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Mok Specialty Coffee Roastery & Bar

July 21, 2019

Continuing to explore the Roasters of Europe, we saunter down the rustic and cozy streets of Leuven, Belgium and arrive at Mok Specialty Coffee Roastery & Bar

Their message is clear: experience coffee. 

Coffee is roasted batch by batch. A batch of coffee is the volume of green coffee cherry seeds which will enter the roaster, roast, and ‘drop-out’ of the roaster as coffee beans. To unleash the flavor of coffee Mok roasts on the elegant Geisen W15 (link below). This machine allows Roasters to focus on the tasting profile of each single origin coffee. With the W15, a Batch of coffee to be roasted may enter the roaster anywhere between 500g to 15kg. The variance in the batch size allows a roaster to aim high and low - High in the sense of keeping quality while keeping in step with the demand for roasted coffee and Low in the sense of focusing upon the intricate molecules and processes constituent of Flavor. As Mok notes, “we roast in small batches of 10 - 15kg. Roasting in such small volumes allows us to fully control the roasting process, making sure that the tasting profile of the bean is just right”. We are very excited to be featuring the delicious coffee from Mok this week! 

We have chosen three coffees from Mok: one to be Espresso, one for Filter and one as Whole Bean.

Filter - Ethiopia Dimtu Tero Farm

Ethiopia is regarded as the Origin of coffee origins. When I began drinking coffee I identified coffee with the names of generic coffee-blends or style of roasts. I never tasted coffee from Ethiopia - I did not know how the flavor of a coffee could be fierce and delicate ... the flavors of this cup are exactly that.

Mok’s Ethiopia hails from the the Dimtu Tero Farm of the Guji region. As an origin growing coffee, Ethiopia is known for its altitude. At high altitudes coffee plants undergo an environmental stress, lack of oxygen, and this contributes to the small bean sizes which are characteristic of Ethiopian coffee. The Guji region sits 1800 - 2100 meters above sea-level (masl) and the variety of this coffee from the Dimtu Tero Farm is denoted as Heirloom. However, this notion of Heirloom coffee from Ethiopia sheds light on a ‘grey area’. On the one hand, as the legend goes, Ethiopia is the birthplace of Coffee. In this case, Heirloom could be understood as the original or wild-type plant from which the other varietals stem. On the other hand, one does not know with absolute certainty which lineage 'the original' coffee comes from (Bourbon or Typica strains). Heirloom, in this second instance, means that the coffee tastes delicious but its origin remains obscure (link below). All in all, Ethiopian coffee is flavorful and delicious - the experience begins with floral bouquets and lasts within the lingering notes of bitter-sweetness. The notes of this coffee are: floral, lime zest, caramel and vanilla . . .

Espresso - Kenya Gakuyu-ini AA

To serve this coffee as espresso was a recommendation of the Roaster. The trick to drinking espresso is in understanding how to approach the demitasse and to have a way of processing the uneasiness of intense flavor. Unlike a shot of rail tequila, there are layers to espresso. The crema, the body, and the heart (link below). First, Inhale. Smell the aroma rising from the tiny cup. Second, Stir. Three strokes then place the spoon down to watch the colors of the layers in the shot intermingle, observe the oranges, yellows, and dark red. Third, Sip. Allow the beverage to hit the tip of your tongue and collide against each taste bud.  Think of espresso more like mezcal - throbbing with flavor and depth. The soil of this Kenya was fertilized from a nearby Volcano and the demitasse is erupting with notes of rhubarb, blood orange and juniper. 

Whole Bean - Guatemala El Zapote

We thank Mok for roasting something special. 

