UNIVERSITY TOWN BOX NOV. 2021
The UNIVERSITY TOWN Pour Ta Coffee Box features local roasters from three quintessential university towns spread across the nation: Athens, Georgia (University of Georgia); Ann Arbor, Michigan (University of Michigan) and Tempe, Arizona (Arizona State University).
1000 Faces Coffee | Athens, GA
Established in 2006, 1000 Faces Coffee believes that “respect for geographic origin, direct relationships, and ecological awareness is the basis for creating a more sustainable coffee culture.” This is why their staff travel to points of origin to build genuine relationships with their producers and channel those relationships through to their consumers. To learn more about what makes this roaster special, scroll through @1000facescoffee to meet some of their coffee producing partners and incredible staff members.
In 2014, 1000 Faces Coffee received a “Top Coffee Spots” recognition from Alton Brown’s" Road Eats and routinely receives medals at the North American Golden Bean roasting competition (2016, 2017, 2018 and 2019). In 2019, they brought home four medals of which this month’s Daannisa roast received a bronze medal in the filter category owing to the cleanliness of the natural processing method and longstanding partnership with Ture Waji & Sookoo Coffee, which specializes in “working with small groups and providing education for the farmers - teaching proper farm maintenance and picking practices”.
The natural washed Daannisa roast is single origin and produced by 30 smallholder farmers in the Odo Shakiso woreda of Ethiopia’s Guji Zone.
FROM THE ROASTER
”Our second natural Ethiopian of the season marks the return of the first coffee we ever purchased from Ture Waji / Sookoo Coffee two years ago - Daannisa!
Daannisa is a collective of 30 growers living in the sub-kebele (similar to a neighborhood) of the same name. Coffees are grown at a stunning 2000+ masl, selectively picked, and delivered to Sookoo’s centralized processing station. Here they’re carefully dried in thin layers on raised beds for a total of 3 - 4 weeks.
This year’s lot from Daannisa is everything we love about natural processed coffees, like explosive fruit flavors that make you re-imagine what coffee can be, but presented in a brilliantly clean and refined package. Similarities to Biranu Dulo include a very silky body, complex sweetness, and juicy acidity.”
TASTING NOTES Mango, Cherry, Coconut, Juicy
ORIGIN Guji Zone, Ethiopia
Cartel Coffee lab | tempe, az
Cartel Coffee Lab was founded in 2007 by Jason and Amy Silberschlag. The Tempe-based roaster now has eight locations across Arizona and spots in Austin, TX and Palm Springs, CA. The key to Cartel’s rapid success has been their “expertly sourced and roasted coffees”. Cartel also embeds a data-driven approach to maintaining equality in their workplace. Under the leadership of Chief Operating Officer April Baum, Cartel has eliminated the gender wage gap among their employees, which are majority female. Cartel has also adopted proactive policies to combat the potential for gender or other bias related to compensation of its managers.
Visit @cartelcoffeelab to learn more about what makes this roaster special and follow along with their active and informative blog postings that showcase Cartel’s commitment to building community. Posts range from coffee processing, sourcing and roasting education to staff & sourcing partnership highlights as well as social resources, such as anti-racism and COVID-19 information.
The light roast Kayanza Incuti is produced by 400 producers organized around the Incuti producer group. A washed microlot at 1900 meters altitude in the Kayanza Province of Burundi.
FROM THE ROASTER
”This coffee is quite remarkable. Created from two processing lots, its name, "Incuti", directly translates to "relative", and is commonly used to signify "friend" in Kirundi (the official language in Burundi). The name couldn't be more appropriate; it's suitable for a new coffee relationship between Burundians.
Burundi produces top-notch coffee. In fact, each cherry is floated for density and examined for defects prior to depulping and fermentation. Once done, the wet parchment is sorted in washing channels, dried, flattened, and reshaped daily to ensure even air exposure. As a result, the profile is delightful. We can't wait for you to try it and see for yourself.”
TASTING NOTES Sweet Cherry, Maple Syrup, Star Anise
ORIGIN Kayanza, Burundi
Roosroast | Ann Arbor, mi
Founded in 2005, RoosRoast Coffee is located amidst the University of Michigan in the Ann Arbor community and was once referred to as a "funky and creative candidate for Michigan's best". Founder and owner John Roos has distinguished the roaster in its commitment to environmentally-friendly roasting and coffee production. RoosRoast uses a high-efficiency roaster that doesn't emit smoke! The energy that is required by the roaster is provided exclusively by solar panels. RoosRoast prioritizes the sourcing of fair trade and organic coffees and provides its employees with generous compensation and healthcare benefits packages.
Meet the RoosRoast team @roosroast and learn more about what makes this roaster special and a “Deep Local” staple of the Ann Arbor community.
The Lobster Butter Love is “a highly-addictive, Sumatra-based blend that has a smooth, creamy body with low acidity and nutty aftertones. It’s super drinkable and by far, our most popular coffee. If you’re new to RoosRoast, start here.” - RoosRoast
FROM THE ROASTER
”Does it have lobster in it? No! Is it delicious? Yes!
A highly-addictive, Sumatra-based blend that has a smooth, creamy body with low acidity and nutty aftertones. It’s super drinkable and by far, our most popular coffee here in Michigan and everywhere. Makes a fantastic espresso, pour over, or coffee for one thousand people.
The name, but why? Yeah it’s a weird name for a coffee. This coffee does not have lobsters in it. Butter? No. So why? Here's one story which may or may not be true: John Roos came up with the name while biking along Huron River Drive. Searching for the most delectable and delicious thing he could think of, he began chanting "Lobster, Lobster, Lobster, Butter, Love" while he pedaled, madly. The name stuck and so did the red LBL logo that he sketched out while on a surf trip in Maine. Or Bermuda. Or somewhere where they have a lot of lobsters, no one’s quite sure.
TASTING NOTES Smooth, Buttery, Sublime
ORIGIN Sumatra, Indonesia