Guest Coffee Roaster program

At the start of 2014, we launched a Guest Coffee Roasters program at Doughnut Plant. We will rotate between the top roasters in the country every 2 to 3 months alongside our current roasters – Intelligentsia coffee and Kobricks Coffee Co. Within the 2 to 3 month period, we will carry the guest roasters’ best espresso blend and have the chance to explore their single origin selection for our pour-over bar. Our goal is to give our customers the chance to taste a variety of coffees sourced from farms across the world.

Our first guest roaster has been Joe Coffee. We’ve been serving shots of their Waverly espresso and pour overs of their Guatemala Finca Huixoc (in January) and Papua New Guinea Baroida Estate (February and March).

From Joe Coffee on their Papua New Guinea Baroida Estate:
“This coffee comes from the eastern highlands of Papua New Guinea, a region known for its rich soil, biodiversity and the diversity of its native population. several hundred tribes exist independently, cultivating the rolling grasslands situated between mountains that peak at 2300 meters above sea level. The rich topsoil is suitable for growing a range of produce, but in 1965 the government began encouraging the settlers of the area to grow coffee as a sustainable crop with long-term potential.

Ben Colbran, the founder of Baroida Estate, heeded the advice. Successive members of the family have managed the farm, which sits between 1600 and 1850 masl. In 2005 Chris, Ben’s grandson, moved back to the farm to oversee several projects, but it wasn’t until 2010 that the quality of the coffee was truly discovered by the outside world. In that year the family began exporting their own coffee – not allowing it to be blended – and took the process into their own hands, thereby allowing the uniqueness of the origin to be expressed.

The coffees on the estate are comprised of Typica, Bourbon, Arusha and Mundo Novo. Ripe cherries are picked, depulped with disk depulpers and dry-fermented for 36 hours. Mucilage is removed by pumping the coffee through pipes. the seeds are dried on plastic tarps if the weather is agreeable; otherwise mechanical driers are used. the harvest for the region occurs between May and September.”

Up next month: Toby’s Estate!


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