In the coffee world there is the legend of the Gesha. This coffee is not the same as a Geisha in Japanese culture, however, what the two ‘Geishas’ have in common is how they entertain the mind … they are spectacular upon the senses - Sensational. The Gesha of the coffee world arose within Panama. It was discovered on the cupping table because - for some reason - this varietal stood-apart from the other varieties (link below). How does this coffee stand out from the rest? To be said simply, the Jasmine and Chamomile flavors of this coffee were only known as tasting notes in Ethiopian coffees. The experience of the Panamanian Gesha tasting like an Ethiopian coffee ignited discussions of ‘the limit’ of coffee’s flavor and how the varieties of the coffee plant intermingle with their environment (i.e. the terroir of coffee). Shortly after the discovery of the Gesha - and, the parallel conversations of terroir in regards to coffee - the legend started to spread along with the planting of this variety throughout Central America. Just as Ethiopia is the Origin of coffee, Panama is the origin of Gesha. There are two things which make this coffee from Mok unique. First, this is a Gesha which was grown in Guatemala, not in Panama. Second, the seeds went through Natural processing. The main difference between Natural processing and washed processing is that the seeds are left within the coffee cherry to dry. Together, these flavors (the Gesha varietal and Natural processing) contribute flavors which are the most influential to people who want to experience a coffee that taste more than "just coffee". To quote how Mok experienced this coffee, “For this lot cherries are picked, sorted & dried on raised beds for 25 days, then rested for a further 30 days. When cupping we were stunned how clean this natural is, the final cup is so delicate & juicy, its seriously hard to put down.”

Websites

  • mokcoffee.be
    • @mok_coffee
  • giesencoffeeroasters.eu/w15a-coffee-roaster
  • perfectdailygrind.com/2019/03/understanding-the-myth-of-heirloom-variety-coffee
  • espressocoffeeguide.com/3-parts-espresso-shot
  • baristamagazine.com/rise-gesha

Post by Federico

Frukt Coffee Roasters

July 15, 2019

This week we will be featuring Frukt Coffee Roasters!

We seek Roasters who portray the intricate and diverse flavors of coffee. Our exploration of Specialty Coffee Roasters - propelled by a passion for flavor - has brought us to Frukt. The Frukt Roastery is located within a former prison complex close to the Harbor of Turku in Finland. To unleash flavor and meticulously harness their technique of turning coffee-cherry seeds into coffee beans, Frukt roasts on a ‘dream machine’ - the Loring S7 Nighthawk (link below). Frukt roasts Single Origin coffee, this means they roast coffee from one Origin at a time (not a blend of coffees coming from different place). Single Origin coffee is what we want to feature, taste, and serve because, like Frukt, we want to portray how all the different regions which coffee is grown contribute not only to the variety of flavors that make each coffee unique but also display the diverse and intricate characteristics of Single Origin coffee.

For Filter, we selected two coffees from Frukt’s offerings:

First is Frukt’s Guatemalan, Antigua Hunapu. Hunapu, in Mayan mythology, is one of the Hero Twins who break-free from the Lords of the Underworld and traversed the forest hunting birds with their blowguns. To relate this Mayan word to Specialty Coffee Frukt notes, “Hunapu is the name given to a blend by small farmers who sell their coffee cherries to the Bella Vista mill based in Antigua”. These coffee cherry seeds descend from the Bourbon varietal and, after being pulped then fermented for 15 hours and patio dried for 14 days the seeds acquire tasting notes of Stone fruit and Caramel. We are very excited to have this coffee on the bar and as Whole-Bean (250g)!

The second coffee from Frukt is their Honduran, Mabel Moreno. The coffee cherries grew on the La Sierra farm in the Santa Barbara region of Honduras however, the coffee we are featuring found its title from the processing mill of the Moreno family. It is known that coffee farms are passed generation to generation within families and, accordingly, Daniel Moreno split his farm amongst his sons. The Moreno sons run The Mill which processed this coffee. As the Collaborative Coffee Source notes (the ones who sourced (i.e. found) this coffee in Honduras), “To produce coffee that tastes fruity is not very complicated. But to produce coffee that is clean, clear, fresh and fruity - that’s an art”. This coffee is a Pacas variety (a variety which came about from a natural mutation in the Bourbon variety). After getting pulped then fermented for 24 hours, washed then dried for 1 day (while being sorted for defects), the final drying of the coffee seeds was carried-out on a solar dryer for 10-15 days (stirring the seeds every 30-60 minutes). In this processing method is the art of specialty coffee. After being roasted by Frukt, the unique flavors of this coffee taste like Nectarine and Peach. To be said simply, we are stoked to feature this coffee on filter and as Whole-Bean (250g)!  

