Barista Magazine

DEC 2015 -JAN 2016

Serving People Serving Coffee Since 2005

Issue link: http://baristamagazine.epubxp.com/i/609699

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Coffee just did this with the holiday release of its Grand Cru cold brew, for which the company brewed the entire 2014 harvest of Gesha from Finca El Puente in Honduras. Each of the 900 bottles retails for $28. "This is something really special—this is the Gesha that Duane [Sorenson, founder of Stumptown] smuggled into Honduras and planted at El Puente," says Matt Lounsbury, VP of Stumptown. "No one's ever done [cold-brewed and bottled] a full lot, and to do it with a Gesha is almost counter intuitive to what you would normally do." At a release party in Portland, Ore., which was attended by Finca El Puente owners Marysabel Caballero and Moisés Herrera, the bottles were sampled and sold. "We're making a big deal about this because it is a big deal," says Matt. "It tastes like what I know to be Gesha." As for special lots of coffees being brewed for bottling cold, Matt says that Stumptown "is just getting started with what we can do." Quality café owners can't ignore the control that bottling allows in offering polished drinks to customers. PHOTO COURTESY OF SLINGSHOT COFFEE CO. PHOTO COURTESY OF STUMPTOWN COFFEE 80 barista magazine

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