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KILIMANJARO’S
Tuesday, August 27, 2013 - 03:41 PM - 1 year, 1 month ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
KILIMANJARO’S
We are delighted to once again offer these three processes of one coffee from Aida Batlle’s farm, Kilimanjaro. All three process are the same Kenia and Bourbon mix of varietals. This year an outbreak of rust affected more than half of Kilimanjaro’s crop, which means that production is down, so unfortunately we were only able to secure a small lot of this coffee. We believe that coffee pricing should be sustainable, and the loss of coffee meant that this year the price for the coffee produced was significantly more. Year after year, Aida has produced great coffee and we want to see that continue. First we have the Washed process, which we feel is really defined by the crisp lime, tangerine and honeydew melon notes. Balancing this fruit is more fruit! It has a refreshing cranberry acidity that leads to a nicely rounded cup. Grab a bag here! Next up is the Pulped Natural which has a ripe sweet pineapple acidity, with notes of pistachio nuts and juicy mandarins. It has a pleasant delicate sweetness and a silky mouthfeel. Pick some up here! Finally is the Natural, which is a delicious mix of strawberries and cream with sweet milk chocolate – everything we expect a tasty natural to be. It has a creamy, custard-like mouthfeel and a surprising, delicate, raspberry acidity. Available here! As always with the Kilimanjaros we are able to get some cascara also. This is so very delicious, with notes of cranberries, red currants and tobacco followed with a sweet rich toffee. Also available here!

Kilimajaro’s
Tuesday, August 27, 2013 - 03:41 PM - 1 year, 1 month ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
Kilimajaro’s
We are delighted to once again offer these three processes of one coffee from Aida Batlle’s farm, Kilimanjaro. All three process are the same Kenia and Bourbon mix of varietals. This year an outbreak of rust affected more than half of Kilimanjaro’s crop, which means that production is down, so unfortunately we were only able to secure a small lot of this coffee. We believe that coffee pricing should be sustainable, and the loss of coffee meant that this year the price for the coffee produced was significantly more. Year after year, Aida has produced great coffee and we want to see that continue. First we have the Washed process, which we feel is really defined by the crisp lime, tangerine and honeydew melon notes. Balancing this fruit is more fruit! It has a refreshing cranberry acidity that leads to a nicely rounded cup. Grab a bag here! Next up is the Pulped Natural which has a ripe sweet pineapple acidity, with notes of pistachio nuts and juicy mandarins. It has a pleasant delicate sweetness and a silky mouthfeel. Pick some up here! Finally is the Natural, which is a delicious mix of strawberries and cream with sweet milk chocolate – everything we expect a tasty natural to be. It has a creamy, custard-like mouthfeel and a surprising, delicate, raspberry acidity. Available here! As always with the Kilimanjaros we are able to get some cascara also. This is so very delicious, with notes of cranberries, red currants and tobacco followed with a sweet rich toffee. Also available here!

Brewing Class with Ben Kaminsky
Wednesday, July 31, 2013 - 01:28 PM - 1 year, 2 months ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
Brewing Class with Ben Kaminsky
On Wednesday July 7th we’re delighted to be hosting Ben Kaminsky’s brewing class here at the Roastery. Ben has given this class around the world, and has rightly received both great feedback and great results. We’re excited he’s giving it here in London and we strongly encourage those with an eye to improve quality, and to move coffee forward, to attend. Brewing Class Ticket – £130 (Price includes VAT) More info: Ben Kaminsky will be presenting some of his research on coffee and espresso brewing, grinding, and roasting, that are sure to answer some long standing questions and likely raise many more (e.g. Is espresso brewing inherently flawed? What actually constitutes an espresso roast?). He will be focusing heavily on techniques surrounding the EK43 grinder, including how to produce a “coffee shot”, a new way for brewing filter coffee that he thinks will likely replace the industry’s best and fastest brewers to date. This course covers practical ways to improve quality while decreasing costs, as well as new possibilities for coffee and espresso service. Half the course will be spent in practical tasting of the theory covered in the lecture. Ben recommends you understand the basic elements of extraction, including practical use of an extract mojo if you want to get the most out of the class, though beginners are also welcomed. Ben Kaminsky is the 2009, 2010, and 2011 United States Cup Tasters Champion and former director of quality control, espresso and innovation at Ritual Coffee Roasters in San Francisco. Since leaving Ritual eight months ago, he has been consulting full time on equipment design, training, roasting and sourcing. He also coached Matt Perger using many of the techniques covered in this class to a second place finish at this year’s World Barista Championships.