Lastly, the Espresso of the week is a Burundi, Gitwe from Frukt Coffee Roasters. 

Espresso may be regarded as a pungent beverage, but an encounter with Espresso is meant to be a pleasurable and adventurous. When selecting an espresso to serve on its own and with milk it is important to keep in mind that sometimes ‘light and bright’ flavors don’t translate from Espresso to drinks composed of Milk and Espresso. Nevertheless, the flavors which do find their way into milk drinks are more often the ‘dark and sweet’ notes. In regards to this weeks Espresso, the cherries were grown on the Gitwe Hill and brought to the Gitwe and Heza Washing Station, a part of Long Mile Coffee Project (LMCP,  link below). As the LMCP notes, “Burundi coffee is the Cinderella of the coffee world: hidden, misused, misunderstood, and neglected [...] On the nose and on the tongue the coffee [of Burundi] blushes with notes of raspberry accented with citrus. Its well-balanced, velvety body carries hints of herb and chocolate straight through its distinctive, lingering floral finish”. To repeat what I said before, Espresso is meant to be adventurous. The seeds of these coffee cherries are of the Red Bourbon variety and after being pulped, washed and dried for 15 days and roasted by Frukt, the flavors of Apple Red-Currant Jam flow into the demitasse. We could not be more excited to offer this Burundi as Espresso and Whole-Bean (250g)!

We would like to send a big thank you to Frukt and hope for everyone to enjoy a cup of delicious coffee!

Skål 

Websites: 

  • fruktcoffeeroasters.com

@fruktcoffeeroasters

  • loring.com/roasters/s7-nighthawk/
  • collaborativecoffeesource.com/the-collaborative-blog/2016/07/11/farmer-profile-mario-moreno
  • longmilescoffeeproject.com

Post by Federico

COFFEE COLLECTIVE

COFFEE COLLECTIVE

July 9, 2019


While everybody is on vacation, we are still open and serving exquisite coffee. Coffee Collective is back in the house, this time with a fully renovated packaging and introducing a juicy Geisha from Panama.

This week at Djäkne:

Espresso- DATERRA

Origin: Brazil

Producer: Luis N. Pascoal

Variety: Yellow Bourbon 

Process: Pulped Natural 

Intensely creamy and round, low acidity.

Aromas of dark chocolate and pecan nuts.

Filter- ENCISO 

Origin: Colombia 

Producer: Enciso Family

Varieties: Castillo, Caturra

Process: Washed 

Balanced, floral and clean with a delicate acidity.

Aromas of orange blossom, mandarin, green grapes, and toffee.

Filter- ESMERALDA

Origin: Panama 

Producer: Peterson Family

Varieties: Geisha Special Collection 

Process: Washed

Honey sweet, lively acidity, and mild creamy mouthfeel. Intense.

Fresh and floral aromas of jasmine and bergamot.

Come and travel with us in another coffee journey at Djäkne Kaffebar!

Want to read more, visit: https://coffeecollective.dk

Koppi Roasters

Koppi Roasters

June 24, 2019

This week we will be serving coffee from Koppi Roasters. We selected two coffees from Koppi’s offerings in order to serve one coffee as espresso and one as filter coffee. The Espresso is Koppi’s EL PORVENIR - CATURRA which presents flavor notes of Caramel and sweet fruit and the Filter is Koppi’s EL PORVENIR - TABI which presents flavor notes of Chocolate, Red Berries, Floral. We chose these two coffees because they have a common origin: Finca El Porvenir. As Koppi describes, “[t]he farm El Porvenir is found in the heart of the region Palestina in southern Huila, Colombia. The farm is run by Sandra Milena Mora and her husband. They own 12 hectares but only produce coffee on 5 of them leaving the rest as a natural reserve. On the 5 hectares they have around 20,000 Caturra trees and 4,000 Tabi trees”. Just as a wine finds flavor through terroir, the seeds of the coffee cherries produced by the flowering tree form the flavor of brewed coffee. Roasting any variety of coffee impacts the flavor of the bean, however, some roasters are able to roast coffee in such a manner that subtle flavors particular to the coffees growing origin are accentuated. We chose these two varieties from one origin to highlight how the subtle differences impact the flavor in a cup of brew coffee. In other words, like Koppi, we selected both varieties of coffee growing on Finca El Porvenir to display that coffee can taste more than ‘coffee’. Last week we featured Morgon Coffee Roasters and the coffee we selected from them was their roast of Caturra ad Tabi from Finca El Porvenir. Both roasters roasted the Caturra to be served as espresso and roasted the Tabi to be served as filter coffee. The two coffees taste different and both Roasters have done an excellent job featuring the flavors of origin.

