Archive for April 2013

New Coffee Arrival: Finca Santa Adelaida El Salvador

Wednesday, April 24th, 2013No Comments


The Santa Adelaida cooperative, high on the Bálsamo mountain range, 30 kilometres south of San Salvador, collectively owns about 860 hectares of land, and grows coffee on 650 of them. The cooperative was formerly a single estate however the land is now home to 250 families who live and work together growing this great coffee. Santa Adelaida’s location, 1,200 metres above sea level, provides an ideal climate for growing specialty coffee with excellent flavour characteristics.

Santa Adelaida has been focused on sustainability practices for over 30 years. So when a local NGO suggested in 1992 that the cooperative begin farming organically, it was a symbiotic strategy that developed naturally from their roots. That year, its members began the transition to organic farming practices starting out on a small plot and eventually dedicated their whole operation to organic practices. The cofee is not only certified organic but is also Rainforest certtified, their Bourbon and El Salvador-native Pacas varietal coffees grown under dense shade trees, prolonging the ripening of the coffee cherries which instills fantastic sweetness and acidity in the beans. 

Now Santa Adelaida is beginning to apply the same spirit of innovation to coffee quality. The organization has a lot of farmland devoted to coffee – more than 1,600 acres. To make it easier to manage, the association has divided it into 26 separate lots. After the 2010/11 harvest, Santa Adelaida generated georeferenced samples from each one of those lots for the first time – part of its effort to develop microlots based on the different cup profiles that emerge from this exercise.

As with its certifications, Santa Adelaida is undertaking these innovations in coffee quality with the hope that they will lead to a higher quality of life, not just for its members and their families, but also for the more than 1,000 people in the community who depend on Santa Adelaida for work during the peak of the coffee harvest.

Our offering of Santa Adelaida contains 90% Bourbon and 10% Pacas and is washed and sun dried on cement patios. This results in a gentle acidity with a well balanced cup overall. We detected wonderful aromas of clove, thyme and rosemary with a snappy, juicy start of apricot notes followed by a sweet caramel and brown sugar flavour profile. It had a very nice, creamy mouthfeel with a pleasant finish.

Purchase Santa Adelaida El Salvador Coffee now.

(Photograph: Ulises Rodriguez/Reuters)

Brewer’s and Taster’s Cup

Thursday, April 11th, 2013No Comments


We are happy to announce that we will be sponsoring this year’s B.C. Interior Brewers and Tasters Cup in Kamloops, BC. The competition will take place over three days, from April 12th-14th hosted by Red Beard Coffee. Cherry Hill Coffee’s own James Calder will be judging the Brewer’s cup and competing in the Tasters Cup. Its shaping up to be a fun weekend. On the Friday at 5 pm there will be a meeting for judges and volunteers at Red Beard Coffeehouse located at 449 Tranquille Rd. On Saturday the doors will open for the event at St. Andrews on the Square located at 159 Seymour st. at 9AM with the first Brewers Cup competitor starting at 9:30. The Brewers Cup will proceed until noon when we will take a break until 1 PM then reconvene to finish the brewers cup. We should hopefully be finished by 2pm and immediately move on to the tasters cup. This event will move quickly and should wrap up by 5pm.

Winners of these exciting events will be advancing to the Canadian Nationals! And from there, the Canadian Brewers Cup winner will get to go to the World Brewers Cup in Australia. And for the World Tasters Cup: France!

More details about how our qualifying events will work in Kamloops:

Brewers Cup Event
In this event, competitors prepare and serve three individual beverages for a panel of judges. The competition consists of two rounds: a first round and a finals round. During the first round,competitors prepare three beverages utilizing any whole bean coffee using any brew method . The six competitors with the highest score from the first round (Saturday) will go on to compete in the finals round (Sunday). One competitor from the final round will advance to the Canadian Brewers Cup . The winner is sponsored for travel to the Canadian Brewers Cup Championship in Ottawa.

Tasters Cup Event
This event awards the professional coffee cupper who demonstrates speed, skill, and accuracy in distinguishing the taste differences in specialty coffees. Coffees of the world have many distinct taste characteristics and in this competition format the objective is for the cupper to discriminate between the different coffees. Three cups are placed in a triangle, with two cups being identical coffees and one cup being a different coffee. Using skills of smell, taste, attention and experience, the cupper will identify the odd cup in the triangle as quickly as s/he can. A total of eight triangles are placed in each round. All cuppers compete in the first round and the top four from the competitors with the most correct answers and the fastest time proceed to the finals round on Sunday. The winner of the finals round advances to Canada’s Taster Cup (travel sponsored)

Big shout out to all the volunteers and sponsors:

Cherry Hill Coffee

Rocket Science Hospitality Solutions

New Wave Advertising Group

Kamloops Heritage Society

Red Beard Roasters

Bean Scene Coffeeworks

Caffe Motivo

Dolce Amaro

Frankly Coffee

Oso Negro

Shuswap Coffee Company

Turtle Mtn. Coffee

Zacks Coffee & Tea

See you at the event!

Ever Wonder What a Coffee Cherry Tastes Like?

Sunday, April 7th, 2013No Comments

buenavista cherry_0

This past week we had a chance to try cascara: A tea-like infusion that can be made from the dried husks of coffee cherries.


Looks-wise it resembled the fallen fruit you’d see if you visited a local cherry orchard here in Kelowna. But never jusdge a book by it’s cover. This coffee-tea reminded us a lot like Rooibos tea (with the caffeine). It had a pleasant syrupy and strawberry aroma with a mild body and pleasant finish. It got the staff talking about what coffee cherries actually taste like, since not all of us have been lucky enough to visit a coffee farm, and there aren’t any coffee tree’s in the Okanagan. Luckily we came across a great read in Serious Eat’s that describes the experience:

It’s easy to forget that coffee comes from a fruit, since hardly anybody outside of coffee-producing countries ever gets to see the stuff ripening in its natural state. Counter Culture’s Erin Meister had the opportunity to chomp on a few of these little beauties while visiting coffee farms in Nicaragua.

Read the story here.

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