This year the CoffeeReview.com is publishing their “Top 30 Coffees of 2013″ which ranks the most exciting coffees that they’ve reviewed during the course of 2013. The Top 30 were selected based on quality, value, and uniqueness.
We were thrilled to find out that our recently reviewed Ethiopia Kochere Aricha (94 pts in November review) also made the Top 30, coming in at #24! This is quite the accomplishment considering the sheer number of reviews published by the CoffeeReview.com (over 400 per year), and the fact that the “bar” of quality for coffees to be submitted throughout the year is already quite high.
We have less than a month’s worth of inventory remaining for this outstanding coffee – so get your orders in soon!
Read the full review here.
Of the rewards reaped in our 35 years of business, the relationships we’ve built within our community are by far the most cherished. As a family we were delighted to share in these accomplishments with some of our closest friends and clients at our recent 35th Anniversary party at Mr. Espresso. For this momentous occasion we spruced up the roastery, brought in a band, and opened the doors to our newly completed espresso machine gallery which features Carlo’s impressive collection of antique espresso machines.
With delicious savory bites from Jon Smulewitz of Dopo Restaurant, ample red wine from Carlo’s vineyard, Ardente Winery, and sweet treats from Michele Suas of the SF Baking Institute — our guests ate, drank, mixed and mingled to music by an authentic Italian accordion player as well as a jazz duo. A silent auction also went down, with proceeds benefitting Fair Trade USA and Grounds for Health.
It was an amazing night full of friends, family, and good times. For those of you were able to join us, thank you. For those who couldn’t make it, we look forward to celebrating with you soon! Special thanks to Jonathan Fong for capturing our special evening. You can see the rest of the photos on our Company Facebook page here.
This month the Coffee Review.com conducted a tasting of Natural Processed coffees from Ethiopia and Yemen: “Dried-in-the-Fruit Refinement: Ethiopia and Yemen Naturals – November 2013”
As you may already know, we currently offer a “natural process” Ethiopian (Kochere Aricha Yirgacheffe) and we submitted the coffee for the review. We’re pleased to report that the coffee did very well, and received an outstanding score of 94 points —the 2nd highest score in the review!
At a price of $12.10 per 12 oz bag, this coffee offers an incredible value when compared to our competion in the review – which contained coffees priced as high as $65 and $28 for the same amount of coffee.
Congratulations to John Di Ruocco and our Production Team on buying, profiling, and roasting the coffee that received this recognition. We’ve always felt our product is one of the best, but it makes it that much better when our efforts are validated by industry experts.
See the full review here.
The competition begins at 7pm, and we’ll be on hand at 5pm for a tasting and discussion about Barrel Aged coffee. We will be accepting RSVP’s for this event for up to 15 people – so please contact us at firstname.lastname@example.org to reserve a place!
The competition will follow at 7 pm and food and drinks courtesy of Coffee Bar will be flowing all along. We hope to see you there, it should be a memorable night!
More on Barrel Aged coffee:
For the past few months, our Roasting Team has been experimenting with aging green coffee beans in used wine barrels. Why would we do that, you ask?
Well, basically, coffee is porous and absorbs odors and moisture, even when green. The logic goes, why not use this perceived weakness of coffee as a strength, and let it soak in flavors that might help enhance rather than hurt the overall flavor profile?
So, we’ve taken some green Burundi Mpenga and aged it in a used Cabernet barrel for 2 months and the results have been pretty interesting, and, delicious even. You’re bound to hear more about this process from within the coffee industry soon, so we thought we’d engage with the public and share our experiences that we’ve had with the coffee so far.
We’re thrilled to announce that we’ve updated our wholesale packaging!
The handsome gentleman on the Vespa is none other than our Father and Founder, Carlo DiRuocco, riding his scooter near his hometown of Salerno, Italy – back in 1957. For many years you’ve gotten to know the famous “bean man” draped in Italian colors – but we’ve replaced the bean man on the packaging with the real “Mr. Espresso”, along with a more contemporary look and feel.