Las Flores Varietal pack
Friday, July 26, 2013 - 04:02 PM - 1 year, 2 months ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
Las Flores Varietal pack
Ever wondered whether varietal makes a difference? Well here’s your chance to decide for yourself. We have both the Pacas and Catuai varietals from the Las Flores Farm in the La Paz region of Honduras. The Pacas has an outstanding mouthfeel that reminds us of treacle. It also has a lovely red apple acidity with notes of cherries, grapes and a hint of peach in the finish. The Catuai we found to be light but complete, there’s a lovely combination of acacia honey and nougat that is reminiscent of sweet halva. It has a delicate pear acidity and a combination of blackberries, brazil nuts and dried fruit. Grab yourself a pack here!

Griffin mugs!
Wednesday, July 10, 2013 - 02:37 PM - 1 year, 2 months ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
Griffin mugs!
Need a nice mug to drink your tasty brewed coffee from? Well here it is! The two-tone cambridge style mug with black griffin print and black interior is a great vessel wether using a V60, Aeropress or even a Clever Dripper. Mug has a 250ml capacity is dishwasher proof and does all the things other mugs do! Grab yourself one here.

ndaroini aa
Tuesday, July 02, 2013 - 08:00 AM - 1 year, 3 months ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
ndaroini aa
An exciting new single origin espresso for the sunny days! We have here a treat from Kenya and its not for the unadventurous! Upfront you’ll get a super sweet pink grapefruit flavour, with an incredibly juicy body. It has tonnes of lemon and lime on the nose and a candied citrus sweetness. Last year we picked up one of the Ndaroini AB lots, this year we opted for the AA. As so many of our favourite Nyeri factories, this one is also situated just outside of Karatina town. Near 700 growers deliver their cherry here, and the picking gets sorted, weighed and pulped within 12 hours of coming off the trees. Great care is taken not to damage the parchment covering the coffee or the coffee itself, and the drying is slow and carefully monitored in order to prevent fermentation or mold growth as it dries. Once it has reached its proper level of humidity, the coffee might be stored in conditioning bins on site at the factory for equilibration, before being freighted to the dry mill for sampling and grading. Grab yourself a bag here

Cafe Manager required
Friday, June 28, 2013 - 03:37 PM - 1 year, 3 months ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
Square Mile Coffee Roasters are collaborating with The Ace Hotel in Shoreditch, to open a cafe there this Autumn. We’re looking for someone to manage the cafe, and to lead the team there. We’re looking for someone to start around the 9th of August, with the cafe opening a month later. Obviously we’re looking for someone with knowledge and interest in coffee. However, we intend to have a very heavy focus on service and are looking for someone passionate about great service. We don’t mean this as a throwaway line, we really mean great service. Unusually, wonderfully, freakishly good service. We’re looking for someone who relishes the challenge of meeting exceptional standards in coffee and the coffee experience, who strives to make great coffee approachable. Please send a short CV and covering letter to info@squaremilecoffee.com Due to the volume of applications we shall only be responding to those who progress to the interview stage.

La Bolsa, Guatemala
Monday, June 24, 2013 - 12:15 PM - 1 year, 3 months ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
After a long wait, we’re happy and proud to finally present to you this pleasing and satisfying coffee, sugar syrup sweet with notes of vanilla, fudge and pear. It has a soft, creamy, almost custard like mouthfeel, with a delicate red berry juiciness. One of Anette’s favourite coffee growing regions in the world is Huehuetenango, Guatemala. Just outside the small town of Santo Domingo about 7 kilometer from the Mexican border (you can actually see the tree-less line that is the border as you drive to the farm), Finca La Bolsa is a farm that we have known for year, and finally been able to visit and buy a big lot of coffee from. You can purchase this coffee via the webshop , and read more about Anette’s visit there in her previous post !

HONDURAS LAS FLORES PACAS
Thursday, June 20, 2013 - 10:09 AM - 1 year, 3 months ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
HONDURAS LAS FLORES PACAS
With summer just on our doorstep we have for you a Pacas selection from the Las Flores farm, in the La Paz region of Honduras. This single varietal coffee is a great example of Pacas, and is full of notes of cherries and grapes, with some subtle peach in the finish. A lovely full mouthfeel that reminds us all of treacle and a crisp red apple freshness makes this a delicious coffee, hopefully to enjoy in the sunshine! You can get some here.

The Kenyas are here!
Tuesday, May 21, 2013 - 04:04 PM - 1 year, 4 months ago   - 1. TMC Members' Coffee Blogs  - James and Anette's Square Mile Weblog
They are here, and are making their presence felt immediately with an exciting and delicious start to the Kenyan season! First up we have the Kiawamaruru Peaberry, which as it was last year is tasting amazing. Very crisp and refreshing the light and elegantly textured peaberry reminds us of orange sherbert with some floral overtones, a whole lot of caramel sweetness and a super juicy mouthfeel. Get yourself a bag here. Following up is the newcomer Ndimaini AA which has made quite the entrance. It has an amazing syrupy texture balanced out with a vibrant acidity. We found lots of blackcurrants, blackberries and cocoa notes leaving a lovely sweet aftertaste for some time. Grab some here.

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