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S T U F F : P R O D U C T S CAFFÈ UMBRIA LAUNCHES SINGLE O Caffè Umbria is excited to announce its first single-origin coffee: Monte Crisol from CoopePalmares in Costa Rica. This shade-grown coffee comprises heirloom Caturra and Catuai coffees, and master roaster Emanuele Bizzarri works closely with the producer to ensure that only the ver y best of the lot is designated with the Monte Crisol label. Known for its skill at assembling impeccable blends, Caffè Umbria is thrilled with this first single-origin offering. Roasted delicately and light, Monte Crisol works beautifully for pourover, filter brew, and cold-brewed coffee. www.caffeumbria.com THE BEST KIND OF SWEET Sweeten things up with Torani's new collection of carefully crafted natural sweeteners. Agave Nectar, Honey, and Cane Sugar add just the right amount of sweetness to your favorite drinks and blend per fectly into cold, hot, and blended beverages ever y time. Torani Agave Nectar Sweetener is made with the juice of the blue agave plant, which is extracted, filtered, and then slowly heated until the carbohydrates are broken down into sugar. Torani Honey is made with natural honeybee honey, and delivers a no-fuss, easy pour customers will love. Torani Cane Sugar Sweetener is made with premium pure cane sugar that delivers clean, crisp, consistent sweetness to all beverages. www.torani.com/foodservice KEEP BETTER TRAC OF YOUR BREW Curtis's new Thermal FreshTrac (TFT) is an innovative, simple, and highly visual system for restaurants and cafés. Designed to fit existing models of Curtis Thermal Ser vers, the TFT is offered in three sizes—64 ounces, one gallon, and 1.5 gallons—to accommodate even the busiest café operations. Liquid level bars eliminate the need to guess the amount of coffee in the dispenser at any time. An LCD timer immediately begins to count up or down so you know when it's time to brew again. Plus, an active LED light display gives the barista a way to track coffee freshness and volume any time at a glance, even from across the room. www.wilburcurtis.com 49 www.baristamagazine.com B o o k 1 - 4 4 . i n d d 4 9 Book 1-44.indd 49 3 / 1 9 / 1 4 1 0 : 0 1 P M 3/19/14 10:01 PM