Jute. Intense sweetness, juicy fruit and strong aromas. We will detail the specific story of this find in a later post.
Alex Cardenas 08 - Atitlan Region: This coffee arrives shortly. Vacuum packed at origin, this is one of a few coffees that were the first to leave Guatemala in something other than Jute. Cupped like darjeeling tea with distinctly intense rose aromas. We will detail the specific story of this find in a later post.

Brasil
Morenihna Formosa 07 - Cerrado region: African raised bed prep. Almond, pistachio, dried cherry. A Smooth softly fruited coffee. Makes for a good shot.

Costa Rica
Las Lajas 08 - Miel honey prep. Red apple, maple notes dominate. This is a stellar coffee because it isn't a classic pine cedar Costa Rica. Sweet, round, ripe, good challenge as a shot.

Espresso
Barista's Pick
65% Formosa 25% Las Lajas 10% Ichimara peaberry.
Maple forward, sugar cane finish, apple mid palate and notes of nut and cherry.
This is a lighter roast, 196F to 198F 16g, 1.5 to 2oz. If the acidity dominates, lower the temperature or raise the volume a bit. Best on 5-7 days rest.

All coffees that aren't sealed at origin have been nitrogen flushed, vacuum packed on arrival and stored in a climate controlled cool storage.

In summary, there are a few more coffees coming but we will note them as they are closer. We have the online option but we highly recommend you drop by our space if you want a bag and save on shipping(if you can). You'll have to come off the feed reader onto the site if you want to sample one of these or visit us at the shop. Public hours are currently 12pm-6pm Tues. - Sat.
barismo
169 Mass Ave
Arlington, MA 02474

barismo: full house

Thanks to everyone who took the time to drop by and sample some coffees. There is always the uncertainty of turnout but a big thanks to those who braved the heat and humidity to have some hot coffees because they made it a smashing success. To put it bluntly, it was as busy through the 2 hours as we could want and still keep control. It was great to meet so many new people and get honest feedback on the coffees.

One of the most rewarding things after months on the roaster working on profiles is to share your coffees with someone else and see them get the descriptors right. For this, it was a great revelation even if I am seriously tired tonight.

For those too busy or otherwise committed. Many shots were pulled, a few pounds worth of two different espresso offerings. A few rounds of cupping were later followed by some Syphon brews and I can honestly say, I did hear from a few people that it was the most caffeinated they have been by choice in a while.

The newest espresso blend, still searching for a name (currently called barista's pick), was really knocking out some good shots with the help of Chris (much props to the mad barista). A Brazil component that was almond and soft cherry @ 65%. A Costa Rica Miel component that was maple and red apple @ 25%. A Kenya Peaberry that was a clean sugar cane soft taffy cherry @ 10%. The maple note really sealed it paired with the clean sugar cane of the Peaberry in the finish while the acidity was very toned but clean and pleasant. Really happy with it but need to call it something a little more expressive.

This was the first time in a long time I felt like I got some of the mojo back from the last big event. Next time, we will keep it to one theme or another like Syphon or Espresso.

A lot of requests for home user events have been made and it is on the list so keep you readers linked here.

Thanks again to all of those who stopped by.