Gilmer Mejia's Peru coffee will send you dreaming

At first sip, I was inspired. Closing my eyes, I could envision a trip high in the Peru Andes above the Amazon basin exploring where this sweet, balanced cup originated.

Most people dreaming of Peru would think of Manchu Pinchu, the Incan ruins that are the nation’s iconic site. I’m looking to a mountainside farm and imagine it will be difficult to find as the coffee is grown under wild shade.




This is “FTO,” Fair Trade Organic coffee and a great example of Fair Trade at the top of its game. We brought in four bags, or 456 pounds, through Café Imports, a company that reflects our values for economic and environmental sustainability with a firm eye to sublime quality. Coffees in this class cost green three to four times the Fair Trade base, earning the farmer a considerably better income.

Gilmer Mejia operates the beautiful Finca Ecológica in Agua Colorada, a farm his father, Filadelpo Cordova Mejia, acquired for growing coffee in 1990. It is a 7-hectare plot, on which 4 hectares grow Caturra and other common varieties. Gilmer is sure to pick all his coffees ripe and by hand, as they mature under the protection of wild shade trees. He uses compost and guano to fertilize his farm and uses no herbicides. Gilmer is a young and innovative producer who is committed to and passionate about quality in every way, from the management of his farm to the final taste in the cup.


As this is a microlot of limited quantity, it will go quickly from our shelves. Flavor Notes: Sweet with citric acidity and a smooth mouthfeel; toffee and chocolate flavors and a nutty aftertaste. In sum, a dreamy cup of coffee.

You can learn more about Café Import’s focus on hands-on development of high-end specialty coffees in Peru here.

 Best Regards,

Jack Shipley

Conscious Cup Uganda Roast Cited in Top 30 Coffees of 2017

Coffee Review Monday ranked a Uganda Fair Trade Bukonzo roasted by Conscious Cup Coffee Roasters in Crystal Lake among the top 30 coffees internationally of 2017.

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In its initial assessment, Coffee Review gave an outstanding 93-point rating on a 100-point scale to the Ugandan coffee from Conscious Cup, placing it 26th on the Top 30 list.

“We’re honored over this recognition for our roast but it really shines a light on years of hard work by farmers in Uganda. The award is credit to the the woman-owned, Uganda Bukonzo Organics Cooperative Union,” said Michael Shipley, managing partner of family-owned Conscious Cup.

The deeper story lies behind how this coffee arrived at Conscious Cup, one of the first roasters in the U.S. to acquire such high-grade coffee from this region of Africa. The coffee is farmed by the Bukonzo cooperative from an area rising from decades of intense strife and civil war along the border of Uganda, Congo and Rwanda in Uganda’s Kasese region of the Rwenzori Mountains, the Mountains of the Moon.

“One result of this conflict was that this part of the world saw a lot of armies, refugees and hard homecomings. In this part of Uganda, for example, coffee beans are known as ‘bullets’ because crops were commandeered and sold to fund insurrections – both when these rebels were in the bush or in the government. For this reason, many coffee trees were uprooted,” said Jacob Elster, co-founder of the importer, Crop to Cup LLC, with Taylor Mork.

As the wars ended, those farmers who returned most frequently planted hardy but less-desirable Robusta coffee trees. The Bukonzo cooperative initially grew a commodity level grade of Arabica coffee, an island of Arabica in a sea of Robusta. The coffee Conscious Cup acquired this year is the result of intense effort by Crop to Cup, which worked directly on crop and processing improvement with the cooperative beginning in 2014.

“Although Uganda has struggled over the years to produce top Arabica coffees worthy of its excellent terroirs and hard-working growers, producers have clearly succeeded here with this very impressive, quite distinctive offering in the deep, resonant style of the best Central Africa coffees,” Coffee Review wrote of the Uganda Bukonzo from Conscious Cup.

Coffee Review described the Conscious Cup submission as “Zesty but deeply and resonantly nut-toned. Roasted cashew, oak, apricot, orange zest, magnolia-like flowers in aroma and cup. Zesty yet sweet, almost sugary, in structure, with a savory hint. Plush, lightly syrupy mouthfeel. Fruit notes in particular persist in a round, resonant, quietly flavor-saturated finish.”

“Our customers love great coffees, and it’s important to them that the coffees we buy are socially conscious. We love the flavors we get from this Ugandan coffee and we credit the farmer and importer by telling their stories,” Shipley said.

Since 1997, Coffee Review, founded and led by Ken Davids and Ron Walters, has become the world’s leading authority on fine, specialty-grade coffees, assessed on a 100-point scale similar to ratings for wine.

Conscious Cup first submitted coffee in 2012, earning a 94-point review for an Ethiopian Harrar roast. Each coffee submitted by Conscious Cup since has earned 90 points or better, all rated “outstanding” by Coffee Review’s criteria.

This year, Conscious Cup has earned outstanding level reviews for an Ethiopian Yirgacheffe (92 points) and just recently a Kenya AB (93 points) and Costa Rica Las Lajas Perla Negra (91 points) in addition to the 93-point Ugandan Bukonzo.

Conscious Cup has been roasting fine coffee at high craft since 2006. Coffees from Conscious Cup are available at its cafe and roasting works at 5005 Northwest Highway, Suite 101, Crystal Lake, IL 60014 and at the company’s cafe, Cook Street Coffee, at 100 E. Station Street, Barrington, IL 60010. Coffee are sold on line at www.consciouscup.com.

All reviews are available at www.coffeereview.com.

 

 

Triple Play

Pumpkin, and apple, and chai -- oh my! A triple play of fall favorites, available at both our cafe locations. 

We are currently featuring our Salted Caramel Pumpkin Spice Latte creation -- a unique, delicious combination of salty and sweet with a touch of spice.

And what would autumn be without crisp apple flavor? Our Caramel Apple Cider will satisfy your craving, undoubtedly.

Lastly, our homemade Chai Tea Latte has been quite the hit this fall season! Warm up with this tasty blend of frothy milk, black tea, and classic chai spices.

Season for Pumpkin

As the seasons cycle, we've brought our real pumpkin, real spice lattes back on line. So, you could just savor our pumpkin spice latte, made with real pumpkin and fresh spices. But, why not step up the flavor with our salted-caramel pumpkin spice latte? Now that's really grand.

Oh, while we're at it, we've introduced our own scratch-made Chai. Our Chai follows traditional recipes using ginger, cardamom, cinnamon, chili powder and cloves blended into rich black tea served with frothed-to-order milk. A special thanks is due to the Verma family from Crystal Lake for sharing their favorite recipes with us.

Chai is served hot or over ice. An off-menu dirty Chai adds espresso.

But, as summer wanes, we've bid adieu to our sublime, scratch-made lavender syrup. Feel comforted that lavender will be back late Spring 2016 to pair with honey or white chocolate.

What you're seeing evolve at Conscious Cup Coffee Roasters and Cook Street is our emphasis on freshly made products. Of course, that starts with specialty grade coffee roasted each week in Crystal Lake. But, every morning in the hours before we open, we're baking fresh muffins, croissants and Goldies scones.

Weekly we're whipping up chocolate, white chocolate and caramel sauces, and vanilla syrup for our contemporary espresso drinks. 

Please enjoy the differences of our fresh, hand-made delights make to your day.   

Sincerely,
Jack Shipley
Conscious Cup Coffee Roasters