We’re launching our guest coffee program at dwelltime this weekend, and want to give an introduction to the concept. The idea is to feature a small batch roaster or pay homage to other roasters that have influenced us going forward. Our first guest will be a limited timed offering with an almost event like feel. The first three roasters we feature will be about paying homage to early influences for those of us who started barismo and dwelltime. The guest program is not about comparing or playing to whoever the hot new trending roaster is, it’s based on a thoughtful process for us that focuses on a particular theme around how those roasters source or the details that go into the roasting that makes them unique.
Given that 75 – 80% of our house coffees in the coming year from barismo are going to be direct trade, that means higher prices paid to the farm, more information, and better transparency. We plan on doing more events and information series as things settle in shop and we complete more training with staff — we even have a guest or two from barismo’s producer lineup planning to show up. The sourcing and roasting quality bar has already been set high, so any roaster we feature needs to step up and match it.
It should be no suprise that our first guest roaster is exemplary in transparency and sourcing. While recently in Guatemala, Jaime ran across Bjørnar Hafslund, who was down in Antigua hanging around one of the mills we source through. Senor B, as they were calling him, has been roasting with Kaffa in Oslo and meeting up with him inspired the first round of choices for our guest program.
From the Kaffa website on our first guest espresso!!!:
Caffé CRESCENDO contains pr. January 2012:
“The beginnings of coffee as a career for me began with my first espresso experience that really sparked my imagination about the potential for superior espresso blends. It all started with a shot of Crescendo. It comes as no suprise that we began to emulate some of those ideas at barismo (when it later opened).
Listing of ingredients, and nice ones at that, really sparked our imagination as a roastery. So many of the local roasters had been doing these (as we began to call them) black box blends. You had no idea what was in them, how the components were sourced (directly/fair trade/brokers), or if anyone in the process who grew/picked/processed the coffee was getting paid for quality work. The running joke was that roasters were throwing the kitchen sink at us and calling it gold. For all we knew, the ingredients in that golden espresso could have come at the expense of a lot of others in the production chain. So when we started barismo, it began with the idea that we’d give full transparency down to the % of contents whenever we could give any detail no matter how minute. This was a direct nod to Kaffa’s labeling, if not also our love of white bags as well. It was once we started roasting that we began to push for lighter roasted espresso with much better quality ingredients, but that’s a whole other discussion.” – Jaime van Schyndel (Founder of barismo)
The Crescendo has shipped and will be on our bar this weekend. We will post a specific time for service on twitter. Since it’s an expensive coffee to get air freighted overseas right off the roast, these shots will be more pricey. Of course, how often do you get a chance to taste this without a plane ticket and a translator?