For more information on the coffee varietals of Colombia, visit: sprudge.com/a-users-guide-to-colombian-coffee-varietals-5205.html

This week at Djäkne:

Espresso - Love Coffee

Origin: Yirgacheffe, Ethiopia

Process: Natural

Taste: Bergamont, Blueberries, Tropical Fruit

Espresso - Koppi Roasters

Producer: Sandra Milena Mora

Origin: Palestina, Huila, Colombia

Farm: Finca El Porvenir

Variety: Caturra, Tabi

Process: Washed

Taste: Chocolate, Red Berries, Floral

Koppi Filter -

Producer: Sandra Milena Mora

Origin: Palestina, Huila, Colombia

Farm: Finca El Porvenir

Variety: Caturra, Tabi

Process: Washed

Taste: Chocolate, Red Berries, Floral

MORGON

MORGON

June 10, 2019


God Morgon! Morgon Coffeeroasters is back at Djäkne!

Morgon is a small gang consisting of Markus Vestergaard, Gabriella Runesson and Christian Gullbrandsson. They get to work side by side with inspiring and hardworking producers, baristas and businesses that share their vision to create a unique experience. They believe that in the collaboration with other people, with different knowledge and different stories, you can create something that is the true meaning of special.

These are the following coffees we are having this week:

Espresso- Sandra Milena Mora, Colombia

Variety: Caturra 

Process: Washed

Taste: Creamy, Tropical Fruit, Caramel.

Filter- Sandra Milena Mora, Colombia

Variety: Tabi 

Process: Washed

Taste: Layered, Red Apple, Chocolate.

Filter- Githembe, Kenya

Variety: SL 28, SL 34, Batian

Process: Washed

Taste: Sirupy, Blackberries, Complex.

Filter- Sandra Milena Mora, Colombia

Variety: Caturra 

Process: Washed

Taste: Creamy, Tropical Fruit, Caramel.

No doubt you should stop by and try them with us at Djäkne! 

Want to read more, visit: https://www.morgoncoffeeroasters.com

KAFFERÄVEN PER NORDBY

KAFFERÄVEN PER NORDBY

June 3, 2019


Beginning of June, and Swedish roasters back in the Kaffebar, to delight your palet. Kafferäven Per Nordby is a speciality coffee roastery in Göteborg, Sweden. They buy their coffee from farmers that have a sustainable business regarding planet, people and profit. The coffee has a high quality and an individual taste profile. You can always trace the coffee you buy from them back to whoever grew it. Per Nordby uses a 15 kg Loring Smart Rost, roaster and use Cropster to analyse the roast process.

These are the following coffees we are having this week:

Espresso - LOS DELGADOS, Colombia

Variety: Caturra 

Process: Washed

Taste: Balanced, milk chocolate, rose hip, juicy lingering aftertaste.

Filter - SANTA RITA, Brazil

Variety: Yellow Bourbon 

Process: Natural

Taste: Caramel fudge, cacao, dried fruit. Bold smooth aftertaste.

Come and feel the warm tropical feeling of South America with us at Djäkne Kaffebar!