Any changes we make at Mr. Espresso are carefully considered, so we hope you enjoy the new packaging. Rest assured, the coffee inside of the package has not changed!
Along with the changes in packaging, we’ve also decided to update a few our blend names, please pay special attention to the following details regarding your favorite blend:
Organic Special Blend is now SEVEN BRIDGES BLEND (Organic/Fair Trade)
There are seven bridges that keep the people of the Bay Area connected, and the Seven Bridges Blend pays homage to the diversity of people and tastes in the San Francisco Bay Area.
Gourmet House Blend is now VILLANOVA HOUSE BLEND
Named after the restaurant that Carlo’s brother Franco Di Ruocco owned, Ristorante Villanova (Oakland circa 1980) – and the house blend that was served there.
Special Blend is now ELYSIAN BLEND
Elysian refers to a state of bliss or happiness , simply put – heavenly.
The coffees and flavor profiles of the blends have not changed, just the names. All future shipments will have the new names on the packaging, if you have any questions regarding the new names, feel free to ask!
This lot of Bella Carmona was harvested from farms in and around Hacienda Carmona in the traditional coffee growing region of Antigua. Long recognized as one of the world’s premier coffee growing regions, Antigua has a rich and lengthy history of coffee production. The beautiful valley setting between three active volcanoes harbors ideal growing conditions, consisting of abundant rainfall, good altitude and volcanic soil perfect for producing high quality coffee.
Green coffee buyer John Di Ruocco worked with Luis Pedro Zelaya in the selection of this coffee. For four generations, dedicated members of the Zelaya family have worked together to grow and process some of the best coffees produced in Antigua. The lot they selected is a blend of 100% Bourbon, harvested between January and March and processed at the Zelaya family mill, Beneficio Bella Vista.
Emerging from this vibrant cup the drinker will experience crisp floral flavors, evidenced by subtle notes of lavender. The finish is smooth with compliments of Dutch cocoa, citrusy orange and sweet cranberry.
Try it for yourself:
For the 2nd Year running, we’re please to sponsor the Annual Latte Art Throwdown at Coffee Bar’s Bryant Street location on September 8th, along with other esteemed sponsors Straus Family Creamery and Fair Trade USA. Come check it out!
The Rwanda Bufcafe Cooperative, Nyamasabe District, is not only our featured coffee for this summer, but it is also a new addition to our single origin line-up.
Elegant and memorable. Suggestions of sparkling dark berries, molasses, tamarind and citrus zest continue into the long, resonant finish.
About the coffee and its origins:
Rwanda is a small, land locked country about the size of Maryland that has taken advantage of its potential for producing some of the world’s finest coffees. With the guidance of various international aid agencies Rwanda has been able to continuously improve the quality of the coffee it exports along with the many lives of the small producers that grow and process it. The award winning Bufcafe Cooperative has taken full advantage of this learning opportunity and has established itself as one of the many jewels in the crown of Rwandan specialty coffee today for its exceptional cup quality. This year’s crop is nothing short of amazing, and with our unique oak wood roasting process you’ll discover nuances that truly pay homage to the 3,000 or so grower/owners that have dedicated themselves to producing only the finest coffees for the world to enjoy.
Try it for yourself:
The Rwanda Bufcafe Cooperative, Nyamasabe District, is now available for wholesale and mail-order clients through Mr. Espresso. Additionally, it will be featured at all Coffee Bar locations throughout the summer. Enjoy!
We are busy preparing for the 25th annual Specialty Coffee Association Exposition Event which is happening next week in Portland. Coffee is a very big part of the Portland culture and we look forward to participating.
The SCAA show will be held at the Portland Convention Center from April 19th to the 22nd. We will be brewing our signature Neapolitan Espresso on a vintage espresso machine and a few Mr. Espresso’s finest, most intriguing, single origins coffees on a drip bar.
We invite you to come find us at Booth #4010 and say hello!