Want to read more, visit: https://kafferaven.se

Lot Sixty One Amsterdam

Lot Sixty One Amsterdam

May 27, 2019

New week, new start with coffee from the Netherlands, ladies & gents! Based in Amsterdam Lot Sixty One is a coffee lover’s paradise. Great tasting coffee that’s roasted fresh daily in Amsterdam. According to the roaster it all starts with buying the best quality green beans fresh from the current harvest season. Beans are hand roasted on the Probat roaster to celebrate the unique flavours of the coffee produced by the farmer.

We are happy to serve the following coffees: Espresso - ZIMZALA, Brazil-Peru with the following flavour notes: Round body, Bright acidity, Tamari & Cherries. Filter - MAHEMBE RWANDA, Flavor Notes: Apple, Floral, Sweet.Come and travel with us in another coffee journey at Djäkne Kaffebar! Want to read more, visit: https://lotsixtyone.com/

JACU

May 21, 2019

Yes sadly this is the last week of Norwegian coffee month, BUT closing this month by entering the stage is the Jacu coffee roastery from Ålesund, Norway. JACU named for a bird that eats coffee cherries.

Originally opened 2011 The people behind JACU, Oliver Hanken, Anne Birte Hanken and Gunnar Lillevold, Jacu roasts on their Giesen W15 and distributes great coffee to Norway, and of course here with us at Djäkne! The roastery is located in an old transformer station, and with their background in art and design they also use the roastery as an art gallery. 

This week we’re very proud to be offering 2 different Jacu coffees for you to taste and buy here at Djäkne:

  • Filter: Ethiopia Suke Quto
  • Espresso: El Salvador El Naranjo

And that concludes our Norwegian coffee month so do not hesitate to come down to us at Djäkne and try some great coffee with us!

Want to read more: https://www.jacu.no

LANGØRA KAFFEBRENNERIE

LANGØRA KAFFEBRENNERIE

May 12, 2019

WEEK 20: LANGØRA  KAFFEBRENNERI

Ok so what’s new on the horizon for Norwegian coffee month? Well it’s no other than Langøra kaffebrenneri! Located in Hjelseng Farm in Stjørdal, Norway. Langøra select and purchases traceable speciality coffees, in season, with characteristic flavour profiles. As said by Langøra: “The quality of coffee depends on factors such as region, terroir, variety and processing. Together they contribute to each coffee's unique flavour. Through the roasting process the team at Langøra want to highlight these characteristics, so that the natural flavours and aromas of the coffee are preserved. “

We here at Djäkne Kaffebar are proud to highlight Langøra in our Norwegian coffee month and these are the two coffees we will be serving and selling:

Sidamo Bensa - Ethiopia, Fully Washed, altitude 2000-2300 m.a.s.l. Taste of raspberry,floral,black tea and Jasmin. 

Espresso Tade - Ethiopia, fully washed, altitude 2300 m.a.s.l. Taste of Jasmin, sweet citrus and honey.

So don’t wait, run down to us at Djäkne and try these awesome coffees and have a nice chat about coffee or anything you like basically. 

Want to read more: https://www.langorakaffe.no

KAFFA OSLO

KAFFA OSLO

May 5, 2019

WEEK 19: KAFFA OSLO

Ok so 2nd week of Norwegian coffee month is here and let us present Kaffa Oslo!

Established in 2005 by Robert William Thoresen, World Barista Champion of 2000. Their coffee is roasted in the nordic style to enhance the flavors of origin and variety. They are roasting coffee that is available and accessible to coffee lovers across all skill levels. KAFFA is for people. To make traceable and great coffee, Robert William og Bjørnar started Collaborative Coffee Source. They buy and sell green coffee all over the world to be a part of good quality and the right working conditions in making  specialty coffee. 

This week we’ll have three different coffees here at Djäkne Kaffebar:

Hallo Fuafuate - Ethiopia, tones of dragon fruit, floral, and sugar cane. 

São Joaquim - Brazil, tones of nougat, raisins and cacao. 

Frontera De Acevedo- Colombia, tones of juices, marzipan, citrus, cherries and cacao. 

So as you can see this is a great couple of coffees we can offer here at Djäkne for you to try and buy, so get down here and enjoy them with us!

Want to read more: https://www.kaffa.no